Date Cookies

Hot Cross Bun Loaf

Place flour, yeast, sugar, allspice, cinnamon and salt in mixing bowl and briefly mix until combined. 

Add in melted butter, warm milk, egg, sultanas and currants. 

Mix with dough hook on medium speed for 5-7 minutes until a dough ball is formed and is coming away from the sides of the bowl. 

Leave the dough covered with clingfilm in a warm place for approximately 1 hour or until doubles in size. 

Knock the air out of the dough and then shape it into a loaf. 

Place dough into a greased dough tin approximately 24cm x 13cm x 6.5 cm in size. 

Cover dough with cling film again and let rise for approximately 40 minutes or until it has risen to about 70% of its original size. 

Pre heat oven to 180 degrees. 

Cross Method 

Mix flour and water together until a thickish paste forms. Using a ziplock bag with the corner cut off or a piping bag, pipe crosses down the center of the loaf, and then across the other way three or four times. 

Bake in the oven for 35 minutes, or until it sounds hollow when you tap it. 

Let cool on a baking rack for 15-20 minutes.  

Drizzle Method 

Mix icing sugar and lemon juice together and drizzle over loaf whilst still slightly warm. 

Crunchy Apple Slaw

1. Place pinenuts and sesame seeds in a small frying pan and cook for 5 minutes until golden and toasted. Set aside.
2. Combine the cabbage, apples, spring onions, raisins and mint in a large mixing bowl and toss well.
3. Whisk together the oil and vinegar. Season to taste. Pour over apple mixture and toss well. Spoon onto serving platter and sprinkle with toasted seeds and nuts and some additional mint leaves.

Choc Date Balls

1. Place the dates, sultanas and oats in the bowl of a food processor and pulse until pureed.
2. Gently warm the coconut oil and honey in the microwave until oil is liquid. Add to the date mixture with the cacao, water and orange rind. Mix well.
3. Roll teaspoonsful into balls and roll in pepitas. Refrigerate until required.

Chocolate Fudge Cookies

1. Pre-heat oven to 180°C (160°C fan-forced). Place chocolate in a microwave proof container and cook in 30 second increments until melted and smooth, whilst stirring regularly. Allow to cool.
2. Place butter, sugar and vanilla in the bowl of an electric mixer and beat until pale and creamy. Add eggs one at a time, until well incorporated. Fold in melted chocolate.
3. Fold in flour and almond meal. Refrigerate cookie dough, covered for at least 1 hour.
4. Roll chilled dough into 48 small balls and press down lightly onto lined oven trays. Bake for 10-12 minutes. Allow to cool on tray before removing to a cooling rack to cool completely.
5. For ganache, place chocolate and cream in a microwave proof bowl and cook in 15 second increments until melted and smooth, whilst stirring regularly. Allow to cool slightly before using ganache to join cookies together, to make 24.

Cherry Dark Choc Biscotti

Preheat oven to 180ºC (160ºC fan).  Line a large oven tray with baking paper.

In the bowl of a stand mixer fitted with whisk attachment, combine sugar and eggs.  Whisk until pale and fluffy.  Add both flours, nuts, sultanas and cherries and stir to combine. 

Lightly dust a clean work surface with flour.  Turn the dough out onto the surface, divide into two even portions then roll each into a 30cm long log.  Transfer to prepared tray, flatten the tops slightly then bake for 30 mins.  Remove tray from oven and allow logs to cool for 20 mins.  Reduce oven temperature to 140ºC.

Use a serrated knife to diagonally cut slices, about 5mm thick.  Arrange slices back onto the lined oven tray and bake for a further 15 mins, turning the biscuits half way, until they are crisp and dry.  Transfer biscuits to a wire baking rack to cool completely.

Place chocolate in a microwave safe bowl and melt according to packet instructions.  Pour melted chocolate into a small cup and dip the ends of the biscotti into the melted chocolate, tapping off any excess.  Sprinkle extra almonds over the chocolate to decorate.

Place dipped biscotti onto baking paper and stand at room temperature until the chocolate sets.

Sunbeam Christmas Pudding

In a large saucepan combine all dried fruits with 300ml water, butter and caster sugar.  Stir well to combine, then bring to the boil, reduce heat to low and stir over a simmer for 8 mins.  Turn off the heat and stir in bicarbonate of soda.  Cover and allow mixture to cool completely overnight.

Soak breadcrumbs in milk until just absorbed.  Add to the mixture with lemon zest, almonds, carrot, flour and spices.  Mix well then stir in eggs, brandy and orange juice. 

Grease the base and sides of a 2L lidded pudding basin.  Spoon the mixture into the basin then smooth the surface and cover with a round of baking paper before closing the lid.

Place a trivet into the bottom of a large saucepan and rest the pudding basin on top.  Fill the saucepan with enough boiling water to come half way up the basin.  Cover the saucepan with lid, bring the water to a boil then reduce to very low simmer and leave the pudding to steam for 6 hours. 

Check that the pudding is done by gently pressing gently the centre.  If it springs back it’s ready (f not, re-cover and steam for a further 30 mins, repeating if necessary).

Allow pudding to cool in the tin for an hour then invert onto a baking rack to cool completely.