Easy Florentines

Preparation 15 Minutes

Cook 15 Minutes

Serves 12

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Method

Preheat oven to 180ºC (160ºC fan).Line 2 baking trays with baking paper.

In a large bowl, combine Corn Flakes, almonds, sultanas and cherries, mix well.Pour over the sweetened condensed milk and stir to coat. 

Place an egg ring onto prepared pan.Spoon the mixture into the egg ring, filling to the top and gently pressing down to compact.Remove egg ring and repeat, with remaining mixture, 6 biscuits on each tray.

Bake biscuits for 15 mins, swapping the trays around half way.Remove from oven and allow biscuits to cool completely on trays.

Melt the chocolate and brush onto the bases of each biscuit.Rest cookies on a baking rack, chocolate side up, to allow chocolate to set.

You will need a 7.5cm egg ring for this recipe

Ingredients

70g Corn Flakes

75g Sunbeam Slivered Almonds

110g Sunbeam Sultanas

70g Sunbeam Glacé Cherries, roughly chopped

165ml sweetened condensed milk

150g milk chocolate melts

Recipe Collection

Simnel Cake

Preheat the oven to 180degress.

Butter the walls of your Bundt tin well.

Chop your glace cherries into quarters and mix into your mixed fruit.

Cream the butter and sugar until light and fluffy and add the lemon zest.

Mix the flour, baking powder, cinnamon, ginger and ground almonds into a bowl and stir to combine.

Into the whipped butter and sugar mix, add 1 of the eggs with a quarter of the dry ingredients.

Add in the other 2 eggs in the same way, followed by the rest of the dry mix remaining.

Mix in the mix, then the fold in the fruit.

Spoon the mixture evenly around the Bundt tin and smooth out the mix.

Bake on 180degrees for 30 minutes and then turn down the oven to 150 degrees for 1.5 hours or until the cake has risen and a skewer comes out clean.

Let the cake rest for 15 minutes before turning it out to cool further.

For the icing, mix the icing sugar, milk and orange juice together and pour over and enjoy!

Sunbeam Fathers Day Nut Mix

Preheat oven to 160°C

Line a large rimmed tray with baking paper so the maple syrup doesn’t get stuck to the pan.

Pour the Sunbeam natural almonds, raw cashews and pepitas onto the tray and set it aside.

In a small bowl, combine the maple syrup, melted butter, salt, rosemary, and cayenne. Stir till blended.

Pour the mixture over the nuts on the prepared baking sheet. Stir well, until all of the nuts are lightly coated. Then spread the mixture in a single layer across the tray.

Bake in oven, stirring after the first 10 minutes and then every 5 minutes thereafter, until almost no maple syrup remains on the parchment paper and the nuts are golden, approx 20 minutes. 

Remove tray from the oven and stir the nuts one more time, spreading them into an even layer & let them cool. Once cool store in a airtight jar and gift to dad on Fathers Day!

Fruit Mix Ice-cream Bombs

Remove Ice-cream from the freezer & stand in the fridge for 20 min to soften; do not melt completely.

Line 6 x 180ml dariole moulds or similar with plastic wrap. Put the fruit mince, sherry and almonds in a large mixing bowl, add the softened ice-cream & gently stir to combine.

Spoon the ice-cream mix into each pre-pared mould.

Return moulds to the freezer & freeze for 5 hours or till firm.

Put the sugar & egg whites in small bowl, beat until soft peaks form. Approx 10 min

Turn out the ice-cream moulds, invert onto tray,

Spoon or pipe meringue onto each ice-cream mould.

Blow torch to brown meringue or bake at 220C for 5 min

Handmade Chocolate Bars

  1. Line the base and sides of 2, 10 x 20cm loaf pans, or 4, 6 x 12cm mini loaf pans.
  2. For topping choice Rum ‘n Raisin, combine raisins, rum and cinnamon in a bowl and set aside until required.
  3. Place chocolate in a glass bowl and heat in the microwave in 30 second increments until half chocolate is melted. Stir chocolate constantly until all the chocolate is melted.
  4. Pour chocolate evenly between pans and whilst still in melted form, working quickly, decorate with preferred toppings. Allow to set at room temperature and store in an airtight container when set. Wrap and give away as gifts.

Bircher Muesli

  1. Combine oats, water, lemon juice and sultanas in a bowl. Cover and refrigerate overnight.
  2. Stir in yoghurt, apple and honey.
  3. Top with almonds and hazelnuts.

Custard-stuffed Hot Cross Doughnuts

Place the water, sultanas, currants, cinnamon, vanilla bean and honey in a saucepan over medium-low heat. Bring to a simmer to cook for 5-7 minutes. Remove from heat and stir in Liqueur 43 (if using). Set aside for 30 minutes to steep and cool. Discard the vanilla bean and cinnamon quill. Drain through a sieve set over a jug, reserving the steeping liquid. Set aside.
To make the custard, place custard powder in a saucepan. Add 2 tablespoons of the milk and mix until smooth and well combined. Stir in the remaining milk, then add the cream. Cook over a medium heat, stirring constantly for 3-4 minutes or until the mixture boils and thickens. Add the chopped chocolate and mix until smooth. Set aside to cool. Spoon into a piping bag and place in the fridge until required.
Place the warmed milk in a jug. Add the yeast and 3 tablespoons of reserved steeping liquid to the warm milk. Set aside in a warm spot for 5-10 minutes until foaming. Place flour, mixed spice and butter into the bowl of a large food processor (your processor needs to be at least 12 cups). Process until butter is incorporated. With the motor running, pour the milk mixture and egg. Process for 1-2 minutes or until dough has formed a ball and is smooth and elastic. If the dough is a bit to sticky, add more flour, a tablespoon at a time, until it is the right consistency. Add drained sultanas and pulse to combine. Turn onto a floured surface and bring the dough together. Transfer to a lightly greased bowl. cover with a clean tea towel and set aside in a warm spot to rise for 1 hour or until mixture has doubled in size.
Line two trays with baking paper. Turn the dough onto a lightly floured surface and knead for 2 minutes, knocking the air out. Cut the dough into 16 even portions. Roll each portion into a ball and place on the lined tray and flatten slightly, allowing a little room between each to expand. Cover with a tea towel and set aside for 30 minutes to prove.
Place 4 doughnuts in the wire basket of an air fryer and brush with melted butter. Air fry at 180°C for 8 minutes or until crisp and golden. Transfer to a wire rack to cool. Repeat with the remaining doughnuts. (Alternatively, heat a saucepan of vegetable oil to 160°C and deep-fry doughnuts, turning halfway through, for 2-3 minutes or until golden and cooked through).
Cut a small slit into the base of each doughnut. Pipe custard into the slit on the base of each doughnut. Return to the rack, cut side down.Step 7
Brush the doughnuts with the remaining reserved steeping liquid and set aside for 5 minutes to set.
Place the melted white chocolate melts into a piping bag. Snip the corner and pipe a cross over each doughnut. Set aside for 5 minutes to set.

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