Almond Joy Cookies
Preparation 15 Minutes
Cook 15 Minutes
Serves 12
Method
Preheat the oven to 180Β°C. Line cookie trays with baking paper.
Beat butter, extract, sugars and egg in a small bowl with an electric mixer until light and fluffy. Transfer mixture to a large bowl; stir in sifted flour and soda, in two batches. Stir in Sunbeam Flaked Almonds, coconut & chocolate.
Roll tablespoons of mixture into balls; place 5cm apart on trays.
Bake cookies 15 minutes or until golden; cool on trays.
Feel the joy!
Ingredients
250g butter, softened
1 teaspoon vanilla extract
3/4 cup (165g) caster sugar
3/4 cup (165g) firmly packed brown sugar
1 egg
2 1/4 cup (335g) plain flour
1 teaspoon bicarbonate of soda
2 β cups (375g) chocolate chips
1 cup (110g) Sunbeam Flaked Almonds
1 cup (85g) Coconut flakes
Recipe Collection
Pumpkin Macadamia Salad
Preheat oven to 180ΒΊC.
- Place pumpkin and onion in large baking dish, add 2 tablespoons of oil and mix to coat. Roast or grill until tender (approx 30 minutes), turning once. Cool, and then gently mix with rocket, macadamias and raisins.
- Combine lemon juice, honey, ginger and remaining 2 tablespoons of oil in screw top jar. Shake and pour over salad. Gently toss to combine.
Macadamia Nut Cookies
Preheat oven to 180β and line a few large baking trays with baking paperΒ
Add the butter and sugars to the bowl of a stand mixer. Mix for 3-4 minutes until well combined and whipped. Whisk the eggs and vanilla extract together, then slowly add to the butter mixture until combined.Β Β Β
Add the flour, baking powder, baking soda and salt. Mix on low until you form a dough. Stir in the white chocolate and macadamias. Then gently fold in the raspberries, careful not to overmix so the raspberries melt and mix through the whole dough.Β Β
Scoop out the dough into balls and place onto the prepared baking sheets, keeping cookies 5cm apart to allow for spreading. Place into the oven and bake for 10-12 minutes, until edges are browned.Β Β
Β Remove from the oven and allow to cool and set slightly before transferring to a wire rack.Β Β
Traditional Hot Cross Buns
Place your flour, yeast, sugar, allspice, cinnamon and salt in your mixing bowl and briefly mix until combined.Β
Add in your melted butter, warm milk, eggs and raisins.Β
Mix with your 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.Β
Leave the dough covered with clingfilm in a warm place for approximately 1 hour or until doubles in size.Β
Knock the air out of the dough and roll it into a log before cutting it into 12 even pieces.Β
Roll each piece into a smooth ball and place into a grease proof paper linen baking tray (approx. 30cm x 20cm) in a 3 bun by 4 bun pattern.Β Β
Cover balls of dough with cling film again and let rise for approximately 40 minutes or until it has risen to about 70% of its original size.Β
Pre heat oven to 180 degrees after leaving it to rest.Β
Right before placing it into the oven make your cross mixture by mixing your flour and water until a thickish paste forms. Using a ziplock bag with the corner cut off or a piping bag, pipe your crosses down the center of each bun horizontally and then vertically.Β
Bake in the oven for approximately 20 minutes or until nice and golden brown.Β
Meanwhile, place jam and water in a bowl and microwave for approx. 30 seconds until melted and combines.Β
Once buns are fresh out the over, brush your glaze over each one to give them a beautiful glossy finish.Β
Turmeric Chicken Curry
-
Heat oil in a frying pan. Add onion, ginger and garlic, cooking over low heat for 4-5 minutes until tender. Stir in spices and cook a further minute.
-
Add coconut milk, chicken and almond meal to pan. Simmer over a low heat partially covered until chicken is cooked through.
-
Serve curry sprinkled with flaked almonds, tomatoes and coriander. Accompany with rice and cucumber.
Almond & Sultana Snowballs
Blitz ingredients in a small blender or kitchen wiz until sticky and evenly combined.
Roll into small balls (about 1 tablespoon (30g) each).
Coat in extra almonds & desiccated coconut.
Chill in the fridge for 30 minutes to set.
Keeps for up to 1 week refrigerated.
Gifting tip:
Pack them into a kraft paper box or clear cellophane bag tied with twine and a βHandmade with Loveβ tag for the perfect holiday treat
Sultana & Cornflake Cookies
Preheat oven to 180Β°C. Beat butter and sugar in small bowl with electric mixer until smooth, add egg, beat until combined. Stir in sultanas and sifted flour.Β Fold flour, 1 cup cornflakes, sultanas through mixture. Roll rounded teaspoons of mixture in lightly crushed cornflakes, place about 3cm apart on greased oven trays; flatten slightly. Bake in oven about 20 minutes or until browned. Cool on trays.
