Almond Sultana Florentines
Preparation 30 Minutes
Cook 10 Minutes
Serves 34
Method
Preheat oven to 160Β°C.
- Combine butter and condensed milk in a small bowl.
- Mix together almonds, coconut, cherries and sultanas until evenly distributed and pour over butter mixture and quickly mix with a wooden spoon until mixture comes together.
- Place tablespoons of the mixture onto baking paper lined oven trays, flattening and shaping into 3cm rounds, allow at least 3cm between biscuits for spreading. Bake for 10 minutes. Allow to cool on trays and transfer to wire racks. (If baking in a slice pan, press mixture to approximately 1cm thick and bake for 15 minutes and allow to cool. Top with melted chocolate and leave to set. Slice to serve.)
- When cool spread the base of each biscuit with a teaspoon of chocolate and leave to set. Can be stored in an airtight container for up to 2 months.
Tip: Use damp fingers to shape and flatten biscuits.
Ingredients
230g Sunbeam Flaked Almonds
100g Sunbeam Glace Cherries, sliced
150g Sunbeam Sultanas
25g butter, melted
2/3 cup sweetened condensed milk
1/2 cup shredded coconut
200g dark chocolate, melted
Recipe Collection
Chocolate Fruit Truffles
- Add chocolate to a food processor and blitz until very finely chopped.
- Transfer chocolate to a bowl, pour over the hot thickened cream, add butter, currants and salt and stir to combine. Refrigerate for 3-4 hours until firm but still able to be scooped with a spoon.
- To make truffles, scoop 1 heaped tbsp of the mixture and use clean hands to roll into a rough ball. Repeat with remaining mixture (you should make about 24)
- Arrange crushed nuts, desiccated coconut and cacao powder in separate bowls. Roll each of the truffles into different coatings to decorate.*to make coloured coconut we combined desiccated coconut with a few drops of food colouring
Lamb Mince, Sultana & Pistachio Sweet Potato Boats
Preheat oven to 200Β°C. Prick sweet potatoes with a fork, arrange on a rimmed oven tray, and cover pan tightly with foil. Bake 1 hour. Remove foil, brush potatoes with 2 tsp oil, and bake a further 15 – 20 minutes β or until potatoes are very soft when pierced with a sharp knife.
While the sweet potatoes roast, place a heavy-based skillet over medium heat. Add remaining 1 1/2 Tbsp oil, diced onion, and 1/2 tsp salt. Cook 5 – 7 minutes, until onions have started to soften.
Add garlic, cumin, paprika, and harissa or tomato paste, to the onion. Stir for 1 minute, then add lamb mince and break up with a spatula.
Cook a further 3 – 5 minutes, until lamb mince is golden and cooked through. Remove from heat and stir through sultanas.
Remove sweet potatoes from the oven and cool slightly. Slice in half lengthwise, and scoop out flesh, leaving a 1 cm border of potato in the skins. Return potato halves to the tray, and add sweet potato flesh to the lamb mince. Roughly mash larger pieces of potato and stir to combine with mince. Season to taste with salt and pepper.
Transfer lamb mixture to the hollowed sweet potato halves, and bake a further 10 β 15 mins, until crisp on top and warmed through.
Top stuffed sweet potatoes with a dollop of yoghurt, toasted pistachios and fresh herbs. Serve with a simple rocket salad or steamed green veg.
Tips
β’ Sweet potatoes can be microwaved until tender, then brushed with oil, transferred to a baking tray and roasted in a 200Β°C oven for a further 5 – 7 minutes to crisp skin. Continue from Step 5 above.
Christmas Slice
Preheat oven 150Β°C (fan-forced).
- Line a loaf tin (20cm x 10cm) with baking paper.
- Combine all ingredients in a bowl and stir until well combined.
- Spoon mixture into prepared tin and bake for 40mins. Allow to cool. Dust with icing sugar and slice thinly.
Sunbeam White Christmas
Line a 30cm x 20cm (base) baking pan with baking paper.
Melt the chocolate in a heatproof bowl over a saucepan of simmering water (donβt let bowl touch water).
Fold in the remaining ingredients.
Pour mixture into the prepared pan, pressing down with a large metal spoon.
Refrigerate for 4 hours or until set.
To Serve:
Turn slice onto a chopping board. Using a knife that has been dipped in hot water, cut into squares.
Zucchini Salad
Cut the zucchini into long, thin ribbons using a mandolin or vegetable peeler.
Whisk together lemon juice and olive oil, season.Β Β Pour over the zucchini, gently toss to combine then allow to sit for 10 mins to marinate.
Drain zucchini and arrange on a serving platter.Β Β Sprinkle over pine nuts, sultanas, raisins and feta.Β Β Scatter over mint leaves just before serving.
Rum and Raisin Fudge
Lightly grease and line base and sides of a 20cm square baking tin.
Combine raisins and rum in a small bowl and allow to soak for 10 mins.
In a medium saucepan combine sweetened condensed milk, butter, sugar and golden syrup and constantly stir over a low heat until the sugar has completely dissolved.
Increase the heat to medium-high and bring the mixture to a boil.Β Β Reduce heat to low, stir constantly for about 8-10 mins until the temperature reaches between 113-115ΒΊC.*
Remove pan from heat, add chocolate melts and soaked raisins and stir to combine.Β Β Transfer to prepared tin using a spatula to smooth the surface then allow to cool at room temperature for 5-6 hours until firm.
Cut into 5cm long slices then cut each slice into 8 rectangles.
If you donβt own a candy thermometer, you can also check if the fudge is ready by taking a small amount and dropping it into a glass of cold water.Β Β When the mixture sets into a soft ball that doesnβt stick to your fingers when gently pinched, the fudge is ready.Β Β This is referred to as βsoft ballβ stage.
