Christmas Cookies
Preparation 20 Minutes
Cook 12 Minutes
Serves 12
Method
Preheat oven to 170Β°C
Beat butter, essence and sugars in small bowl with electric mixer until light and fluffy, beat in egg. Stir in flours, chocolate bits, nuts, dried fruits & milk.
Drop heaped tablespoons of mixture onto lightly greased oven trays, about 3cm apart.
Bake in moderate oven about 12 minutes or until firm and lightly browned. Stand on trays 5 minutes before lifting onto wire racks to cool.
Ingredients
90 gram butter
1 teaspoon vanilla essence
1/3 cup caster sugar
1/3 cup brown sugar
1 egg
1/2 cup self-raising flour
3/4 cup plain flour
3/4 cup white chocolate bits
1/4 cup cranberries
1/4 cup SUNBEAM Sultanas
1/4 cup chopped SUNBEAM Walnuts
1 tablespoon milk
Recipe Collection
Gingerbread Granola
Preheat the oven to 180β.Β Β
In a large bowl, add all of the ingredients and mix well with a wooden spoon until all well combined.Β Β
Spread the mixture across 2 large baking trays lined with baking paper. Place into the oven and bake for 20-25 minutes, tossing the granola after 10 minutes.Β Β
Remove from the oven and allow granola to cool completely before storing in airtight containers, or jars.Β Β
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NotesΒ
Granola will store in an airtight container or jar for up to 2 weeks.Β Β
Christmas Casata
Soften 2 litres vanilla ice creamΒ by leaving out of the freezer for 15 minutes while you chop, glacΓ© cherries & Allens Raspberries.
Toast the slithered almonds in a dry pan till slightly brown, set aside to cool.
In a large mixing bowl add softened ice cream, start by stirring in the frozen raspberries to give ice cream raspberry ripples and colour. Then add all the remaining ingredients and stir till combined.
Choose a mould or tin to set the ice cream in and freeze for a minimum 4 hours to set.
Serve frozen.
Chocolate & Prune Pudding
- Grease the base and sides of a 1.5L pudding basin. Combine prunes, raisins, sultanas and brandy in a microwave proof bowl and cook for 2 minutes. Stir well and set aside.
- Place butter and sugar in the bowl of an electric mixer. Beat until smooth and pale. Add eggs one at a time until well incorporated. Fold in the flour, breadcrumbs, cocoa, chocolate and mixed spice, followed by the fruit mixture. Mix until well combined.
- Pour batter into prepared pudding basin and cover (if no lid, use a couple of layers of baking paper and secure with string or a large elastic band. Then cover with a layer of foil, securing with a large elastic band. Place into a large pot with a small saucepan in the base. Pour in enough boiling water to come halfway up the sides of the basin. Cover with a lid and simmer for 3 hours. Top up water as required.
- Remove from pot and either serve immediately, or leave in the basin and refrigerate until required.
- For butterscotch sauce, combine all ingredients in a small saucepan, and gently bring to the boil. Simmer for 5 minutes, then remove from heat and set aside.
- For mascarpone cream, fold mixed spice into mascarpone and set aside until required.
- For serving, place upturned pudding onto a serving plate and dollop with mascarpone and drizzle with butterscotch sauce. Decorate with seasonal fruits and toasted nuts.
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.
Pistachio & Fruit Cheesecake
- Cover Angas Park Apricots in 100ml maple syrup & 50ml water in bowl. Cover Angas Park Fruit Medley in 150ml of maple syrup and 50ml water in another bowl. Set both aside to soak.
- In a food processor blend almonds and almond meal until fine crumb. Mix almond crumb with melted butter, press into bottom of cake tin. Preheat oven to 180ΒΊC & bake 15 min.
- Mix room temperature cream cheese until fluffy. Dissolve gelatine powder in boiling water. Add gelatine, condensed milk, melted white chocolate to cream cheese & combine until smooth.
- Fold well-drained fruit medley into cake mix then pour over cooled almond base in springform cake tin. Refrigerate until set (Approx. 6 hours).
- Remove cheesecake from tin and serve with drained apricots and chopped pistachios for garnish.
Baked Spiced Cauliflower Salad
- Pre-heat oven to 180Β°C (160Β°C fan-forced). Trim cauliflower, cut into florets and place in a large mixing bowl.
- Combine seeds and spices with the oil and pour over cauliflower. Mix well with your hands to ensure even coating. Tip into a single layer on a baking tray and cook for 20 minutes or until golden and tender. Set aside to cool.
- Whisk together the oil, vinegar and maple. Place cauliflower onto a serving platter and toss gently with the spinach leaves. Sprinkle with feta and pomegranate seeds. Drizzle with dressing and serve.
