Dark Chocolate Rocky Road

Christmas Cookies

Preheat oven to 170°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.

Crispy Chocolate Slice

1. Combine rice puffs, coconut, cacao, raisins and seeds in a large mixing bowl.
2. Place coconut oil, honey and vanilla in a small saucepan and gently heat until melted. Pour onto the dry ingredients and mix well. Press into a 20 x 20cm slice pan. Cover and refrigerate for at least 2 hours before cutting into pieces.

Notes:
If you’d like crispier rice puffs, place them in a slow oven for 10 minutes to crisp up slightly. If you don’t have rice puffs, replace with rice bubbles.

Couscous Dried Fruit Salad

Rinse the couscous under cold, running water.  Add to a saucepan with 750ml water, bring to a boil then reduce heat to low, cover and cook for 15 mins or until soft.  Drain and rinse under running water and set aside to cool completely.

Whisk together olive oil and lemon juice, season and pour over the cooled couscous.  Toss to coat. 

Add remaining ingredients and mix well.  Spoon into a presentation bowl to serve.

This salad can be served cold or at room temperature.

Moghrabieh can be substituted for Israeli (pearl) couscous.  Simply follow the cooking instructions on the packet as they can vary.

Roasted Beetroot Salad

1. Pre-heat oven to 200°C (180°C fan-forced). Wrap each beetroot in foil, place on a tray and bake for approx. 45min-1hour until tender. When cool enough to handle, remove skin from each. Slice into ½ cm thick rounds.
2. Meanwhile, place hazelnuts onto an oven tray and bake for 4 minutes, add pepitas and thyme and cook a further 4-5 minutes until golden and toasted. Allow to cool.
3. Whisk together the oil, vinegar and sugar, season well.
4. Arrange salad greens, sliced beetroot and cheese onto serving platter. Sprinkle with toasted hazelnuts and pepita mixture and drizzle with dressing. Season well.

Sultana & Cornflake Cookies

Preheat oven to 180°C. Beat butter and sugar in small bowl with electric mixer until smooth, add egg, beat until combined. Stir in sultanas and sifted flour.  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.

Chocolate Bunny Cakes (Gluten Free)

1. Pre-heat oven to 180°C (160°C). Line 10 x ⅓ cup capacity muffin pans with paper cases.
2. Place eggs, honey, oil and vanilla in a large mixing bowl. Beat well with electric beaters for 2 minutes. Fold in the almond meal, flour, cocoa and baking powder until mixture is well combined. Stir in the sultanas.
3. Spoon mixture between paper cases and bake for 22-24 minutes until cooked. Allow to cool in pan for 5 minutes before removing to a wire rack to cool completely.
4. For icing, beat together the cream cheese and honey until smooth. Dollop over the top of cooled cupcakes and sprinkle with coconut. Decorate with ears and nose.