Easter Blondies

Preparation 15 Minutes

Cook 40 Minutes

Serves 12

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Method

Preheat the oven to 190 degrees Celsius and butter or line with parchment paper a 20cm x 20cm baking tin.

Melt the butter and white chocolate in a bowl over a pot of water and take off to cool once combined and fully melted.

In another bowl, mix the muscovado sugar, caster sugar and eggs together until thick and glossy. Approximately 2 minutes.

Once the butter and white chocolate mixture is cooled, mix in 1/3 to the sugar and eggs, and then fold in the rest.

Add in your flour, baking powder, vanilla, almonds and macadamias and mix until just combined.

Pour batter into your lines baking tin and for 35-45 minutes. The centre should still have a little wobble and a tooth pick should come out a little fudgy.

Straight from the oven, press your speckled eggs into the top of your blondie and let cool on a wire rack.

Ingredients

225gm Unsalted Butter diced

100gm white chocolate chips

250gm Muscovado Sugar

325gm plain flour

100gm Sunbeam Macadamias

100gm Sunbeam Blanched Almonds

150gm Caster sugar

1tsp baking powder

3 eggs

1 teaspoon vanilla paste

140gm Cadbury mini speckled eggs

Recipe Collection

Dark Chocolate Rocky Road

  1. Grease and line base and sides of a 27cm x17cm slice pan with baking paper, extending the paper over sides.
  2. Place chocolate and coconut oil in a large heatproof bowl over saucepan one-third filled with simmering water. Stir until melted and remove from heat.
  3. Add raisins, marshmallows, macadamias, coconut and three-quarters of the seed mix (saving some for the top). Stir to combine and spread into prepared pan. Scatter with reserved seed mix.
  4. Set aside to cool for 1 hour or until set. Refrigerate if weather is hot. Cut into 24 pieces to serve.

Macadamia Choc Chip Cookies

Preheat the oven to 180°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 macadamias & chocolate chips.

Roll tablespoons of mixture into balls; place 5cm apart on trays.

Bake cookies 15 minutes or until golden; cool on trays.

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 (don’t 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.

Festive Fruit Cake

Preheat the oven to 150°C. Line the base and sides of a 20cm springform cake pan.

Mix nuts, dried fruits, glace cherries, peel in a bowl. Sift in flour, baking powder then stir in sugar. Lightly whisk eggs with vanilla, then stir into the cake mixture until well combined. Pour into pan. Bake for 1 hour 30 minutes or until a skewer inserted in the centre comes out clean.

Cool cake in the pan for 15 minutes, then turn out onto a rack over a plate and remove baking paper. Pierce all over with a skewer. Drizzle with brandy, then wrap tightly in foil and leave in a cool, dry place for 2-3 days to mature.

For the topping: Soak fruit in Maple syrup, add boiling water to cover and let soften. Closer to serving, warm jam in a pan over low heat or in the microwave until runny. Arrange the maple-soaked fruits over the top of the cake in a decorative pattern, then brush with warm jam to set in place.

Beef & Apricot Tagine

1. Heat half of the oil in a large frying pan, add onion and garlic and cook for 3-4 minutes until tender. Add spices and cook a further minute until fragrant. Add to the pot of a slow cooker.

2. Using the remaining oil, sear beef in batches until well browned. Add to the slow cooker with the stock, tomatoes, cinnamon and orange peel. Cook on low heat for 8 hours.

3. Add the apricots and chickpeas in the last 30 minutes of cooking time. Season well. Serve beef with almonds and coriander and accompany with rice and yoghurt.

*For a faster cooking time, cook on High heat for 4 hours.

Sultana & Date Scones

Preheat oven to 220°C (210°C fan-forced).
Line scone tray with non-stick baking paper. Sift flour and salt into a large bowl. Add butter and rub in lightly with fingertips.
Add sugar, sultanas & dates and stir to combine. Make a well in the centre of the mixture. Add beaten egg and almost all of the milk. Mix quickly with a flat bladed knife to a soft dough, adding more milk if necessary. Turn out onto a lightly floured surface and knead briefly until smooth. Press or roll out to form a round about 2cm thick.
Cut dough into rounds using a floured plain 5cm cutter. Place scones together, without touching, on prepared tray and brush with extra milk. Bake for 10-12 minutes or until golden brown.
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