Handmade Chocolate Bars
Preparation 20 Minutes
Cook 5 Minutes
Serves 2 LARGE or 4 SMALL
Method
- Line the base and sides of 2, 10 x 20cm loaf pans, or 4, 6 x 12cm mini loaf pans.
- For topping choice Rum ‘n Raisin, combine raisins, rum and cinnamon in a bowl and set aside until required.
- Place chocolate in a glass bowl and heat in the microwave in 30 second increments until half chocolate is melted. Stir chocolate constantly until all the chocolate is melted.
- Pour chocolate evenly between pans and whilst still in melted form, working quickly, decorate with preferred toppings. Allow to set at room temperature and store in an airtight container when set. Wrap and give away as gifts.
Ingredients
200g premium dark chocolate, chopped
Topping choice Rum ‘n Raisin:
25g SUNBEAM Raisins, chopped
1 tsp rum
Pinch of cinnamon
60g SUNBEAM Hazelnuts, toasted and chopped
Topping choice Almond & Cranberries (Pictured):
10g SUNBEAM Slivered Almonds, toasted
10g ANGAS PARK Cranberries, roughly chopped
Dried rose petals, for decoration
Recipe Collection
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.
Orange & Olive Oil Almond Cakes (Gluten Free)
- Pre-heat oven to 180°C (160°C fan-forced). Line 12 x ⅓ cup capacity muffin moulds with paper cases.
- Combine flour, almond meal, sugar and baking powder in a large mixing bowl.
- In a separate bowl, whisk together the oil, milk, eggs and orange rind until well combined. Add to flour mixture and mix until smooth. Pour between paper cases and sprinkle with flaked almonds. Bake for 20 minutes.Tip:
For those avoiding dairy, simply substitute the cows milk with your milk of choice.
Sultana Cinnamon Mini Muffins
Preheat oven to 180°C (160°C fan-forced). Line two 12-hole (1-tablespoon/20ml) mini muffin pans with paper cases. Combine flour, brown sugar, oats and sultanas in medium bowl. Whisk milk, melted butter and egg in small bowl, stir into dry ingredients (do not overmix, mixture should be lumpy).
Divide mixture into paper cases. Bake about 15 minutes, turn, top-side up, onto wire rack. Combine caster sugar with cinnamon, sprinkle over hot muffins.
Christmas Cake Gift Jar
As a gift idea
- Place flour in bottom of jar and add spices and bicarbonate of soda
- Pour in fruit and push down lightly
- Next place brown sugar and finish with slivered almonds.
- Attach a gift card with the following instructions:
YOU WILL NEED
250g butter, melted
3 eggs, lightly beaten
¼ cup brandy
METHOD
- Preheat oven 150°C. Double line a 20cm round tin with baking paper
- Combine gift jar contents, butter, eggs and brandy and stir until combined
- Spoon into prepared tin and bake for 1 hour or until skewer inserted comes out clean.
Christmas Slice
Preheat oven 150°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.
Baked Spiced Cauliflower Salad
- Pre-heat oven to 180°C (160°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.
