Lemon Date Slice with Cream Cheese Frosting

Sunbeam Banana Bread with Sultanas

Chocolate Fudge Cookies

1. Pre-heat oven to 180°C (160°C fan-forced). Place chocolate in a microwave proof container and cook in 30 second increments until melted and smooth, whilst stirring regularly. Allow to cool.
2. Place butter, sugar and vanilla in the bowl of an electric mixer and beat until pale and creamy. Add eggs one at a time, until well incorporated. Fold in melted chocolate.
3. Fold in flour and almond meal. Refrigerate cookie dough, covered for at least 1 hour.
4. Roll chilled dough into 48 small balls and press down lightly onto lined oven trays. Bake for 10-12 minutes. Allow to cool on tray before removing to a cooling rack to cool completely.
5. For ganache, place chocolate and cream in a microwave proof bowl and cook in 15 second increments until melted and smooth, whilst stirring regularly. Allow to cool slightly before using ganache to join cookies together, to make 24.

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.

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.

Rum & Raisin Profiterole Wreath

To make the custard, combine raisins and rum in a small bowl and allow to soak for 10 mins.  Drain and roughly chop the raisins.

Combine milk, cream and vanilla in a medium sized, heavy based saucepan over medium heat.  Not letting the milk come to a boil, stir until warmed. 

In a separate bowl combine egg yolks and sugar, whisk until mixed then add flour and whisk to incorporate. 

Gradually add the egg mixture to the milk, whisking over a medium heat, until it is all added and incorporated.  The custard will thicken, continue to whisk until smooth.  Remove from heat and allow to cool slightly before stirring through the soaked raisins.

To make the choux pastry, preheat oven to 190ºC (170ºC fan).  Line 2 large baking trays with baking paper. 

In a medium saucepan, combine butter and sugar with 250ml water.  Stir over a medium-high heat until the water begins to boil and the butter has melted.  Remove pan from the heat, add the flour and use a wooden spoon to vigorously mix to combine.  The mixture will begin to resemble a dough – return pan to medium heat and cook for a further 1-3 mins, stirring, until you notice the dough pulling away from the sides of the pan.  Spoon the dough into a bowl of a stand mixer and allow to cool slightly (10 mins).

Fit the stand mixer with a whisk attachment.  Add vanilla bean paste and 1 egg and whisk until just combined.  Repeat with remaining eggs until your dough is glossy.

Transfer the mixture to a large piping bag fitted with large, round, open tip.  Spray the surface of the baking paper with a fine mist of water.

Pipe 12 rounds, evenly spaced, onto each prepared tray.  Bake for 30-40 mins, ensuring the oven door stays closed for the first 25 mins, until the pastries are puffed and golden.  In the final 5 mins, prick the base of the pastries with a toothpick and return to the oven to dry out.

Turn off the oven and open the door, allow pastries to cool completely in the oven.

Once the pastries are cool dip in melted chocolate (white and dark) and rest on a baking rack until chocolate sets.

Pipe each profiterole with the rum and raisin custard.  Arrange in a wreath shape on a large, round serving platter.  Decorate with cherries, raspberries and mint leaves.  Generously drizzle with chocolate sauce to serve.

Almond Sultana Florentines

Preheat oven to 160°C.

1. Combine butter and condensed milk in a small bowl.
2. 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.
3. 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.)
4. 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.