Macadamia Choc Chip Cookies

Almond Joy 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 Flaked Almonds, coconut & chocolate.

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

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

Feel the joy!

Rainbow Couscous & Sultana Salad

In a small saucepan, bring water and salt just to the boil. Add couscous and stir once. Cover pan, remove from heat and set aside 10 mins, until water is absorbed.

Combine all dressing ingredients in a jar and shake well.

Fluff couscous with a fork and transfer to a large bowl. Add sultanas, chickpeas, veggies, herbs, and onions, and tosswell.

Drizzle salad with half of the dressing and toss again. Season to taste with salt and pepper if desired. Sprinkle salad withwalnuts and feta. Serve with remaining dressing.

Tips

• Store salad in a covered container in the fridge, for up to three days.
• Couscous can be substituted with cooked and cooled quinoa, if preferred

Crunchy Apple Slaw

1. Place pine nuts and sesame seeds in a small frying pan and cook for 5 minutes until golden and toasted. Set aside.
2. Combine the cabbage, apples, spring onions, raisins and mint in a large mixing bowl and toss well.
3. Whisk together the oil and vinegar. Season to taste. Pour over apple mixture and toss well. Spoon onto serving platter and sprinkle with toasted seeds and nuts and some additional mint leaves.

Chocolate, Christmas, Gifting, Recipes, Sweet Treats

In slow 160 degree oven roast almonds on small tray for approx 10 min. Leave to cool then dice.

Roughly chop dates & apricots fairly fine. Place in small saucepan add water and heat on a low temperature till starting to soften.

Take off heat and stir in bi-carb till it starts to foam. Then set aside to cool.

Place biscuits in food processor and blitz to form fine bread crumbs. Add all the ingredients (except chocolate) and mix together, saving 10g of diced almonds to garnish.

Place in refrigerator for 1/2hr to cool and firm.

Melt Chocolate in a narrow deep jug for 1 minute in microwave, then 10-20sec intervals until fully melted.

Roll small balls of mixture and dip into melted chocolate. Use a fork to remove out of chocolate and tap excess off.

Place on tray covered in baking paper, garnish with almonds and refrigerate until set.

Fruit & Nut Biscotti

Heat oven to 180 degrees C. Generously butter or spray bottom and sides of loaf pan with cooking spray.

In large bowl, stir flour, nuts, sultanas, flax seeds, brown sugar, salt and baking soda. Stir in milk. Pour batter evenly into prepared pan.

Bake 50 minutes until golden brown. Cool completely in pan on cooling rack. Transfer to freezer and freeze at least 1 hour, but no more than 3 hours.

Heat oven to 200 degrees c. Remove loaf from pan. Use sharp serrated knife to cut loaf into 1/8-inch thick slices. Arrange slices in single layer on rimmed baking sheets. Bake 15 minutes until golden brown, flipping halfway through baking. Transfer to cooling rack to cool completely.

Store at room temperature in airtight container up to 1 week.

Frozen Cheescake Pudding

Place Mixed Fruits & dried cranberries and brandy in a bowl. Set aside for 20 minutes to soak.

Line an 8-cup-capacity metal pudding basin with plastic wrap.

Using an electric mixer, beat cream cheese for 5 minutes or until light and fluffy. Add ice-cream. Beat until well combined. Fold in fruit mince, pistachios and cranberry sultana mixture. Pour mixture into prepared basin. Freeze for 30 minutes.

Place biscuits & Sunbeam almonds in a food processor. Process until fine crumbs form. Add butter. Process until combined. Spoon over top of ice-cream, pressing with the back of a spoon to level and compact (see notes). Cover with plastic wrap. Freeze overnight.

Turn pudding onto a serving plate. Carefully remove plastic wrap. Drizzle with chocolate topping.

Decorate with Raspberries, Strawberries and Mint. Serve immediately.