Reindeer Raisin Bites

Preparation 30 MINS (Plus refrigeration)

Cook

Serves 24

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Method

  1. Add dark and milk chocolate, raisins, and almonds (excluding reserved almonds) to a food processor and blitz until very finely chopped.
  2. Transfer chocolate to a bowl, pour over the hot thickened cream, add butter and salt and stir to combine. Refrigerate for 3-4 hours until firm but still able to be scooped with a spoon.
  3. To make truffles, scoop 2 heaped tbsp of the mixture and use clean hands to roll into a ball.  Repeat with the remaining mixture.
  4. Roll balls in the chocolate sprinkles to coat.
  5. Cut pretzels in half and insert 2 into each ball for antlers.
  6. Just below the antlers, insert slivered almond to form reindeer’s ears.
  7. Use white icing to stick an Ovalteenie to each ball to form a snout.
  8. Use white icing to create two eyeballs just above the mouth. And a dot to each eye with the black gel.
  9. Use the white icing to attach a red mini M&M to the top of each Ovalteenie to give your reindeers noses.
  10. Refrigerate for a further hour to set the icing. Serve cold.

Ingredients

200g dark chocolate

200g milk chocolate

120ml thickened cream, heated

70g butter – softened

200g SUNBEAM Australian Raisins

100g SUNBEAM Slivered Almonds, 48 pieces reserved to decorate

24 mini pretzels, to decorate

Chocolate sprinkles, to decorate

24 Ovalteenies, to decorate

24 red colour mini M&M’s

Designer Icing White 140g

Food Colour Gel Black 15g

Recipe Collection

Speedy Cinnamon & Choc Scones

1. Preheat oven to 220ºC (200ºC fan forced). Line a baking tray with non stick baking paper.
2. Sift flour and salt into a large bowl; add mixed fruit and mix to combine. Make a well in the centre and pour in cream and lemonade; mix using a blunt knife to form a dough; turn dough onto a lightly-floured surface and knead lightly. Divide dough into two equal portions; roll each into a ball then into a circle, about 2.5cm thick, using a rolling pin. Using a sharp knife, cut each circle into 8 wedges. Place scones onto prepared tray.
3. To make glaze, whisk together all ingredients in a small bowl; brush scones lightly with glaze. Cook for 14 minutes or until cooked through and golden.
4. Place chocolate into a zip lock bag and snip the corner. Drizzle over the scones. Enjoy!

Chocolate Caramel Tart

Preheat oven to 180C/160C fan-forced. In a large bowl add Sunbeam Almond Meal, sugar the butter and egg and combine until a breadcrumb texture. Spoon into a greased 23cm (base measurement) fluted loose base tart tin. Press mixture to line the base and sides of the tin. Making sure you have made even base and sides, the palm of your hand for the base. Freeze for 15 minutes. Place the tart shell on a baking tray and bake for 25 – 30 minutes or until golden. Set aside to cool. 

Combine the Nestle Sweetened Condensed Milk, golden syrup and half the extra butter in a large saucepan over medium heat. Cook, stirring constantly with a wooden spoon, for 5-7 minutes or until golden in colour and caramel thickens. Remove from heat and immediately pour into the pastry case. Use a small palette knife to smooth the surface. 

Place the chocolate, cream and remaining extra butter in a heatproof bowl over a saucepan half-filled with simmering water and stir with a metal spoon for 5 minutes or until chocolate melts and mixture is glossy. Pour over the caramel and use the back of a spoon to smooth the surface. Set aside for 30 minutes to set.  

Toast almond in moderate oven for 10mins then roughly blitz to make nut sprinkles to decorate, add gold leaf & fresh berries. Cut into wedges to serve. 

Note: Packets of edible gold leaf are available from the baking aisle. Use tweezers to arrange pieces of 

Christmas Slice

Preheat oven 150°C (fan-forced).

  1. Line a loaf tin (20cm x 10cm) with baking paper.
  2. Combine all ingredients in a bowl and stir until well combined.
  3. Spoon mixture into prepared tin and bake for 40mins. Allow to cool. Dust with icing sugar and slice thinly.

Fruit & Nut Slice

  1. Preheat oven 150°C (fan-forced).
  2. Line a loaf tin (20cm x 10cm) with
    baking paper.
  3. Combine all ingredients in a bowl and
    stir until well combined.
  4. Spoon mixture into prepared tin and
    bake for 40mins. Allow to cool. Dust with icing sugar and slice thinly.

Baked Spiced Cauliflower Salad

  1. Pre-heat oven to 180°C (160°C fan-forced). Trim cauliflower, cut into florets and place in a large mixing bowl.
  2. 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.
  3. 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.

Christmas Bark

Line a 25cm x 35cm with baking paper. Place chocolate into a medium heat proof bowl; stir over a medium saucepan of simmering water until smooth (don’t let water touch base of bowl). Stir in puffed rice and coconut.

Working quickly, spread chocolate mixture onto tray as thinly as possible; sprinkle with dried fruits, biscuit and nuts.

Refrigerate until set. Break bark into pieces to serve.
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