Chocolate Caramel Crackers - Passover Treats

Chocolate Caramel Crackers
For seven days ye shall eat unleavened bread!

Eating of matzo happens prominently in the Passover Seder. 'The Torah says that it is because the Hebrews left Egypt with such haste that there was no time to allow baked bread to rise; thus flat, unleavened bread, matzo, is a reminder of the rapid departure of the Exodus'.

The baking of matzo is labor-intensive! 18–22 minutes is allowed between the mixing of flour and water to the conclusion of baking and removal from the oven.

This recipe however is incredibly easy  and equally addictive (thank you mass produced packet matza).

Matza 'The Bread of Poverty' - if this is poverty, thank you BIG RED for introducing me to poverty at its best. The first special guest apperance on my blog (my brother), the most Jewish non Jew I know. THANK YOU for baking this 'cracker' treat.

 Chocolate Caramel Crackers by Smitten Kitchen
Adapted from David Lebovitz, who adapted it from Marcy Goldman who is the genius that first applied this to matzo

4 to 6 sheets matzo
1 cup (2 sticks or 8 ounces) unsalted butter, cut into a few large pieces
1 cup packed light brown sugar
A big pinch of sea salt
1/2 teaspoon pure vanilla extract
1 1/2 cups semi or bittersweet chocolate chips (or chopped bittersweet or semisweet chocolate)
1 cup toasted chopped almonds, pecans, walnuts or a nut of your choice (optional)
Extra sea salt for sprinkling (optional)

Preheat the oven to 350°F. Line an 11-by-17-inch baking sheet completely with foil, and then line the base of the foil with parchment paper, cut to fit.

Line the bottom of the baking sheet with matzo or crackers, covering all parts. If using matzo, you'll need to break pieces to fit any extra spaces, which will be annoying because despite being perforated, it does not actually break in straight lines.

In a medium heavy-duty saucepan, melt the butter and brown sugar together, and stir it over medium heat until it begins to boil. Once it has begun boiling, let it bubble for three more minutes, stirring it well. It will thicken a bit as it cooks. Remove from the heat and add the salt and vanilla, and then quickly pour it over the matzo or crackers. You’ll want to spread it quickly, as it will begin to set as soon as it is poured.

Bake the caramel-covered crackers for 15 minutes, watching carefully as it will bubble and the corners might darken too quickly and/or burn. You can reduce the heat if you see this happening.
Remove from oven and immediately cover with chocolate chips. Let stand five minutes, and then spread them evenly across the caramel. An offset spatula works great here. If you’re using them, sprinkle the chocolate with toasted chopped nuts and/or sea salt.

Once completely cool, break it into pieces and store in an airtight container. If you wish to speed the cooling process up hen place in the fridge. It should keep for up to a week.

Flourless Chocolate & Orange Cake

This is a lovely moist, dark, decedent cake. The combination of chocolate and orange (JAFA), is one of my favorite. It's a simple recipe but you will need some patience, as the cooking time is longer than most cakes. Fantastic served warm as a dessert and equally as good when cooled. You will find this cake stays moist and will keep for days...if you can resist. The recipe suggested that it be served with a dollop of double cream but I would actually recommend a scoop of good quality vanilla ice cream (the sweetness of the ice cream compliments the cake much better). As far as flourless cakes go, this one is an all round  pleaser (especially with the gluten and dairy free peeps).

Chocolate & Orange Flourless Cake - www.taste.com.au

2 Valencia oranges
200g dark chocolate, chopped (i used Lindt 70% cocoa dark cooking chocolate)
100g butter, chopped
8 eggs
1 1/3 cups caster sugar
3 cups almond meal
Icing sugar to server

Place the oranges in a saucepan. Cover with water and a lid. Bring to the boil. Reduce to a low heat. Cook for 30 minutes. Remove the oranges and set aside to cool. Remove the pith and seeds (otherwise the cake will be bitter). Roughly chop and place in a food processor. Process until a coarse paste forms.


Melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water, stirring often until smooth. Set aside to cool. (Alternatively melt in a microwave-proof bowl in the microwave on Medium/50% power, stirring every 30 seconds, for 2 minutes.)

Preheat oven to 180°C. Line a 22cm cake pan with non-stick baking paper. Use an electric beater to beat the eggs and sugar in a large bowl until well combined.

Fold in the almond meal, orange paste and chocolate mixture until well combined. Pour into the cake pan. Bake for 1 hour 20-25 minutes or until a skewer inserted comes out clean. Allow to cool in the pan. Dust with icing sugar and serve with double cream.

Amy Johnson Cake

Amy Johnson was the first woman aviator to fly solo from England to Australia, but why is there a cake named after her? Maybe this extraordinary aviator was also a extraordinary baker? Maybe this was her favorite cake? Or maybe the solo flight which bought her to Australia, was marked with an afternoon tea to celebrate her achievement? Whatever the reason, this beautiful old fashioned recipe is best enjoyed with a  with  a good cup of tea or coffee.

Even though it is described as a 'cake', it is almost like a thick slice. A biscuit base covered with raspberry jam and currants, topped with sponge cake  and iced with a thin layer of either vanilla or lemon icing.

Base
1 cup SR flour
1 tsp salt
60g butter
Filling
Raspberry Jam
250 g currants
Topping
60g butter
1 tsp Vanilla
1 cup castor sugar
2 eggs
1 cup SR flour
1/3 cup milk

Base - sift flour and salt, rub in butter. Mix into a dough with a little milk. Line a 23cm (9 inch) square sandwich tin with dough. Spread with raspberry jam and sprinkle with currants.

Topping - Cream butter and vanilla, gradually add the sugar creaming well. Add eggs one at a time, beating well after each one. Add sifted flour, alternating with milk. Pour over base and filling. Bake in a moderate oven 175c fan forced for 35 - 40 minutes. Leave to cool slightly before turning out onto a wire rack to completely cool. When cool ice with either vanilla or lemon icing.

Cake will keep in an air tight container for 4 days.

Chocolate-Filled Oat Crunch (Kingston Biscuits)

Who ate the last Kingston from the 'Arnott's Assorted Cream Biscuits'? Fine I'll make my own! Oat, coconut and demera sugar biscuits, sandwiched together with milk chocolate.

William Arnott these biscuits will give your recipe a run for its money. You've still got the upper hand in the 'Tim Tam' department, but I'm working on it.

Chocolate-Filled Oat Crunch (Kingston Biscuits) - Gourmet Traveller, October 2006
180gm butter
120gm demerara sugar
90gm (1/4 cup) golden syrup
150gm (1 cup) plain flour
1 tsp bicarbonate soda
60gm desiccated coconut
60gm (2/3 cup) rolled oats
150gm milk chocolate, coarsely chopped

Preheat oven to 160C (fan forced). Using an electric mixer, cream butter , sugar and golden syrup until pale and fluffy, then add flour, bicarbonate of soda, coconut and rolled oats and beat on slow until just combined.

Spoon teaspoons of mixture onto baking paper-lined trays. Bake for 15 minutes or until golden. Cool biscuits on a wire rack.

Meanwhile, melt chocolate in a heat-proof bowl placed over a saucepan of simmering water. Cool to a thick consistency, then spread over the base of half the biscuits and sandwich with remaining biscuits. Biscuits will keep in an airtight container for 5 days.

Makes 20

Gingerbread Men (& Woman)

I've often wondered how the gingerbread man originated. Apparently it is credited to the court of Queen Elizabeth I, who presented favoured important visitors with gingerbread likenesses of themselves.

For me ever since I can remember, gingerbread men were jolly little brown men whom lay in glass bakery cabinets. They were cute, bright, had big smiley faces, looked cheerful and always caught my eye.

So often  gingerbread men can lack that nice spice flavour or are so hard that when bitten into, you almost break a tooth. This recipe however is perfect...fantastic spicy taste, soft and a little bit chewy. Of course if you prefer your gingerbread men harder and more on the biscuity side, then it's just a matter of leaving them in the oven slightly longer than the recipe suggests.

I love a jolly little brown man, but I have to admit with age my preference leans more towards a jolly little brown woman instead.

Gingerbread Men - www.taste.com.au
125g butter, at room temperature
100g (1/2 cup, firmly packed) brown sugar
125ml (1/2 cup) golden syrup
1 egg, separated
375g (2 1/2 cups) plain flour
1 tbs ground ginger
1 tsp mixed spice
1 tsp bicarbonate of soda
Plain flour, to dust
Smarties to decorate

Makes 20 - 25

Royal icing
1 1/3 cups pure icing sugar sifted
1 large egg white or 20-30mls water

Pre heat oven to 180 degrees Celsius fan forced. Line baking tray with baking paper.

Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the golden syrup and egg yolk and beat until combined. Stir in the flour, ginger, mixed spice and bicarbonate of soda. Turn onto a lightly floured surface and knead until smooth. Press dough into a disc. Cover with plastic wrap and place in the fridge for 30minutes to rest.

Meanwhile, place egg white in a clean, dry bowl. Use an electric beater to beat until soft peaks form. Gradually add icing sugar and beat until stiff peaks form. Cover with plastic wrap and place in the fridge.

Place the dough between 2 sheets of baking paper and roll out until 4mm thick. Use a 9cm gingerbread man (& woman) cutters to cut out shapes. Repeat with excess dough.

Bake in oven for 10minutes or until brown. Remove from oven. Transfer to a rack to cool. Allow at least 30minutes resting time.

Placing prepared icing in icing bag, fitted with small round nozzle. Pipe icing over gingerbread to decorate. Finish with smarties.

Gingerbread men can be stored in an airtight container for 2 weeks. The taste actually gets better over time.

Chocolate Prune Brownie

GOD BLESS America for the introduction of the brownie and GOD BLESS 'Bourke Street Bakery' NSW for this brownie recipe. If only all local bakeries across Australia could produced rich, fudgy, moist brownies like these, as apposed to the over cooked, dry brownies they so often do.

The alcohol soaked prunes make these brownies extra moist and a stand out from most other brownies. The 'Bourke Street Bakery' suggests that the prunes can be soaked in tea if preferred and can even be replaced with nuts or dried fruits if desired. I recommend using good quality dark chocolate for this recipe as it makes such a difference to the end result. Most importantly whatever you do, do not - I repeat - do not over cook, (watch your brownie like a Bald Eagle).

Nice photo styling Big Red!

Chocolate Prune Brownie - 'Bourke Street Bakery' by Paul Allam & David McGuinness
300g pitted prunes, halved
200ml brandy, cognac or hot black tea
55g plain flour
40g unsweetened cocoa powder
1/4 teaspoon salt
2 teaspoons baking powder
300g good-quality dark chocolate (55% cocoa)
80g unsalted butter
300g caster (superfine) sugar
4 eggs
100g sour cream
145g dark chocolate melts (buttons) (55% cocoa)

Makes 32 (depending on what size you like your brownies)

Place the prunes in a bowl and pour over the brandy, cognac or tea. Cover and set aside to soak for 3 days.

Preheat the oven to 170 degrees celsius fan forced, (325F/Gas 3). Grease a 20 x 30 x 4cm rectangular cake tin and line the base and sides with baking paper. Sift the flour, cocoa, salt and baking powder into a bowl.

Put the chocolate, butter and sugar into a stainless steel bowl and sit over a saucepan of simmering water - making sure the base of the bowl does not touch the water. Stir for 10 minutes, or until the chocolate has melted. Allow to cool, then transfer to the bowl of an electric mixer fitted with a paddle attachment. Mix on medium speed and add the eggs, one at a time, beating well after each addition. Add the flour mixture, mix to combine, then add the sour cream, chocolate melts and prunes with the remaining soaking liquid and mix until just combined.

Spoon the mixture into the prepared tin and bake in the oven for 1 hour, or until just set.Place your hand on top of the brownie in the centre and wobble to feel if it is set. Allow to cool completely before turning out of the tin. Use a hot knife to cut into squares. The brownies can be wrapped in plastic wrap and stored for up to 4 days at room temperature.

Chocolate Cupcakes

Rich, dark, light and moist! Who can resist chocolate cupcakes. For the chocolate lovers it is suggested to top these cupcakes with Chocolate Frosting. For another option the Vanilla or Cream Cheese Frostings (which I have used) work equally as well.  






Chocolate Cupcakes - The Hummingbird bakery cookbook
Cupcake Sponge
100g plain flour
20g cocoa powder (plus extra for decoration)
140g caster sugar
1 1/2 teaspoons baking powder
a pinch salt
40g unsalted butter, at room temperature
120ml whole milk
1 egg
1/4 teaspoon vanilla extract
1 quantity Chocolate, Vanilla or Cream Cheese Frosting
Decorate dusted lightly with cocoa if using cream cheese or vanilla frostings or chocolate sprinkles if using chocolate frosting

12 hole cupcake tray lined with paper cases
Makes 12

Chocolate Frosting
300g icing sugar, sifted
100 g unsalted butter, at room temperature
40g cocoa powder
40ml whole milk
Makes enough for 12 cupcakes

Cream Cheese Frosting
300g icing sugar, sifted
50g unsalted butter, at room temperature
125g cream cheese, cold
Makes enough for 12 cupcakes

Vanilla Frosting
250g icing sugar, sifted
80g unsalted butter, at room temperature
25ml whole milk
a couple of drops of vanilla extract
Makes enough for 12 cupcakes

Preheat the oven to 170 degrees Celsius

Put the flour, cocoa powder, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined.

Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture, beat to combine and turn the mixer up to high speed to get rid of any lumps.

Turn the mixer down to a slower speed and slowly pour in the remaining milk mixture (scrape any unmixed ingredients from the side of the bowl with a rubber spatula) Continue mixing for a couple more minutes until the mixture is smooth. Do not over mix otherwise the sponge will be too heavy.

Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 2-25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

Frostings -
For Chocolate Frosting beat icing sugar, butter and cocoa powder together in a freestanding electric mixer with paddle attachment on med-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed. Add the milk to the butter mixture a couple spoonfuls at a time. Once all the milk has been incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, about 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

For Cream Cheese Frosting beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment on medium speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely Incorporated. Turn the mixer up to medium-high speed. Continue to beating until the frosting is light and fluffy, at least 5 minutes. Do not over beat, as it can quickly become runny.

For Vanilla Frosting beat icing sugar, butter and cocoa powder together in a freestanding electric mixer with paddle attachment on med-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of spoonfuls at a time. Once all the milk has been incorporated turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten the fluffier and lighter it becomes

When the cupcakes are cold, spoon the Chocolate, Vanilla or Cream Cheese Frosting on top and decorate lightly with dusted cocoa

Banana and Chocolate Cupcakes

Hummingbird Bakery describes these "Banana and Chocolate Cupcakes' to die for. Well I'm not sure that I'm prepared to do that, but I'm definitely dieing to make another batch and if you can die from consuming multiple of these YUM cupcakes in a row, well then it looks like I'm in big trouble.

The cupcakes are super light, soft and fluffy in texture with a fabulous banana and spice flavour. Finished off with what best goes with banana...chocolate. A thick layer of fluffy, chocolate frosting swirled on top, sprinkled with dark chocolate shavings.



Banana and Chocolate Cupcakes - 'The Hummingbird Bakery Cookbook'
120g plain flour
140g caster sugar
1 tablespoon baking powder
1 tablespoon ground cinnamon
1 teaspoon ground ginger
a pinch of salt
80g unsalted butter, at room temperature
120ml whole milk
2 eggs
120 g peeled banana, mashed
1 quantity Chocolate Frosting (see recipe below)
40g dark chocolate grated into shavings, to decorate
12 hole cupcake tray, lined with paper cases

Makes 12

Pre heat oven to 170 deg. Celsius fan forced, (325 deg F) Gas 3.

Put the flour, sugar, baking powder, cinnamon, ginger, salt and butter in an electric mixer with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined.

Slowly pour the milk into the flour mixture, beating well until all the ingredients are well mixed. Add the eggs and beat well (scrape any unmixed ingredients from he side of the bowl with a rubber spatula).

Stir in the mashed banana by hand until evenly dispersed.

Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for about 20 minutes, or until light golden and the sponge bounces back when touched. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

When cupcakes are cold, spoon the Chocolate Frosting on top and finish with the chocolate shavings.

Black Bottom Cupcakes

Who doesn't enjoy chocolate cupcakes? These 'Black Bottom Cupcakes' from 'The Hummingbird Bakery' are different to most chocolate cupcakes, in that they are not as sweet but still really pack a punch. They have a dark, dense chocolate cake bottom, with a spoonful of chocolate chip cheese cake mixture baked into the centre of them and are finished off with a light fluffy cream cheese frosting. The frosting can be omitted for a less indulgent option. I VOTE FOR THE INDULGENT OPTION!!!

Black bottom cupcakes - 'The Hummingbird Bakery Cookbook'

Chocolate sponge base
190g plain flour
120g caster sugar
40g cocoa powder (plus extra to decorate)
1/2 teaspoon bicarbonate soda
40ml sunflower oil
1 1/2 teaspoons white vinegar
1/2 teaspoon vanilla extract

Cheesecake filling
140g cream cheese
60g caster sugar
1/2 teaspoon vanilla extract
1 egg
a pinch of salt
100g milk chocolate chips

Cream cheese frosting
300g icing sugar, sifted
50g unsalted butter, at room temperature
125g cream cheese, cold

a 12 hole cupcake tray, lined with paper cases
Makes 12

Pre heat oven to 170 deg. celsius (fan forced).

For the chocolate sponge base: Put the flour, sugar, cocoa and bicarbonate soda in a large bowl and mix with a handheld electric whisk on slow speed until all the dry ingredients are combined.

Put the oil, vinegar, vanilla and 125ml of water into a jug and whisk to combine. While the electric mixer is running in the flour bowl, slowly add the contents of the jug, increasing the speed of the mixer as the mixture thickens. Continue to beat until all the ingredients are incorporated.

Spoon the mixture into the paper cases until two-thirds full and set aside.

For the cheese cake filling: Beat together the cream cheese, sugar, vanilla and salt in a freestanding electric mixer with a paddle attachment on medium speed until smooth and fluffy. Stir in the chocolate chips by hand until evenly dispersed. Don't over mix otherwise the cream cheese will start to split.

Scoop about 1 tablespoon of the cheesecake filling on top of the cupcake mixture in the cases and bake in the preheated oven for about 20minutes or until the cupcakes are firm to touch and they have an even golden colour on the cheesecake filling. Don't overcook as the cheesecake will become very dry and crumbly. Leave the cupcakes to cool slightly in the tray before turning out onto a wire rack to cool completely.

For cream cheese frosting: Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment on medium speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely Incorporated. Turn the mixer up to medium-high speed. Continue to beating until the frosting is light and fluffy, at least 5 minutes. Do not over beat, as it can quickly become runny.

When cupcakes are cold, spoon the cream cheese frosting on top, if using, and decorate with a light sprinkling of cocoa powder.

Chocolate fig and hazelnut fudge cake

I'd been waiting for a good excuse to make this cake from the 'Gourmet Traveller' for some time and what better excuse than a good friends birthday. It was the combination of fig, chocolate and hazelnuts which first captured my interest. To me these three ingredients sounded like a match made in heaven....and well it turns out that they were. This recipe makes a fairly large round cake, however i made a smaller, higher cake (see note). The result - a cake which is very nutty in texture, extremely moist, sticky and oh so rich. It's becomes even more divine in chocolate goodness, when topped with rich, silky smooth, dark chocolate ganache. The 'Gourmet Traveller' suggests serving this cake simply with the chocolate ganache and candied oranges, however since I was making it for a birthday and for a birthday girl who loves her cakes (and decorating them), I thought that a little decoration wouldn't go astray. I will definitely be making this cake again but next time I won't be waiting for an excuse to do so. HAPPY BIRTHDAY EGYPT!!

Chocolate fig and hazelnut fudge cake with hazelnut praline and toffee shards

Adapted from - Australian Gourmet Traveller

Serves 14

Cake

250ml (1 cup) muscat or brandy

300gm (11/2 cups) dried figs, coarsely chopped

420gm (3 cups) hazelnuts, roasted, peeled

250gm unsalted butter

300gm caster sugar

6 eggs

250gm dark chocolate (I used Lindt 70% cocoa cooking chocolate)

35gm (1/2 cup) fresh bread crumbs

To Serve double cream

Ganache

75gm (1/3 cup) white sugar

125ml (1/2 cup) pouring cream

150gm (1 cup) dark compound chocolate

1. Combine muscat and figs in a saucepan over medium heat, bring to the boil, reduce heat and simmer for 10minutes or until figs have absorbed muscat. Cool
2. Preheat oven to 160C. Process hazelnuts in a food processor until coarsely ground. Using an electric mixer, beat the butter and sugar until pale and creamy. Add eggs one at a time, beating well after each addition. Add fig mixture, hazelnuts, chocolate and breadcrumbs and stir to combine. Spoon mixture into a lightly greased and baking paper lined 26cm spring form cake pan. Bake for 55minutes or until skewer withdraws lean. Cool in pan, remove and place cake on a wire rack over a tray.

3. For ganache, place sugar in a heavy based saucepan over low heat and cook, without stirring, until sugar has melted, add cream and stir. Add chocolate and stir over low heat until melted and the mixture is smooth, then pour oven cake, smoothing with a palette knife. Cool. Serve at room temperature with double cream.

Note - I used a 24cm spring form tin and baked cake for 1hr 30mins.

Decorations -

Hazelnut Praline

150gm hazelnuts, roasted and skins removed

175gm caster sugar

60ml water

Spread hazelnuts on a tray lined with baking paper. Combine sugar and water in a small saucepan, stir over medium heat until sugar has dissolved. Bring to the boil, cook until dark caramel (aprox. 5minutes), pour over nuts. Stand until cool and set (10minutes), process in a food processor until finely ground. Sprinkle over ganache around the edge of the cake.

Toffee Shards

175gm caster sugar

60ml water

Combine sugar and water in small saucepan, stir over medium heat until sugar has dissolved. Pour onto a tray lined with baking paper, place another piece of baking paper over sugar syrup, then using a rolling pin, roll the toffee syrup out till thin. Stand until cool and set (10 minutes). Remove baking paper and break toffee into shards. Stand shards on top of cake to decorate.

Chocolate & Coconut Balls

This one is for the kids!

The first time that I made 'Chocolate & Coconut Balls' was at primary school in Grade 3. It's a classic, kid friendly recipe that the little ones will enjoy making. And well lets be honest as an adult I still like 'Chocolate & Coconut Balls'.

Recipe - Chocolate & Coconut Balls
250 gm Marie Biscuits (1 packet)

1 tin (395g) sweetened condensed milk

1 1/2 tbs cocoa

desiccated coconut for rolling.

Crush biscuits with a rolling pin till fine crumbs, then place into a large mixing bowl with condensed milk, cocoa and mix well. Take heaped teaspoons of mixture, roll into balls then roll in coconut. Refrigerate till firm (about 30mins).

Afghan Biscuits

Afghan biscuits are a classic New Zealand recipe, popular amongst Kiwi's and my family alike. They are a crunchy thick biscuit, flavoured with cocoa powder, topped with chocolate icing and traditionally walnuts. I was making these for a friends birthday and thought smarties wold make them more fun and colourful. Very addictive and simple to make.

Afghan Biscuits - 'Our Kitchen Table' 134 Burke Rd, East Malvern, Vic. Aust.

200g butter softened

1/2 cup sugar

1 1/2 cups plain flour

4 tablespoons cocoa powder

1 cup corn flakes, slightly crushed

1/2 cup desiccated coconut

Chocolate ganache or icing

Roughly chopped walnuts

Pre heat oven to 180c and line baking trays with non stick baking paper.

Cream butter and sugar until light and fluffy. Sift together flour and cocoa and mix into butter mix. Fold in coconut and corn flakes. Roll into balls and place onto baking trays. Bake for 15-20mins. Remove from oven and allow to cool on wire racks.

Once biscuits have cooled, ice with a good dollop of chocolate ganache or chocolate icing and decorate with chopped walnuts or smarties (as pictured).

Note - I used approximately 40-50gms of mixture for each biscuit which yields about 12 biscuits. Alternatively, roll heaped teaspoons of mixture into balls which will yield about 30 biscuits.

Banana & Coconut Loaf

Toasted banana & coconut loaf with honey labna and stewed rhubarb YUM! A brekkie dish I had at a cafe in Abbotsford called 'Three Bags Full'. Might I add this is one of the best breakfasts I've had. Having had plenty of banana breads in the past this was a definite stand out. The combination of banana and coconut added a whole new flavour.

So on a mission I was keen to replicate this moist, sweet loaf that I'd had and well this recipe comes pretty damn close.

Very easy to make and the result tastes superb. Equally good warm, toasted or even cooled.

Banana & Coconut Loaf - http://www.bestrecipes.com.au/
1 1/2 cups of self-raising flour
1 cup of shredded coconut
1 cup of sugar (maybe use slightly less if you prefer the your loaf not to sweet)
1 cup mashed banana (2-3 bananas)
1 cup coconut milk
1 egg
1 teaspoon vanilla essence

Pre heat oven to 160c. (fan forced). Grease and line the bottom of a 10 x 20cm loaf tin.

Sift flour and mix dry ingredients together in a bowl. In another bowl mix wet ingredients together then pour the wet ingredients into dry ingredients. Mix until just combined.

Pour into prepared loaf tin and bake for 55-60minutes or until a skewer comes out clean when tested. Cool in tin for a few minutes before turning out to cool on a wire rack.

Serve warm, toasted or cool. With either butter, ricotta or with honey labna and stewed rhubarb/mixed berries.

This loaf will keep for up to a week in an airtight container.

Orange & Almond Cake

This is a classic passover dessert, that is quick and simple to make. It is a very dense moist cake, with a wonderful orange flavour, but I do recommend removing the seeds and pith between the orange segments after they have boiled to avoid bitterness.

Orange & Almond Cake - Sbs Food Safari (Batia Slater)
2 oranges

6eggs

250g castor sugar
25og almond meal

1 tsp baking powder

Extra castor sugar for dusting before baking

Icing sugar for dusting after baking

Pre heat oven to 165deg fan forced (the temp. may need to be varied according to your oven). Grease and line a round 20cm spring form tin. Make sure you leave a high baking collar around the tin as this will help cake from burning.

Wash oranges and place unpeeled in a pot of boiling water for 2hrs. Drain oranges and cool (this can be done ahead of time).

Break eggs into a mixing bow or blender. Add caster sugar and beat or blend together. Add oranges to egg mix and blend together to a smooth consistency. Add the almond meal and baking powder and blend.

Pour the batter into prepared tin, sprinkle with castor sugar on top to 165deg. and bake for 1 to 1 1/2 hours or until the top is golden brown.

Dust with icing sugar to serve. Can be served warm as a dessert with thick double cream or eaten once cooled. Cake will keep in an airtight container for a couple of days.

Ginger Fluff Sponge

I have many fond memories of the good old fashioned sponge cake, as it was something I grew up having for afternoon tea at my Grandparents house. It was always feather light, fluffy and usually filled with cream and jam or sometimes filled with cream and then iced with either passion fruit or coffee icing.

The advice I was given from both my Grandmother and Mother on how to master the art of the mighty sponge, was to always use fresh eggs, sift the dry ingredients several times and take care when adding the dry ingredients not to over beat.

It wasn't until recently that I first tasted 'Ginger Fluff' sponge and whilst I still love the a traditional sponge, I do love the spicy gingerness of the Ginger Fluff.

Ginger Fluff Sponge - Amanda Naismith

4 eggs, fresh and at room temperature

3/4 cup sugar

1/2 cup cornflour

2 dessert spoons plain flour

1 teaspoon cocoa

2 teaspoons ginger

2 teaspoons cinnamon

1 tsp baking powder

1 dessert spoon golden syrup (microwave for 25 seconds so it is easier to pour)

To serve

Whipped cream to fill
Icing sugar, to dust

Preheat oven to 180c fan forced. Grease and lightly flour two 20cm tins and line base with baking paper.

Beat eggs and sugar in electric mixer until light, creamy and increased in volume (about 7 mins.). This will help to create masses of air bubbles, giving the sponge a light airy texture.

Sift all dry ingredients 4 times, then gently mix with eggs and sugar being careful not to over mix. Once combined add golden syrup and carefully mix through.

Divide mixture evenly between the two tins and bake in pre heated oven for 20 mins., until sponge is light golden in colour and bounces back when gently touched with fingertips. Allow to cool in tins for 5 mins., (sponges will shrink from the sides of the tins), then turn out onto wire rack to cool completely.

Sandwich sponges together with whipped cream and dust with icing sugar.

Sponge Kisses

'Sponge Kisses' also know as 'Powder Puffs' are light, delicate, small sponge like rounds sandwiched together with jam and cream. I have tried both the original and chocolate versions of this recipe, both with equally delicious results. Sponge Kisses are a perfect treat for afternoon teas.

Sponge Kisses - 'The Cooks Companion 2' by Stephanie Alexander

(makes 10 -12 pairs)

75g Plain flour

75g Corn flour

3/4 teaspoon cream tartar

1/2 teaspoon bicarbonate soda

3 eggs (separated)

3/4 cup Caster sugar

Whipped Cream

Jam

Icing sugar (for dusting)

Heat oven to 210deg for fan forced or 200deg for conventional. Sift dry ingredients 3 times. Beat egg whites until soft peaks, gradually beat in sugar until mix forms a glossy stiff meringue. Add yolks one at a time. Sift dry ingredients over mixture, then fold in very gently and thoroughly (DO NOT STIR MIXTURE AT THIS POINT). Mixture should be firm when spooned onto trays and should not settle or run.

Quickly spoon onto 4 lined trays heaped teaspoons of mixture well apart. Cook for 5-7mins. or until sponge in colour. Allow to rest on trays for 1 min. then use a spatula to transfer onto a wire rack to cool completely. When cooled it is very important to store sponges in an airtight container for at least 3hrs.

Sandwich together with jam (i use raspberry) and cream then dust tops with icing sugar. Make sure you leave filled sponge kisses to sit for about 30mins. before serving to allow sponge to soften. The longer you leave them the softer they become (sponges will be complete soft after about 2hrs).

Note - Alternatively you could sandwich together with lemon curd and whipped cream.

Chocolate Version (as pictured)

Replace 25g of corn flour with 2 tablespoons of sifted cocoa. Sandwich together with sour cherry jam and whipped cream or chocolate cream.

French Macaroons

nchWhilst on a trip to Paris, one of my most memorable food experiences was a visit to the renowned tea salon Laduree. Founded in 1862, this patisserie is famous for its French Macaroons. The Laduree shop has a pale green elegant frontage which attracts Parisians and tourists daily, forming queues to purchase these delicate little 'round cakes'. Once inside Laduree is a rainbow of colour, with displays of Macaroons in various colours, sizes and flavours.
Laduree Macaroons have a round meringue-like dome with a flat base, the outside shell is slightly crisp with a soft and chewy centre, they are then paired together with a smooth butter cream, ganache or jam. Laduree produce both a permanent collection of Macaroon flavours inc. chocolate, pistachio, rose, caramel and liquorice to name a few, along with their collection of seasonal flavours.

Inspired by my visit to Laduree and the latest 'Australian Gourmet Traveller' magazine, (containing a recipe for Macaroons), I decided it was time for me to try my hand at making these little Parisian treats. I spent a number of days searching the Internet for Macaroon recipes and cooking tips. The more research I did, the more daunting the task of making Marcaroons (& them actually turning out) became. How would I acheive that perfectly glossy round dome, would they have feet....??? In all the research I did, it became clear that a French Macaroon was not a Macaroon, unless it had a foot. The foot being the crinkly edge which forms around the bottom circumfrence of the Marcaroon. The foot was dependent on the consistancy of the batter, one fold to many and it was all over, not enough and you wont get feet on your Macaroons.
Finally I faced the challenge, choosing the recipe I had initially seen in the 'Australian Gourmet Traveller' for "Macaroons with white chocolate and raspberry ganache'. I followed the recipes step by step instructions methodically, only making two slight changes, a) the resting time and b) the quantities of white chocolate and cream for the ganache. The Result...THEY HAD FEET, LOOKED & TASTED FANTASTIC!
'Macaroons with White Chocolate & Raspberry Ganache'(this recipe appeared in the 'Australian Gourmet Traveller' - July 2009 edition)Serves 40
Cooking time prep. time 20mins, cook time 15mins (plus resting)
Ingredients
130 gm pure icing sugar
110 gm almond meal
105 gm egg white (about 2-3 eggs), at room temp., left overnight
65 gm caster sugar
4-5 drops rose food colouring

White chocolate & raspberry ganache
40 ml pouring cream
105 gm white chocolate
45 gm raspberries, coarsely chopped (if fresh aren't available, substitute for frozen)
Method

• Process almond meal and icing sugar in food processor until finely ground, triple-sift into a large bowl and set aside. Whisk 90gm egg white in an electric mixer until soft peaks form (1 - 2mins). Add caster sugar, a tablespoon at a time, whisking continuously until incorporated & mixture is thick and glossy (2 - 3mins), then add food colouring. Stir in almond mixture in batches until incorporated and mixture slides slowly down the side of bowl when tilted. Add remaining egg white to loosen mixture, spoon into a piping bag with a 1cm plain nozzle, pipe 3cm diameter rounds of mixture onto heavy baking-paper-lined trays, stand until a crust begins to form (Note - Gourmet Traveller suggests 4 - 5hrs however I found a crust had formed after 2hrs).
• Preheat oven to 140C. Bake macaroons until firm but not coloured, swapping trays halfway through cooking (10 - 12mins), set aside, cool completely on trays.
• Meanwhile for white chocolate and raspberry ganache, bring cream just to the boil, in a small heavy based saucepan. Remove from heat, add chocolate, stand until melted (5mins), stir until smooth & glossy. Refrigerate until firm but still pliable (45mins - 1hr), then stir until smooth. Add raspberries, stir to form a ripple effect, then spoon a teaspoon of ganache onto half the macaroon. Sandwich with remaining macaroon and refrigerate until set. Macaroons will keep for 1-2 days refrigerated in an airtight container.