March 04, 2021
Ingredients
115g plain flour
10g cocoa powder
1tsp baking powder
40g creme fraiche
1 egg
80g Lindt Dessert Premium Dark Chocolate
120ml milk
butter
Chocolate Creme Filling (optional)
250ml milk
100g raw caster sugar
2 egg yolks
25g cornflour
vanilla bean paste
130g Lindt Excellence A Touch of Sea Salt
20g butter
Method
1. Combine dry ingredients in a mixing bowl
2. Add the creme fraiche and the egg
3. Create a smooth ganache by combining the milk and chocolate together
4. Place a non-stick frying pan over medium heat. Brush with a little butter and place about a tablespoon of batter on the pan to cook
5. When the batter starts to form bubbles on the top, flip it over and cook through
6. Transfer to a plate to cool
7. You can also get a little creative with the pancakes and try using one of our Easter cookie cutters to create fun pancake shapes.
Chocolate Creme Filling
1. Bring the milk and half the sugar to the boil
2. While waiting for the milk and sugar to boil, combine the egg yolks, corn flour, vanilla and remaining sugar
3. Add the egg yolk mixture into hot milk
4. Whisk and return to the heat, cooking until it forms a thick custard
5. Add the chocolate and butter
6. Mix until silky and smooth
7. Cover directly with cling wrap and cool fully
8. Fill the pancakes with the creme, stack them and serve with a little chocolate sauce
January 21, 2021
Ingredients
For the base:
12 Oreo cookies (crushed)
6 tbls melted butter
For the ganache:
12 Oz Semi Sweet Chocolate
12 Oz Heavy Cream
Method
Base
1. Blend the Oreo cookies in a food processor until crumbs are formed.
2. Add melted butter and mix until combined.
3. Prepare 20cm Food Ring on Baking Tray. (can also be made using 12x mini cheesecake pans)
4. Pour the mixture into the food ring.
5. Press the crumbs into the bottom of the pan to make an even base and set aside.
Ganache
1. In a small saucepan, heat the cream just until hot.
2. Place the chocolate into a medium mixing bowl.
3. Pour the heated cream over the chocolate and whisk until smoothed.
4. Pour the chocolate cream evenly over the cookie base.
5. Cover with plastic and place in the fridge until they are set.
Decorate
1. While you are waiting for your dessert to set, melt some chocolate of your choice, dark, milk or white and create some chocolates to place on top. Pick your chocolate mould here.
Serves 12
Recipe by Errens Kitchen
January 04, 2021
Ingredients
100g butter
100g parmasan cheese
1 tbls rosemary leaves
3/4 cup plain flour
salt
pepper
Method
1. Combine butter, parmasan, rosemary, flour and a pinch of salt and pepper in a food processor.
2. Process until mixture forms a dough.
3. Turn dough out on to a lightly floured surface.
4. Knead and press the dough into a 15cm disc.
5. Wrap in cling wrap and refrigerate for 1 hour.
6. Preheat oven to 180C.
7. Line baking trays with baking paper.
8. Roll out dough between 2 sheets of baking paper until 0.5mm thick.
9. Cut the dough using cookie cutters of your choice. We have used Australian Animals.
10. Bake biscuits for 6-8 minutes or until light golden in colour.
11. Stand for 5 minutes on trays and then transfer to a wire rack to cool.
This recipe has been sourced from taste.com.
We really look this recipe because although it is simple it is also very versatile. You can mix this recipe up and add flavours of your choosing including Thyme, sun-dried tomato, oregano etc.
December 17, 2020
Ingredients:
250g butter
3 eggs
250g sugar
1 pinch of salt
1 lemon - grated zest
500g plain flour
1 egg yolk
1 tbls milk for brushing
Method:
1. Beat butter and sugar together until creamy.
2. Add salt and egg gradually while still beating.
3. Add lemon zest
4. Add sifted flour
5. Knead all together to form a dough.
6. Wrap dough in cling wrap and refrigerate for 2 hours.
7. Preheat oven to 200C.
8. Roll out dough on lightly floured surface.
9. Cut the dough with a cookie cutter of your choice.
10. Place cookies on a baking sheet and put back in the fridge to set again.
11. Beat remaining egg yolk and milk.
12. Brush cookies with egg mix.
13. Sprinkle course granulated sugar on top (optional).
14. Bake for 10 minutes or until golden brown.
September 29, 2020
Ingredients
1/2 Cup Butter Softened
3/4 Cup Sugar
1 Egg, Room Temperature
1 Tsp Vanilla Extract
1 1/2 Cups Flour
1 Tsp Baking Powder
1/2 Tsp Salt
Frosting
3 3/4 Cups Confectioners' Sugar
1/4 Cup Copha
4-6 Tbls Water
Yellow, Orange, Green and Black Colour Mill food colouring
Method
1. In a large bowl, beat butter and sugar until light and blended. Add egg and vanilla and beat well.
2. In another bowl, whisk flour, baking powder and salt. Gradually beat into a creamed mixture.
3. Separate dough into 2 portions. Shape each into a disk, wrap with glad wrap and refrigerate for 1 hour or until firm enough to roll.
4. Preheat oven to 350 degrees.
5. Line a baking tray with baking paper.
6. On a lightly floured surface, roll each portion of dough to approx. 60mm thick.
7. Cut with your choice of Halloween shaped cookie cutters.
8. Place cookies approx 5cm apart on the tray.
9. Bake for 8-10 minutes or until edges are lightly browned.
10. Remove from oven and place on wire racks to cool completely.
Frosting
1. While cookies are cooling, beat confectioners' sugar, copha and enough water to reach spreading consistency.
2. Tint frosting with chosen Colour Mill food colouring and decorate cookies as desired.
3. Allow to stand until set.
Recipe from tasteofhome.com
June 19, 2020
Ingredients
Preparation: 1 hour
Cook: 30 minutes
Extra Time: 2 hours
Gingerbread
3 1/2 cups self raising flour
1 cup plain flour
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon whole cloves
1 cup firmly packed brown sugar
185g chopped butter
1/2 cup golden syrup
2 eggs, lightly beaten
1/4 cup pure icing sugar
Royal Icing
2 egg whites, lightly beaten
3 cups pure icing sugar
Vanillin Sugar, for dusting
Lollies or small toys for inside of house
30cm round or square cake board
Gingerbread House Cookie Cutters
Cake pins
Method
Gingerbread
1. Preheat oven 180 degrees C.
2. Combine flours, ginger, cinnamon, cloves, sugar and butter in a food processor. Process until mixture resembles breadcrumbs.
3. Whisk golden syrup and eggs together in a jug. With the motor running, add egg mixture and process until dough just comes together.
4. Turn onto a lightly floured surface. Knead gently until smooth. Cut dough in half and wrap in plastic wrap.
5. Meanwhile, prepare gingerbread house cookie cutters and line baking trays with baking paper.
6. Roll dough, 1 portion at a time, between 2 sheets of baking paper until 5mm thick. Remove top layer of baking paper. Using the Gingerbread House Cookie Cutters, cut the shapes from the dough.
7. Re-knead and re-roll dough as needed to cut shapes from dough.
8. Place gingerbread in single layers on trays. Bake 2 trays at a time for approx. 15 minutes or until firm.
9. Cool on trays.
Royal Icing
1. Using an electric mixer, beat egg whites until soft peaks form. Gradually add icing sugar, beating constantly until thick.
2. Using a knife, spread icing to join wall edges together. Start with a front and side wall, placing pins into adjoining wall edges to support joins until icing dries.
3. You should have an empty house without a roof. Fill inside of house with lollies or small toys if house feels strong and dry enough.
4. Use icing to attach roof to walls, using pins into adjoining walls to support until icing dries completely. Remove pins only when house is solid and dried.
5. Spoon 1/2 cup of remaining icing into a piping bag. Pipe windows and doors on house and frost on roof edges. Allow to dry.
6. Dust roof with Vanillin sugar.
TIPS
This cute gingerbread house will last up to 1 week. Best made a couple of days before Christmas and when children are around so they can crack it open to find all the goodies inside. Also a great gift idea.
May 31, 2020
Preparation Time: 45 minutes
Cooking Time: 25 minutes
Serves: 4
Ingredients
7-8 slices fruit brioche
60g butter, room temperature
900g tub double thick vanilla custard
125ml milk
1 tbs caster sugar
1 medium green apple, thinly sliced
Icing sugar, to dust
160ml caramel sauce
Thickened cream, to serve
Method
May 09, 2020
Icing
Method
May 09, 2020
Preparation time: 15 mins + 1 1/2 hrs chilling time
Cooking time: 10-20 mins
Serves: Makes approx 30
Ingredients
Method
Sift the dry ingredients together and set aside. Place butter and sugar into a large bowl and beat until light and fluffy. Switch to low speed before adding vanilla, egg and milk until combined. Gradually add the dry mixture until combined and dough starts to pull away from the bowl (firming up). Divide the dough in half, wrap in baking paper and chill for an hour in the fridge.
Sprinkle icing sugar on the surface where cookies will be rolled out. Roll out till ¼ inch thick and cut into desired shapes. Place on baking tray lined with baking paper. Put the trays of cookies in the fridge for 30 minutes before baking to prevent them from spreading too much in the oven.
Bake for approximately 10-12 minutes at 160ºC until edges are golden. Let them sit on baking tray for 2 minutes to cool before removing. When cookies are completely cool, sandwich them together with your favourite Beerenberg jam and enjoy!
November 24, 2018
Every year I was so excited to get hold of the Celebrate issue of Donna Hay magazine and devour the most amazing Christmas recipes. Sadly the magazine was discontinued this year BUT Donna Hay has released a Christmas Cookbook, "Christmas Feasts and Treats" so, for this year at least, my craving is satisfied!
Many of the treats in this new cookbook were made using cookie cutters that we supplied.
We have all the cookie cutters you need to make these recipes here.
Here's a list for your easy reference!
Pg 112 - Wholemeal Poppy Seed Lavosh - Leaf 6.5cm & 7.5cm
Pg 119 - Snowy Christmas Fruit Cake - Snowman 8.5cm & 10cm
Pg 121 - Cranberry & Fig Bundt Cakes with Gingerbread Antlers - Deer Antlers 11cm
Pg 124 - Rum & Raisin Brownie Christmas Trees - Christmas Fir Tree 9cm
Pg 127 - Hazelnut & Brandy Forest Cake With Cream Cheese Icing - Deer 5cm & 7cm
Pg 152 - Gingerbread Men Ice-Cream Sandwiches - Gingerbread Man 12cm
Pg 198 - Raspberry & Shortbread Slice - Set of 6 Star Cookie Cutters
Pg 202 - Malt Cookies & Ginger Snaps - Set of 6 Round Fluted & Straight Edge Cookie Cutters
Pg 208 - Coconut Jam Hearts - Round 7cm & Heart 4cm
Pg 217 - Salted Chocolate Gingerbread Men - Gingerbread Man 9cm
Pg 220 - Gingerbread Christmas Cookie Garlands - Christmas Fir Tree 7cm, Star 5 Pointed 7cm (or from Set of 6 Star Cutters) & Gingerbread Man 7.5cm
Pg 220 - Gingerbread Man Wreaths - Gingerbread Man 7.5cm
Pg 221 - Gingerbread Advent Calendar Stars - Set of 6 5-Pointed Stars
Pg 221 - Gingerbread Buttons - Button with Embossed Details or 3cm round, 5cm Round and 6mm Round Piping Nozzle
Pg 222 - Gingerbread Heart Garlands - Heart 3.5cm & 3mm Round Icing Nozzle
Pg 222 - Lemon & Vanilla Snowflakes - Snowflake 7cm, Snowflake Ice Crystal 9.5cm, Snowflake Ice Crystal 7.5cm
Pg 223 - Vanilla Star Wreaths - Star 8cm (from Set of 6 Star Cutters)
Pg 224 - Gingerbread Reindeer & Spiced Vanilla Reindeer - Deer 5cm & 7cm
Pg 224 - Chocolate Cookie Christmas Tree - Star Set of 10 Cookie Cutters with 6 points for a symmetrical tree
Here's the link to the full range of cutters used.
The cookbook is available from all good book retailers and online at the Donna Hay Store here.
This latest cookbook from Donna Hay is, of course, beautiful and filled with recipes that I cannot wait to try at home.
- Lisa xo
October 29, 2018
December 09, 2017
Mini Chocolate Houses Recipe
Ingredients:
125g unsalted butter, softened
½ cup (110g) caster sugar
1 egg
2 teaspoons vanilla extract
1 ½ cups (225g) plain flour, sifted
¼ cup (25g) cocoa, sifted
Topping:
250g dark chocolate
Sea Salt flakes OR Sprinkles of your choosing
Method:
Place the butter and sugar in the bowl of an electric mixer and beat for 6-8 minutes or until pale and creamy. Add the egg and vanilla and beat for a further 2-3 minutes or until well combined. Add the flour and cocoa and beat until the mixture just comes together to form a smooth dough. Roll the dough out between two sheets of baking paper to 4 or 5mm thick and refrigerate for at least 30 minutes or until firm.
Preheat the oven to 160°C. Cut out the mini house pieces using the 3D mini gingerbread house cookie cutter. The one cutter cuts out all the shapes to make one house. Re-roll the dough as necessary. Place on large cookie sheets or trays lined with non stick baking paper and bake for 7 - 10 minutes until just cooked. Allow to cool slightly before transferring to wire racks to cool completely.
Melt chocolate and use this to join the houses together. You can also spread or pipe melted chocolate onto the rooves of the mini houses and sprinkle the tops with sea salt flakes (my fave!) or sprinkles of your choosing. Allow chocolate to set and enjoy.