125g softened butter
1/4 cup caster sugar
1 cup plain flour
1/4 cup rice flour
2 tsp finely grated orange rind
1/2 tsp coarsely chopped thyme
100g softened butter
1 cup icing sugar
1 tsp finely grated orange rind
3 tsp orange juice
1. Using an electric mixer beat softened butter and caster sugar in a bowl until pale and creamy.
2. Add plain flour and rice flour, stir until dough comes together.
3. Shape into a disc.
4. Preheat oven to 160C.
5. Prepare 2 baking trays by lining with baking paper.
6. Place the dough on a lightly floured surface.
7. Add the orange rind and thyme. Knead until smooth.
8. Roll dough out on a lightly floured surface to a 3mm-thick disc.
9. Use a 4cm cookie cutter to cut your desired shape from the dough.
10. Place on the prepared baking trays.
11. Bake for 10-15 minutes or until lightly golden. Ensure to swap the trays halfway through.
1. To make the orange buttercream, use an electric mixer to beat the butter in a bowl until very pale.
2. Gradually add the icing sugar, 1 tablespoon at a time, beating well after each addition.
3. Add the orange rind and juice, beating until well combined.
4. Place in a piping bag fitted with a 5mm plain nozzle.
5. Once biscuits have cooled down, pipe the orange buttercream over half the biscuits.
6. Top with the remaining biscuits.
Recipe supplied by Taste.com.au
4-5 eggs, 220g weighed
500g icing sugar
1 tbls cleaned and slightly roasted star anise
1 tbls cherry brandy (optional)
1. Beat the eggs and sugar thoroughly until the mixture turns in to an airy creme.
2. Knead the anise and flour into it and let it rest for 10 minutes.
3. While the dough is still slightly sticky, divide in to 4 even portions.
4. Lightly dust with flour so that the dough feels like silk. Roll it out to a thickness of 8-10mm.
5. Dust the Springerle with flour.
6. Lightly press the Springerle into the dough until the mould cavity is sufficiently filled.
7. Cut out the mould image with a suitable cookie cutter.
8. Line a baking tray with baking paper.
9. Place the Springerle on the tray and leave for 12-24 hours (dependant on size) in an even temperature to dry. If you are concerned about temperature you can leave on the bottom shelf of the fridge.
10. Set the oven to 150-160 degrees and bake for 12-15 minutes. The picture should remain white while the base turns slightly brown in colour.
11. A successful Springerle will be soft on the inside and crisp on the outside.
Recipe supplied by Springerle.com
Preparation: 1 hour 10 minutes
100g unsalted butter, plus extra for greasing
75g dark chocolate (70% cocoa solids)
200ml Guinness, plus extra for the icing
200g plain flour
20g cocoa powder
1 tsp baking powder
2 large free-range eggs
200g golden caster sugar
3 tbs sour cream
200g icing sugar
1. Cut the butter into cubes and chop the chocolate
2. Combine the butter and chocolate in a heatproof bowl. Put over a pan of simmering water and allow to melt. Alternatively, place in microwave. Remove the bowl from the heat and allow to cool to room temperature.
3. Stir in the Guinness - don't worry if it seizes or splits, it'll come back together when mixed with the other ingredients.
4. Preheat the oven to 180C.
5. Grease a 23cm cake tin with butter
6. In a medium bowl, mix the flour, cocoa and baking powder until combined.
7. In another bowl, beat the eggs and sugar for about 3 minutes with an electric mixer until fluffy.
8. Beat half the chocolate mixture into the eggs until combined. Add half the flour and combine again. Repeat with the remaining flour and chocolate.
9. Pour the mixture into the greased baking tin and bake for 40-45 minutes or until skewer comes out clean. Each oven is different so set the alarm to 30 minutes to ensure the cake isn't burning.
10. Take the cake out of the oven, cool in the tin for 10 mins and then transfer to a wire rack.
1. Beat together the sour cream and icing sugar until smooth, then stir in 2 tablespoons of Guinness. If it becomes too loose, add more icing sugar.
2. Spread over the cooled cake.
3. Using the Cookie Cutter Shop Father's Day embossers, stamp the middle of the icing.
4. Serve straight away or store in fridge.
Recipe by Jamie Oliver
Preparation: 10 minutes
Cook: 25 minutes
1 egg white
1 tin of tuna in oil, thoroughly drained
1. Preheat your oven to 170C and line a tray with baking paper.
2. Crack open the egg and separate the yolk from the white. Discard the yolk and place the white in a large mixing bowl.
3. Using a hand or electric whisk, beat the egg white until stiff peaks form when the whisk is removed. Set to one side.
4. Enter the can of tuna into the bowl of your blender. Add two tablespoons of whisked egg white to the tuna and then blend thoroughly until the mixture is a smooth paste and there are no flakes or lumps.
5. Using a spatula, remove the tuna paste from your blender and fold into the remaining egg white. Take care not too much air out of the mixture.
6. Transfer the final mix into a piping bag with the nozzle of you choice. Squeeze the mixture on to the baking tray ensuring that each swirl isn't too large.
7. Place the tray into the oven for 20-25 minutes or until the treats are dry to touch. Remove and place on a cooling tray before storing in an airtight container. Treats will last up to 4 weeks if kept cool and dry.
Recipe by Supakit.co
Rhonda, who owns Sunshine Cupcakes, favourite cookie recipe comes from Peggy Porschen's "Cookies" book and makes the most delicious cookies. They cut, freeze and bake beautifully. Enjoy!
Jocelyn from Dog's Breakfast Pet Food as kindly shared her recipe for Peanut Butter Cookies which are a hit both with dogs and people alike. For this recipe Jocelyn used our peace sign cookie cutter to cut out the cookies for a market where the theme was "peace".
1 cup plain white flour
1/4 cup Kellogg's All Bran cereal
1/3 cup natural peanut butter (smooth or crunchy)
4 tablespoons canola oil
2 teaspoons chia seeds
1/3 cup water
Makes approximately 36 cookies
Store up to 3 weeks in an airtight container. Can also be frozen.
Thank you so much for sharing Jocelyn. Check out Jocelyn's Facebook page to stay up to date with what's news with this awesome business.