October 28, 2021
Ingredients
460g ready-made round double unfilled sponge cake
1/3 cup pineapple juice
500ml mango sorbet (slightly softened)
1L tub softened vanilla custard ice cream
125g punnet blueberries
2/3 cup passionfruit pulp (approx 8 passionfruit)
100g packet mini meringues
3/4 cup whipped thickened cream
1 small mango, thinly sliced
Icing sugar to dust
Method
1. Remove the sponge cake from the plastic packaging. Keep the packaging to use as a mould later.
2. Cut 2 x 50cm lengths of baking paper.
3. Spray 1 sheet of baking paper with oil and place the other sheet on top.
4. Fold in half lengthways and line the plastic mould, allowing paper collar to extend over the rim.
5. Use a large serrated knife to level the tops of both cakes.
6. Place 1 cake in the mould, cut side facing up.
7. Drizzle with 2 tbs of pineapple juice.
8. Spoon mango sorbet over cake layer and smooth the top.
9. Place in the freezer for 30 minutes.
10. Scoop half the ice-cream into a blender or food processor.
11. Add half of the blueberries and puree until smooth.
12. Spoon on top of mango layer and smooth the top.
13. Place in the freezer for 30 minutes.
14. Scoop remaining ice-cream into a large bowl and fold through 1/3 cup passionfruit pulp.
15. Arrange half of the meringues over the blueberry layer and spoon over passionfruit mixture. Smooth the top.
16. Add the second cake, cut side up, and gently press down. Drizzle with remaining 2 tbls pineapple juice.
17. Place in freezer for 4 hours or overnight until firm.
18. Using scissors, make 4 cuts down the side of the plastic mould and peel down.
19. Transfer the cake to a serving platter.
20. Peel off paper collar.
21. Spread whipped cream over the top of the cake, and decorate using sliced mango, remaining meringues, passionfruit pulp and blueberries. Dust with icing sugar.
Recipe from Taste.com.au
September 30, 2021
Ingredients
1 cup pumpkin (cooked and pureed)
3/4 cup butter
1 tsp vanilla extract
1 cup custard powder
1 tsp salt
2 cups self raising flour
1 cup chocolate chips
1 tsp cinnamon
1 tsp nutmeg
Method
1. Combine together custard powder, pumpkin, butter and vanilla.
2. Add the remaining ingredients and mix well.
3. Grease or line a baking tray and preheat oven to 180C.
4. Spoon the mixture onto your prepared baking tray or roll out on the tray and cut using your choice of cookie cutter.
5. Bake for 15-20 minutes or until lightly golden.
Tips
To create a healthier version just swap out 1/2 cup of self raising flour and replace with oats.
Add 1/4 cup of brown sugar to sweeten up the cookies
Recipe from Stay at Home Mum
August 05, 2021
Ingredients
1 cup natural creamy peanut butter
3/4 cup skim milk
1 large egg (or 1/4 cup unsweetened applesauce)
1 large carrot, shredded (or 8ish baby carrots) around 2/3 cup shredded
2 1/4 cup whole wheat flour
1 tbls baking powder
1/3 cup oats
Method
1. Preheat oven to 160C.
2. Line two baking trays with baking paper and set aside.
3. In a large bowl, gently mix the peanut butter, milk, egg and carrot together with a wooden spoon.
4. Add the flour and baking powder. (nb. you may need to turn the dough out and roll with your hands to work in the flour.)
5. Mix in the oats until the dough feels extremely thick and heavy.
6. Using a floured rolling pin, roll the dough out to approx 1/4" thickness.
7. Cut into shapes using the cookie cutter of your choice.
8. Arrange on baking sheets and bake for 15 minutes.
July 29, 2021
Ingredients
2 cups whole wheat flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp sea salt
1 1/4 cups chocolate chips
2/3 cup lightly packed coconut sugar
1/2 cup brown sugar
1/2 cup sugar
1/2 cup plus 1 tbls melted coconut oil or extra virgin olive oil
1/4 cup plus 1 tbls water
Method
1. Whisk to combine the flour, baking powder, baking soda and sea salt in a medium bowl.
2. Add the chocolate chips and toss to combine.
3. Combine the coconut sugar, brown sugar, regular sugar, oil and water in a large bowl.
4. Whisk until the sugar has incorporated into the oil - approx 1-2 minutes.
5. Combine the Flour and Sugar mixture making sure that no more flour is visible. Be careful not to overdo it.
6. Line 2 baking trays with baking paper.
7. Spoon the mixture into even 2 inch mounds on your baking tray.
8. Freeze the cookies on the pan for 30 minutes or chill for 24 hours in the fridge.
9. Preheat the oven to 175 degrees.
10. Bake cookies until the edges are just starting to turn golden, approx 14-17 minutes.
Recipe from Cookie + Kate
July 01, 2021
Ingredients
115g unsalted butter, softened
50g caster sugar
130g plain flour
2 tbls cornflour
3 tsp ground ginger
1/3 cup finely chopped crystallized ginger
Method
1. Preheat the oven to 180C (fan forced).
2. Line 2 baking trays with baking paper
3. Beat the flour, cornflour and ground ginger together until it looks like wet sand.
4. Add the crystalized ginger and continue to beat until combined.
5. Roll the dough between two sheets of baking paper until it is approx 8mm.
6. Use your choice of cookie cutter to cut the dough into shapes, rounds or squares.
7. Place the cookies on the baking trays approx 2cm apart and chill for 10minutes.
8. Remove the cookies from the fridge and place in the oven for approximately 14 minutes or until the edges start turning golden.
9. Remove the cookies from the oven and let them sit for a few minutes to cool before transferring to a wire rack.
Recipe from Sugar Salt Magic
June 03, 2021
Ingredients
1/2 cup softened butter
1/3 cup cane sugar
1 medium lemon zest
1 tbls fresh lemon juice
1 tbls fresh thyme leaves, chopped
1 1/4 cups all purpose flour
1/4 tsp sea salt
Method
1. Preheat the oven to 180C
2. Line a large baking tray with baking paper
3. Cream the butter in an electric mixer.
4. Add the sugar and beat until fluffy, scraping down the sides of the bowl as required.
5. Add the lemon zest, lemon juice, and thyme. Mix again.
6. Add the flour and salt. Mix until just combined.
7. Turn the dough out onto a lightly floured surface and flatten into a 1" circle.
8. Wrap and chill the dough for 15-30 minutes until slightly firm.
9. Roll the dough on a lightly floured surface until about 1/2 cm thick.
10. Use your choice of cookie cutter to cut out desired shapes.
11. Transfer to the baking tray and bake for 10-14 minutes or until the edges are lightly browned.
12. Transfer the cookies to a wire rack to cool.
Recipe from Love and Lemons
May 20, 2021
Gingerbread
150g butter cut into cubes
150g dark brown sugar
200g molasses
1 egg
450g sifted flour (cake flour is best but all purpose flour will also work)
1tsp baking soda
1tbls grounded ginger
1tbls ground cinnamon
1tbls mixed spice
Peanut Butter Mousse
120g sifted icing sugar
210g peanut butter
60g softened butter
60ml thickened cream
Marshmallow frosting
1 cup white marshmallows
1 tbsp water
Gingerbread
1. Set up the electric mixer with the paddle attachment
2. Beat the butter and brown sugar together for 2-3 minutes on medium to high speed until light and fluffy
3. Add eggs and molasses, and beat on medium speed until combined and the mixture no longer looks separated. Approximately 3-5 minutes
4. Reduce mixer speed to low and gradually add the remaining ingredients and mix until combined
5. Divide dough in half and wrap each half in plastic
6. Let stand at room temperature for at least 2 hours. If you have time it is best to let stand for 8 hours
7. Preheat oven to 180C.
8. Roll each piece of gingerbread out on a lightly floured surface. Each piece should be approximately 3mm thick
9. Stamp out your cookies using a 6cm round cookie cutter. Take it to the next level and choose a Christmas shaped cookie cutter
10. If you choose to use a round cookie cutter you can stamp a mini gingerbread man out of the middle of half the cookies (this will be the top)
11. Line the baking trays with baking paper
12. Place the cookies on the trays and place into the oven.
13. Bake for approximately 8-10 minutes or until darkened around the edges
14. Cool on trays for 5 minutes before transferring to wire racks
Peanut Butter Mousse
1. Beat the icing sugar, peanut butter and butter for 4 minutes or until light and fluffy
2. Add the cream and beat for another 1 minute
3. Transfer the mixture to a piping bag fitted with a 1cm round nozzle ready to assemble.
You can watch our Piping bag tip here
Marshmallow Frosting
1. Place the marshmallow into a microwave safe bowl and microwave on high heat for 30 seconds or until just melted
2. Stir through water and set aside
Assembly Method
1. Pipe 1-2tbls of the peanut butter mousse into each cookie base (without the gingerbread man stamped out)
2. Top with a spoonful of the marshmallow frosting
3. Add the top cookie (the one with the gingerbread man stamped) and sandwich together
Recipe credits Morgan Hipworth
April 29, 2021
Ingredients
2 large zucchini - sliced in half rondelles
5 eggs
4 tbls cornstarch
2 tbls fresh lemon juice
chopped mint
150g grated cheese
2 shallots, finely chopped
2 garlic cloves, finely sliced
1/2 tsp nutmeg
2 tbls olive oil
Salt
Pepper
Method
1. Preheat oven to 180C
2. Slice zucchini in half-rondelles and finely chop garlic and shallots
3. In large frying pan heat the olive oil
4. Fry the shallots, garlic and zucchini for a couple of minutes until slightly golden
5. In a large bowl whisk the eggs and cornstarch
6. Then add the grated cheese, nutmeg, salt and pepper
7. Finally add the zucchini mix and combine well
8. Pre grease a muffin tray
9. Pour mixture into the muffin tray, mixture should make 10 mini frittatas
10. Bake in the oven for approximately 20 minutes or until slightly golden on top
Recipe from Mimi Thorisson
April 01, 2021
Ingredients
1 cup rolled oats
1 cup plain flour
120g brown sugar
70g desiccated coconut
1/2 tsp baking soda
125g butter
2 tbls golden syrup
Method
1. Preheat oven to 160C
2. Mix the rolled oats, flour, brown sugar and coconut in a bowl.
3. In a microwave safe bowl place butter, golden syrup and 2 tablespoons of cold water and heat for 3 minutes or until melted.
4. Stir through the baking soda.
5. Pour the wet mixture over the oat mixture and combine well.
6. Prepare the baking trays with baking paper.
5. Roll the mixture into balls - approximately 1 tablespoon each and place on prepared baking trays. Flatten slightly. (shape your anzac biscuits using an australian animal or the australia map for something a little different.)
6. Bake for 10-12 minutes for chewy texture of 12-15 minutes for crunchy.
Recipe sourced from Bake Play Smile
October 22, 2020
Ingredients
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
Orange Buttercream
100g softened butter
1 cup icing sugar
1 tsp finely grated orange rind
3 tsp orange juice
Method
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.
Orange Buttercream
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
August 27, 2020
Ingredients
4-5 eggs, 220g weighed
500g flour
500g icing sugar
1 tbls cleaned and slightly roasted star anise
1 tbls cherry brandy (optional)
Method
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
July 31, 2020
Preparation: 1 hour 10 minutes
Ingredients
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
Icing
3 tbs sour cream
200g icing sugar
Method
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.
ICING
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