Starting on December 1st, we will take you on a jolly adventure we're sure you'll remember even months after. Whether you love all things Christmassy, or you just prefer to witness all the festivities from afar, while enjoying peace and quiet, you w...
Oops! This image does not follow our content guidelines. To continue publishing, please remove it or upload a different image.
1
VO VO's - aka Raspberry Coconut Biscuits
Ingredients - Biscuit Pastry
60g butter
½ cup caster sugar
1 egg
⅔ cup of Plain flour
⅔ cup of Self-raising flour
Ingredients - Icing
100g pink marshmallows
40g butter
¼ cup icing sugar- sifted
½ cup desiccated coconut
⅓ cup raspberry (your choice) Jam
Instructions for the pastry
1.Preheat oven to 180°C/350°F/150°C fan forced, and line 2 oven trays with oven trays for a NO-CLEAN end
2. Using electric beaters, beat the butter and sugar in a small mixing bowl until light and creamy. Transfer to a large bowl
3. Add the egg, beat until combined
4. Using a metal spoon, fold in the sifted flours
5. Turn dough onto lightly floured surface, knead gently for 1 minute, or, until smooth
6. Roll out dough between baking paper to roughly 4mm thickness
7. Using a knife or fluted pastry wheel, cut the dough into 4.5 X 6CM rectangles
8. Place on prepared trays, leaving room for spreading
9. Re-roll remaining pastry and repeat steps 6 through 8 Till you're out of dough or trays to cook them on
10. Bake for 10 minutes or until lightly golden, then transfer to a wire rack to cool.
Instructions for the Icing
1. Combine marshmallows and butter in a small pan/pot. Stir over a low heat until marshmallows and butter are melted and smooth
2. Stir in icing sugar, mix until smooth
3. Place coconut on sheet of greaseproof paper
4. Working relatively quickly; spread about a ¼ of a teaspoon of icing along each side of the biscuit, leaving space in the centre of the biscuit for the jam
5. Dip iced biscuit in coconut, and shake off excess
6. Place the Jam you chose into a small pan and heat gently until thinned and warm. Spread a line of Jam down the centre of the biscuit
Baker's Notes:
Storage time: These biscuits can be kept for 3 days in a single layer in an airtight container.
Variation: For a totally different look, use white marshmallows and blackcurrant Jam!
_
2
Banana mini Muffins
Ingredients
1 & ¾ cups Self-Raising flour
¼ cup milk powder
½ cup vanilla yoghurt
1 egg
½ cup orange juice
¾ cup brown sugar
2 large bananas- mashed (the sportier the better!)
2 tablespoons of sultanas
½ teaspoon ground cinnamon
Instructions
1.Preheat oven to 180°C/335°F/160°C fan forced
2. Sift powders, then mix everything together in the one bowl, until just combined
3. Great &/or paper the muffin pans being used, mini ones are best
4. Put a MAX of 1 & ½ teaspoons in each slot (for minis)
5. Bake for 15 minutes, or until golden brown & spring back when touched
_
3
Strawberry and Meringue Cheesecake
Ingredients
200g sweet biscuits
100g butter- melted
5 teaspoons powdered gelatine
60ml (¼ cup) boiling water
750g Cream Cheese (at room temperature)
1 cup caster sugar
1 teaspoon vanilla extract
300ml thickened cream - whipped
¾ cup strawberry Jam
4 (Coles brand) Petite Meringues - chopped
1 passionfruit - halved, pulp and seeds reserved
Instructions
1. Grease and line the base of a 23cm cake pan
2. Break biscuits into large pieces and blend/bash until finely chopped
3. Add butter, and process until well combined
4. Spread over the base of your cake tin, making a "cheesecake" biscuit base
5. Chill that mixture in the fridge for 30 minutes
6. Pour the boiling water into a heatproof bowl and sprinkle the gelatine over the top. Stir until fully dissolved. Set aside to cool to room temperature
7. Beat; cream cheese, sugar and vanilla until smooth. Beat in the cooled gelatine
8. Fold in the whipped cream and swirl through the strawberry Jam
9. Spoon filling over prepared base and smooth the top down
10. Cover and leave in the fridge overnight to set
11. Pile Meringue chunks, strawberries & passionfruit on top, slice and serve.
