Melted butter, to grease
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
150g (1 cup) pure icing sugar, sifted
8-10 drops red liquid food colouring
8-10 drops green liquid food colouring
Smarties, to decorate

Method
Notes

Step 1
Preheat oven to 180°C. Brush 2 baking trays with melted butter to lightly grease.

Step 2
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 30 minutes to rest.

Step 3
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. Divide icing among 3 bowls. Cover 1 bowl with plastic wrap and place in the fridge. Add red colouring to 1 bowl and stir until combined. Add green colouring to remaining bowl and stir until combined. Cover with plastic wrap and place in the fridge.

Step 4
Place the dough between 2 sheets of baking paper and roll out until about 4mm thick. Use a 9cm gingerbread man cutter to cut out shapes. Place on trays about 3cm apart. Repeat with any excess dough.

Step 5
Bake in oven for 10 minutes or until brown. Remove from oven. Transfer to a rack to cool.

Step 6
Place prepared icings in small plastic bags. Cut a small hole in a corner of each bag. Pipe icing over gingerbread men to decorate. Finish with Smarties.

2 cups self-raising flour
2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
1/2 cup caster sugar
1 cup mashed banana
1 egg, beaten
3/4 cup buttermilk
140g can diced apple

Method
Step 1
Preheat oven to 200°C. Lightly grease a 12 x 1/3-cup capacity muffin pan or line with paper cases. Sift flour, cinnamon, baking powder and bicarbonate of soda into a large bowl. Add sugar and stir until well combined.
Step 2
Place banana, egg and buttermilk into a jug. Whisk with a fork to combine.
Step 3
Add banana mixture and apple to dry ingredients. Gently fold all ingredients together until just combined.

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A warm apple crumble dessert layered with rich smooth icecream is the ultimate cold night dessert.
Preparation Time
30 minutes

Cooking Time
25 minutes

Ingredients (serves 4)
150g (1 cup) plain flour
100g (1/2 cup, firmly packed) brown sugar
100g chilled butter, chopped
50g (1/2 cup) rolled oats
60g (1/2 cup) chopped walnuts
1 x 800g can baker’s apple
Vanilla ice-cream, to serve

Method
Preheat oven to 180°C. Combine the flour, sugar, butter and oats in a bowl.

Use your fingertips to rub the butter into the flour mixture until the mixture resembles fine breadcrumbs. Stir in the walnuts.

Spoon the apple into a 1.5L (6-cup) capacity ovenproof dish. Scatter the walnut mixture evenly over the apples. Bake in oven for 20-25 minutes or until golden. Spoon the apple crumble into serving bowls. Serve with ice-cream.

Notes

Variation: Have fun experimenting with different ingredients in your Apple Crumble. Try these ideas: Add frozen blueberries or raspberries to the apple; replace the apple with fresh in-season fruits or drained canned fruits; or try using different nuts, such as pecans or hazelnuts, in the crumble.

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Ingredients
Serves: 12
1/2 cup (125g) caster sugar
125g unsalted butter
2 eggs
1 cup (125g) self-raising flour
1 teaspoon vanilla essence
3 tablespoons milk
4 bottles food colouring, red, blue, yellow, green

Preparation method
Prep: 30 minutes | Cook: 15 minutes
1.Preheat oven to 200 degrees C. Line a 12 hole cupcake tray with patty cups. 2.Cream the sugar and butter until pale and fluffy. 3.Beat the eggs in one at a time adding a little flour in each time until the ingredients are mixed. 4.Add the vanilla essence and mix. Then add the milk 1 tablespoon at a time mixing after each addition. 5.Divide the mixture into 6 bowls:

In Bowl 1 – Add half a cap of red colouring

In Bowl 2 – Add half a cap of red and half a cap of yellow

In Bowl 3 – Add half a cap of yellow

In Bowl 4 – Add half a cap of green

In Bowl 5 – Add half a cap of blue

In Bowl 6 – Add half a cap of blue and half a cap of red

Mix colouring into each mixture after adding. 6.Divide the purple mixture between the 12 cases. Repeat with the other mixtures in this order: Blue, Green, Yellow, Orange, Red. 7.Bake in the preheated oven for 10-15 minutes.

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Sometimes the only way to get through the middle of the week is with something ridiculously chocolaty. These brownies will do the job.
Makes
12

Ingredients
140g unsalted butter
200g dark chocolate
200g light muscovado sugar*
2 tsp vanilla extract
2 eggs
1 egg yolk
85g plain flour
75g walnuts, lightly toasted, chopped
Sifted cocoa powder, to dust

Method
Preheat the oven to 160°C. Grease and line the base of an 18cm square cake pan. Place the butter and chocolate in a heatproof bowl over a pan of simmering water (don’t let bowl touch water). When butter and chocolate have melted, remove from heat and allow to cool slightly. Beat the sugar, vanilla and a good pinch of salt into the mixture. Whisk in the eggs one at a time, beating well after each addition, then add egg yolk and flour, beating until smooth.

Fold in the walnuts and pour mixture into pan, smoothing the top. Bake for 40 minutes or until a skewer comes out with a few moist crumbs attached (not sticky batter). Allow to cool, then turn onto a wire rack and peel off lining paper. Cut into 12 neat squares and dust with cocoa before serving.

Notes

* From gourmet food stores. Substitute with brown sugar. Note: Brownies will keep for 2-3 days in an airtight container in the fridge or can be frozen for up to 2 months.

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Recently we were lucky enough to get a visit from my Aunty Irene who lives in Mittagong in the Southern Highlands of New South Wales. She doesn’t get to visit too often so we had a family get together celebrate and my contribution to the occasion was this Pineapple Cheesecake.

Last time she visited I made my Pavlova and being the ‘desserts girl’ it was time to try something different this time. Because I have had a can of crushed pineapple in the pantry for ever, I searched for a recipe to use it up. Hummingbird Cake was a close contender until I stumbled on this Pineapple Cheesecake recipe in the “Heavenly Moments” Cookbook from Kraft (a cookbook filled with all things cream cheese). That worked doubly well because I also had two blocks of cream cheese that had been sitting in the fridge for a while (since I did the ’3 for 1′ deal to get the second Kraft cream cheese cookbook).

Anyway, the cheesecake was a breeze to make and tasted great. My picture doesn’t look quite as glamorous as that in the book (didn’t have any fresh rambutans or mangoes on hand), but it’s the taste that matters. Right?

Oh, and lastly, it’s a no bake cheesecake, so make sure to allow time for setting.

Pineapple Cheesecake

Ingredients:

1 1/4 cups (155g) sweet biscuit crumbs

80g butter, melted

2/3 cup caster sugar

1/2 cup water

3 eggs

1 tbsp gelatine, dissolved in 1/4 cup boiling water, cooled

2 x 250g blocks cream cheese, softened

450g can crushed pineapple in syrup, well drained

300ml thickened cream, lightly whipped

Fresh fruit to decorate

Method:

Line the base of a 24cm springform pan with baking paper. Combine the biscuit crumbs and butter and press into pan base. Refrigerate.

Add sugar and water to a medium saucepan and stir over medium heat until the sugar has dissolved. Bring to the boil and keep at a rolling boil for 6 minutes. At this point it should be at the ‘softball’ stage. That is, when a bit of the syrup is dropped into cold water it will form a soft ball. This stage is at 118C if you have a candy thermometer. Turn off the heat.

Beat the eggs in a large bowl with an electric mixer until light and creamy. Gradually pour in the hot sugar syrup and combine. Next pour in the gelatine mixture and continue beating for a few more minutes. The mixture should be pale, thick and lukewarm.

In a separate large bowl, beat the cream cheese with electric mixer until nice and smooth. Fold in the egg mixture, crushed pineapple and whipped cream. Pour into prepared pan and refrigerate until set – a couple of hours. Decorate top with fresh fruit before serving.

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Cheesecake is a classic crowd-pleaser – this one features lots of chocolate to make it even better.

Preparation Time
20 minutes

Cooking Time
65 minutes

Ingredients (serves 12)
Melted butter, to grease
1 x 250g pkt plain chocolate biscuits, coarsely broken
1/2 tsp ground cinnamon
150g butter, melted
250g dark chocolate, finely chopped
155g (3/4 cup) caster sugar
3 eggs
3 x 250g pkts cream cheese, at room temperature
2 tbs cocoa powder, sifted
1 tsp vanilla essence
2 x 300g ctns sour cream
Cocoa powder, extra, to serve
Double cream, to serve

Method
Preheat oven to 160°C. Brush a 24cm (base measurement) springform pan with melted butter to lightly grease. Line the base with non-stick baking paper.
Place the biscuit, cinnamon and butter in the bowl of a food processor and process until well combined. Transfer mixture to the prepared pan. Use a straight-sided glass to spread and press mixture firmly over the base and side of the pan. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
Place the chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water) and stir for 5 minutes or until melted.
Use an electric beater to whisk together the sugar and eggs in a large bowl until light and creamy. Add the cream cheese and beat until well combined. Use a metal spoon to fold in the chocolate, cocoa powder and vanilla until just combined. Add the sour cream and stir to combine.
Pour the mixture into the biscuit base and smooth the surface. Bake for 1 hour or until just set in the centre. Turn oven off. Leave cake in oven, with door ajar, for 2 hours or until cooled completely (this will prevent the cake from cracking). Cover and place in fridge for 2 hours to chill. Dust with extra cocoa powder and serve with cream.
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Master the art of perfect meringues for a fail-safe dessert for any occasion.

Preparation Time
15 minutes

Cooking Time
90 minutes

Makes
30

Ingredients
4 egg whites, at room temperature
Pinch salt
220g (1 cup) caster sugar

Method
The most important thing to remember when making meringues is that moisture is their greatest enemy. Therefore, don’t make meringues on humid or rainy days. Also, avoid making them when doing other cooking. Moisture in the air will prevent them from drying completely and will make them “weep”. Preheat oven to 120°C. Measure and prepare all your ingredients.
Bring your eggs to room temperature before using them – cold egg whites incorporate less air than those at room temperature. When you separate the egg whites from the yolks, separate each egg into a small dish or ramekin rather than straight into a large bowl. Transfer the whites and yolks to different bowls before. separating the remaining eggs. This way, if a yolk breaks into a white, you will not spoil all four egg whites. Egg whites from 59 g eggs were used for this recipe.
The salt will help to stabilise the meringues and help them stiffen before the sugar is added. A pinch of cream tartar can be used in place of the salt if you wish.
Line 2 large baking trays with non-stick baking paper. Have all the required utensils on hand. An electric stand mixer or electric hand beaters with a whisk attachment or a hand balloon whisk can be used to whisk the egg whites. they will all give good results but the texture of the meringue mixture will be slightly different with each.
Place the egg whites and salt in a large, clean, dry mixing bowl. Make sure your egg whites, bowl and whisk attachment/s are free of any water, or fat such as butter, oil or egg yolks, as this will inhibit the egg whites from incorporating air and producing a good volume. It is best to use a stainless steel, glass, ceramic or copper bowl for whisking egg whites and not plastic as traces of fat are difficult to remove from plastic bowls. Use an electric mixer or electric hand beaters to whisk the egg whites until soft peaks form.
Add the sugar, a spoonful at a time, whisking until just combined. The sugar should be added gradually but there is no need to whisk well after each addition. If the sugar is added too slowly, the resulting mixture will be fluffy and not smooth and will give the final meringues an open texture.
After the last of the sugar has been, added, continue to whisk for a further 2-3 minutes or until the mixture is very thick and glossy, all the sugar has dissolved and a long trailing peak forms when the whisk is lifted. The best way to test if all the sugar has dissolved is to rub a little of the mixture between your thumb and forefinger.
If it is smooth, all the sugar has dissolved. Keep a close eye on the mixture and stop beating as soon as it reaches this stage. If the mixture is overbeaten, the meringues will collapse during cooking and beads of sugar will form on their surface.
Use teaspoons to spoon the mixture onto the lined trays to form the meringues. As a guide, each meringue will be about 2 level tablespoon measures of mixture.
Place the meringues into the oven and reduce the temperature to 90°C. When you place the meringues in the oven, the initial slightly higher temperature sets their outsides. The lower temperature then dries the meringues rather than bakes them. Leave the oven on for 1 1/2 hours or until the meringues are crisp and sound hollow when tapped on the base. Turn the oven off and allow the meringues to cool in the oven – this will take 3-4 hours.
The meringues will have a crisp, light texture and a very pale, even, off-white colour.
Store the meringues in an airtight container for up to 3 weeks.
Notes
Note: If using a ballon whisk, not that the whisking time will be about double that of this recipe. For chewy meringues: prepare as for the basic recipe and cook the meringues for only 1 hour. For chocolate meringues: fold 1 tbs sifted cocoa powder through the meringue mixture after beating in the sugar. Cook as for the basic recipe. For brown sugar meringues: replace the caster sugar with 200g (1 cup, firmly packed) brown sugar. Continue as for the basic recipe. For orange meringues: whisk 2 tsp finely grated orange rind into the meringue mixture after whisking in the caster sugar. Continue as for the basic recipe. For mini meringues: prepare as for the basic recipe and cook very small teaspoonfuls of the mixture for only 45 minutes. Dust with cocoa powder to serve, if desired. These are great served with coffee.

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Rocky road slice is perfect to have in your fridge for those unexpected guests or just to satisfy your sweet tooth.

Preparation Time
180 minutes

Cooking Time
5 minutes

Ingredients (serves 8)
500g good-quality milk cooking chocolate, broken into pieces
250g milk coffee biscuits, roughly chopped
100g marshmallows, chopped
100g red glace cherries, halved

Method
Grease a 3cm-deep, 16.5cm x 26cm (base) slab pan. Line base and sides with baking paper, allowing a 2cm overhang at both long ends.
Place chocolate in a large, heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth. Add biscuits, marshmallows and cherries. Stir until well combined.
Press slice mixture into prepared pan. Refrigerate for 3 hours or until firm. Cut into large pieces. Serve.
Notes
This slice will keep for up to 2 weeks in the fridge. Allow to come to room temperature before serving.

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Everybody loves a sweet treat and this lemon slice will be welcomed in the lunch boxes of kids and adults alike. Its delicious.

Makes
12 pieces

Ingredients
1/2 cup sweetened condensed milk
100g butter
200g Granita biscuits
1 cup desiccated coconut
1 lemon, rind finely grated
Lemon icing
2 cups icing sugar mixture
40g butter, softened
1 lemon, juiced

Method
Grease and line a 3cm-deep, 15.5cm x 25cm (base) slab pan (see note). Place condensed milk and butter in a small saucepan over medium heat. Cook, stirring, for 4 to 5 minutes or until butter melts.
Place biscuits in a food processor and process to fine crumbs. Combine crumbs, coconut and 2 teaspoons lemon rind in a bowl. Add hot butter mixture. Stir until well combined.
Press biscuit mixture into prepared pan. Refrigerate for 1 1/2 hours or until firm.
Make lemon icing: Place icing sugar mixture, butter and 2 1/2 tablespoons lemon juice in a bowl. Beat with a wooden spoon until smooth. Spread icing over slice. Refrigerate for a further 30 minutes or until icing has set. Cut into pieces. Serve
Notes
Lining a slab pan: Lightly grease the base and sides of a slab pan, paying particular attention to the two short ends. Cut out a sheet of baking paper, allowing a 2cm overhang at each long side. Use the overhang to lift slice from pan in one piece.

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