- #1737727BJB November 21, 2019 at 2:32 pm
WHITE CHOCOLATE and Cranberry Biscuits:
1 cup caster sugar
125g butter, melted
1 cup plain flour (gluten-free, see notes below)
1 cup self-raising flour
1 egg, lightly beaten
half a cup white chocolate, roughly chopped
half a cup dried sweet cranberries
Preheat oven to 190C. Line two baking trays with baking paper. Place sugar in a large bowl, melt butter and pour over sugar. Stir well, add remaining ingredients and stir to combine. Roll 2 tablespoonfuls of mixture into balls and place 3-4cm apart on trays, press down slightly.
Bake 15 minutes until golden brown. Remove from oven, cool slightly before removing to a wire rack to cool completely .#1738011BJB November 26, 2019 at 2:20 pm
1kg mixed fruit
2 cups iced coffee
(I used 1 cup milk and 1 cup baileys)
2 cups wholemeal self raising flour
1 tsp mixed spice
1. Soak fruit and ice coffee overnight ..(.in fridge)
2. Mix in flour and mixed spice
3. Slow cooked 8 hours on low … tea towel under lid.
Water half to 3/4 the way up steamer.
4. Eat and enjoy!#1738056BJB November 27, 2019 at 8:01 am
2 tbsp. golden syrup
1/2 cup raw sugar
1/2 tsp baking soda
2 tbsp boiling water
1/2 cup flour
1/2 cup desiccated coconut
3/4 cup rolled oats
1/3 cup mixed seeds
1/4 cup sweetened dried cranberries
1/2 cup melted white chocolate
CHRISTMAS OAT BISCUITS.
Preheat the oven to 180ºC. Grease and line 2 baking trays.
In a large saucepan, melt butter with the golden syrup and raw sugar very gently over a low heat. Once the butter has melted, remove from the heat and set aside.
Dissolve the baking soda in water, add to the saucepan with the jar ingredients, and stir until thoroughly mixed.
Place tablespoonful’s of the mix onto a baking tray, allowing enough room between for them to spread. Flatten gently with a fork.
Bake 15 minutes or until golden.
When cool, spread one half of the biscuit with the white chocolate and sprinkle with toasted coconut.#1738234BJB November 30, 2019 at 8:00 am
* Ginger truffles
* 250g gingernut biscuits
* 50g unsalted butter
* ¼ cup brown sugar
* ¼ cup condensed milk
* ¼ cup desiccated coconut
* ¼ cup finely chopped crystallised ginger
* extra desiccated coconut to roll truffles in
* Ginger truffles
* 1. Crush gingernut biscuits. A food processor is best, otherwise between two sheets of greaseproof paper with a rolling pin.
* 2. Put butter, brown sugar and condensed milk in a saucepan. Heat gently until melted and stir over heat a further two minutes.
* 3. Add gingernuts, coconut and crystallised ginger.
* 4. Take teaspoon-sized dollops of mixture and shape into balls. Roll in extra coconut.
* 5. These are fine stored in the fridge, but will last longer in the freezer (and are possibly even more delicious straight from the freezer).#1738282BJB December 1, 2019 at 8:06 am
Hilary Barry’s Christmas Cake
225 g butter, melted
1 cup hot water
1tb white wine vinegar
2 tsp cinnamon
1 tsp mixed spice
1kg dried fruit
1 can sweetened condensed milk
1tsp baking soda
¼ cup sherry
1tsp vanilla extract
2¼ cup self-raising flour sifted
¼ cup whole almonds to decorate
Brandy to douse
1. Preheat oven to 140c on fan bake.
2. Place butter, hot water, vinegar, cinnamon, mixed spice and dried fruit into a large saucepan and bring to the boil, stirring regularly.
3. Remove from heat and stir in condensed milk and baking soda.
4. Allow to cool to room temperature.
5. Line a deep-sided 20cm round cake tin with non-stick baking paper.
6. Add sherry and vanilla to cooled mixture.
7. Stir in sifted flour.
8. Pour into prepared cake tin and decorated with almonds.
9. Bake for 2 to 2½hours.
10. Cool completely before removing from cake tin.
11. Prick with a skewer and douse with brandy if desired.#1738577BJB December 6, 2019 at 7:57 am
GINGERALE FRUIT CAKE:
1¼ cups sultanas
1¼ cups dates
1¼ cups currants
1¼ cups raisins
¼ cup mixed peel
300ml ginger ale
225g butter, softened
1 cup Chelsea white sugar
2 cups Edmonds standard flour
1 tsp Edmonds baking powder
¼ tsp grated lemon rind
½ tsp vanilla essence
½ tsp almond essence
1. Combine sultanas, dates, currants, raisins and peel with the ginger ale in a large bowl. Leave in a warm place overnight.
2. The next day preheat the oven to140˚C. Line a 23cm round cake tin with two layers of brown paper followed by one layer of baking paper.
3. Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Sift flour and baking powder together. Add to creamed mixture, stirring well.
4. Add soaked fruit mixture, lemon rind, vanilla and almond essences. Stir well. Spoon mixture into prepared tin.
5. Bake for 3 hours or until an inserted skewer comes out clean. Leave in tin until cold.
Well known Fruitcake. My Mother made this cake every Christmas. It was always nice. 🙂
You must be logged in to reply to this topic.