Macadamia and White Chocolate Biscotti

Macadamia and White Chocolate Biscotti 160ml (2/3 cup) honey 2 eggs 375g (2 1/2 cups) plain flour 35g (1/4 cup) cornflour 1 tsp baking powder 1 tsp ground cinnamon 1 x 100g pkt macadamia nuts, coarsely chopped 1 x 180g pkt white chocolate, coarsely chopped 1. Preheat oven to...

Black Peppercorn and Romano Cheese Biscotti

Black Peppercorn and Romano Cheese Biscotti 1 1/4 cups plain flour 1 1/2 teaspoons of baking powder 1/2 teaspoon of salt # Combine dry ingredients in a bowl and set aside. 1/4 cup butter (softened) 1/2 Tablespoon sugar 2 large eggs 1/4 cup of fresh grated romano cheese or...

Honey and Pistachio Biscotti

Honey and Pistachio Biscotti Makes 36 1 cup unsalted pistachio kernels 1 cup plain flour 1/4 teaspoon baking powder 1/4 teaspoon bicarbonate of soda 1/3 cup caster sugar 2 tablespoons honey 1. Preheat oven to 170°C/150°C fan-forced. Line 2 baking trays with baking paper. Finely chop 1/2 cup pistachios....

Hot Cross Buns

Hot Cross Buns 1/2 cup sugar 1/4 cup (1/2 stick) butter, melted, plus extra for brushing 2 eggs, separated 1 cup hot milk (120-130degrees) 3 1/2 – 4 cups bread or all-purpose([i]plain) flour, approx 1 package dry yeast (2 1/2 teaspoons) 1 tsp salt 1/2 tsp nutmeg 1/4 tsp...

Chinese Fortune Cookies

Chinese Fortune Cookies Makes about 30. Store up to two days in an air-tight container. 3 egg whites 50g icing sugar, sifted 40g unsalted butter, melted 50g plain flour written fortunes 1. Preheat the oven to 180°C. Line a baking tray with baking paper. Draw three 8cm circles on...

Passionfruit Soufflé

Photo by Julie O’Malley Passionfruit Soufflé Serves 6 1-2 Tbsp unsalted butter, softened 50g caster sugar, plus extra to sprinkle 1 generous cup of crème patisserie pulp from 6 passionfruits 2 Tbsp whipped cream 6 egg whites a pinch of cream of tartar 1 Tbsp caster sugar icing sugar,...

Chocolate Soufflé

Chocolate Soufflé Serves 2 Softened butter, for greasing dishes 1 1/2 Tbsp caster sugar, plus extra to coat dishes 90g good quality dark chocolate 75ml thickened cream 2 eggs, separated 20ml (1 Tbsp) brandy 1 eggwhite Icing sugar, to dust Preheat oven to 200°C. Grease two 300ml soufflé dishes...

Raspberry Soufflé

Raspberry Soufflé Serves 6 If you want the perfect soufflé, it’s important to prepare and fill the soufflé dishes correct to ensure maximum lift. At the restaurant we use small copper pots, but at home you can use enamel mugs or large coffee cups. 1-2 Tbsp unsalted butter, softened...

Sponge Cake

Photo by Sares Sponge Cake 4 large Eggs 1 cup castor sugar 1 1/2 cups fielders cornflour 1 tsp vanilla 1 tsp Baking powder 125g Margarine (not butter) 1. Beat eggs and sugar in large bowl for 20 minutes (hand beater). 2. Sift cornflour and baking powder 3 times...

Pistachio and Rosewater Cupcakes

Photo by EmmCee Pistachio and Rosewater Cupcakes For the Cupcakes: 225g unsalted butter, softened 225g caster sugar 225g self-raising flour 4 eggs 1 tsp rosewater For the Icing: 200g cream cheese 175g icing sugar, sieved 2 Tbsp rose water 3 Tbsp chopped pistachios 1. Preheat the oven to 175°C...