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Anzac Cookies

Anzac Cookies

Lest we forget…

Anzac Day, the day to remember and celebrate those that fell in war for us. It is a day that holds a special piece of everyones heart in Australia.  

One of the ways we love to honour them is as similar things in Australia through food. In particular the Anzac Cookies. 

Anzac cookies used to be sent by wives and women’s group to the soldiers abroad as they do not easily spoil.  

There is nothing wrong with the classic, and that is why in my variation I didn’t want to change them too much – because Anzac cookies really are sacred. But in my classic ways, I upped the fibre and reduced the sugar a little still keeping that delicious classic flavour!

Wholemeal Anzac Cookies

A little twist on the classic to up the fibre. But still just as tasty and the perfect accompaniment to a cup of tea!
Course Dessert
Keyword anzac cookies, baking, cookies, fibre, wholemeal
Prep Time 10 minutes
Cook Time 12 minutes
Servings 20 cookies

Ingredients

  • 1 cup oats
  • 1 cup whole meal flour
  • ½ cup brown sugar
  • 1/2 cup desiccated coconut
  • 125 g butter
  • 1 tbsp golden syrup
  • ½ tsp bicarb
  • 2 tbsp water

Instructions

  • Preheat oven to 180C.
  • Combine the oats wholemeal flour, ¼ cup cast and desiccated coconut in a bowl. Melt golden syrup and butter together over a low heat in a saucepan. In a small bowl whisk the bicarb soda in the water to form a smooth paste. Remove the butter from the heat and whisk in the bicarb paste. It will bubble up. Quickly pour it into the dry ingredients and then use a wooden spoon to bring it all together.
  • Drop 1tbsp of mixture onto a lined biscuit tray. Repeat with remaining mixture. Bake for 12-15mins.

Notes

You can switch the flour for white flour or gluten free flour if preferred

Rich Chocolate Raspberry filled Cupcakes

Rich Chocolate Raspberry filled Cupcakes

 

Hello sweet valentine!!

Rich chocolate with a red raspberry filling and topped with more decadent chocolate ganache – nothing screams valentines day any more!

I love making cupcakes with a secret filling just for the surprise factor! What is it they say on Masterchef? It’s all about the theatre. Well your loved ones are sure to love these especially your chocolate addicted loved ones!

Rich Chocolate Raspberry Cupcakes

Treat your loved ones to these rich moreish cupcakes with a burst of freshness from the raspberry chia jam!
Course Dessert
Keyword Chia Jam, Chocolate Cupcakes, Raspberry
Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 30 minutes
Servings 12 Cupcakes

Ingredients

  • 1/3 cup Plain Flour
  • 1/4 tsp Baking soda
  • 2 tsp Baking powder
  • 3/4 cup unsweetened Cocoa Powder
  • 75 g Butter Room Temp
  • 1 cup caster sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup milk

Raspberry Jam

  • 1/2 cup frozen raspberries
  • 1/2 tbsp chia seeds

Ganache

  • 200 g Dark chocolate
  • 200 g cream

Instructions

  • Preheat the oven to 160C and line a 12 capacity muffin tray with cupcake liners.
  • Place caster sugar and butter in a bowl. Use electric beaters to cream the butter and sugar. Once the butter is light in colour add in the vanilla extra and eggs, one at a time.
  • Sift in ¼ of the flour, baking soda, baking powder, cocoa and salt into the butter mixture. Alternate with the milk, stirring in between until a thick mixture forms. Spoon the mixture into the prepared muffin tray. Fill the cupcake liners till they are ¾ full. Bake in the oven for 15-20mins or until a skewer inserted comes out clean.
  • Meanwhile, make the raspberry jam. In a small saucepan heat the raspberries on low until they start to defrost and fall apart. Then stir in the chia seeds and cook on low for another 5mins. Remove from heat and allow to cool completely.
  • To make the ganache. Melt the Chocolate chips and use a fork to whisk in the cream. Cover and place in the fridge to cool down. Once cool, spoon it into a large mixing bowl and use electric beaters to whip it, aerating the ganache.
  • Assembly: Use a small knife and spoon to cut out a small cylinder on top of the chocolate muffins and then carefully remove the middle. Fill with raspberry jam and then top the hole with cake crumbs (this allows for easier spreading of the ganache.
  • Top with ganache and extra raspberries. If in a hot climate, store in the fridge.

Hot Cross Buns

Hot Cross Buns

A oldie but a goodie. I often talk about my favourite memories which were baking with my mum as a little girl. Well this was the first memory!

My mum used to make so dozens upon dozens of hot cross buns to deliver to family, friends and neighbours at easter! When I was just three years old I still remember her perching me up on the bench, and my sister on a stool and handing us both a piping bag – warning, three years olds do NOT have the dexterity to use a piping bag. Well I didn’t anyway!

Needless to say we kept those ones for ourselves and I am sure mum delivered the much neater ones she made to friends and neighbours!

But still to this day it is one of my favourite this to bake, because every year I think back to that memory. 

Cooking with kids might not be easy, it definitely isn’t clean but it is so valuable. 

Hot Cross Buns

Course Snack
Servings 15

Ingredients

Ingredients

  • 500 g Plain flour
  • 3 tbsp sugar
  • 3 tsp dry active yeast
  • 1 tbsp cinnamon
  • 3 tsp mixed spice
  • 2 cup fruit medley
  • ½ cup dried apricots roughly chopped
  • ½ cup quick oats
  • 1 tbsp extra virgin olive oil
  • 500 mL warm water

Cross

  • 75 g plain flour
  • 5 tbsp water

Glaze

  • 2 tbsp icing sugar
  • 2 tsp boiling water

Instructions

Method:

  • In a jug combine all of the wet ingredients. Mix all the dry ingredients together, including the fruit. Then make a well in the centre and pour in three quarters of the wet ingredients, stirring first to ensure the oats don’t stay at the bottom. Then pour the remaining liquid in and combine to make a stiff moist dough. Place cling wrap over the dough and allow to double in size.
  • When doubled in size, turn dough out onto a floured surface and shape into a smooth ball. Divide dough into quarters and then divide each quarter into 3 equal pieces. Roughly shape each piece into smooth balls. Start with the first ball you shaped and reshape it by bringing the outside edges in to expel stale carbon dioxide. Place the smooth side uppermost on the tray 3 across and 4 buns down. Allow the buns to double in size.
  • Preheat the oven to 180C. Brush with glaze and then combine flour and water to form a thick mixture. Using a piping bag, pipe crosses onto the buns. Then place in the oven and bake for 15-20mins on the middle shelf of the oven or until golden brown.
  • *fruit Medley can be replaced with more sultanas

Chocolate Zucchini Loaf

Chocolate Zucchini Loaf

They say a loaf is the way to a man’s heart… wait no one has ever said that.. well let it be known.

Yes my partner LOVES this loaf, and no no he still doesn’t know that it contains zucchini. Sneaky Sneaky I know. But if I can get it past him, trust me you will get it past your kids!

This Zucchini Chocolate Loaf is super moist and fudgey only needs one bowl! What more could you ask for!

Love this recipe? why not check out some of my other cake/loaf recipes!

Check out this Carrot Cake and my infamous Ginger Cake.

Choc zucchini loaf

Course Dessert
Keyword Chocolate, Zucchini
Prep Time 10 minutes
Cook Time 50 minutes
Servings 12 slices

Ingredients

  • ½ cup rice bran oil
  • ½ cup brown sugar or coconut sugar
  • 2 eggs
  • Vanilla
  • 2 cups plain flour or GF plain Flour
  • 2 tsp baking powder
  • 1 tsp bicarb
  • 1/3 cup cacao
  • 1 cup zucchini grated
  • 1 cup milk
  • 1 cup dark chocolate chips

Instructions

  • Preheat oven to 170C and line a loaf tin with baking paper.
  • In a bowl whisk together rice brown oil and sugar for 2-3 mins until the sugar begins to dissolve. Then whish in eggs and vanilla. Use a wooden spoon to carefully fold in sifted plain flour, baking powder bicarb, cacao a little a time alternating with milk.
  • The finally fold in grated zucchini and ¾ of the chocolate chips.
  • Pour into the prepared loaf tin and top with remaining chocolate chips. Bake the loaf for 45-50min until a skewer inserted in the middle comes out clean.

Chocolate Cake

Chocolate Cake

Making a cake is so satisfying, especially when you are the only one home to taste-test the icing!

I grew up making this 1 egg chocolate cake, it is a recipe passed down from my mother! It was always our favourite – especially when we were learning to bake as it is fool proof and only uses one bowl (aka less washing up!).

I still to this day make it at least once a month, because it is my partners favourite cake. I ask him all the time – what do you want me to bake you? I will bake anything! And 2 out of 3 times he says the 1 egg chocolate cake….. literally the easiest thing I could be baking. Anyway I am not complaining, more time to other things I love!

1 EGG CHOCOLATE CAKE

Course Dessert
Keyword Cake, Chocolate
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 30 minutes
Servings 8 People

Ingredients

  • 125 g unsalted butter
  • 1 cup castor sugar
  • 1 egg
  • 1 tbsp cacao
  • 1/2 cup milk
  • 1 1/2 cup Self Raising Flour
  • 1/2 cup Boiling water
  • 1.5 cup icing sugar
  • 1 tbsp cacao
  • 1 tsp butter softened
  • 2 tbsp milk

Instructions

  • Preheat oven to 160Line and grease an 8inch round cake tin.
  • Cream Butter and Sugar until light and fluffy, add egg and beat well. Then add milk and sifted flour and cacao alternatively. Last add boiling water and pour into prepared tin. Cook in moderate oven for 20-25min or until cooked through.
  • Meanwhile prepare the icing. Mix the icing sugar, cacao and butter together. Add in one tbsp milk, then 1 tsp of milk until desired consistency is reached.

Choc Caramel Bliss Balls

Choc Caramel Bliss Balls

These bliss balls are fun, quick to prepare and a treat I make when I feel I need a pick-me-up.

Choc Caramel Bliss Balls

Course Snack
Keyword Blissballs, Caramel, Chocolate
Prep Time 30 minutes
Resting Time 30 minutes
Servings 12 Balls

Ingredients

  • 1 cup cashews
  • 1 cup desiccated coconut
  • 3 medjool dates
  • 1 tbsp rice malt syrup
  • ¼ cup cacao
  • 1 tbsp coconut oil
  • Buckwheat Chia seeds or Desiccated Coconut to roll in.

Instructions

  • Blend Cashews, coconut and medjool dates in a food processor until they form a rough crumb. Then add in remaining ingredients and blend for 1-2mins until combined.
  • Roll into balls and then roll in desired coating. Set in the fridge for 30mins and then enjoy! Store in an airtight container in the fridge for 2weeks or in the freezer for 3months.