Archive for the 'Baking' Category

January 7th 2007
Sapph’s Cinnamon Shortbread Stars

Posted under Biscuits and Slices & Christmas Baking

250 grams butter, chopped, at room temperature
½ cup (115 grams) caster sugar
1 tspn vanilla extract
2 cups (300 grams) plain flour
¼ cup (45 grams) rice flour
1 tspn ground cinnamon
½ cup (75 grams) white choc melts

Preheat oven to 160 Celsius. Line three baking trays with non-stick baking paper. Use an electric beater to beat the butter, sugar and vanilla extract until pale and creamy. Stir in the sifted flours and cinnamon until a dough forms. Divide into two portions and wrap in plastic wrap.

Roll out one portion on a sheet of non-stick baking paper to 1cm thick (it’s easier to roll if you put baking paper on the bottom and top of the mixture and roll right over the top of the baking paper - doesn’t stick). Cut out stars with a 5cm (point to point) star shaped cutter. Place on the trays. Repeat with the remaining dough.

Bake for 15 minutes or until light golden. Leave on the trays for 3 minutes, then transfer to a wire rack to cool completely. Arrange in straight rows on the rack.

Place white chocolate in a microwave safe bowl and microwave on medium (50%) power stirring every minute until melted. Place into a small plastic bag. Snip off the corner and pipe thin lines across the stars.

Leave to set.

Makes about 50

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January 7th 2007
Naomi’s Gluten Free Christmas Cake

Posted under Cakes and Muffins & Christmas Baking

3 ½ cups mixed dried fruit (including glazed cherries and dried peel)
1/3 cup chopped almonds or walnuts
½ cup rum or brandy
150g butter, melted
1 cup lightly packed brown sugar
4 eggs
1 ½ cup gluten free all purpose flour pre mix
1 ½ tsp mixed spice
½ tsp cinnamon
Blanched almonds to decorate (optional)

Combine the fruit, nuts and rum or brandy, and mix well. Refrigerate overnight.

Preheat oven to 150 degrees Celsius. Line base and sides of a 20cm round cake pan with non stick baking paper, allowing it to stand 5cm above the edge of the pan.

Place butter, sugar and eggs in a bowl, whist until combined. Add fruit and mix well. Sift flour and spiced into the mixture and fold in with a metal spoon until well combined.

Spoon mixture into prepared pan, press with a spoon and smooth the surface. Decorate with the blanched almonds.

Bake for two hours or until a skewer inserted comes out clean. Wrap the pan in a tea towel and leave to cool.

Remove from pan and slice as needed.

Store in an airtight container for up to 6 weeks or it will freeze for up to 3 months.

To make a dairy free version, use dairy free margarine instead of butter

Choose your own combination of favourite dried fruits and nuts

Every 1-2 weeks sprinkle 1 tbs rum or brandy over the cake to keep it moist.

Posted on the AYW forum by Naomi

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January 7th 2007
Em’s Parmesan Biscuits

Posted under Entrees and Nibbles & Biscuits and Slices

125g butter, chilled and cubed
1/2 cup grated cheddar cheese
1/2 cup grated fresh parmesan cheese
150g plain flour
1 teaspoon paprika

Place all the ingredients and 1/4 teaspoon of salt in a food processor. Using the pulse action, process until the ingredients just combine. Remove the dough and form it into a ball. Divide in half, and then roll and shape each portion into a sausage about 23cm long x 3cm wide. Roll into baking paper and chill for 1 hour. The dough can be frozen at this point until ready to use.

Preheat the oven to 180 degrees C (350F). Remove the baking paper from the dough rolls and cut each portion into 5mm slices. Place on a backing tray lined with baking paper and bake for 12-15 minutes, or until pale gold in colour.

Makes 65-70.

Posted on the AYW forum by Em


January 6th 2007
Sapph’s Cafe Choc Chip Cookies

Posted under Biscuits and Slices

180 grams butter, softened
1/3 cup caster sugar
125 ml sweetened condensed milk
1 1/2 cups SR flour
250 grams choc bits

Preheat oven to 180 Celsius.

Place butter and sugar in a mixing bowl. Using an electric mixer, beat until light and creamy. Beat in the condensed milk. Add the flour and mix on low speed until smooth. Stir in the choc bits until well combined.

Roll about 2 teaspoonfuls of the mixture into balls and place on baking paper-lined trays. Press each ball gently with a floured fork.

Bake for 12 to 15 minutes or until lightly golden. Remove from oven and allow to cool on trays. Store in airtight containers.

Makes about 30.

Submitted to our July Cookbook by sapphire_aus

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