4 egg whites (from 59g/2oz eggs), at room temperature 220g (1 cup/7¾oz) caster sugar 250g (9oz) unsalted butter, cut into 8 equal portions, at room temperature Good pinch of salt, or to taste 1 teaspoon natural vanilla essence or extract, or to taste Food colouring gel of your choice (optional)
Method
Combine the egg whites and sugar in a large heatproof bowl and place over a saucepan of barely simmering water (make sure the bowl does not touch the water). Stir with a whisk until the sugar is dissolved and the mixture reaches 65°C/150°F on a sugar thermometer.
Transfer the mixture to the bowl of a stand mixer and whisk on medium-high speed with the whisk attachment for 10-15 minutes or until very thick and glossy and the mixture has cooled completely to room temperature.
Replace the whisk attachment with the paddle beater. Beat on medium-high speed using the paddle beater for about 10 minutes adding a portion of butter one at a time and beating well after each addition until completely incorporated and smooth before adding the next portion of butter. If the mixture becomes lumpy or looks slightly curdled at any stage increase the speed to high and beat until smooth before adding the next portion of butter.
Reduce speed to medium-low and beat for 3-4 minutes and the mixture is smooth and creamy. Beat in the salt and vanilla. Tint with gel colour to desired colour if using. Use imediately.
Baker's Tips
This buttercream will keep in an airtight container in the fridge for up to 3 days or freezer for up to 3 months. Before using bring to room temperature/thaw and then beat with the paddle attachment on low speed for 4-5 minutes or until silky smooth again. Use immediately after beating.
Similar to Indian Naan, just lighter and flakier (and in my opinion yummier), taftan is a hearth-baked flatbread from Persia and Pakistan. It is often flavoured with saffron – as this one is – which gives it a striking golden hue and alluring flavour perfect to serve alongside curries and soups (although don’t discount just nibbling it on its own).
Ingredients
260g (1¾ cups) bread or pizza flour
2 teaspoons sugar
1 teaspoon salt
½ teaspoon instant dried yeast
70g (3½ tbsp) ghee, melted
2 tablespoon Greek-style natural yoghurt
80ml (⅓ cup) milk
1 tablespoon vegetable oil, plus extra to grease
2 teaspoons nigella seeds
1 good pinch saffron, soaked in 1 tbsp hot water
Method
Combine the flour, sugar, salt and yeast in a large bowl and make a well in the centre. Combine the milk, yoghurt and 40g (2 tablespoons) of the melted ghee, add to the dry ingredients and use a wooden spoon and then your hands to mix to a soft dough. Turn onto a lightly floured bench top and knead for 8-10 minutes or until smooth and elastic and springs back when you push your finger into it.
Brush a medium bowl with extra oil to grease, add the dough and turn to coat. Cover with plastic wrap and set aside in a warm, draught-free place for 40 minutes or until risen slightly.
Preheat the oven to 200°C (180°C fan-forced). Line two large heavy baking trays with baking paper.
Knock back the dough by punching it in the centre with your fist. Turn onto a lightly floured bench top and knead for 2-3 minutes or until smooth and elastic and the dough has returned to its original size. Divide the dough evenly into 2 portions and brush each with the oil to coat.
Use a rolling pin to roll out a portion into a rough circle about 22cm in diameter and 5mm thick. Then use your hands to pull one end to shape into a teardrop, about 17cm x 24cm, pressing the centre to create a thicker edge. Transfer to a baking tray and then use your fingertips to make indents all over the surface of the flatbread. Repeat with the remaining dough portion. Brush the flatbreads with the saffron liquid and then sprinkle with the nigella.
Bake for 10 minutes. Brush the surface of the flatbreads with the remaining melted ghee. Swap the trays around and then bake for a further 5-10 minutes or until the flatbreads are golden and cooked through.
Serve warm or at room temperature along side a soup or curry.
Baker's Tips
This flatbread will keep in an airtight container at room temperature for up to 2 days but it is best eaten the day it is baked.
Prep 50min (+1hr 30min proving time)Bake 1hr 5minMakes about 36
Traditionally served as a stuzzichini (an appetiser snack), these cute, crisp, fennel-scented biscuits hail from the Puglia region in the heel of Italy’s boot. Traditionally associated with Easter you will also often find them served throughout the year alongside an aperitif for dunking.
Ingredients
80ml (⅓ cup) lukewarm water
1 teaspoon dried yeast
60ml (¼ cup) extra virgin olive oil
60ml (¼ cup) dry white wine
300g (2 cups) bread or pizza flour, plus extra to dust (see Baker's Tips)
1 tablespoon fennel seeds, coarsely crushed
1 teaspoon freshly ground black pepper
1 teaspoon salt
1 tablespoon bicarbonate of soda
Method
Combine the water and yeast in a jug, stir to combine and set aside in a warm draught-free place for 5 minutes or until frothy.
Add the olive oil and wine to the yeast mixture. Combine the flour, fennel seeds, pepper and salt in a large bowl, make a well in the centre and add the yeast mixture. Use a wooden spoon and then your hands to mix to a soft dough. Turn the dough onto a lightly floured surface and knead for 5-8 minutes or until it is smooth and elastic and springs back when you push your finger into it.
Place the dough in an oiled bowl, turning it to coat lightly with the oil. Cover with plastic wrap and place in a warm, draught-free place for 1 hour or until almost doubled in size.
Line two large oven trays with non-stick baking paper.
Knock back the dough by punching it in the centre with your fist. Turn onto a lightly floured surface and knead for 1-2 minutes or until it returns to its original volume.
Divide the dough into 12 even portions. Roll each portion into a rope about 30cm long and then cut each into three shorter lengths, each about 10 cm long. Roll each length until 15cm long. Join the ends of each length, pinching to seal, to form rings. Place on the lined oven trays, leaving a little room for rising between each, cover with plastic wrap or a slightly damp tea towel and set aside in a warm, draught-free place for about 30 minutes or until well puffed.
Preheat oven to 180°C (160°C fan-forced). Fill a large saucepan or large deep frying pan with water until about 8cm deep. Add the bicarbonate of soda and bring to the boil.
Reduce the heat so that the water is simmering. Working quickly, carefully add 6 of the rings to the boiling water. Once they rise to the surface (this will only take a few seconds) use a slotted spoon to transfer the rings, one at a time, back to the lined oven trays, allowing any excess water to drain away. Repeat with the remaining rings in 5 more batches.
Bake in preheated oven for 25 minutes or until dark golden, swapping the trays after 12 minutes. Reduce the oven temperature to 110°C (90°C fan-forced) and continue to bake for a further 40 minutes, swapping the trays after 20 minutes, or until crisp all the way through. Cool on the trays.
Baker's Tips
Bread and pizza flour (also known as ‘strong’ flour) has a higher gluten-content than regular plain flour. This type of flour is more suited to use in yeast-based bread recipes like these biscuits and will give you a better texture that will have more ‘bite’ rather than a fine cake-like crumbly texture.
These biscuits will keep in an airtight container at room temperature for up to 2 weeks.
The butter for this recipe needs to be soft enough to spread but not so soft that is starts melting when you spread it.
This bread is best eaten on the day it is made but will keep in an airtight container for up to 2 days.
Any recipe that gets kids rolling balls of mixture will help develop their fine motor skills no matter what their age. Fun to make, these meatballs also encourage independence — put all the components in the middle of the table for everyone to help themselves.
Ingredients
200g dried rice vermicelli, cooked according to packet directions fresh coriander leaves, lime wedges and steamed asian greens, to serve
Meatballs 500g pork and veal mince (see Baker's Tips) 18g (⅓ cup) panko rice crumbs 2 tablespoons milk 3 teaspoons finely grated fresh ginger 1½ tablespoons finely chopped drained canned water chestnuts 5 green shallots, thinly sliced ⅓ cup finely chopped coriander
Sauce 2 teaspoon peanut oil 3 tablespoons good-quality green curry paste, or to taste (see Baker's Tips) 125ml (½ cup) good-quality chicken stock 500ml (1 cup) water 440ml can coconut milk 4 kaffir lime leaves 2 teaspoons fish sauce, or to taste 1 tablespoon lime juice, or to taste 2 teaspoon grated palm or brown sugar, or to taste
Method
Preheat oven to 180°C (160°C fan-forced).
Combine the mince, crumbs, milk, ginger, water chestnuts, green shallots and coriander in a large bowl and mix well with your hands until thoroughly combined. Use damp hands to roll 2 teaspoonfuls of the mixture into balls and place in one layer in a shallow 20cm x 30cm/2.5 litre (10 cup) capacity ovenproof dish. Cover and place in the fridge while making the sauce.
To make the sauce, combine the peanut oil and curry paste in a medium saucepan and cook over medium-high heat for 2-3 minutes, stirring occasionally, or until aromatic. Add the stock, coconut milk, kaffir lime leaves, fish sauce, lime juice and sugar and bring just to a simmer over medium heat.
Pour the sauce over the meatballs. Bake in the preheated oven for 30 minutes or until the meatballs are just cooked through. Taste the sauce and adjust seasoning with extra fish sauce, lime just and sugar if desired.
Divide the noodles among four bowls and spoon over the meatballs and some of the sauce. Top with coriander leaves and serve with lime wedges and steamed Asian greens.
Baker's Tips
You can also use just pork mince for this recipe.
You may find you need to use a little less or add a little more green curry paste depending on the brand you use as they can vary greatly in flavour and heat intensity. Keep also in mind your childrens' flavour preferences as you don’t want to make it too hot for their sensitive tastebuds.
Prep 10min (+soaking and cooling time)Bake 1hrMakes 8 serves
I found this in my late grandmother Helen’s recipe box, written out in her beautiful cursive. And with that heading, of course I had to try it. She was right. It is easy – almost entirely made in one saucepan, with just one wooden spoon. But it’s also wonderfully delicious, lasts for ages and, thanks to the soaked fruit and spices, could also pass as a Christmas cake.
I’ve made a few adjustments over the years, adding the nuts and soaking the fruit in brandy, which makes it feel a bit more special, but you could leave both those steps out, and it will still be great.
Ingredients
½ cup (125ml) brandy 2 cups (370g) mixed dried fruit (see Baker's Tip) ½ cup (125g) butter, cubed ¾ cup (165g) brown sugar 2 tablespoons treacle, or honey 1 teaspoon mixed spice 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1 teaspoon bicarbonate of soda 2 eggs, lightly beaten ½ cup (70g) walnuts (ideally dry-toasted in the oven and roughly chopped) 1 cup (150g) plain flour 1 cup (150g) self-raising flour
Method
Heat the brandy in a saucepan until just simmering. Remove from the heat and add the dried fruit. Leave to plump up for at least 30 minutes.
To your soaked dried fruit, add the butter, sugar, treacle, spices, bicarbonate of soda and 1/2 cup (125 ml) water. Place over medium–high heat and bring to the boil, stirring as you go. Set aside to cool for 10 minutes.
Grease and line a 22–24 cm cake tin with paper. Preheat the oven to 180°C.
Add the eggs and mix to combine. Fold in the flours and a pinch of salt. Pour into the cake tin and bake for 1 hour, or until a skewer inserted in the centre comes out clean.
Remove from the oven and cool for 10 minutes before gently removing from the tin.
Baker's Tip
Gran didn’t specify which fruit to use, but I like a mixture of dried chopped apricots, figs, currants and cranberries. Just sultanas would also be great.
This recipe is from What Can I Bring by Sophie Hansen (Murdoch Books, RRP $49.99).
You can read more about what Sophie is baking this winter here.
The Science of Baking is a 6-week online course that will uncover the “why” behind the “how” of baking.
The course will run again in 2026.
If you're interested in enrolling, please fill out your details below and you'll be one of the first to know when bookings open.
This is a fun and fascinating course where you will learn how baking works and how to apply that knowledge to improve your baking. Anneka's knowledge and guidance was key to me learning as much as I did. What a great teacher! The videos were simple, clear and easy to understand. Excellent learning materials that I loved reading. Great recipes – some have become favourites already!
Lesley Schoer, Coffs Harbour
What is The Science of Baking? Watch the video below to find out!
You are invited to Anneka's online kitchen!
The Science of Baking is a 6-week online course that will uncover the “why” behind the “how” of baking.
We will explore the most common ingredients and how they affect our baking when used in different ways. Once you understand the science of baking, you will be able to turn old baking failures into successes and troubleshoot as you bake from now on.
With Anneka Manning helping and encouraging you along the way, you’ll work through common baking mishaps – like why a cake hasn’t risen – and be guided through the science behind it, so you can apply this knowledge every single time you bake and ensure the best results.
The course will be delivered in 6 modules which are released weekly. Made up of videos, recipes, experiments, infographics and information sheets, you can download and print them off to study and enjoy at your own pace. The information will be presented in a fun and interesting way and will be backed up with practical projects, virtual live sessions with Anneka, online discussions and lots of support.
In just 6 weeks you will understand why you’re using particular ingredients and the science behind what happens when you use them to guarantee success whenever you bake. You’ll gain the confidence to try past failed recipes again as well as the skill to adjust recipes with success.
Understanding the science of baking will open your eyes to the bigger baking picture and truly transform the way that you bake from now on.
Dates
The Science of Baking will run again in 2026. If you are interested in taking part, please fill out your details at the top of this page.
We will only be accepting a limited number of bakers for this course so that Anneka can provide personal feedback and timely answers to your baking questions.
My favourite part of the course was the structure for learning it offered. The course was presented in such a way that over the 6 weeks your knowledge grows and the process of baking starts to make more sense. I learnt such a lot from Anneka and the other participants. Anneka is so generous with sharing her knowledge. Questions posted on the online chat forum were answered in great detail ... I gained so much more than I expected and really enjoyed the 6 weeks. It was perfect.
Leanne Mahoney, Geelong
Live Session schedule
During the course, you will have access to weekly online Live Sessions with Anneka. During these Live Sessions Anneka will go over specific concepts covered in that week’s Module and you will also have the opportunity to ask her any related questions that have arisen for you as you work your way through the content.
Who is this course suitable for?
Whether you’re an occasional cook or a diehard daily baker, there’s a huge amount to learn from The Science of Baking. If you are a beginner baker, we highly recommend that you complete our Baking Foundations online course first.
As this course is completed online, it is suitable for students from all over the world.
What will I get?
Six downloadable course modules which will include invaluable information sheets, videos, recipes, experiments, infographics and much more to support and inspire your learning
Personal and timely baking advice, guidance and inspiration from Anneka Manning
Access to a closed online forum where you will be able to chat with Anneka and your fellow students enabling you to learn from, connect with and share your baking journey with each other
Weekly online Live Sessions with Anneka (see schedule above) where she will go over specific concepts covered in that week’s Module and you will have the opportunity to ask her any related questions that have arisen for you as you work your way through the content.
A chance to learn about the science of baking surrounded (virtually) by like-minded people
A thorough understanding of the science of baking and how to apply what you’ve learnt to always ensure baking success
Membership to BakeClub's exclusive The Kitchen Table online group on completion of the course
Baking confidence, knowledge and skill to use regularly at home
What will I learn?
Each module will include a combination of baking theory and practical exercises including experiments and recipes. The experiments will bring the theory to life and really show you what is happening when we bake.
Module 1: Becoming an Observant Baker The first module will introduce you to the concept of the “why” of baking and how becoming an observant – and mindful – baker can change the way you look at baking and, ultimately, the success you will have. You will also be taken through the 7 stages of baking helping you to fully understand what happens to your bake while in the oven.
Module 2: How Leavening Works During the second module, we will explore what makes your baking rise and gives it lightness – we will look at what leavening is and how it works, the different types of leavening you can use in your baking and which ones are best used for particular recipes.
Module 3: Flour Proteins & Gluten Gluten (flour protein) is one of the three main structure-builders in baking and is the most complex in the way it works. This module will explore the many factors that control how and to what extent gluten is developed in your bakes, as well as touch on gluten-free flours and what to be aware of when using them in your baking.
Module 4: Sugars The fourth module will explore sugar including the nine important things that sugar does in your baking and how adjusting the amount or type of sugar in a recipe can really affect the results you get.
Module 5: Fats & Oils When it comes to fats in your baking, it is not only the type used but also its consistency and how it is combined with the other ingredients, which will help determine the final texture, volume and flavour of your bake. The fifth module will explain the role that fats play in your baking.
Module 6: Eggs The final module is all about eggs and its many roles. We will look at egg foams, how the freshness of eggs affect your baking as well as the science behind what happens when egg whites are whisked with sugar.
I could not recommend Anneka and her BakeClub team highly enough! The course was so informative, and the online resources were all of high quality and extremely useful. Anneka’s recipes are all delicious and well developed. Whether you bake a little or a lot, you will expand and improve your skills with BakeClub.
Abbey Gordon, Melbourne
How will I get the most out of this course?
To get the most out of this course, you need to set aside at least 3-4 hours a week to read the content, watch the videos, join the weekly online Live Session, do the experiments and bake the recipes. We know life sometimes gets in the way (you will have 6 months to access the course content too) but your baking won't improve and you won't enjoy the far-reaching benefits that this course can deliver if you don't put in the time and effort.
So, is The Science of Baking for me?
Would you like to understand the science behind baking and what is actually happening when you bake?
Are you interested in why some bakes don’t work as expected?
Would you like to extend, strengthen and improve your baking skills?
Would you like to become part of the BakeClub community?
Are you interested in meeting other like-minded people and sharing your love of baking?
If any of these sound like you, then The Science of Baking is the course for you!
My favourite part was being able to ask questions throughout the course based on the baking you were doing, or what you saw others doing. I absolutely respect Anneka's ability to be able to offer information in a very clear and concise manner and I got more than expected from the course. If you are interested in understanding what is happening when you bake, so that you can get better outcomes, then you must do this course!
Immensely well-loved in Latin America, a recipe for this wonderfully milky cake appeared on the label of Nestle’s sweetened condensed milk cans in the 1940s, possible explaining why its popularity has spread so widely in this part of the world.
Preheat the oven to 180°C/350°F (160°C/315°F fan-forced). Grease a 20cm x 30cm (8in x 12in), base measurement, shallow cake tin or lamington pan and line the base and two longs sides with one piece of non-stick baking paper.
Use an electric mixer with a whisk attachment to whisk the eggs on high speed until combined. Gradually add the sugar, about 55g (¼ cup/2oz) at a time, whisking well after each addition. Once all the sugar has been added, whisk on high for a further 4 minutes or until the mixture is very thick and a ribbon trail forms when the whisk is lifted. Reduce the mixer speed to low and gradually add the melted butter, whisking until just incorporated. Sift together the plain and self-raising flours. Add to the egg mixture in three separate batches, whisking on low speed between each addition until just combined and scraping the bottom of the bowl when necessary to make sure all the flour is incorporated.
Pour batter into the prepared tin and gently tap it on the bench three times to remove any excess air bubbles. Bake in preheated oven for 30-35 minutes or until the cake is firm when touched in the centre and a skewer inserted in the centre comes out clean.
Just before the sponge is ready, make the Milk Syrup by combining the sweetened condensed milk, evaporated milk and milk in and bowl and stirring with a balloon whisk until well combined. Transfer to a jug.
Remove the sponge from the oven and stand in the tin for 3 minutes before inverting onto a tray with a lip. Use a skewer to prick holes all over the surface of the cake and all the way through. Pour the milk mixture evenly and slowly over the warm cake, allowing it to soak it up. Stand at room temperature until cool (this will take about 2 hours) and then refrigerate, uncovered, for 3 hours or overnight. Cut into pieces to serve (see Baker's Tips).
Baker's Tips
For an extra rich cake you can top it with 375 ml (1½ cups) thickened cream that has been whisked to soft peaks with 2 tablespoons of sifted icing sugar and 1 teaspoon of natural vanilla essence or extract before serving.
This cake will keep covered in the fridge for up to 3 days. Serve at room temperature.
To make the Sponge Layers, place the oven rack in the lower third of the oven and then preheat it to 180°C (160°C fan-forced). Brush two 30cm x 20cm shallow cake tin with a little melted butter to lightly grease and hen line the base and sides with one piece of baking paper, cutting into the corners to fit.
Use an electric mixer with a whisk attachment on high speed to whisk the eggs and sugar in a large bowl until until the mixture is very thick and pale (this will take about 5 minutes). Lift the whisk out of the mixture and draw a figure eight, if the trail stays on the surface long enough for you to finish drawing then the mixture is ready. If not, continue to whisk for a further minutes and then test again.
Heat the milk and butter in a small saucepan over medium heat just until the butter melts. Remove from the heat. Sift the flour and cornflour together over the egg mixture. Immediately pour the warm milk mixture down the side of the bowl and whisk again with the electric mixer briefly, until the flour mixture is just incorporated (be careful not to over mix).
Divide the mixture evenly between the prepared tins, and use a spatula or the back of a spoon to spread evenly. Gently tap the tins on the bench top three times to settle the mixture. Bake in preheated oven for 12-14 minutes or until the cake is a pale golden colour, spring back when lightly touched in the centre and start pulling away from the sides of the tin. Remove from the oven and stand for 2 minutes before turning onto a wire rack to cool completely (this will take about 20 minutes).
Line the base and sides of a 16cm x 26cm cake tin with two strips of non-stick baking paper allowing the paper to overhand the sides by about 10cm.
To make the mascarpone mixture, use an electric mixer with a whisk attachment to whisk the cream and icing sugar on medium speed until soft peaks form. Add the mascarpone and whisk until firm peaks just form.
Cut each of the sponge in half. Combine the coffee and Marsala. Place one sponge layer on the base of the prepared tin and sprinkle with a quarter of the coffee mixture. Spread with a third of the Mascarpone mixture (about ½ cup) and then sprinkle with a third of the grated chocolate. Continue to layer with the remaining sponge, coffee mixture, grated chocolate and mascarpone mixture, finishing with a sponge layer sprinkled with the remaining coffee and Marsala mixture. Cover with plastic wrap and place in the fridge for at least 2 hours or until firm enough to cut.
Use the overhanging baking paper to remove the tiramisu from the tin and transfer to a cutting board. Use a sharp knife trim the edges and then cut into 8 portions about 4.5cm x 7cm each and place on a wire rack over a tray. Return to the fridge while making the Chocolate ganache
To make the Chocolate ganache, combine the chocolate and cream in a heatproof bowl and place over a saucepan of barely simmering water (make sure the base of the bowl doesn’t touch the water). Stir occasionally until just melted and combined.
Remove the cakes from the fridge and place on a wire rack. Pour a little of the Chocolate ganache over each cake, spreading it to cover the top. Sprinkle with the chocolate Dollar Fives if using and return to the fridge for 30 minutes or until the ganache is set before serving.
Baker's Tips
These Tiramisu cakes will keep in an airtight container in the fridge for up to 3 days.
Serve with milk and a dollop of Greek-style yoghurt for a satisfying and tasty breakfast that will take you through to lunchtime without the need to nibble.
Ingredients
300g (3 cups) rolled oats 75g (½ cup) pumpkin seeds (pepitas) 75g (½ cup) sunflower seeds 65g (1 cup) shredded coconut 100g natural almonds, coarsely chopped 1 teaspoon ground cinnamon 125ml (½ cup) unsweetened apple juice 2 tablespoons single-origin floral honey 90g (½ cup) dried blueberries (see Baker’s Tips) Milk, Greek-style yoghurt and coarsely grated apple or other fresh fruit of your choice
Method
Preheat oven to 160°C. Line a large oven tray with non-stick baking paper.
Combine the oats, pumpkin seeds, sunflower seeds, coconut, almonds and cinnamon in a large bowl. Pour over the apple juice and stir until evenly combined. Spread evenly on the oven tray and then drizzle evenly with the honey.
Bake in preheated oven for 50 minutes, stirring about every 10 minutes, until evenly toasted and crisp (the muesli will crispen further once cooled). Remove from the oven and set aside to cool. Stir in the blueberries.
Serve with milk, yoghurt and apple or fruit of your choice.
Baker's Tips
Store the toasted muesli in and airtight container or jar for up to 1 month.
You can use 75g (½ cup) currants in place of the dried blueberries.
This muesli (without the blueberries) makes a wonderful crumble topping. Reduce the baking time to 20 minutes.
Variation
Almond & Blueberry Bircher Muesli (for 3 serves): combine 1½ cups of Toasted Almond & Blueberry Muesli, 185ml (¾ cup) natural apple juice, 95g (⅓ cup) natural Greek-style yoghurt, and ½ large red apple (such as pink lady), coarsely grated. Cover and place in the fridge for 1 hour or until the muesli has soaked up the liquid and is creamy. Serve topped with yoghurt, coarsely grated apple and coarsely chopped toasted almonds. Keep any remaining muesli covered in the fridge for up to 3 days.
This is a terrific pizza recipe and it's particularly fun to make with kids. It has become a favourite in our house and when the kids were younger it was a regular fixture for Friday night dinner, when their friends would come for a play and early dinner. Together we would knead and roll the dough, then top it, bake it and eat it. They loved it and I'm sure you will too!
Ingredients
Dough 450g (3 cups) strong bread or pizza flour, plus extra to dust 1 x 7g sachet instant dried yeast 1½ teaspoons salt 310ml (1¼ cups) lukewarm water 1 tablespoon olive oil
Pizza Sauce 1 tablespoon olive oil ½ brown onion, finely diced 1 garlic clove, crushed ½ teaspoon dried oregano 400g tin diced tomatoes ½ teaspoon sugar, or to taste Salt and freshly ground black pepper, to taste
Topping 270g bocconcini, cut into 1cm-thick slices or torn into chunks 160g semi-dried tomatoes or 200g cherry or grape tomatoes (halved or quartered if large) 8 think slices prosciutto 50g rocket leaves Freshly ground black pepper, to taste Extra virgin olive oil, to drizzle
Method
To make the dough, combine the flour, yeast and salt in a large bowl and make a well in the centre. Combine the water and oil, then add to the flour mixture. Use a wooden spoon and then your hands to mix to a soft dough.
Turn the dough onto a lightly floured bench top and knead for 8-10 minutes, adding as little extra flour as possible, or until it is smooth and elastic and springs back when you push your finger into it.
Place the dough in an oiled bowl, turning it to coat lightly with the oil. Cover with plastic wrap and place in a warm, draught-free place for 1 hour or until doubled in size.
Meanwhile, to make the Pizza sauce, put the olive oil and onion in a medium saucepan over medium heat and cook, stirring occasionally, for 8 minutes or until the onion is tender. Add the garlic and oregano and cook for 1 minute or until aromatic. Add the tomatoes and bring to the boil. Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally, or until thickened to a thick sauce consistency. Remove from the heat and season with sugar, salt and freshly ground black pepper, to taste. Set aside to cool.
Preheat the oven to 230°C (210°C fan-forced).
Knock back the dough by punching it in the centre with your fist. Turn onto a lightly floured bench top and knead briefly until reduced to its original size. Divide the dough into 2 equal portions. Roll out one portion on a piece of non-stick baking paper large enough to line a large heavy oven tray to a rectangle about 3mm thick. Transfer to the tray and prick all over with a fork. Repeat with the remaining dough and another piece of non-stick baking paper and large oven tray.
Spread the pizza bases with the pizza sauce leaving a border around the edge. Top with the bocconcini and semi-dried tomatoes (if using), dividing evenly. Bake in preheated oven for 15-18 minutes, swapping the trays after 8 minutes, until the bases are crisp, golden and cooked through.
Remove from the oven, cut into portions and serve topped with the fresh tomatoes (if using), prosciutto and rocket, sprinkled with freshly ground black pepper and drizzled with a little olive oil.
Mary Queen of Scots' fondness for shortbread is said to be the reason for its increased popularity in the 1500s. Nowadays it is loved so much there is even a National Shortbread Day on the 6th January each year! The key to good shortbread is slow baking until it is pale golden and cooked through – if over baked, or baked too quickly, it will become slightly bitter in taste due to the ‘burnt’ butter.
Ingredients
250g (9oz) salted butter, cubed and softened slightly 110g (½ cup/4oz) white granulated sugar, plus 1 tablespoon extra to sprinkle 300g (2 cups/10½oz) plain flour 55g (⅓ cup/2oz) rice flour
Method
Preheat oven to 160ºC/315°F (140ºC/285°F fan-forced). Use a 20cm/4cm cake tin to draw a circle on two separate pieces of non-stick baking paper, turn over and set aside.
Use an electric mixer to beat the butter and sugar until starting to become pale and creamy, but not too aerated (do not over mix).
Sift together the plain flour and rice flour, add to the butter mixture and use a wooden spoon and then your hands to mix until evenly combined and a soft dough forms. Divide the dough in half and shape both portions into discs.
Place each disc in the centre of the marked circles on the baking paper and use a lightly floured rolling pin to roll each out to fill the circles. Use your fingertips to neaten the edges and then pinch the edges to create a decorative edge. Use the baking paper to lift the shortbread rounds onto two oven trays. Sprinkle with the extra sugar, dividing evenly between the rounds. Use a large sharp knife to mark each round into 8 wedges and then use a fork to pick each wedge three times.
Bake in preheated oven for 40-45 minutes, swapping the trays around half way through baking, or until pale golden and cooked through. Cool on the trays. Cut into wedges to serve.
Baker's Tip
This shortbread will keep in an airtight container at room temperature for up to 1 week.
Variations
Shortbread Fingers: Use a lightly floured rolling pin to roll a dough portion until about 8mm/3/8in thick. Sprinkle with the extra sugar. Use a large sharp knife to cut into 4cm x 7cm (1½in x 2¾in) fingers, re-rolling and cutting any offcuts. Place on the oven trays about 2cm/¾in apart and use a fork to prick each finger four times. Repeat with the reaming dough portion. Bake in preheated oven for 25-30 minutes, swapping the trays around half way through baking, or until pale golden and cooked through.
Brown Sugar Shortbread: Replace the white granulated sugar with brown sugar or dark brown sugar.
