Prep 15min (+30min cooling time)Bake 40minMakes 7 cups

There really is nothing like a homemade cereal. One word of advice though – don’t leave the cardamom out as it gives this granola an elusive and fascinating flavour.

Ingredients

285g (3 cups) rolled oats
150g natural almonds, coarsely chopped
55g (¾ cup) shredded coconut
40g (¼ cup) sunflower seeds
40g (¼ cup) pepitas (pumpkin seeds)
2 teaspoons ground cinnamon
½ teaspoon ground cardamom
185ml (¾ cup) maple syrup
2 tablespoons sunflower oil
2 teaspoons vanilla essence
170g (1 cup) seedless raisins
80g (½ cup) dried apricots, shredded

Method

1. Preheat oven to 160°C (140°C fan-forced).
   
2. Line a large baking tray with non-stick baking paper.
3. Combine the oats, almonds, coconut, sunflower seeds, pepitas, cinnamon and cardamom in a large heatproof bowl.
4. Combine the maple syrup, sunflower oil and vanilla. Add to the oat mixture and use a wooden spoon to mix until evenly combined. Spread over the lined tray and bake in preheated oven for 30 minutes, stirring twice during baking. Stir through the raisins and apricots and bake for a further 10 minutes or until the oats are deep golden and well toasted.
5. Cool on the tray (this will take about 30 minutes). Serve with milk, yoghurt and/or fruit.

Prep 40min (+1-2hr cooling time)Bake 1hrMakes about 50

Ingredients

2 egg whites
110g (½ cup) caster sugar
1 teaspoon natural vanilla essence or extract
2 teaspoons gluten-free cornflour, sifted

Method

1. Preheat oven to 110°C. Line an oven tray with non-stick baking paper.
2. Combine the egg whites and sugar in a medium heatproof bowl (preferably metal) and place over a saucepan of simmering water, ensuring the bowl doesn’t touch the water. Stir with a spatula or small whisk until the sugar dissolves and the mixture is hot to touch (about 55-60°C on a sugar thermometer). Be careful not to allow the egg whites to cook.
3. Transfer the egg white mixture to the bowl of an electric mixer (see Baker’s Tips). Whisk the egg white mixture with a whisk attachment on medium-high speed until very thick and glossy and the mixture has cooled to room temperature. Whisk in the vanilla and cornflour.
4. Fill a large piping bag fitted with a 4B (or #11/1.1cm round) piping nozzle with the meringue mixture. Holding the piping nozzle about 1cm above the tray, pipe small rosettes (or 'kisses') about 2.5cm in diameter and 2cm apart on the lined tray.
5. Bake in a preheated oven for 1 hour or until the meringues are crisp, hard to touch and peel away from the tray easily, but are not coloured.
6. Turn off the oven, leave the door slightly ajar and leave meringues to cool completely in the oven for 1-2 hours or overnight.

Prep 30min (+15min cooling and 1hr standing time)Bake 15minMakes 20

The German word spritzen means to squirt and reflects the way these cookies are shaped – by pushing them through a piping nozzle. The almond meal in the dough gives a lovely soft, almost cakey, texture to these chocolate-dipped cookies that can be piped in various designs, including mini wreaths.

Ingredients

• 250g butter, softened
• 220g (1 cup) caster sugar
• 1½ teaspoon natural vanilla essence or extract
• 3 eggs
• 450g (3 cups) plain flour
• 60g almond meal 
• 300g good-quality dark chocolate (45-54% cocoa), chopped

Method

1. Preheat oven to 180°C (160°C fan-forced). Line two large oven trays with non-stick baking paper.
2. Use an electric mixer to beat the butter, sugar and vanilla until pale and creamy. Add the eggs, one at a time, beating well between each addition. Combine the flour and almond meal. Add to the butter mixture and beat on the lowest possible speed until just combined.
3. Spoon half the mixture into a large piping bag fitted with a 13 mm (#13) star nozzle. Pipe 6­–7 cm circles onto the lined trays (see Baker’s tips). Repeat with the remaining mixture.
4. Bake for 15-18 minutes, swapping the trays halfway through baking, or until pale golden and cooked through. Cool on the trays.
5. Place the chocolate in a heatproof bowl over a saucepan of simmering water and heat, stirring occasionally, until melted. Turn off the heat but leave the bowl sitting on top. Dip a cooled cookie into the chocolate to coat half of the cookie. Place back on the lined tray and repeat with the remaining cookies. Tap the trays on the benchtop lightly to settle the chocolate into the grooves of the cookies, then set aside for about 1 hour or until the chocolate sets.

Baker's tips

• You can use a 6–7 cm round cutter as a guide to draw circles onto the underside of the baking paper to help keep your cookies uniform in size.
• These cookies will keep in an airtight container at room temperature for up to 1 week. 

This recipe is from Anneka's SBS Food online column, Bakeproof: Festive Cookies. 

CLICK HERE for more Bakeproof columns and recipes. 

Photography by China Squirrel.

Prep 30min (+ 15min cooling and 30min chilling time)Bake 15minMakes about 15

This recipe is part of Anneka's SBS Food Bakeproof: Festive Cookies online column. For more Bakeproof columns and recipes, click here.

Photography by China Squirrel.

Prep 30min (+20min cooling time)Bake 15minMakes about 50

Often associated with Christmas in Germany, these bite-sized mouthfuls of gingerbread deliciousness actually originated in Scandinavia. The combination of a soft, highly spiced centre hidden beneath a crisp, sugar-powdered outer coat is pure, festive heaven.

Ingredients

• 125g unsalted butter, softened slightly
• 110g (½ cup, firmly packed) dark brown sugar
• 1 lemon, zest finely grated
• 1 orange, zest finely grated
• 90g (60 ml/¼ cup) honey
• 1 egg
• 40g (¼ cup) finely chopped candied citrus rind
• 350g (2⅓ cups) plain flour
• ½ teaspoon baking powder
• ½ teaspoon bicarbonate of soda
• 2 teaspoon ground cinnamon
• ½ teaspoon ground black pepper
• ½ teaspoon ground ginger
• ¼ teaspoon crushed aniseed
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground allspice
• 125g (1 cup) pure icing sugar, to dust

Method

1. Preheat oven to 160°C (140°C fan-forced). Line two large oven trays with non-stick baking paper.
2. Use an electric mixer to beat the butter, sugar and citrus zest until just creamy. Add the honey and beat until just combined. Add the egg and beat until evenly combine. Mix in the candied citrus rind.
3. Sift together the flour, baking powder, bicarbonate of soda and spices. Add the flour mixture to the butter mixture and beat on lowest possible speed until just combined and a soft dough forms.
4. Roll heaped teaspoonfuls of the mixture into balls and place 5cm apart on the lined trays. Bake in preheated oven for 10-12 minutes, swapping the trays halfway through baking, or until they start to crack and are just cooked through.
5. Sift the icing sugar into a medium bowl. Add about 6 warm biscuits to the icing sugar and toss to coat generously. Place on a wire rack to cool and repeat with the remaining biscuits.

Prep 20minBake 25min(per batch)Makes about 24

Often attributed to the Italians, it is believed that Florentines were actually created in the royal French kitchens in the late 1600s in honour of their Tuscan in-laws, hence their name. Admittedly a little confusing for us, but incredibly flattering for the in-laws!

Ingredients

Melted butter, to grease
200g flaked almonds
150g sour dried cherries, finely chopped
150g candied orange rind, finely chopped
75g (½ cup) plain flour
75g butter, cubed
75g (⅓ cup) caster sugar
115g (80ml/⅓ cup) honey
200g good-quality dark chocolate (70% cocoa), melted and cooled (see Baker's Tips)

Method

1. Preheat oven to 160°C (140°C fan-forced). 
2. Line an oven tray with non-stick baking paper. Brush the inside of six 7.5cm metal egg rings (see Baker's Tips) with a little melted butter to grease and place on the lined oven tray.
3. Combine the flaked almonds, dried cherries, candied orange rind and flour in a large bowl and stir to combine evenly. Combine the butter, sugar and honey in a small saucepan and stir over medium heat until the butter just melts and the mixture is well combined. Add to the almond mixture and stir gently with a large metal spoon or spatula until evenly combined.
4. Spoon 1½ tablespoons of the mixture into an egg ring to fill half way and use the back of a metal spoon to spread, leaving it a little uneven if you want. Repeat with more mixture and the remaining five egg rings.
5. Bake in preheated oven for 25 minutes or until golden and cooked through. Remove from the oven and cool on the trays for 5 minutes before removing the egg rings. Grease the egg rings again with a little more melted butter and repeat with the remaining mixture in three more batches.
6. Use a palette knife or the back of a teaspoon to spread a generous amount of melted chocolate over the underside of a florentine to cover. Place on a wire rack, chocolate side up and set aside for 1 hour or until the chocolate sets. Repeat with the remaining cooled florentines.

Prep 30min (+2hr cooling time)Bake 40-45minMakes about 20-24 pieces

Hailing from Siena in the Tuscan region of Italy, panforte (‘strong bread’ when translated to English) is a delectable combination of dried fruits, nuts, spices, honey and, if you are lucky, chocolate. It is believed to date back to the 13th Century and was originally a form of tax paid to a local monastery. Like many traditional recipes, there are many variations with each often being a well-guarded family recipe – however I will share this one with you!

Ingredients

• Melted butter, to grease
• 2 sheets confectioner's rice paper (see Baker's Tips)
• 75g (½ cup) plain flour
• 40g (⅓ cup) cocoa powder
• 1 teaspoon ground cinnamon
• ½ teaspoon freshly ground black pepper
• 70g (½ cup) dried pitted dates, coarsely chopped
• 80g (½ cup) prunes, coarsely chopped
• 80g glace apricots, chopped
• 155g (1 cup) unsalted roasted macadamias, coarsely chopped
• 160g (1 cup) blanched almonds, coarsely chopped
• 70g (½ cup) unsalted pistachio kernels
• 100g dark chocolate, chopped
• 1½ tablespoon finely grated orange rind
• 175g (½ cup) honey
• 110g (½ cup) caster sugar
• 2 tablespoon water
• 1 teaspoon natural vanilla essence or extract
• Icing sugar or extra cocoa powder, to dust

Method

1. Preheat oven to 170°C (150°C fan-forced).

2. Brush a shallow round 20cm (base measurement) tin with melted butter to grease and then line the base with a circle of rice paper, cutting the sheets to fit. Line the sides with a strip of non-stick baking paper.

3. Sift the flour, cocoa and spices into a large bowl, then stir in the fruit, nuts, chocolate and orange rind. Set the bowl on a folded teatowel (see Baker's Tips). 

4. Put the honey, sugar and water in a small saucepan. Stir over low heat, without boiling, until the sugar dissolves. Bring to the boil and simmer, uncovered and without stirring, for 5 minutes. Immediately pour the hot syrup and vanilla over the fruit and nut mixture and, working quickly, stir with a wooden spoon until well combined. Press mixture firmly and evenly into prepared tin.

5. Bake for 40-45 minutes or until firm to touch in the centre. Cool in the pan sitting on a wire rack (this will take about 2 hours).

6. Remove from pan and dust liberally with icing sugar or cocoa. Serve in thin wedges.


This recipe is from Anneka's SBS Food online column, Bakeproof: Gifts from the Kitchen.

CLICK HERE for more Bakeproof recipes.

Photography by Alan Benson.

Prep 50min (+20min chilling and 50min cooling time)Bake 35minMakes about 20

According to a Middle Ages custom, if you eat a mince pie every day from Christmas day until Twelfth Night (6 January) you will have happiness for the whole year – what a wonderful excuse to indulge in these spiced, fruit-filled pies. Eat them at room temperature or straight from the oven with ice-cream, cream or brandy sauce.

You will need two 12-hole 80 ml (⅓ cup) muffin tins for this recipe.

Ingredients

Granulated sugar, to sprinkle

Fruit mince
2 small (about 150g each) Granny Smith apples, peeled, cored and coarsely grated
130 g (¾ cup) sultanas
115g (¾ cup) currants
130g (¾ cup) seedless raisins
75g (½ cup) mixed peel or chopped glace apricots
50g (⅓ cup) chopped blanched almonds
125ml (½ cup) brandy or apple cider
1 orange, zest finely grated and juiced
1 lemon, zest finely grated and juiced
2 teaspoons mixed spice
½ teaspoon ground ginger
¼ teaspoon ground cloves
100g (½ cup, loosely packed) dark brown sugar
60g unsalted butter, coarsely grated

Sweet shortcrust pastry
600g (4 cups) plain flour
125g (1 cup) icing sugar, sifted
1 teaspoon baking powder
½ teaspoon salt
300g chilled unsalted butter, diced
2 egg yolks
80-100ml iced water

Method

1. To make the fruit mince, combine the grated apple, dried fruit, mixed peel, almonds, brandy or cider, orange and lemon zest and juice, and the spices in a medium saucepan. Cook over low heat, stirring occasionally for 20 minutes or until the excess liquid has evaporated. Remove from heat and set aside for 40 minutes or until cooled to room temperature.
2. Meanwhile, to make the pastry, place the flour, icing sugar, baking powder and salt in a medium mixing bowl. Add the chilled butter. With your palms facing upwards, use your fingertips to rub in the butter until the mixture resembles coarse breadcrumbs. Use a fork to whisk together the egg yolks and 80 ml (⅓ cup) of the iced water and then sprinkle over the flour and butter mixture. Use a round-bladed knife in a cutting motion to mix until evenly combined and the mixture starts holding together. Press a little of the mixture between your fingers: if it holds together easily, there is no need to add more water. If it doesn’t, add the remaining 1 tbsp (20 ml) water and combine. The pastry should be soft but not sticky. Bring the pastry together with your hands and transfer to a lightly floured, cool bench top. Lightly knead the pastry with your fingertips for about 30 seconds or until smooth and soft. Divide pastry into three portions. Shape each into a disc, wrap separately in plastic wrap and place in the fridge for 20 minutes to rest.
3. Preheat oven to 190°C (170°C fan-forced). Stir the sugar and butter through the cooled fruit mince.
4. Use a lightly floured rolling pin to roll out one portion of the pastry to 3 mm thick. Use a 9 cm plain round cutter to cut out 10 rounds, re-rolling the offcuts if needed and line 10 x 80ml (⅓ cup) muffin tin holes, pressing into the sides and base with your fingertips (the pastry won’t reach to the top of the holes). Repeat with another portion of pastry to make another 10 pastry shells. Divide the fruit mince evenly among the pastry shells. Roll out the remaining pastry portion until 5 mm thick and use a 6.5 cm fluted round cutter to make the pie tops, re-rolling the off-cuts if needed. Use the end of a 7 mm piping nozzle to cut out a circle in the centre of each lid. Place a lid on top of each pie, and use your fingertips to gently ease the pastry out to meet the pastry case bases. Sprinkle each pie with a little granulated sugar.
5. Bake in preheated oven for 35 minutes or until the pastry is deep golden and cooked through. Remove from the oven and stand in the tin for 10 minutes to cool slightly before transferring to a wire rack. Serve warm or at room temperature. Sprinkle with a little more granulated sugar, if desired.

This recipe is from Anneka's SBS Food online column, Bakeproof: Traditional Christmas Baking. CLICK HERE for more Bakeproof recipes.

Photography by Alan Benson.

Prep 40min (+ 30min cooling time)Bake 25-30minMakes about 24

Prep 30minBake 3hr45minMakes about 1 x 20cm cake

This rich fruit cake would be the perfect addition to Christmas lunch – or any other time of the year. You will need to start the day before and prepare the pan accordingly (see the link in the recipe below).

Ingredients

• 300g dried figs
• 200g pitted dates
• 300g dried cranberries
• 200g sultanas
• 200g currants
• 100g raisins
• 110g (⅓ cup) fig jam
• 185ml (¾ cup), brandy, plus 60ml (¼ cup) extra
• 180g unsalted butter, at room temperature
• 110g (½ cup, firmly packed) brown sugar
• 4 eggs, at room temperature
• 200g blanched almonds, plus extra to decorate
• 1 orange, zest finely grated and juiced
• 150g (1 cup) plain flour
• 50g (½ cup) almond meal
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground cloves

Method

1. Chop figs and dates to same size as sultanas. Put in a large bowl with cranberries, sultanas, currants, raisins, jam and brandy. Cover and set aside at room temperature for at least 1 day.
2. Preheat the oven to 150°C. Grease and line the base and sides of a deep square pan with removable base (20cm, top measurement). Prepare the pan for baking a rich fruit cake (Click here for instructions).
3. Use an electric mixer to beat butter and sugar until pale and creamy. Add the eggs one at a time, beating well after each addition. Stir in the soaked fruit, almonds, orange juice and zest.
4. Whisk together the flour, almond meal, baking powder and spices to combine evenly. Add to the fruit mixture and use a wooden spoon and then your hands to mix lightly until well combined.
5. Spoon the mixture into the prepared pan and press into the corners and then smooth the surface (see Baker's Tips). Decorate with extra nuts. Cover the cake with a piece of foil. Bake in preheated oven for 1 hour. Remove the foil and continue to bake for a further 2 hours and 45 minutes or until just cooked when a skewer inserted into the centre comes out clean.
6. Pour the extra brandy evenly over the top of the hot cake. Trim any overhanging paper, cover the pan well with foil and then wrap the cake, still in the tin, in two tea towels. Cool overnight.

Prep 25min (+ 2hr chilling, cooling and standing time)Bake 12-15minMakes about 35

Based on a deliciously spiced gingerbread, these fun biscuits are given their personalities through simple decorations... Make them into cheeky gingerbread men or turn them upside down and decorate them as cute, Christmas-themed reindeer.

Ingredients

• 125g unsalted butter, softened
• 90g (½ cup, lightly packed) brown sugar
• 160ml (⅔ cup) golden syrup
• 1 teaspoon natural vanilla extract or essence
• 375g (2½ cups) plain flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon bicarbonate of soda

Icing

• 185g (1½ cups) pure icing sugar
• 35ml (7 teaspoons) boiling water
• Red food colouring   

Method

1. Use an electric mixer to beat the butter and sugar on medium speed for 2-3 minutes, or until pale and creamy. Add the golden syrup and vanilla and beat to combine. Sift together the flour, ginger, cinnamon and bicarbonate of soda. Add to the butter mixture and beat on low speed until just combined and a dough forms. Divide the dough into 2 portions. Shape each into a disc, wrap in plastic wrap and place in the fridge for 2 hours.
2. Preheat the oven to 160ºC (140°C fan-forced). Line two large oven trays with baking paper.
3. Use a lightly floured rolling pin to roll out one portion of dough (leave the remaining portion in the fridge) on a lightly floured bench top to 4mm thick. Use an 8cm tall gingerbread man cutter to cut out shapes and then carefully transfer the shapes to the prepared oven trays using a palette knife, leaving a little room between each for spreading. Reroll any scraps to make more shapes. Discard any off cuts from the second rolling. 
4. Bake in preheated oven for 12-15 minutes or until the biscuits are just starting to colour and are cooked through. Stand on the trays for a few minutes before transferring to a wire rack to cool. Repeat with the remaining gingerbread dough portion.
5. To make the Icing, sift the icing sugar into a medium bowl. Gradually add 30ml (6 teaspoons) of the boiling water and mix until smooth. The icing should be a piping consistency (see Baker’s Tips). If it is too thick stir in the remaining 1 teaspoon of boiling water and then test the consistency again. Spoon ¾ of the icing into a piping bag fitted with a 3mm nozzle (see Baker’s Tips) and set aside. Stir a couple of drops of red food colouring into the remaining icing to reach the desired colour. Spoon into a separate piping bag fitted with a 3mm nozzle.
6. Use the icing to decorate the cooled biscuits to make men and/or reindeer as desired (using the photograph as a guide). Set aside for about 20 minutes or until the icing sets.