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Prep 20min (+20min cooling time)Bake 18-20minMakes about 40
These crackers have a lovely nuttiness (thanks to both the wholemeal flour and walnuts) to them, perfect to serve with a creamy blue-vein cheese. They would also make a great gift, sealed in an airtight jar and accompanied by some cheese and a good bottle of red.
225g (1½ cups) plain wholemeal flour, plus extra for dusting 100g walnuts, coarsely ground 2 teaspoons finely chopped rosemary, plus 2 tsp extra leaves, to sprinkle 1 teaspoon sea salt flakes, crushed ½ teaspoon baking powder 125ml (½ cup) water 2 tablespoons olive oil 1 tablespoon honey, warmed slightly
Preheat oven to 180°C (160°C fan forced). Line 2 large oven trays with non-stick baking paper.
Combine the flour, walnuts, rosemary, salt and baking powder in a large mixing bowl. Combine the water, olive oil and honey and use a fork to mix. Add the water mixture to the dry ingredients and use a wooden spoon and then your hands to mix to a soft dough.
Turn the dough onto a lightly floured surface and knead briefly until smooth. Divide the dough in half and use a lightly floured rolling pin to roll out one portion until 5mm thick. Use a 6cm round cutter to cut out discs and place on the lined trays about 2cm apart. Repeat with the remaining dough portion and any off cuts. Sprinkle the crackers with the extra rosemary leaves to garnish, and press lightly so they stick.
Bake in preheated oven for 18-20 minutes, swapping the trays around halfway through baking, or until golden and cooked through. Cool on the trays.
These crackers will keep in an airtight container or jar at room temperature for up to 1 week.
This recipe is from Anneka's SBS Food online column, Bakeproof. CLICK HERE for more Bakeproof recipes.
Prep 25min (+30min chilling and 30min cooling)Bake 25minMakes 40 serves
Sipping on malted milk milkshakes and playing dominos is a vivid childhood memory. These biscuits combine the two and kids will love not only creating them, but also playing with them as they snack — all you need is a glass of milk!
250g butter, softened slightly
110g (½ cup) caster sugar
1 egg yolk
375g (2½ cups) plain flour
60g (½ cup) malted milk powder
dark or milk Choc Bits (chocolate chips), to decorate
Preheat the oven to 160°C (140°C fan-forced). Line two large oven trays with non-stick baking paper.
Use an electric mixer to beat the butter and sugar until smooth and just combined. Add the egg and beat until well combined.
Add the flour and malted milk powder to the butter mixture and beat on low speed until just combined evenly and a dough forms.
Turn the dough onto a lightly floured surface and knead lightly and briefly until it just comes together. Divide the dough into two portion. Use a lightly floured rolling pin to roll out one portion to 5mm thick. Use a large sharp knife and a ruler to cut the dough into 4cm x 8cm rectangles; re-rolling any off cuts as necessary. Use the knife to make a shallow indent across the middle of each biscuit. Place on the lined oven trays, leaving about 2cm between each. Press the Choc Bits into the biscuits to resemble dominos. Repeat with the remaining dough portion and Choc Bits. Place in the fridge to chill for 30 minutes.
Bake in preheated oven for 25 minutes, swapping the trays around after 10 minutes, or until pale golden and cooked through. Cool on the trays.
These biscuits will keep in an airtight container at room temperature for up to 1 week.
Prep 40min (+20min cooling and 2.5hr chilling)Bake 15minMakes 6 serves
These little layered cakes are the sweetest hats you'll find. Made up of custard cream and a chocolate topping they are covered in shredded coconut for a little texture but you can also use nuts as well, if you have them handy. They are best served chilled and if you aren't much for a dessert fork, then eating these with your hands like a cupcake is absolutely acceptable!
100g (1½ cups) shredded coconut, to coat
melted butter, to grease
4 eggs, at room temperature
165g (¾ cup) caster sugar
2 tablespoons boiling water
2 tablespoons vegetable oil
100g (⅔ cup) self-raising flour, sifted
2 tablespoons cocoa powder mixed to a paste with 60 ml (¼ cup) boiling water and cooled
1 tablespoon cornflour
1 tablespoon custard powder
2 tablespoons caster sugar
20g butter, cubed
1 egg yolk
1½ teaspoons natural vanilla essence or extract
50g dark chocolate, chopped
2 teaspoons vegetable oil
To make the custard cream, sift together the cornflour and custard powder into a small saucepan. Add the sugar and then use a balloon whisk to gradually stir in the milk. Place the saucepan over a medium heat and cook, stirring frequently, until the mixture boils and thickens. Remove from the heat and stir in the butter, egg yolk and vanilla until well combined. Pour into a medium bowl, cover the surface of the custard directly with a piece of plastic wrap and set aside to cool (this will take about 2 hours).
To make the sponge layers, preheat oven to 180°C (160°C fan-forced). Brush two 16 x 26 cm shallow cake tins with a little melted butter to lightly grease and then line the base and two long sides of each with one piece of non-stick baking paper.
Use an electric mixer with a whisk attachment on high speed to whisk the eggs and sugar in a large bowl until the mixture is very thick and pale (this will take 5-8 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.
Combine the boiling water and oil. Sift the flour over the egg mixture. Immediately pour the warm water and oil mixture down the side of the bowl and use a spatula to fold until just evenly combined (be careful not to overmix).
Pour half of the mixture into one of the prepared cake tins. Add the cocoa paste to the mixture still in the bowl and fold together until just combined. Pour into the second cake tin. Gently tap the tins on the bench top three times to settle the mixture. Bake in preheated oven for 12-15 minutes or until the cakes spring back when lightly touched in the centre and start pulling away from the sides of the tins. Stand the cakes in the tins for 2 minutes before turning onto a wire racks to cool completely.
To assemble, use a 6 cm round cutter to cut each of the Sponge cakes into 6 rounds. Place the round cutter over a chocolate sponge. Top the chocolate sponge round with about 1 tbsp of the Custard cream and then cover with around of plain sponge. Remove the pastry cutter. Repeat with the remaining chocolate and plain sponge rounds and 1 tbsp of Custard cream for each cake to make 6 layered cakes in total. Spread the sides of the cakes with the remaining Custard cream. Roll the sides of the cakes in the coconut to coat and place on a serving plate. Place in the fridge while making the Chocolate glaze.
Place the chocolate and oil in a heatproof bowl. Place over a saucepan of simmering water, stirring occasionally, until melted and smooth. Carefully spread about 1 tsp of the Chocolate glaze over the tops of each of the cakes to cover. Return the cakes to the fridge for 30 minutes or until the Chocolate glaze is set. Serve chilled.
These cakes will keep in an airtight container in the fridge for up to 2 days.