{"title":"Recipes","description":"","products":[{"product_id":"toasted-almond-blueberry-muesli","title":"Toasted Almond \u0026 Blueberry Muesli","description":"\u003cblockquote\u003e\n\u003cspan\u003ePrep 15min\u003c\/span\u003e\u003cspan\u003eBake 50min\u003c\/span\u003e\u003cspan class=\"make\"\u003eMakes 12 serves\u003c\/span\u003e\n\u003c\/blockquote\u003e\n\u003ch2 class=\"bc-recipe-intro\"\u003eServe 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.\u003c\/h2\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n300g (3 cups) rolled oats\u003cbr\u003e75g (½ cup) pumpkin seeds (pepitas)\u003cbr\u003e75g (½ cup) sunflower seeds\u003cbr\u003e65g (1 cup) shredded coconut\u003cbr\u003e100g natural almonds, coarsely chopped\u003cbr\u003e1 teaspoon ground cinnamon\u003cbr\u003e125ml (½ cup) unsweetened apple juice\u003cbr\u003e2 tablespoons single-origin floral honey\u003cbr\u003e90g (½ cup) dried blueberries (see Baker’s Tips)\u003cbr\u003eMilk, Greek-style yoghurt and coarsely grated apple or other fresh fruit of your choice\u003cbr\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003ePreheat oven to 160°C. Line a large oven tray with non-stick baking paper.\u003c\/li\u003e\n\u003cli\u003eCombine 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.\u003c\/li\u003e\n\u003cli\u003eBake 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.\u003c\/li\u003e\n\u003cli\u003eServe with milk, yoghurt and apple or fruit of your choice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003ch3\u003eBaker's Tips\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eStore the toasted muesli in and airtight container or jar for up to 1 month.\u003c\/li\u003e\n\u003cli\u003eYou can use 75g (½ cup) currants in place of the dried blueberries.\u003c\/li\u003e\n\u003cli\u003eThis muesli (without the blueberries) makes a wonderful crumble topping. Reduce the baking time to 20 minutes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003ch3\u003eVariation \u003c\/h3\u003e\n\u003cp\u003e\u003cb\u003eAlmond \u0026amp; Blueberry Bircher Muesli \u003c\/b\u003e(for 3 serves): combine 1½ cups of Toasted Almond \u0026amp; 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.\u003c\/p\u003e","brand":"BakeClub","offers":[{"title":"Default Title","offer_id":47413549071,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/products\/Toasted_Almond_Blueberry_Muesli_2__horizontal_no_fruit.JPG?v=1513328997"},{"product_id":"shortcrust-pastry","title":"Shortcrust Pastry","description":"\u003cblockquote\u003e\n\u003cspan\u003ePrep 15min (+20-30min chilling time)\u003c\/span\u003e\u003cspan\u003eMakes: Enough for a 23cm\/9in round tart case\u003c\/span\u003e\n\u003c\/blockquote\u003e\n\u003ch2\u003eA really good, well-made, homemade pastry is always the secret to a fabulous pie or tart and shortcrust pastry, when you have a good recipe, is one of the simplest and quickest pastries to make. Here I have given lots of making ahead and freezing tips as well as some great variations to use in a selection of both sweet and savoury tarts and pies.\u003ci\u003e \u003c\/i\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003e225g (1½ cups\/8oz) plain flour\u003cbr\u003eGood pinch salt\u003cbr\u003e150g (5¼oz) chilled unsalted butter, diced\u003cbr\u003e3-3½ tablespoons (60-70ml\/2½fl oz) iced water\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eCombine the flour and salt in a large, wide mixing bowl. Add the chilled butter. With your palms facing upwards, use your fingertips to rub in the butter until the mixture resembles breadcrumbs with some larger pieces of butter still visible.\u003c\/li\u003e\n\u003cli\u003eSprinkle 3 tablespoons (60ml\/2fl oz) of the iced water over the flour and butter mixture. Use a butter or round-ended knife in a cutting motion to mix, turning the bowl frequently, 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 1⁄2 tablespoon (10ml\/⅓fl oz), a teaspoon at a time, combining with the knife until it reaches the right consistency. The pastry should be soft but not sticky.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBring the pastry together with your hands in the bowl or turn out onto a cool bench top and then bring together. Lightly knead the pastry with your fingertips for about 5-10 seconds or until it comes together but isn’t completely smooth. Shape the pastry into a disc about 2cm\/¾in thick, wrap well in plastic wrap, baking paper or beeswax wrap and place in the fridge for 20-30 minutes to rest. Use as directed.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003ch3\u003eBaker's Tips\u003c\/h3\u003e\n\u003cp\u003eThis pastry is also enough for a 24cm\/9½in square tart case; ten 6cm\/2¼in or eight 8cm\/3¼in) individual round tart cases; a 12cmx34.5cm\/4¾inx13½in) rectangular tart case; or 24 tartlet cases (1 Tbsp\/20ml\/¾fl oz capacity)\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch3\u003e\u003cb\u003eMaking Ahead\u003c\/b\u003e\u003c\/h3\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cb\u003eKeeping in the fridge\u003c\/b\u003e\u003cbr\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003eShape uncooked pastry into a disc. Wrap well in plastic wrap and keep in the fridge for up to 3 days. Stand at room temperature for about 1 hour (depending on the temperature in your kitchen) until softened slightly and pliable enough to roll easily.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFreezing uncooked pastry\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eShape uncooked pastry into a disc. Wrap well in plastic wrap, then seal in a freezer bag or airtight container and freeze for up to 6 months. Transfer to the fridge to thaw completely (this will take about 1 day). Stand at room temperature for about 1 hour (depending on the weather) until softened slightly and pliable enough to roll easily.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFreezing uncooked pastry case\/s\u003c\/b\u003e\u003c\/p\u003e\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003ePlace the pastry case, still in the tin or dish, in the freezer until frozen. Once frozen, leave the pastry in the tin or dish or remove and seal in freezer bag or an airtight container. Freeze for up to 6 months. Bake in the tin or dish directly from the freezer or transfer to the fridge to thaw completely in the tin or dish (this will take about 1 day) and then bake as directed.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003ch3\u003e\u003cb\u003eVariations\u003c\/b\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eRich Shortcrust Pastry:\u003c\/b\u003e Increase the butter to 170g (6oz). Replace the water with 1 lightly whisked egg yolk.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eParmesan Shortcrust Pastry: \u003c\/strong\u003eCombine 40g (½ cup\/1½oz) finely grated parmesan to the flour and butter mixture just before adding the water.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMustard Shortcrust Pastry: \u003c\/strong\u003eAdd 1½ teaspoons dry mustard powder to the flour and salt before rubbing in the butter.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSweet Shortcrust Pastry:\u003c\/strong\u003e Stir 2 tablespoons sifted icing sugar or caster sugar to the flour and butter mixture just before adding the water.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChocolate Shortcrust Pastry:\u003c\/strong\u003e Reduce the flour to 200g (1⅓cups\/7oz). Sift the flour with 2 tablespoons cocoa powder and 2 tablespoons icing sugar and the salt before rubbing in the butter.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSweet Orange \u0026amp; Vanilla Shortcrust Pastry:\u003c\/strong\u003e Reduce the flour to 200g \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003e(\u003c\/span\u003e\u003cspan\u003e1⅓cups\/7oz)\u003c\/span\u003e. Add 2 tablespoons almond meal, 2 tablespoons caster or icing sugar and 1 teaspoon finely grated orange zest to the flour and salt before rubbing in the butter. Add 1 teaspoon natural vanilla essence or extract with the water.\u003c\/li\u003e\n\u003cli\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp data-pm-slice='1 1 [\"bulletList\",null,\"listItem\",{}]'\u003e\u003cstrong\u003eBrown Butter Shortcrust Pastry:\u003c\/strong\u003e Replace the unsalted butter with 150g (5¼oz) chilled and diced unsalted brown butter. Make the pastry in the food processor by putting the flour, salt and chilled brown butter in the bowl of your food processor. Use the pulse button to process until the mixture resembles coarse breadcrumbs. Sprinkle over the water (you’ll generally find that you may need 1-2 teaspoons more than the basic recipe due to the brown butter containing little or no water). Use the pulse button to process briefly until the mixture just starts to cling together. Turn the pastry out onto a lightly floured, cool bench top and bring it together with your hands.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cp class=\"es-quote\"\u003e\u003cem\u003eThis recipe is from Anneka's SBS Food online column, \u003ca href=\"http:\/\/www.sbs.com.au\/food\/article\/2014\/06\/19\/bakeproof-never-fail-shortcrust-pastry?cid=23230\" target=\"_blank\"\u003eBakeproof: Never-fail Shortcrust Pastry.\u003c\/a\u003e \u003ca href=\"http:\/\/www.sbs.com.au\/food\/how-to\/bakeproof\" target=\"_blank\"\u003eCLICK HERE\u003c\/a\u003e for more Bakeproof recipes.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"es-quote\"\u003e\u003cem\u003ePhotography by Alan Benson.\u003c\/em\u003e\u003c\/p\u003e","brand":"BakeClub","offers":[{"title":"Default Title","offer_id":47413634319,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/products\/Shortcrustpastry.jpg?v=1636412363"},{"product_id":"sticky-toffee-pudding","title":"Sticky Toffee Pudding","description":"\u003cblockquote\u003e\n\u003cspan\u003ePrep 20min (+25min cooling time)\u003c\/span\u003e\u003cspan\u003eBake 30min\u003c\/span\u003e\u003cspan class=\"make\"\u003eMakes 8 serves\u003c\/span\u003e\n\u003c\/blockquote\u003e\n\u003ch2 class=\"bc-recipe-intro\"\u003eHailing from the 70s and reaching peak popularity in the 90s, sticky toffee pudding now sits alongside the likes of lemon delicious, rice pudding and chocolate fondants as a classic. Sweet, sticky and completely addictive, it is always a crowd pleaser.\u003c\/h2\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n200g fresh dates, pitted and chopped\u003cbr\u003e250ml (1 cup) water\u003cbr\u003e1 teaspoon bicarbonate of soda\u003cbr\u003e100g unsalted butter, at room temperature\u003cbr\u003e150g (¾ cup, firmly packed) brown sugar\u003cbr\u003e2 eggs\u003cbr\u003e150g (1 cup) self-raising flour\u003cbr\u003eCream or vanilla ice cream, to serve\u003cbr\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cb\u003eToffee sauce\u003c\/b\u003e\u003cbr\u003e 100g unsalted butter, cubed\u003cbr\u003e200g (1 cup, firmly packed) brown sugar\u003cbr\u003e250ml (1 cup) pouring cream\u003cbr\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003ePreheat oven to 180°C. Grease a 18 x 28cm shallow cake tin with melted butter and line the base and two long sides with one piece of baking paper, allowing the paper to overhang the sides.\u003c\/li\u003e\n\u003cli\u003ePlace the dates and water in a small saucepan, bring to the boil over medium heat and simmer for 3-5 minutes or until pulpy. Stir in the bicarbonate of soda and then set aside for 20 minutes or until cooled to room temperature.\u003c\/li\u003e\n\u003cli\u003eUse an electric mixer to beat the butter and sugar in a medium bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition. Use a large metal spoon or spatula to fold in the cooled date mixture and then the flour until just combined.\u003c\/li\u003e\n\u003cli\u003eSpoon the mixture into the prepared tin and smooth the surface with the back of a spoon. Bake in preheated oven for 30 minutes or until cooked when tested with a skewer.\u003c\/li\u003e\n\u003cli\u003eMeanwhile, to make the toffee sauce, put the butter, sugar and cream in a medium saucepan and stir over medium heat until the butter melts and the sugar dissolves. Bring to a simmer for 3 minutes.\u003c\/li\u003e\n\u003cli\u003eRemove the pudding from the oven and pour a quarter of the hot toffee sauce over. Set aside for 5 minutes. Remove the warm pudding from the tin, cut into portions and serve drizzled with the remaining warm toffee sauce and accompanied by cream or ice-cream.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003ch3\u003eBaker's Tips\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eAny leftover pudding and sauce will keep in an airtight container in the fridge for up to 4 days. Reheat both separately in the microwave on medium in 1-minute bursts until warmed through.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cp class=\"es-quote\"\u003eThis recipe is from Anneka's SBS Food online column, \u003ca href=\"http:\/\/www.sbs.com.au\/food\/article\/2014\/05\/20\/bakeproof-comfort-puddings\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eBakeproof: Comfort Puddings\u003c\/a\u003e. \u003ca href=\"http:\/\/www.sbs.com.au\/food\/how-to\/bakeproof\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eCLICK HERE\u003c\/a\u003e for more Bakeproof recipes.\u003c\/p\u003e\n\u003cp class=\"es-quote\"\u003e\u003cem\u003ePhotography by Alan Benson.\u003c\/em\u003e\u003c\/p\u003e","brand":"BakeClub","offers":[{"title":"Default Title","offer_id":47413729423,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/products\/Stickytoffeepudding_cropped_lr.jpg?v=1585550692"},{"product_id":"chocolate-hazelnut-shortbread","title":"Chocolate \u0026 Hazelnut Shortbread","description":"\u003cblockquote\u003e\n\u003cspan\u003ePrep 15min\u003c\/span\u003e\u003cspan\u003eBake 25-30min\u003c\/span\u003e\u003cspan class=\"make\"\u003eMakes about 20\u003c\/span\u003e\n\u003c\/blockquote\u003e\n\u003ch2\u003eSimple and super quick to make, these shortbread will satisfy even the most hard-core chocoholic! For extra crunch, try adding some chopped roasted hazelnuts to the mixture with the chopped chocolate.\u003c\/h2\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003e150g (5¼oz) chilled unsalted butter, diced\u003cbr\u003e110g (½ cup, firmly packed\/4oz) brown sugar\u003cbr\u003e110g (¾ cup\/4oz) plain flour\u003cbr\u003e30g (⅓ cup\/1oz) cornflour\u003cbr\u003e30g (¼ cup\/1oz) cocoa powder, sifted\u003cbr\u003e75g (⅔ cup\/2¾oz) hazelnut meal\u003cbr\u003e1 teaspoon natural vanilla extract or essence\u003cbr\u003e100g (3½oz) good-quality dark chocolate, chopped\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003ePreheat the oven to 160°C\/315°F (140°C\/285°F fan-forced). Line two large oven trays with non-stick baking paper.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003ePlace the butter, sugar, flour, cornflour, cocoa powder, hazelnut meal and vanilla in the bowl of a food processor (see Baker's Tips) and process for 1 minute or until the mixture just starts to form a dough (be careful not to over-mix).\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eTransfer the mixture to a medium bowl, add the chopped chocolate and bring together with your hands to combine evenly.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eRoll tablespoonfuls of the mixture into balls and place on the lined trays about 5cm\/2in apart. Flatten each with a fork, creating a criss-cross pattern, so that they are about 1cm\/½in thick.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBake for 25-30 minutes, swapping the trays halfway through baking, or until cooked through. Remove from the oven and cool on the trays.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003ch3\u003eBaker's Tips\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eIf you don’t have a food processor, you can make these shortbread by hand. Leave the butter at room temperature for a little while for it to soften slightly. Put the sugar, flour, cornflour, cocoa powder and hazelnut meal in a medium bowl. Sprinkle with the vanilla and then use your fingertips to rub the butter through the dry ingredients until it starts to come together and forms a dough. Continue the recipe from Step 3.\u003c\/li\u003e\n\u003cli\u003eThese shortbread will keep in an airtight container at room temperature for up to 1 week.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cp class=\"es-quote\"\u003eThis recipe is from Anneka's SBS Food online column, \u003ca rel=\"noopener noreferrer\" href=\"http:\/\/www.sbs.com.au\/food\/article\/2014\/05\/22\/bakeproof-cookies-hurry\" data-mce-href=\"http:\/\/www.sbs.com.au\/food\/article\/2014\/05\/22\/bakeproof-cookies-hurry\" target=\"_blank\"\u003eBakeproof: Cookies in a hurry\u003c\/a\u003e. \u003ca rel=\"noopener noreferrer\" href=\"http:\/\/www.sbs.com.au\/food\/how-to\/bakeproof\" data-mce-href=\"http:\/\/www.sbs.com.au\/food\/how-to\/bakeproof\" target=\"_blank\"\u003eCLICK HERE\u003c\/a\u003e for more Bakeproof recipes.\u003c\/p\u003e\n\u003cp class=\"es-quote\"\u003e\u003cem\u003ePhotography by Alan Benson.\u003c\/em\u003e\u003c\/p\u003e","brand":"BakeClub","offers":[{"title":"Default Title","offer_id":47413772111,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/products\/Chocolate_HazelnutShortbread-1.jpg?v=1637472700"},{"product_id":"oat-biscuits","title":"Oat Biscuits","description":"\u003cblockquote\u003e\n\u003cspan\u003ePrep 15min\u003c\/span\u003e\u003cspan\u003eBake 18-20min\u003c\/span\u003e\u003cspan class=\"make\"\u003eMakes about 18\u003c\/span\u003e\n\u003c\/blockquote\u003e\n\u003ch2 class=\"bc-recipe-intro\"\u003eReminiscent of the good old Digestives, these biscuits easily swing between savoury and sweet. Serve them with blue cheese or dip them in dark chocolate to give them the flavour preference you prefer.\u003c\/h2\u003e\n\u003cdiv class=\"bc-recipe-ingredients\"\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003e150g (5¼oz) wholemeal plain flour\u003cbr\u003e130g (1 cup\/4½oz) oat bran\u003cbr\u003e75g (⅓ cup, firmly packed\/2¾oz) brown sugar\u003cbr\u003e1 teaspoon baking powder\u003cbr\u003e½ teaspoon salt\u003cbr\u003e125g (4½oz) chilled salted butter, cubed\u003cbr\u003e60ml (¼ cup\/2fl oz) milk\u003c\/p\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003ePreheat oven to 180°C\/350°F (160°C\/315°F). Line two oven trays with non-stick baking paper.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003ePut the flour, oat bran, brown sugar, baking powder, salt and butter in the bowl of a food processor and process until the mixture resembles breadcrumbs. Sprinkle the mixture with the milk and use the pulse button to process until the mixture starts to come together as a dough. Transfer the mixture to a bowl and bring it together with your hands.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eTurn the dough onto a lightly floured surface and use a lightly floured rolling pin to roll out until about 5mm\/¼in thick. Use a 6cm\/2¼in round cutter to cut the dough into discs and place them on the lined trays about 3cm\/1¼in apart. Prick the tops of each biscuit twice with a fork. Re-roll any off cuts and cut out more biscuits.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBake in preheated oven for 18-20 minutes or until golden around the edges, aromatic and cooked through. Cool on the trays.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003ch3\u003eBaker's Tip\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThese biscuits will keep in an airtight container at room temperature for up to 1 week.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eThis recipe is from Anneka's SBS Food online column, \u003ca href=\"http:\/\/www.sbs.com.au\/food\/article\/2014\/05\/22\/bakeproof-cookies-hurry\" rel=\"noopener noreferrer\" data-mce-href=\"http:\/\/www.sbs.com.au\/food\/article\/2014\/05\/22\/bakeproof-cookies-hurry\" target=\"_blank\"\u003eBakeproof: Cookies in a hurry\u003c\/a\u003e. \u003ca href=\"http:\/\/www.sbs.com.au\/food\/how-to\/bakeproof\" rel=\"noopener noreferrer\" data-mce-href=\"http:\/\/www.sbs.com.au\/food\/how-to\/bakeproof\" target=\"_blank\"\u003eCLICK HERE\u003c\/a\u003e for more Bakeproof recipes.\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv\u003e\u003cem\u003ePhotography by Alan Benson.\u003c\/em\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"BakeClub","offers":[{"title":"Default Title","offer_id":47413814991,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/products\/OatBiscuits.jpg?v=1637473229"},{"product_id":"danish-pastry-wienebrod","title":"Danish Pastry (Wienebrod)","description":"\u003cblockquote\u003e\n\u003cspan\u003ePrep 30min (+overnight +45min resting time\u003c\/span\u003e\u003cspan\u003eBake 20-25min\u003c\/span\u003e\u003cspan class=\"make\"\u003eMakes 12\u003c\/span\u003e\n\u003c\/blockquote\u003e\n\u003ch2\u003eDanish pastries are possibly Denmark’s most well-recognized food specialty, even though it is Austria that should actually be credited for originally creating them! Traditionally based on a leavened puff pastry (basically a puff pastry made with a yeast dough) the making of them is quite an involved process. Luckily, the pastry used here is a short-cut one with chunks of butter already incorporated into the pastry when initially mixed which cuts out the process of interleaving it with the pastry dough as you fold it – if you haven’t made puff pastry before, this is a great recipe to start with.\u003c\/h2\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e125ml (½ cup) lukewarm milk\u003c\/li\u003e\n\u003cli\u003e7g (1 sachet) dried yeast\u003c\/li\u003e\n\u003cli\u003e250g (1⅔ cups) plain flour\u003c\/li\u003e\n\u003cli\u003e185g butter, chilled and cut into 2 cm cubes\u003c\/li\u003e\n\u003cli\u003e1 egg, at room temperature, lightly whisked\u003c\/li\u003e\n\u003cli\u003e2 tablespoons caster sugar\u003c\/li\u003e\n\u003cli\u003e¼ teaspoon ground cardamom\u003c\/li\u003e\n\u003cli\u003e5 tablespoons good-quality raspberry jam\u003c\/li\u003e\n\u003cli\u003e2 tablespoons flaked almonds, toasted, to decorate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eIcing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e125g (1 cup) pure icing sugar\u003c\/li\u003e\n\u003cli\u003e1 tablespoon boiling water\u003c\/li\u003e\n\u003cli\u003e¼ teaspoon natural almond extract   \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003ePut the milk in a large bowl and sprinkle the yeast over the top. Set aside for 5 minutes.\u003c\/li\u003e\n\u003cli\u003ePut the flour and butter into the bowl of a food processor and use the pulse button to process until the butter is cut into 1 cm pieces (make sure your don’t process any further). Transfer to a large bowl.\u003c\/li\u003e\n\u003cli\u003eAdd the egg, sugar and cardamom to the milk mixture and stir to combine. Add the flour and butter mixture and use a wooden spoon and then your hands to mix until it is just combined. Cover the bowl with plastic wrap and place in the fridge overnight.\u003c\/li\u003e\n\u003cli\u003eTurn the dough onto a lightly floured surface and bring together with your hands. Knead for 30 seconds or until smooth. Shape into a rectangle and then  use a lightly floured rolling pin to roll the out until about 40 x 25cm, keeping the edges as straight as possible. With a long side nearest to you, fold the right third of the dough in to cover the centre third and then fold the left side in also. Turn the dough clockwise a quarter turn. Fold the dough into thirds as before to make a small rectangle.  Flip the dough over on the bench and repeat the rolling and folding process again. You will finish with a small rectangle. Wrap well in plastic wrap and chill for 30 minutes.\u003c\/li\u003e\n\u003cli\u003ePreheat the oven to 200°C. Line a baking tray with non-stick baking paper.\u003c\/li\u003e\n\u003cli\u003eRoll out the pastry with a lightly floured rolling pin on a lightly floured surface to a rectangle about (30 x 35cm) and about 5mm thick. Cut in half to make two 15 x 35cm rectangles. Spread the raspberry jam down the centre to cover the centre third of both rectangles. Cut the pastry diagonally into 2cm-wide strips down both sides of the jam and then fold the strips, alternating form each side, into the centre over the jam. Transfer the pastries on the lined tray. Cover loosely with a slightly damp tea towel and set aside in a warm, draught-free place for 15 minutes or until the pastry is ‘puffy’.\u003c\/li\u003e\n\u003cli\u003eBake in preheated oven for 20-25 minutes or until the pastry is golden, crisp and cooked through. Remove from oven and cool on the tray.\u003c\/li\u003e\n\u003cli\u003eTo make the Icing, put the icing sugar in a medium bowl and stir in the water and almond extract to make a smooth pouring consistency. Drizzle over the cooled pastry and sprinkle with the almonds and set aside to set. Serve at room temperature cut into slices.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003ch3\u003eBaker's Tips\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThis Danish Pastry is best eaten the day it is baked but will keep in an airtight container for up to 2 days.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cp\u003eThis recipe is from Anneka's SBS Food online column, \u003ca href=\"https:\/\/www.sbs.com.au\/food\/recipes\/danish-pastry-wienebrod\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eBakeproof: Danish Baking\u003c\/a\u003e. \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"http:\/\/www.sbs.com.au\/food\/recipes\/collections\/Bakeproof\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eCLICK HERE\u003c\/a\u003e for more Bakeproof recipes.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePhotography by Alan Benson.\u003c\/em\u003e\u003c\/p\u003e","brand":"BakeClub","offers":[{"title":"Default Title","offer_id":47413936783,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/products\/Danishpastry.jpg?v=1637472054"},{"product_id":"danish-macaroons-makroner","title":"Danish Macaroons (Makroner)","description":"\u003cblockquote\u003e\n\u003cspan\u003ePrep 15min\u003c\/span\u003e\u003cspan\u003eBake 12-15min (per batch)\u003c\/span\u003e\u003cspan class=\"make\"\u003eMakes about 20\u003c\/span\u003e\n\u003c\/blockquote\u003e\n\u003ch2\u003eThese macaroons are commonly crumbled and used in the traditional Danish Lagkage (layer cake), a traditional Danish birthday cake. They are wonderfully crisp on the outside while being mor-ishly soft on the inside and are truly addictive as a ‘sweet’ treat. While not traditional, I’ve taken the liberty of adding a sprinkling of flaked almonds for extra texture.\u003c\/h2\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n100g almond meal\u003cbr\u003e100g pure icing sugar, sifted\u003cbr\u003eGood pinch of bicarbonate of soda\u003cbr\u003e2 egg whites, at room temperature\u003cbr\u003ePinch of salt\u003cbr\u003e25g (¼ cup) flaked almonds, to sprinkle\u003cbr\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003ePreheat the oven to 180°C. Line a large baking tray with non-stick baking paper.\u003c\/li\u003e\n\u003cli\u003ePut the almond meal, icing sugar and bicarbonate of soda in a medium bowl and mix until evenly combined.\u003c\/li\u003e\n\u003cli\u003eUse an electric mixer with a whisk attachment to whisk the egg whites and salt in a medium clean, dry bowl until stiff peaks form. Add the almond meal and icing sugar mixture and use a spatula or large metal spoon to fold together until evenly combined.\u003c\/li\u003e\n\u003cli\u003eUse two metal teaspoons to spoon slightly heaped spoonfuls of the mixture onto the lined tray about 4 cm apart to allow for spreading. Sprinkle with the flaked almonds and then bake in the third top of the preheated oven for 12-15 minutes or until golden and aromatic.\u003c\/li\u003e\n\u003cli\u003eCool the macaroons on the tray. Repeat with the remaining mixture to make about 20 macaroons in total.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003ch3\u003eBaker's Tips\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThese macaroons will keep in an airtight container at room temperature for up to 1 week.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cp class=\"es-quote\"\u003eThis recipe is from Anneka's SBS Food online column, \u003ca href=\"http:\/\/www.sbs.com.au\/food\/article\/2014\/04\/25\/bakeproof-danish-baking\" target=\"_blank\"\u003eBakeproof: Danish Baking\u003c\/a\u003e. \u003ca href=\"http:\/\/www.sbs.com.au\/food\/recipes\/collections\/Bakeproof\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eCLICK HERE\u003c\/a\u003e for more Bakeproof recipes. \u003c\/p\u003e\n\u003cp class=\"es-quote\"\u003e\u003ci\u003ePhotography by Alan Benson. \u003c\/i\u003e\u003c\/p\u003e","brand":"BakeClub","offers":[{"title":"Default Title","offer_id":47413983951,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/products\/DanishMacarons_Makroner.jpg?v=1637472479"},{"product_id":"orange-cake-in-a-food-processor","title":"Whole Orange Cake (in a food processor)","description":"\u003cblockquote\u003e\n\u003cspan\u003ePrep 15min\u003c\/span\u003e\u003cspan\u003eBake 50-60min\u003c\/span\u003e\u003cspan class=\"make\"\u003eMakes 8-10 serves\u003c\/span\u003e\n\u003c\/blockquote\u003e\n\u003ch2\u003eThis is a wonderful cake that was originally inspired by a recipe my Aunt Joey used to make. No, it isn’t a mistake, a whole orange, rind and all goes into this cake. It is best to use a thin-skinned navel orange that is around in winter and spring, as it has no seeds and very little bitter pith.\u003c\/h2\u003e\n\u003ch2\u003eIt makes a wonderful dessert when served warm with vanilla ice-cream or a perfect picnic cake as it travels really well. The syrup keeps this cake deliciously moist and saves you from icing it – another great shortcut. If however you would prefer to ice it, a buttercream or glace icing flavoured with finely grated orange zest would be perfect.\u003c\/h2\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003eMelted butter, to grease\u003cbr\u003e1 orange (about 240g\/8½oz), quartered, core and seeds removed\u003cbr\u003e220g (1 cup\/7¾oz) caster sugar\u003cbr\u003e125g (4½oz) salted butter, melted and cooled\u003cbr\u003e2 eggs, at room temperature\u003cbr\u003e225g (1½ cups\/8oz) self-raising flour\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrange syrup\u003cbr\u003e\u003c\/strong\u003e250ml (1 cup\/9fl oz) strained freshly squeezed orange juice\u003cbr\u003e160g (½ cup\/5¾oz) orange marmalade\u003cbr\u003e75g (⅓ cup\/2¾oz) caster sugar\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003ePreheat oven to 170°C\/340°F (150°C\/300°F fan-forced). Grease a 20cm\/8in round cake tin with melted butter and line the base with non-stick baking paper\u003c\/li\u003e\n\u003cli\u003ePlace the quartered orange, sugar, butter and eggs in the bowl of a food processor. Process until the orange is finely chopped. Add the flour and process using the pulse button until just combined.\u003c\/li\u003e\n\u003cli\u003ePour the mixture into the prepared tin and use the back of a spoon to smooth the surface. Bake in preheated oven for 50-60 or until a skewer inserted into the centre comes out clean. Remove from the oven and set aside for 5 minutes before turning onto a wire rack. Stand the rack over a baking tray.\u003c\/li\u003e\n\u003cli\u003e Meanwhile, to make the Orange Syrup, place the orange juice, marmalade and sugar in a small saucepan. Stir over medium heat until the sugar dissolves. Increase the heat to high and bring to the boil. Boil gently, uncovered and without stirring, for 5 minutes or until reduced slightly.\u003c\/li\u003e\n\u003cli\u003eUse a skewer to prick cake all over. Gradually pour the hot syrup over the hot cake, allowing it to soak in. Pour any syrup that has collected on the tray into a dish or jug, Serve warm or at room temperature with any syrup caught on the tray in a jug on the side.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003ch3\u003eBaker's Tips\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThis cake will keep in an airtight container at room temperature for up to 4 days.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cem\u003eImage: Alan Benson\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"BakeClub","offers":[{"title":"Default Title","offer_id":47414012559,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/products\/WholeOrangeCake_foodprocessor_copy.jpg?v=1681101273"},{"product_id":"pavlova-with-poached-apricots-lemon","title":"Pavlova with Poached Apricots \u0026 Lemon","description":"\u003cblockquote\u003e\n\u003cspan\u003ePrep 20min (+2hr cooling time)\u003c\/span\u003e\u003cspan\u003eBake 1hr15min\u003c\/span\u003e\u003cspan class=\"make\"\u003eMakes 8-10 serves\u003c\/span\u003e\n\u003c\/blockquote\u003e\n\u003ch2\u003eI remember my mum making pavlova for my dad’s surprise 40th birthday party – lots of them. They were hidden all over the house, even under my bed. Pavlova is definitely a crowd pleaser and Mum chose the right dessert for a party. This pavlova is finished with a slightly tart topping of poached apricots infused with lemon – the perfect partner for the sweet meringue base.\u003c\/h2\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\nMelted butter, to grease\u003cbr\u003e4 egg whites, at room temperature\u003cbr\u003ePinch of salt\u003cbr\u003e2 teaspoons cornflour\u003cbr\u003e1 teaspoon white vinegar\u003cbr\u003e220g (1 cup) caster sugar\u003cbr\u003e1½ teaspoons natural vanilla extract\u003cbr\u003e300ml thickened cream\u003cbr\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003ePoached Apricot \u0026amp; Lemon Topping\u003c\/b\u003e\u003c\/p\u003e\n2 lemons, washed\u003cbr\u003e220g (1 cup) caster sugar\u003cbr\u003e185ml (¾ cup) water\u003cbr\u003e250g dried apricot halves\u003cbr\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003e Place the oven rack in the lower third of the oven and then preheat it to 110°C. Draw a circle on a piece of baking paper using a 20cm cake tin as a guide. Place the baking paper, marked side down, on a baking tray.\u003c\/li\u003e\n\u003cli\u003ePlace the egg whites in a large mixing bowl and use an electric mixer with a whisk attachment to whisk on medium speed until foamy. Add the salt, vinegar and cornflour and whisk on medium speed until soft peaks form (this will take about 1 minute).\u003c\/li\u003e\n\u003cli\u003eWith the motor running, add the sugar a spoonful at a time, whisking well after each addition, until all the sugar has dissolved and the mixture is very thick and glossy (this will take 4-5 minutes). Add the vanilla and whisk to combine. Use a spatula to stir the meringue mixture to ‘loosen’ it slightly (this will get rid of any excess air in the mixture and give it a smoother, less ‘foamy’ texture).\u003c\/li\u003e\n\u003cli\u003eSpoon the meringue mixture onto the lined tray and use the back of the spoon to spread it to fill the marked circle. Make a well in the centre and build up the sides, creating swirls or smoothing the surface as desired.\u003c\/li\u003e\n\u003cli\u003eBake in preheated oven for 1 hour 15 minutes, until the meringue is crisp and hard to touch, but not coloured. When the pavlova is cooked, turn off the oven, leave the door slightly ajar (see Baker’s Tips) and cool it completely in the oven (this will take about 2 hours).\u003c\/li\u003e\n\u003cli\u003eTo make the Poached Apricot \u0026amp; Lemon Topping, use a vegetable peeler to remove the rind from the lemons in wide strips. Remove any white pith on the rind with a small sharp knife. Juice the lemons and measure out 80ml (⅓ cup) lemon juice. Put the lemon rind strips and juice, sugar and water in a small saucepan. Stir with a wooden spoon over medium heat until the sugar dissolves. Add the apricots and bring to the boil. Reduce the heat to medium and simmer for 8–10 minutes or until the apricots are plump and tender and the syrup has reduced slightly. Remove from the heat and set aside to cool.\u003c\/li\u003e\n\u003cli\u003eTo serve, use an electric mixer with a whisk attachment or a balloon whisk to whisk the cream until soft peaks form. Spoon the whipped cream into the centre of the pavlova and spread evenly. Spoon the apricots and lemon rind over the cream and then spoon a little of the poaching syrup over the top. Serve immediately with any remaining syrup served separately.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003ch3\u003eBaker's Tips\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eUse a wooden spoon to keep the oven door ajar if it won’t stay slightly open on its own when cooling the pavlova.\u003c\/li\u003e\n\u003cli\u003eThe unfilled pavlova shell will keep in an airtight container in a cool place (not the fridge), for up to 1 day.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cem\u003ePhotography by\u003cspan\u003e \u003c\/span\u003eJulie Renouf.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"BakeClub","offers":[{"title":"Default Title","offer_id":47414050703,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/products\/PavlovawithPoachedApricots_Lemon.jpg?v=1599111617"},{"product_id":"lemon-drizzle-cake","title":"Lemon Drizzle Cake","description":"\u003cblockquote\u003e\n\u003cspan\u003ePrep 30min\u003c\/span\u003e\u003cspan\u003eBake 40-45min\u003c\/span\u003e\u003cspan class=\"make\"\u003eMakes 10-12 serves\u003c\/span\u003e\n\u003c\/blockquote\u003e\n\u003ch2\u003eLemon buttercake is something from heaven – rich, tart and mor-ish all at the same time… And when teamed with coconut it becomes sublime! This cake is particularly good for afternoon tea or dessert when teamed with vanilla ice-cream.\u003c\/h2\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003e150g salted butter, softened\u003cbr\u003e220g (1 cup) caster sugar\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eFinely grated zest of 2 lemons\u003cbr\u003e3 eggs\u003cbr\u003e300g (2 cups) self-raising flour\u003cbr\u003e45g (½ cup) desiccated coconut\u003cbr\u003e125ml (\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e½ cup)\u003c\/span\u003e milk\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCandied Lemon Strips\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n1 lemon\u003cbr\u003e220g (1 cup) caster sugar\u003cbr\u003e250ml (1 cup) water\u003cbr\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eLemon Drizzle Icing\u003c\/strong\u003e\u003c\/p\u003e\n125g (1 cup) pure icing sugar\u003cbr\u003e4-5 teaspoons strained fresh lemon juice\u003cbr\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003ePreheat the oven to 170°C (150°C fan-forced). Grease a 24cm (top measurement) or 2.5 litre (10 cup) capacity fluted ring tin with the melted butter and dust with flour to lightly coat, tapping out any excess.\u003c\/li\u003e\n\u003cli\u003eUse an electric mixer to beat the butter, sugar and lemon rind in a large mixing bowl, scraping down the sides when necessary, until very pale and creamy. Add the eggs one at a time, beating well after each addition until well combined.\u003c\/li\u003e\n\u003cli\u003eCombine the flour and coconut. Add half of the flour mix to the butter mixture and mix on lowest speed possible until just combined. Add the milk and mix on lowest possible speed until just combined. Add the remaining flour mix and beat on lowest possible speed until just combined.\u003c\/li\u003e\n\u003cli\u003eSpoon the mixture into the prepared tin and use the back of a spoon to smooth the surface. Bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. Stand the cake in the tin for 5 minutes to cool slightly before turning onto a wire rack sitting over a tray or plate.\u003c\/li\u003e\n\u003cli\u003eWhile the cake is cooling make the Candied Lemon Strips. Use a vegetable peeler to remove the rind in wide strips from the lemon. Use a small sharp knife to remove any white pith from the rind and then cut the rind into thin strips. Combine the sugar, water and lemon rind strips in small saucepan. Stir over medium heat until the sugar dissolves. Bring to a simmer and simmer for 10 minutes or until translucent. Use a fork to transfer the rind from the syrup to a plate, separating the strands. Set aside.\u003c\/li\u003e\n\u003cli\u003eWhen the cake is cool, make the Lemon Drizzle Icing. Sift the icing sugar into a medium bowl. Add 4 teaspoons of the lemon juice and stir until smooth and is a heavy coating consistency, adding a little more lemon juice, \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e¼\u003c\/span\u003e teaspoon at a time, until the desired consistency is reached. Use a spoon to drizzle the icing over the cake allowing it to run down the sides. Set aside for 10 minutes or until the icing sets.\u003c\/li\u003e\n\u003cli\u003eTransfer the cake to a serving plate, decorate with the Candied Lemon Strips and serve in wedges.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003ch3\u003eBaker's Tip\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThis cake will keep in an airtight container for up to 2 days. \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cem\u003ePhotography by \u003ca href=\"http:\/\/julierenouf.com.au\/\" target=\"_blank\"\u003eJulie Renouf\u003c\/a\u003e.\u003c\/em\u003e\u003c\/div\u003e","brand":"BakeClub","offers":[{"title":"Default Title","offer_id":47414081487,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/products\/Lemon_Drizzle_Cake.jpg?v=1513327008"},{"product_id":"lamington-fingers","title":"Lamington Fingers","description":"\u003cblockquote\u003e\n\u003cspan\u003ePrep 40min (+ 20min cooling time)\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003eBake 20min\u003c\/span\u003e\u003cspan class=\"make\"\u003eMakes about 15\u003c\/span\u003e\n\u003c\/blockquote\u003e\n\u003ch2\u003eWho doesn't love a lamington? Believe it or not, this iconic Australian cake dates back over 100 years. These lamingtons of mine are based on a super simple, super quick, one-bowl recipe that requires no fussing at all. It is baked in a thin layer and then cut into fingers – the resulting lamingtons don't have the height of the traditionally sized ones, but it does mean you get more chocolate icing and coconut with each piece of butter cake – a little cheeky, but definitely a good thing! Feel free to use desiccated or flaked coconut instead of the shredded, depending on what 'look' you want for your lamingtons.\u003c\/h2\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n195g\u003cb\u003e \u003c\/b\u003e(3 cups) shredded coconut, to coat\u003cbr\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003eButtercake\u003c\/b\u003e\u003c\/p\u003e\n110g (¾ cup) self-raising flour\u003cbr\u003e75g (½ cup) plain flour\u003cbr\u003e165g (¾ cup) caster sugar\u003cbr\u003e125g salted butter, at room temperature\u003cbr\u003e80ml (⅓ cup) milk\u003cbr\u003e2 eggs, at room temperature\u003cbr\u003e1 teaspoon natural vanilla extract or essence\u003cbr\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003eChocolate icing\u003c\/b\u003e\u003c\/p\u003e\n465g (3¾ cups) pure icing sugar\u003cbr\u003e55g (¼ cup) cocoa powder\u003cbr\u003e150ml boiling water\u003cbr\u003e1½ teaspoons vanilla essence\u003cbr\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eTo make the buttercake, preheat the oven to 180°C (160°C fan-forced). Grease a 20 x 30cm (base measurement) shallow cake tin and line the base and two longs sides with one piece of baking paper.\u003c\/li\u003e\n\u003cli\u003ePlace both the flours, sugar, butter, milk, eggs and vanilla in a large mixing bowl. Use an electric mixer to beat on low speed until combined. Increase the speed to medium and beat for 3 minutes or until the mixture is well combined and very pale in colour. Spoon the mixture into the lined tin and spread evenly using the back of a spoon.\u003c\/li\u003e\n\u003cli\u003eBake for 20 minutes or until cooked when tested with a skewer. Cool for 5 minutes in the tin, then turn onto a wire rack to cool.\u003c\/li\u003e\n\u003cli\u003eCut the cooled cake into 15 equal ‘fingers’ (each will be about 4 x 10cm).\u003c\/li\u003e\n\u003cli\u003eTo make the chocolate icing, sift the icing sugar and cocoa powder into a medium bowl. Add the boiling water and vanilla and stir until smooth (it should be the consistency of pouring cream).\u003c\/li\u003e\n\u003cli\u003eSpread the coconut on a tray or plate. Rest a cake ‘finger’ on a fork and dip it into the icing to coat (see Baker’s tips). Lift it out and allow any extra icing to drip off. Roll the cake ‘finger’ in the coconut to coat evenly. Place on a wire rack to set. Repeat with the remaining cake ‘fingers’, icing and coconut.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003ch3\u003eBaker's Tips\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eYou can also spoon the icing over the cake to help coat it.\u003c\/li\u003e\n\u003cli\u003eIf the icing becomes too thick while you are coating the cake pieces, stir in enough extra boiling water, adding it a teaspoon at a time, to thin to the right consistency.\u003c\/li\u003e\n\u003cli\u003eThese lamingtons will keep in an airtight container in a cool spot, but not in the fridge, for up to 2 days.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cp\u003eThis recipe is from Anneka's SBS Food online column \u003ca href=\"https:\/\/www.sbs.com.au\/food\/article\/2014\/07\/17\/bakeproof-lamingtons\" target=\"_blank\"\u003eBakeproof: Lamingtons\u003c\/a\u003e. \u003ca href=\"http:\/\/www.sbs.com.au\/food\/how-to\/bakeproof\" target=\"_blank\"\u003eCLICK HERE\u003c\/a\u003e for more Bakeproof recipes.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePhotography by Alan Benson.\u003c\/em\u003e\u003c\/p\u003e","brand":"BakeClub","offers":[{"title":"Default Title","offer_id":47414113999,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/products\/Lamingtonfingers.jpg?v=1633910233"},{"product_id":"gingerbread-men-reindeers","title":"Gingerbread Men and Reindeers","description":"\u003cblockquote\u003e\n\u003cspan\u003ePrep 25min (+ 2hr chilling, cooling and standing time)\u003c\/span\u003e\u003cspan\u003eBake 12-15min\u003c\/span\u003e\u003cspan\u003eMakes about 35\u003c\/span\u003e\n\u003c\/blockquote\u003e\n\u003ch2\u003eBased 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.\u003c\/h2\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003e125g (4½oz) unsalted butter, softened\u003cbr\u003e90g (½ cup, lightly packed\/3oz) brown sugar\u003cbr\u003e235g (⅔ cup\/8¼oz) golden syrup\u003cbr\u003e1 teaspoon natural vanilla extract or essence\u003cbr\u003e375g (2½ cups\/13¼oz) plain flour\u003cbr\u003e2 teaspoons ground ginger\u003cbr\u003e1 teaspoon ground cinnamon\u003cbr\u003e1 teaspoon bicarbonate of soda\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIcing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e185g (1½ cups\/6½oz) pure icing sugar\u003cbr\u003e35ml (7 teaspoons) boiling water\u003cbr\u003eRed food colouring  \u003c\/p\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eUse an electric mixer with a paddle attachment 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 about 2cm\/¾in thick, wrap in plastic wrap and place in the fridge for 2 hours to chill.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003ePreheat the oven to 160ºC\/315°F(140°C\/285°F fan-forced). Line two large oven trays with baking paper.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eUse 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\/⅛in thick. Use an 8cm\/3¼in 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. \u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBake 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.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eTo 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\/⅛in 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\/⅛in nozzle.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eUse 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 completely. \u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003ch3\u003eBaker's Tips\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eTo test if the icing is the correct consistency for piping, drizzle a little off the end of a teaspoon onto a plate and set aside for a few minutes. If it keeps its shape it is ready to use.\u003c\/li\u003e\n\u003cli\u003eIf you don’t have piping bags and nozzles you can spoon the icing into a snap-lock bag, seal and then cut a small hole in one of the corners to pipe through.\u003c\/li\u003e\n\u003cli\u003eStore in an airtight container at room temperature for up to 1 week.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePhotography by Georgie Esdaile.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"BakeClub","offers":[{"title":"Default Title","offer_id":47414154447,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/products\/Gingerbread_Men_Reindeers_7.JPG?v=1512532979"},{"product_id":"fig-cranberry-fruit-cake","title":"Fig \u0026 Cranberry Fruit Cake","description":"\u003cblockquote\u003e\n\u003cspan\u003ePrep 30min\u003c\/span\u003e\u003cspan\u003eBake 3hr45min\u003c\/span\u003e\u003cspan class=\"make\"\u003eMakes about 1 x 20cm cake\u003c\/span\u003e\n\u003c\/blockquote\u003e\n\u003ch2 class=\"bc-recipe-intro\"\u003eThis 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).\u003c\/h2\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e300g dried figs\u003c\/li\u003e\n\u003cli\u003e200g pitted dates\u003c\/li\u003e\n\u003cli\u003e300g dried cranberries\u003c\/li\u003e\n\u003cli\u003e200g sultanas\u003c\/li\u003e\n\u003cli\u003e200g currants\u003c\/li\u003e\n\u003cli\u003e100g raisins\u003c\/li\u003e\n\u003cli\u003e110g (⅓ cup) fig jam\u003c\/li\u003e\n\u003cli\u003e185ml (¾ cup), brandy, plus 60ml (¼ cup) extra\u003c\/li\u003e\n\u003cli\u003e180g unsalted butter, at room temperature\u003c\/li\u003e\n\u003cli\u003e110g (½ cup, firmly packed) brown sugar\u003c\/li\u003e\n\u003cli\u003e4 eggs, at room temperature\u003c\/li\u003e\n\u003cli\u003e200g blanched almonds, plus extra to decorate\u003c\/li\u003e\n\u003cli\u003e1 orange, zest finely grated and juiced\u003c\/li\u003e\n\u003cli\u003e150g (1 cup) plain flour\u003c\/li\u003e\n\u003cli\u003e50g (½ cup) almond meal\u003c\/li\u003e\n\u003cli\u003e1 teaspoon baking powder\u003c\/li\u003e\n\u003cli\u003e2 teaspoons ground cinnamon\u003c\/li\u003e\n\u003cli\u003e1 teaspoon ground ginger\u003c\/li\u003e\n\u003cli\u003e¼ teaspoon ground cloves\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eChop 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.\u003c\/li\u003e\n\u003cli\u003ePreheat 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 (\u003ca href=\"https:\/\/bakeclub.com.au\/blogs\/bakeclub-blog\/preparing-a-cake-pan-for-baking-a-rich-fruit-cake\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eClick here for instructions\u003c\/a\u003e).\u003c\/li\u003e\n\u003cli\u003eUse 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.\u003c\/li\u003e\n\u003cli\u003eWhisk 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.\u003c\/li\u003e\n\u003cli\u003eSpoon 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.\u003c\/li\u003e\n\u003cli\u003ePour 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.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003ch3\u003eBaker's Tips\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBefore preheating your oven, position the oven rack so that the middle of the cake pan will be in the centre of the oven.\u003c\/li\u003e\n\u003cli\u003eBefore baking your cake, drop the pan on the bench 4-5 times to make sure the mixture fills the corners and gets rid of any unwanted air pockets.\u003c\/li\u003e\n\u003cli\u003eThis cake will keep wrapped in plastic wrap and then foil in an airtight container for up to 6 weeks. If you don't use the nuts, it will last for up to 3 months.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cem\u003ePhotography by Georgie Esdaile.\u003c\/em\u003e \u003c!--div class=\"bc-recipe-pdf\"\u003e\u003ca target=\"_blank\" class=\"btn\" href=\"http:\/\/www.bakeclub.com.au\/f.ashx\/046_Fig-Cranberry-Christmas-Cake_final_for-online.pdf\" rel=\"noopener noreferrer\"\u003eDownload PDF\u003c\/a\u003e\u003c\/div---\u003e","brand":"BakeClub","offers":[{"title":"Default Title","offer_id":47414179663,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/products\/Christmas_Cake_3.JPG?v=1509581408"},{"product_id":"flourless-chocolate-hazelnut-cake","title":"Flourless Chocolate \u0026 Hazelnut Cake","description":"\u003cblockquote\u003e\n\u003cspan\u003ePrep 20min\u003c\/span\u003e\u003cspan\u003eBake 55min\u003c\/span\u003e\u003cspan class=\"make\"\u003eMakes 8-10 serves\u003c\/span\u003e\n\u003c\/blockquote\u003e\n\u003ch2\u003eThis cake is a favourite of mine – it is rich but light all at the same time. The chocolate, egg yolks and hazelnut meal provide the richness while the egg whites account for the light texture. It is indulgent without being overwhelmingly rich – my sort of chocolate cake. It makes a perfect dessert when served with thick cream or ice cream but don’t underestimate how blissfully suitable a slice with afternoon coffee can be.\u003c\/h2\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\nMelted butter, to grease\u003cbr\u003e150g good-quality dark chocolate, chopped\u003cbr\u003e100g butter, cubed\u003cbr\u003e4 eggs, at room temperature, separated\u003cbr\u003e110g (½ cup) caster sugar\u003cbr\u003e110g (1 cup) hazelnut meal\u003cbr\u003e2 tablespoons sherry, brandy or Frangelico\u003cbr\u003eCocoa powder or icing sugar, to dust\u003cbr\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003ePreheat the oven to 150°C (130°C fan-forced). Grease a 22cm (base measurement) springform tin with the melted butter, then line the base and side with baking paper.\u003c\/li\u003e\n\u003cli\u003eCombine the chocolate and butter in a medium heatproof bowl over a saucepan of simmering water (don’t allow the bowl to touch the water). Stir occasionally until the chocolate and butter melt and the mixture is smooth. Remove the bowl from the pan.\u003c\/li\u003e\n\u003cli\u003eAdd the egg yolks, sugar, hazelnut meal and sherry to the chocolate mixture and use a balloon whisk to stir until well combined. Transfer the mixture to a large bowl.\u003c\/li\u003e\n\u003cli\u003ePlace the egg whites in a clean, dry medium bowl and use electric beaters with a whisk attachment to whisk until firm peaks form. Add a spoonful of egg white to the chocolate mixture and use a large metal spoon or spatula to fold in – this will ‘loosen’ the mixture. Add the remaining egg white and fold in until just combined.\u003c\/li\u003e\n\u003cli\u003ePour the mixture into the prepared tin and use the back of a spoon to smooth the surface. Bake in preheated oven for 55 minutes or until the top of the cake feels set and crumbs cling to a skewer inserted into the centre. Remove the cake from the oven, place on a wire rack and cool completely in the tin.\u003c\/li\u003e\n\u003cli\u003eRemove the cake from the ti and serve dusted with cocoa powder or icing sugar.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003ch3\u003eBaker's Tips\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThis cake will keep in an airtight container in the fridge for up to 4 days. Bring it to room temperature before serving.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-variations\"\u003e\n\u003ch3\u003e\u003cb\u003eVariations\u003c\/b\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlourless Chocolate \u0026amp; Almond Cake: \u003c\/strong\u003eReplace the hazelnut meal with almond meal.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlourless Chocolate \u0026amp; Orange Cake: \u003c\/strong\u003eReplace the hazelnut meal with almond meal. Replace the sherry with 2 tablespoons orange liqueur (such as Grand Marnier or Cointreau). Add 1 tablespoon finely grated orange zest with the egg yolks.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlourless Chocolate Coffee Cake: \u003c\/strong\u003eReplace the sherry with 2 teaspoons instant coffee granules dissolved in 2 tablespoons water.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c!---div class=\"bc-recipe-pdf\"\u003e\u003ca target=\"_blank\" class=\"btn\" href=\"http:\/\/www.bakeclub.com.au\/f.ashx\/013_Flourless-Chocolate-Hazelnut-Cake.pdf\" rel=\"noopener noreferrer\"\u003eDownload PDF \u003c\/a\u003e\u003c\/div---\u003e","brand":"BakeClub","offers":[{"title":"Default Title","offer_id":47414339727,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/files\/FlourlessChocolateHazelnutCake.jpg?v=1689743883"},{"product_id":"mixed-berry-coconut-muffins","title":"Mixed Berry \u0026 Coconut Muffins","description":"\u003cblockquote\u003e\n\u003cspan\u003ePrep 20min\u003c\/span\u003e\u003cspan\u003eBake 25-28min\u003c\/span\u003e\u003cspan\u003eMakes 12\u003c\/span\u003e\n\u003c\/blockquote\u003e\n\u003ch2\u003eGood muffins should have substance. They shouldn't be too light and airy, or overly sweet – they are muffins, after all, not a cake. My favourites are dense with fruit (like this one), include wholemeal flour to add texture (and a little wholesomeness) and are subtly spiced (cinnamon is always good). This recipe is particularly easy to whip up.\u003c\/h2\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n150g (1 cup\/5¼oz) plain flour\u003cbr\u003e150g (1 cup\/5¼oz) wholemeal plain flour\u003cbr\u003e1 tablespoon baking powder\u003cbr\u003e2 teaspoons ground cinnamon\u003cbr\u003e185g (1 cup\/6½oz) raw caster sugar\u003cbr\u003e50g (⅔ cup\/1¾oz) shredded coconut\u003cbr\u003e300g frozen mixed berries (see Baker's Tips)\u003cbr\u003e185ml (¾ cup\/6½fl oz) buttermilk\u003cbr\u003e80ml (⅓ cup\/2½fl oz) light olive oil, safflower or sunflower oil\u003cbr\u003e2 eggs, at room temperature\u003cbr\u003e1½ teaspoons natural vanilla extract or essence\u003cbr\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003ePreheat the oven to 190°C\/375°F (170°C\/340°F fan-forced). Line 12 x 80ml (⅓ cup\/2½fl oz) muffin tray holes with muffin paper cases.\u003c\/li\u003e\n\u003cli\u003eSift together both the flours, the baking powder and cinnamon into a large mixing bowl, returning any husks to the bowl. Stir in the sugar and coconut. Gently stir in the frozen berries. Make a well in the centre.\u003c\/li\u003e\n\u003cli\u003eUse a fork to whisk together the buttermilk, oil, eggs and vanilla in a bowl. Add to the flour mixture and use a spatula or large metal spoon to fold together until just combined. (Don’t overmix – the batter should still be a little lumpy.)\u003c\/li\u003e\n\u003cli\u003eSpoon the mixture into the paper cases, dividing evenly. Bake in preheated oven for 25-28 minutes or until the muffins are golden and cooked when tested with a skewer. Cool for 3 minutes in the tin, then turn out onto a wire rack. Serve warm or at room temperature.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003ch3\u003eBaker's Tips\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eYou can replace the raw caster sugar with 220g (1 cup, firmly packed) brown sugar if you like.\u003c\/li\u003e\n\u003cli\u003eYou can replace the wholemeal plain flour with 150g (1 cup\/5¼oz) wholemeal spelt plain flour.\u003c\/li\u003e\n\u003cli\u003eThere’s no need to thaw the frozen berries before using them in this recipe.\u003c\/li\u003e\n\u003cli\u003eThese muffins are best eaten the day they are baked, however they freeze well. Wrap individually in plastic wrap and then seal in a plastic bag or airtight container. Freeze for up to 3 months. Thaw at room temperature. \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003ePhotography by Steve Brown\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"BakeClub","offers":[{"title":"Default Title","offer_id":47414412943,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/files\/MixedBerry_CoconutMuffins_SteveBrown.jpg?v=1701772170"},{"product_id":"quick-mix-citrus-shortbread","title":"Quick-Mix Almond \u0026 Citrus Shortbread","description":"\u003cblockquote\u003e\n\u003cspan\u003ePrep 15min\u003c\/span\u003e\u003cspan\u003eBake 25min\u003c\/span\u003e\u003cspan class=\"make\"\u003eMakes about 30\u003c\/span\u003e\n\u003c\/blockquote\u003e\n\u003cdiv class=\"bc-recipe-intro\"\u003e\n\u003ch2\u003eCrisp, moreish and flavoursome this shortbread is everything a good biscuit should be. As a bonus it is also simple and super quick to make!\u003c\/h2\u003e\n\u003ch2\u003eIt's a perfect one to make ahead of time and as you can keep it in the fridge or freezer ready to slice. And if you don't want to bake all of the biscuits at once, simply return any leftovers to the freezer to have freshly baked biscuits at a moment's notice.\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-ingredients\"\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003e150g (1 cup\/ 5¼oz) plain flour, plus extra for dusting\u003cbr\u003e30g (¼ cup\/1oz) cornflour\u003cbr\u003e70g (⅔ cup\/2½oz) almond meal\u003cbr\u003e110g (4oz) icing sugar mixture\u003cbr\u003e1 orange or lemon, zest finely grated\u003cbr\u003e150g (5¼oz) salted butter, diced, at room temperature\u003cbr\u003eFinely grated lemon or orange zest, extra, to decorate (optional)\u003c\/p\u003e\n\u003cbr\u003e\n\u003cdiv class=\"bc-recipe-method\"\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003ePlace all the ingredients in the bowl of a food processor and process using the pulse button for about 1 minute or until the mixture starts to form a dough  – be careful not to over mix.\u003c\/li\u003e\n\u003cli\u003eTurn the dough onto a very lightly floured bench top, bring together with your hands and then knead briefly until smooth. Divide into two equal portions and roll each into thick sausages about 4cm\/1½in in diameter and 15cm\/6in long. Wrap in plastic wrap or baking paper and place in the fridge for at least 1 hour or until ready to bake.\u003c\/li\u003e\n\u003cli\u003ePreheat the oven to 160°C\/315°F (140°C\/285°F fan-forced). Line two oven trays with non-stick baking paper.\u003c\/li\u003e\n\u003cli\u003eUnwrap the biscuit dough, slice into 1cm-thick rounds and place on the baking trays about 3cm\/1¼in apart to allow for spreading. Sprinkle each biscuit with a little extra citrus zest if using.\u003c\/li\u003e\n\u003cli\u003eBake immediately in preheated oven for 25 minutes, swapping the trays halfway through baking, or until pale golden and cooked through. Remove from the oven and cool on the trays.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003ch3\u003eBaker's Tips\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eIf you don’t have a food processor, leave the butter at room temperature for 10-30 minutes or until it has softened slightly and then use your fingertips to rub the butter through the dry ingredients until a dough starts to form. Continue from Step 2.\u003c\/li\u003e\n\u003cli\u003eThese biscuits will keep in an airtight container or jar for up to 2 weeks. They also freeze well – seal in a snaplock bag, label with the date date and freeze for up to 3 months. Thaw at room temperature.\u003c\/li\u003e\n\u003cli\u003eThe uncooked dough, rolled into logs and wrapped well in plastic wrap, can be kept in the fridge for up to 2 weeks. It can also be kept in the freezer, sealed in freezer bags or an airtight container, for up to 3 months. Stand at room temperature for 10-20 minutes to soften slightly or thaw completely in the fridge before slicing and baking.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003ch3\u003eVariations\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eQuick-Mix Chocolate \u0026amp; Hazelnut Shortbread – \u003c\/strong\u003eReplace 35g(¼ cup\/1¼oz) plain flour with 30g (¼ cup\/1oz) sifted cocoa powder and replace the almond meal with the same quantity of hazelnut meal.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQuick-Mix Pistachio \u0026amp; Cardamom Shortbread –\u003c\/strong\u003e Replace the vanilla with ½ teaspoon ground cardamom. In step 2, add 70g (½ cup\/2½oz) pistachio kernels, chopped, and mix in as you knead until evenly combined. Continue with the recipe.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"BakeClub","offers":[{"title":"Default Title","offer_id":47414667791,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/files\/Quick_MixAlmond_CitrusShortbread_1140x1047_785862f0-e96d-4b55-8aac-0bf1aff9e34e.jpg?v=1716964898"},{"product_id":"chia-shortbread","title":"Chia Shortbread","description":"\u003cblockquote\u003e\n\u003cspan\u003ePrep 20min\u003c\/span\u003e\u003cspan\u003eBake 25 min (+30 min chilling time)\u003c\/span\u003e\u003cspan\u003eMakes about 20\u003c\/span\u003e\n\u003c\/blockquote\u003e\n\u003ch2\u003eThis shortbread had been given a little update with the addition of chia seeds. Packed with omega 3 and omega 6 fatty acids as well as loads of fibre these tiny, slightly ‘flattened’ seeds add a little ‘nutty’ crunch to this traditional favourite.\u003c\/h2\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003e125g (4½oz) salted butter, softened\u003cbr\u003e75g (⅓ cup\/ 2¾oz) caster sugar\u003cbr\u003e1 teaspoon natural vanilla extract or essence\u003cbr\u003e150g (1 cup\/ 5¼oz) plain flour, plus extra to dust\u003cbr\u003e1½ tablespoons chia seeds\u003c\/p\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003ePreheat oven to 160°C\/315°F (140°C\/285°F fan-forced). Line two oven trays with non-stick baking paper.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003ePut the butter, sugar and vanilla in a mixing bowl and use an electric mixer to beat until just creamy. Add the flour and chia seeds and use your hands to mix to a dough.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003ePlace the dough on a lightly floured surface and knead lightly until smooth. Divide the dough into two portions, shape each into a disc about 2.5 (1in) thick and wrap in plastic wrap. Place in the fridge to chill for 30 minutes.\u003c\/li\u003e\n\u003cli\u003e Use a lightly floured rolling pin to roll out the dough until 5mm (¼in) thick. Use a 5cm (2in) round cutter to cut out biscuits and place them about 2.5cm (1in) apart on the trays. Re-roll any left over dough and repeat to make about 20 biscuits in total.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBake in preheated oven for 25 minutes, swapping the trays halfway through baking, or until lightly golden and cooked through. Remove from the oven and cool on the trays.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003ch3\u003eBaker's Tips\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eChia seeds are available from large supermarkets (in the health food section) and from specialty health food stores.\u003c\/li\u003e\n\u003cli\u003eThese biscuits will keep in an airtight container at room temperature for up to 1 week.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"BakeClub","offers":[{"title":"Default Title","offer_id":47414848079,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/files\/Chia_shortbread_1140x1047_3a682086-0469-485f-b7e8-b76ad1055da0.jpg?v=1764545473"},{"product_id":"vegetable-pasta-frittatas","title":"Vegetable \u0026 Pasta Frittatas","description":"\u003cblockquote\u003e\n\u003cspan\u003ePrep 15min\u003c\/span\u003e\u003cspan\u003eBake 18-20min\u003c\/span\u003e\u003cspan class=\"make\"\u003eMakes about 12\u003c\/span\u003e\n\u003c\/blockquote\u003e\n\u003ch2\u003eThese individual frittatas are dead simple and super quick to make – perfect for lunch boxes either for lunch or as a substantial snack that is packed with energy and goodness. Try different combinations of favourite vegetables (corn kernels, chopped capsicum and grated pumpkin all work well also) and throw in a can of drained and flaked salmon or tuna to boost the protein.\u003c\/h2\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n130g small short pasta, such as macaroni\u003cbr\u003eOlive oil, to grease\u003cbr\u003e2 medium zucchini (about 270g), coarsely grated\u003cbr\u003e1 medium carrot (about 120g), coarsely grated\u003cbr\u003e100g (1 cup) coarsely grated extra tasty or vintage cheddar cheese\u003cbr\u003e8 eggs\u003cbr\u003e80ml (⅓ cup) milk\u003cbr\u003eFreshly ground black pepper and salt, to taste\u003cbr\u003e125g small cherry or grape tomatoes, halved\u003cbr\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003ePreheat the oven to 180°C. Brush a 12-hole medium (80ml \/⅓ cup) muffin tray with the oil to lightly grease.\u003c\/li\u003e\n\u003cli\u003eCook the pasta in plenty of boiling water, following the packet directions, until al dente. Drain and rinse under cold running water. Drain well.\u003c\/li\u003e\n\u003cli\u003ePut the drained pasta, zucchini, carrot and 75g (¾ cup) of the cheddar in a large bowl and mix to combine well. Divide the mixture evenly among the greased muffin tin holes.\u003c\/li\u003e\n\u003cli\u003eUse a fork to whisk together the eggs and milk in a large jug until well combined. Season to taste with pepper and salt and whisk again. Pour evenly over the vegetable mixture. Press the halved tomatoes, cut side up, into the tops of the frittatas and then sprinkle with the remaining cheese.\u003c\/li\u003e\n\u003cli\u003eBake in preheated oven for 18-20 minutes or until just cooked through and lightly golden. Stand in the tin for a few minutes before running a palette knife around the outside of each frittata and lifting out. Serve warm or at room temperature\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003ch3\u003eBaker's Tips\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThese frittatas will keep in an airtight container in the fridge for up to 2 days.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"BakeClub","offers":[{"title":"Default Title","offer_id":47414890255,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/products\/Vegetable_Pasta_Frittats_hi-res.jpg?v=1513329249"},{"product_id":"anzac-biscuits","title":"Anzac Biscuits","description":"\u003cblockquote\u003e\n\u003cspan\u003ePrep 20min\u003c\/span\u003e\u003cspan\u003eBake 18-20min\u003c\/span\u003e\u003cspan class=\"make\"\u003eMakes about 20\u003c\/span\u003e\n\u003c\/blockquote\u003e\n\u003ch2\u003eANZAC biscuits were sent in food parcels to Australian and New Zealand troops stationed in Europe in World War I. They were designed to withstand the long trip while providing something home baked, comforting and a little sustaining for the soldiers. Using only basic ingredients and equipment, these biscuits are a gentle reminder of the ANZAC legacy and spirit.\u003c\/h2\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n140g (1½ cup\/5oz) rolled oats\u003cbr\u003e150g (1 cup\/5¼oz) plain flour\u003cbr\u003e90g (1 cup\/3oz) desiccated coconut\u003cbr\u003e165g (¾ cup, firmly packed\/5¾oz) brown sugar\u003cbr\u003e125g (4¼oz) butter, cubed\u003cbr\u003e60ml (¼ cup\/2fl oz) water\u003cbr\u003e2 tablespoons golden syrup\u003cbr\u003e1 teaspoon bicarbonate of soda\u003cbr\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003ePreheat oven to 170°C\/375°F (150°C\/340°F fan-forced). Line 2 large oven trays with baking paper.\u003c\/li\u003e\n\u003cli\u003ePut the rolled oats, flour, coconut and brown sugar in a large mixing bowl and stir to combine.\u003c\/li\u003e\n\u003cli\u003ePut the butter, water and golden syrup in a small saucepan and heat over medium heat, stirring occasionally with a wooden spoon, until the butter melts. Remove from the heat, add the bicarbonate of soda and stir to combine – this mixture will foam. Add to the dry ingredients and stir with the wooden spoon until well combined.\u003c\/li\u003e\n\u003cli\u003eRoll heaped tablespoonfuls of the mixture into balls and place about 7cm\/2¾in apart on the lined trays. Use your fingers or the bottom of a glass to flatten the balls until about 1cm\/½in thick and about 6cm\/2¼in in diameter. \u003c\/li\u003e\n\u003cli\u003eBake in preheated oven for 18-20 minutes, swapping the trays after 10 minutes, or until golden and cooked through. Remove the biscuits from the oven and cool on the trays. Repeat with any remaining biscuit mixture.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003ch3\u003eBaker's Tips\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eTo make chewy Anzac Biscuits, reduce the baking time to 15 minutes, swapping the trays around after 8 minutes. For a more crisp biscuit, increase the baking time to 23-25 minutes.\u003c\/li\u003e\n\u003cli\u003eThese biscuits will keep in an airtight container at room temperature for up to 2 weeks (if they last that long!)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"BakeClub","offers":[{"title":"Default Title","offer_id":47415003855,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/products\/Anzac_Biscuits.JPG?v=1524609502"},{"product_id":"peach-meringue-cake-el-postre-chaja","title":"Peach Meringue Cake (El Postre Chaja)","description":"\u003cblockquote\u003e\n\u003cspan\u003ePrep 1hr15min (+2hr chilling and 1hr cooling time)\u003c\/span\u003e\u003cspan\u003eBake 1hr20min\u003c\/span\u003e\u003cspan class=\"make\"\u003eMakes 10 serves\u003c\/span\u003e\n\u003c\/blockquote\u003e\n\u003ch2\u003eThis blissful combination of sponge cake, cream, meringue, dulce de leche and peaches takes its name from a native Uruguayan bird – apparently the meringues resemble the features of a \u003cem\u003echaja\u003c\/em\u003e bird. I must admit I find it hard to see the resemblance and feel this wonderful cake has been dealt a slight disservice in its naming!\u003c\/h2\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003e400g (14oz) tin sliced peaches in juice\u003cbr\u003e55g (¼ cup\/2oz) caster sugar\u003cbr\u003e2 tablespoons peach-flavoured liqueur or schnapps\u003cbr\u003e300ml (10¼fl oz) thickened cream\u003cbr\u003e1 teaspoon natural vanilla essence or extract\u003cbr\u003e2 x 20cm\/8in sponge cakes\u003cbr\u003e225g (¾ cup\/8oz) dulce de leche, warmed gently to a spreadable consistency\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMeringues\u003cbr\u003e\u003c\/strong\u003e2 egg whites (from 60g\/2oz eggs)\u003cbr\u003e110g (½ cup\/4oz) caster sugar\u003cbr\u003e1 teaspoon vanilla essence\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eTo make the Meringues, 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.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eTransfer 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.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eFill a large piping bag fitted with a 4B star (or #11\/11mm\/½in round) piping nozzle with the meringue mixture. Holding the piping nozzle about 1cm\/½in above the tray, pipe small rosettes (or 'kisses') about 2.5cm\/1in in diameter and 2cm apart on the lined tray.\u003c\/li\u003e\n\u003cli\u003eBake in a preheated oven for 60-70 minutes or until the meringues are crisp, hard to touch and peel away from the tray easily, but are not coloured. Remove the meringues from the oven and place immediately in an airtight container lined with absorbent paper.\u003c\/li\u003e\n\u003cli\u003eDrain the peach slices, reserving 100ml (3½fl oz) of the juice. Set the peach slices aside. Combine the reserved juice in a small saucepan with the sugar and stir over low heat until the sugar dissolves. Bring to a simmer and simmer gently for 2 minutes to reduce slightly. Remove from the heat and stir in the peach-flavoured liqueur or schnapps.\u003c\/li\u003e\n\u003cli\u003eUse an electric mixer with a whisk attachment on medium-low speed or a balloon whisk to whisk the cream and vanilla until soft peaks form.\u003c\/li\u003e\n\u003cli\u003eTo assemble the cake, turn the sponge layers upside down and brush with half the peach syrup. Turn the sponges right side up and brush with the remaining syrup. Place one layer on a serving plate and spread with half the dulce de leche. Spread with half of the whipped cream. Crumble over about 12 of the meringues and then top with the reserved peach slices. Cover with the remaining sponge layer. Spread the top with the remaining dulce de leche and then the remaining cream. Decorate the top with the remaining meringues. Serve immediately.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003ch3\u003eBaker's Tips\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThe assembled cake, without the meringues on top, will keep in the fridge for up to 3 hours before serving. Stand at room temperature for 30 minutes before serving.\u003c\/li\u003e\n\u003cli\u003eThe fan-forced setting  is often too intense for baking meringues and will cause them to crack. If this is the case with your oven, opt for the conventional setting.  However, if the meringues do crack when using the convention setting, your oven may be running a little hot and next time reduce the temperature by 5-10°C (41-50°F) as this will often help prevent them from cracking.\u003c\/li\u003e\n\u003cli\u003eIf you don't have a small bowl for your mixer, first whisk the egg white mixture with a balloon whisk until it is foamy and doubled in volume before whisking with the stand mixer. This will make the whisking of the egg white mixture more efficient in a standard size bowl. \u003c\/li\u003e\n\u003cli\u003eAllowing the egg white mixture to come to room temperature before whisking will reduce the time it will take to whisk it to a meringue.\u003c\/li\u003e\n\u003cli\u003eThe meringues will keep in an airtight container at room temperature for up to 1 week.\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis recipe is from Anneka's SBS Food online column, \u003ca href=\"http:\/\/www.sbs.com.au\/food\/article\/2015\/10\/15\/bakeproof-latin-american-cakes\" target=\"_blank\"\u003eBakeproof: Latin American Cakes\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"http:\/\/www.sbs.com.au\/food\/how-to\/bakeproof\" target=\"_blank\"\u003eCLICK HERE\u003c\/a\u003e for more Bakeproof recipes.\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003ePhotography by Alan Benson.\u003c\/i\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"BakeClub","offers":[{"title":"Default Title","offer_id":47416009167,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/products\/Postre_Chaja_Uruguay_peach_meringue_cake.jpg?v=1509520915"},{"product_id":"almond-raspberry-cake-1","title":"Almond \u0026 Raspberry Cake","description":"\u003cblockquote\u003e\n\u003cspan\u003ePrep 10min\u003c\/span\u003e\u003cspan\u003eBake 35-40 min\u003c\/span\u003e\u003cspan class=\"make\"\u003eMakes 8-10 serves\u003c\/span\u003e\n\u003c\/blockquote\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cspan class=\"make\"\u003e\u003c\/span\u003e\n\u003ch2\u003eIf you are looking for a quick, easy, impressive, and not to mention delicious, cake, this is the one. Lots of clever shortcuts (like using your food processor to make it) means that this cake will be in the oven in less than 10 minutes!\u003c\/h2\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMelted butter, to grease\u003c\/li\u003e\n\u003cli\u003e100g (3½oz) chilled unsalted butter, cubed\u003c\/li\u003e\n\u003cli\u003e110g (½ cup\/4oz) caster sugar\u003c\/li\u003e\n\u003cli\u003e75g (¾ cup\/2¾oz) almond meal\u003c\/li\u003e\n\u003cli\u003e75g (½ cup\/2¾oz) plain flour\u003c\/li\u003e\n\u003cli\u003e1 teaspoon baking powder\u003c\/li\u003e\n\u003cli\u003e2 eggs, at room temperature\u003c\/li\u003e\n\u003cli\u003e1 teaspoon natural vanilla essence or extract\u003c\/li\u003e\n\u003cli\u003e150g (5¼oz) fresh or frozen raspberries\u003c\/li\u003e\n\u003cli\u003e25g (¼ cup\/¾oz) flaked almonds\u003c\/li\u003e\n\u003cli\u003eIcing sugar, to dust\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003ePreheat oven to 180°C\/350°F (160°C\/315°F fan-forced). Grease a \u003cmeta charset=\"utf-8\"\u003e20cm\/8in springform (base measurement) with the melted butter and then line the base with a piece of baking paper.\u003c\/li\u003e\n\u003cli\u003ePut the butter, sugar, almond meal, flour and baking powder in the bowl of a food processor. Process until well evenly combined and the mixture resembles fine breadcrumbs. Add the eggs and vanilla use the pulse button to process until smooth and just combined.\u003c\/li\u003e\n\u003cli\u003eSpoon the mixture into the prepared pan and smooth the surface with the back of a spoon. Sprinkle evenly with the raspberries and then use the back of a clean spoon to press the raspberries into the cake mixture. Sprinkle with the almonds.\u003c\/li\u003e\n\u003cli\u003eBake in preheated oven for 35-40 minutes or until golden and cooked in the centre when tested with a skewer.\u003c\/li\u003e\n\u003cli\u003eStand the cake in the pan for 5 minutes before removing the side of the pan and placing the cake (still on the base) on a wire rack. Serve warm or at room temperature dusted with icing sugar.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003ch3\u003eBaker's Tips\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThe raspberries can be replaced with 150g (5¼oz) blueberries or quartered strawberries.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eFor a nut-free version, the almond meal can be replaced with 75g (2¾oz) desiccated coconut and sprinkle with 25g (¼ cup\/¾oz) flaked coconut.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eThis cake will keep in an airtight container in a cool spot (but not in the fridge) for up to 3 days.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"BakeClub","offers":[{"title":"Default Title","offer_id":47458050831,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/products\/Raspberry_AlmondCake-56_cropped.jpg?v=1615782266"},{"product_id":"fig-honey-and-sage-tart","title":"Fig, Honey \u0026 Sage Tart","description":"\u003cblockquote\u003e\n\u003cspan\u003ePrep 45min (+ 20min chilling + 1.5hr cooling time)\u003c\/span\u003e\u003cspan\u003eBake 55min\u003c\/span\u003e\u003cspan class=\"make\"\u003eMakes 8-10 serves\u003c\/span\u003e\n\u003c\/blockquote\u003e\n\u003ch2\u003eThe combination of fig, honey and almonds is a well-loved one. I’ve added the gentle pungency of fresh sage to this and the result is sublime. This tart is something special to reserve for autumn lunches when figs are at their best.\u003c\/h2\u003e\n\u003ch5\u003eIngredients\u003c\/h5\u003e\n\u003cp\u003e1 x \u003ca href=\"http:\/\/www.sbs.com.au\/food\/recipes\/sweet-sage-shortcrust-pastry\" target=\"_blank\" rel=\"noopener noreferrer\"\u003equantity sweet sage shortcrust pastry,\u003c\/a\u003e shaped into a rectangle before wrapping and chilling as directed\u003cbr\u003e8 medium firm ripe figs (about 50g each), quartered\u003cbr\u003e2 tablespoons honey, warmed, to brush\u003cbr\u003e20 small sage leaves (optional), to serve\u003cbr\u003eIcing sugar (optional), to dust\u003cbr\u003eHoney ice cream or whipped cream, to serve\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFrangipane\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e80g unsalted butter, at room temperature\u003cbr\u003e75g (⅓ cup) caster sugar\u003cbr\u003e2 tablespoons honey\u003cbr\u003e1 orange, rind finely grated\u003cbr\u003e2 eggs, at room temperature\u003cbr\u003e50g (⅓ cup) plain flour\u003cbr\u003e120g ground almonds (meal)\u003c\/p\u003e\n\u003ch5\u003e\u003c\/h5\u003e\n\u003ch5\u003eMethod\u003c\/h5\u003e\n\u003col\u003e\n\u003cli\u003ePreheat oven to 200°C (180°C fan-forced).\u003c\/li\u003e\n\u003cli\u003eUnwrap the pastry and place on a lightly floured, cool work surface. Gently pat the pastry with the palm of your hand to flatten slightly. Use a lightly floured rolling pin to roll the pastry into a rectangle about 4mm thick. Line a 11.5cm x 35cm (base measurement) tart tin, with a removable base, with the pastry. Roll the rolling pin over the top of the tart tin to trim any overhanging pastry.\u003c\/li\u003e\n\u003cli\u003ePlace tart case on a baking tray. Prick the pastry base with a fork (about 12 times). Line the pastry case with greaseproof paper or foil and fill with pastry weights, dried beans or raw rice, making sure to press into the corners. Bake for 15 minutes.\u003c\/li\u003e\n\u003cli\u003eRemove from oven and use the paper to lift the weights out of the case. Return the pastry case to the oven and cook for a further 5-10 minutes or until the pastry case is lightly golden and just cooked through. Remove the tart case from the oven and set aside to cool.\u003c\/li\u003e\n\u003cli\u003eReduce the oven temperature to 170°C (150°C fan-forced).\u003c\/li\u003e\n\u003cli\u003eTo make the Frangipane, use an electric mixer to beat the butter, sugar, honey and orange rind until pale and creamy. Add the eggs one at a time, beating well after each addition, until well combined. Combine the flour with the ground almonds and mix evenly. Add to the butter mixture and mix on low speed until just combined. Spoon the frangipane into the cooled tart case and spread evenly. Press the fig quarters, cut side up, randomly into the frangipane.\u003c\/li\u003e\n\u003cli\u003eBake for 50-55 minutes or until the frangipane is just set and the pastry is golden and crisp. Remove the tart from the oven and place, still in the tin, on a wire rack.\u003c\/li\u003e\n\u003cli\u003eBrush the warm tart with the honey and set aside to cool (this will take about 1 hour). Sprinkle with the small sage leaves and icing sugar, and serve slices accompanied with ice cream or cream.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003ch5\u003eBaker's Tips\u003c\/h5\u003e\n\u003cul\u003e\n\u003cli\u003eThis tart is best eaten on the day it is baked; however, it will keep in the fridge in an airtight container for up to 2 days. Serve at room temperature.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThis recipe is from Anneka's SBS Food online column, \u003ca href=\"https:\/\/www.sbs.com.au\/food\/article\/2017\/05\/08\/bakeproof-autumn-fruits\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eBakeproof: Autumn Fruits\u003c\/a\u003e. \u003ca href=\"https:\/\/www.sbs.com.au\/food\/how-to\/bakeproof\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eCLICK HERE\u003c\/a\u003e for more Bakeproof recipes.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePhotography by Alan Benson.\u003c\/em\u003e\u003c\/p\u003e","brand":"BakeClub","offers":[{"title":"Default Title","offer_id":47458077647,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/products\/Fig_hone_and_sage_tart_2048x_2351ceae-80c2-4bd9-a2df-5ad2d0f275ea.jpg?v=1499316757"},{"product_id":"baked-rice-pudding-with-rhubarb","title":"Baked Rice Pudding with Rhubarb","description":"\u003cblockquote\u003e\n\u003cspan\u003ePrep 15min\u003c\/span\u003e\u003cspan\u003eBake 1hr 40min\u003c\/span\u003e\u003cspan class=\"make\"\u003eMakes 6-8 serves\u003cbr\u003e\u003c\/span\u003e\n\u003c\/blockquote\u003e\n\u003ch2\u003eRice pudding is the ultimate in comfort food. Coconut milk gives this version a contemporary twist and when topped with vanilla-baked rhubarb, it is a winter pudding you will want to make time and time again.\u003c\/h2\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003emelted butter, to grease\u003cbr\u003e110g (½ cup) Arborio rice\u003cbr\u003e375ml (1½ cup) milk\u003cbr\u003e270ml can coconut milk\u003cbr\u003e2 tablespoons caster sugar\u003cbr\u003e10g (2 teaspoons) butter\u003cbr\u003etoasted flaked coconut or roasted coconut chips (see Baker’s Tips), to serve (optional)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBaked rhubarb\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1 vanilla bean, split lengthways\u003cbr\u003e75g (⅓ cup) caster sugar\u003cbr\u003e1 bunch rhubarb, trimmed, washed and cut into 7cm lengths (you will have about 550g trimmed weight)\u003c\/p\u003e\n\u003ch3\u003eMethod\u003cbr\u003e\n\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eTo make the Baked rhubarb, preheat oven to 200°C. Scrape the seeds from the vanilla bean, place into a medium bowl with the sugar, and toss to evenly combine. Add the rhubarb and toss to coat in the vanilla sugar. Transfer the rhubarb and vanilla bean to an ovenproof dish just large enough to arrange the rhubarb in a single layer. Sprinkle with any remaining vanilla sugar left in the bowl. Cover with foil and bake in preheated oven for 20 minutes. Remove the foil, give the dish a shake and bake for a further 5-10 minutes or until the rhubarb is tender when tested with a skewer. Remove from the oven and set aside while baking the rice pudding.\u003c\/li\u003e\n\u003cli\u003eReduce the oven temperature to 160°C. Combine the rice, milk, coconut milk and caster sugar in a bowl. Stir with a fork until well combined. Transfer to a 1-litre (4-cup) ovenproof dish and dot with the butter. Bake, uncovered, in preheated oven for 1 hour–1 hour 10 minutes, whisking occasionally with a fork so the rice cooks evenly, or until the rice is just tender and the pudding is the consistency of a wet risotto.\u003c\/li\u003e\n\u003cli\u003eServe the warm rice pudding immediately, topped with the rhubarb. Drizzle with rhubarb syrup and sprinkle with the coconut, if desired.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003ch3\u003eBaker's Tips\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eRoasted coconut chips are available from the dried fruit and nuts section of selected supermarkets.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003cem\u003ePhotography by Alan Benson.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eThis recipe is from Anneka's SBS Food online column, \u003ca href=\"http:\/\/www.sbs.com.au\/food\/article\/2014\/05\/23\/bakeproof-comfort-puddings\" target=\"_blank\"\u003eBakeproof: Comfort puddings\u003c\/a\u003e. \u003ca href=\"http:\/\/www.sbs.com.au\/food\/how-to\/bakeproof\" target=\"_blank\"\u003eCLICK HERE\u003c\/a\u003e for more Bakeproof recipes.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"BakeClub","offers":[{"title":"Default Title","offer_id":47458256207,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/products\/BakedRicePuddingwithRhubarb.jpg?v=1637474476"},{"product_id":"apple-crumble-slice","title":"Apple Crumble Slice","description":"\u003cblockquote\u003e\n\u003cspan\u003ePrep 25min\u003c\/span\u003e\u003cspan\u003eBake 35min\u003c\/span\u003e\u003cspan class=\"make\"\u003eMakes 8-10 serves\u003c\/span\u003e\n\u003c\/blockquote\u003e\n\u003ch2\u003eWith its shortbread-like base, tart apple filling and crunchy crumble topping, this is a slice that you eat with a fork or spoon, not your fingers. It's more suited to dessert than afternoon tea... although, by all means, feel free to indulge mid-afternoon!\u003c\/h2\u003e\n\u003ch5\u003eIngredients\u003c\/h5\u003e\n\u003cp\u003emelted butter, to grease \u003cbr\u003e800g apples (such as Granny Smith or Golden Delicious) \u003cbr\u003e75g (⅓ cup) caster sugar \u003cbr\u003e1½ teaspoons ground cinnamon \u003cbr\u003ethick cream or vanilla ice cream, to serve\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBase\u003cbr\u003e\u003c\/strong\u003e190g (1¼ cup) plain flour\u003cbr\u003e1 teaspoon baking powder\u003cbr\u003e110g (½ cup) caster sugar\u003cbr\u003e125g unsalted butter, cubed, softened\u003cbr\u003e1½ teaspoons natural vanilla essence or extract\u003cbr\u003e1 egg\u003c\/p\u003e\n\u003cstrong\u003eCrumble topping\u003cbr\u003e\u003c\/strong\u003e50g (⅓ cup) plain flour\u003cbr\u003e100g (½ cup, firmly packed) brown sugar\u003cbr\u003e80g chilled unsalted butter, cubed\u003cbr\u003e40g (½ cup) shredded coconut\u003cbr\u003e75g (¾ cup) flaked almonds\n\u003ch5\u003e\u003c\/h5\u003e\n\u003ch5\u003eMethod\u003c\/h5\u003e\n\u003col\u003e\n\u003cli\u003ePreheat the oven to 180°C. Brush a 20 x 30cm shallow slice tin with melted butter to grease.\u2028\u003c\/li\u003e\n\u003cli\u003eTo make the Base, put the flour, baking powder, sugar and butter in the bowl of a food processor and process until the mixture resembles breadcrumbs. Whisk the egg with the vanilla, add to the flour mixture and use the pulse button to process until the mixture forms a soft dough. Bring together with your hands and then press the dough evenly over the base of the greased tin to evenly cover. Place in the fridge.\u2028\u003c\/li\u003e\n\u003cli\u003eMeanwhile, to make the Crumble Topping, put the flour and brown sugar in a medium bowl and use your fingertips to rub in the butter until roughly combined. Stir in the coconut and almonds.\u2028\u003c\/li\u003e\n\u003cli\u003ePeel, core and thinly slice the apples and put in a large bowl. Combine the sugar and cinnamon, sprinkle over the apples and toss to coat evenly. Arrange the apple slices over the Base in the tin and then sprinkle evenly with the Crumble Topping. Set aside.\u2028\u003c\/li\u003e\n\u003cli\u003eBake in preheated oven for 30-35 minutes or until the base is cooked, the Crumble Topping is golden, the apples are tender when tested with a skewer, and the base is cooked through.\u2028\u003c\/li\u003e\n\u003cli\u003eServe warm or at room temperature cut into portions and accompanied by cream or ice cream.\u2028\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003ch5\u003eBaker's Tips\u003c\/h5\u003e\n\u003cul\u003e\n\u003cli\u003eThis slice is delicious served either warm or at room temperature. It will keep, covered, in the fridge for up to 3 days. Bring to room temperature or warm gently in the microwave to serve.\u2028\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThis recipe is from Anneka's SBS Food online column, \u003ca href=\"http:\/\/www.sbs.com.au\/food\/article\/2014\/05\/05\/bakeproof-apples\" target=\"_blank\"\u003eBakeproof: Apples\u003c\/a\u003e. \u003ca href=\"http:\/\/www.sbs.com.au\/food\/how-to\/bakeproof\" target=\"_blank\"\u003eCLICK HERE\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003efor more Bakeproof recipes.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePhotography by Alan Benson. \u003c\/em\u003e\u003c\/p\u003e","brand":"BakeClub","offers":[{"title":"Default Title","offer_id":47486214927,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/products\/AppleCrumbleSlice.jpg?v=1632274792"},{"product_id":"ensaimada","title":"Ensaïmada de Mallorca (Spanish Sweet Bread)","description":"\u003cblockquote\u003e\n\u003cspan\u003ePrep 50min (+10min cooling, 15min chilling and 2hrs proving time)\u003c\/span\u003e\u003cspan\u003eBake 30min\u003c\/span\u003e\u003cspan class=\"make\"\u003eMakes 12 serves\u003cbr\u003e\u003c\/span\u003e\n\u003c\/blockquote\u003e\n\u003ch2\u003eThis amazing Spanish bread is reminiscent of the croissant from neighbouring France – traditionally layered with lard (although I make mine with butter) this brioche-like bread has a wonderful flakiness and rich buttery flavour that is simply too hard to resist. Originally from the Isle of Mallorca it is traditionally served at festivals and celebrations such as Easter however, these days, it is often found on the breakfast table – trust me, it really is too good to keep for special occasions!\u003c\/h2\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003e200ml (7fl oz) lukewarm milk \u003cbr\u003e1 x 7g sachet (2 teaspoons) instant dried yeast \u003cbr\u003e110g (½ cup\/4oz) caster sugar \u003cbr\u003e2 eggs, at room temperature\u003cbr\u003e450g (3 cups\/15¾oz) strong bread or pizza (high-protein) flour, plus extra to dust (see Baker's Tips) \u003cbr\u003e¼ teaspoon fine salt \u003cbr\u003eMelted butter, to grease \u003cbr\u003e200g (7oz) salted butter, cubed, softened (see Baker’s Tips) \u003cbr\u003eIcing sugar, to dust\u003c\/p\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eCombine the milk, yeast and 1 teaspoon of the sugar in a jug. Stir to combine and set aside in a warm draught-free place for 5 minutes or until frothy. Add the eggs and use a fork to whisk to combine.\u003c\/li\u003e\n\u003cli\u003eCombine the flour, remaining sugar and salt in the bowl of a stand mixer. On low speed gradually add the milk mixture and knead with a dough hook. Continue to knead on low speed for 6-8 minutes or until the dough is smooth and elastic.\u003c\/li\u003e\n\u003cli\u003eBrush a medium bowl with melted butter to grease. Place the dough in the bowl, turning it to coat lightly with the butter. Cover with plastic wrap and place in a warm, draught-free place for 1 hour or until doubled in volume.\u003c\/li\u003e\n\u003cli\u003eLine a large oven tray with non-stick baking paper.\u003c\/li\u003e\n\u003cli\u003eWhen the dough has doubled in size knock it back 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.\u003c\/li\u003e\n\u003cli\u003eUse a lightly floured rolling pin to roll out the dough on a lightly floured surface to a 45cm\/18in square. Working quickly, use a palette knife to carefully spread the butter all over the dough to cover evenly, leaving a 2cm\/¾in border. Roll up the dough into a roll to enclose the butter and then press the ends to seal. With an end closest to you, gently roll out the dough again to a rectangle about 60cm\/24in long and 15cm\/6in wide, dusting the dough with a little flour if the butter breaks through. Starting from a long end, roll up the dough again to form a long roll.\u003c\/li\u003e\n\u003cli\u003eLoosely coil the roll onto the lined baking tray. Cover with a slightly damp tea towel and chill for 15 minutes. Remove form the fridge and set aside in a warm draught-free place for 1 hour or until well risen.\u003c\/li\u003e\n\u003cli\u003ePreheat oven to 180°C\/350°F (160°C\/315°F fan-forced).\u003c\/li\u003e\n\u003cli\u003eBake the Ensaïmada in preheated oven for 30 minutes or until cooked through and golden. Place the baking tray on a wire rack and set aside on the tray for at least 10 minutes to cool slightly before serving warm or cool completely. Serve dusted liberally with icing sugar.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003ch3\u003eBaker's Tips\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThe butter for this recipe needs to be soft enough to spread but not so soft that is starts melting when you spread it.\u003c\/li\u003e\n\u003cli\u003eThis bread is best eaten on the day it is made but will keep in an airtight container for up to 2 days.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003e\u003cspan\u003eThis recipe is from Anneka's SBS Food online column \u003c\/span\u003e\u003ca href=\"https:\/\/www.sbs.com.au\/food\/article\/2017\/04\/10\/bakeproof-easter-treats\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eBakeproof: Easter Treats\u003c\/a\u003e\u003cspan\u003e. \u003c\/span\u003e\u003ca href=\"http:\/\/www.sbs.com.au\/food\/how-to\/bakeproof\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eClick here\u003c\/a\u003e\u003cspan\u003e for more Bakeproof columns and recipes.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePhotography by Alan Benson.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"BakeClub","offers":[{"title":"Default Title","offer_id":47506759567,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/products\/Ensaimada_900x_982340e5-3862-4db1-a057-c229f48639aa.jpg?v=1499430848"},{"product_id":"taralli","title":"Taralli","description":"\u003cblockquote\u003e\n\u003cspan\u003ePrep 50min (+1hr 30min proving time)\u003c\/span\u003e\u003cspan\u003eBake 1hr 5min\u003c\/span\u003e\u003cspan class=\"make\"\u003eMakes about 36\u003c\/span\u003e\n\u003c\/blockquote\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cspan class=\"make\"\u003e\u003c\/span\u003e\n\u003cdiv class=\"bc-recipe-intro\"\u003e\n\u003ch2\u003eTraditionally 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.\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-ingredients\"\u003e\n\u003ch5\u003eIngredients\u003c\/h5\u003e\n\u003cp\u003e80ml (⅓ cup) lukewarm water\u003c\/p\u003e\n\u003cp\u003e1 teaspoon dried yeast\u003c\/p\u003e\n\u003cp\u003e60ml (¼ cup) extra virgin olive oil\u003c\/p\u003e\n\u003cp\u003e60ml (¼ cup) dry white wine\u003c\/p\u003e\n\u003cp\u003e300g (2 cups) bread or pizza flour, plus extra to dust (see Baker's Tips)\u003c\/p\u003e\n\u003cp\u003e1 tablespoon fennel seeds, coarsely crushed\u003c\/p\u003e\n\u003cp\u003e1 teaspoon freshly ground black pepper\u003c\/p\u003e\n\u003cp\u003e1 teaspoon salt\u003c\/p\u003e\n\u003cp\u003e1 tablespoon bicarbonate of soda\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-method\"\u003e\n\u003ch5\u003eMethod\u003c\/h5\u003e\n\u003col\u003e\n\u003cli\u003eCombine 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.\u003c\/li\u003e\n\u003cli\u003eAdd 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.\u003c\/li\u003e\n\u003cli\u003ePlace 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.\u003c\/li\u003e\n\u003cli\u003eLine two large oven trays with non-stick baking paper.\u003c\/li\u003e\n\u003cli\u003eKnock 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.\u003c\/li\u003e\n\u003cli\u003eDivide 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.\u003c\/li\u003e\n\u003cli\u003ePreheat 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.\u003c\/li\u003e\n\u003cli\u003eReduce 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.\u003c\/li\u003e\n\u003cli\u003eBake 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.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003ch5\u003eBaker's Tips\u003c\/h5\u003e\n\u003cul\u003e\n\u003cli\u003eBread 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.\u003c\/li\u003e\n\u003cli\u003eThese biscuits will keep in an airtight container at room temperature for up to 2 weeks.\u003c\/li\u003e\n\u003cli\u003eThe butter for this recipe needs to be soft enough to spread but not so soft that is starts melting when you spread it.\u003c\/li\u003e\n\u003cli\u003eThis bread is best eaten on the day it is made but will keep in an airtight container for up to 2 days.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003e\u003cspan\u003eThis recipe is from Anneka's SBS Food online column \u003c\/span\u003e\u003ca href=\"https:\/\/www.sbs.com.au\/food\/article\/2017\/04\/10\/bakeproof-easter-treats\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eBakeproof: Easter Treats\u003c\/a\u003e\u003cspan\u003e. \u003c\/span\u003e\u003ca href=\"http:\/\/www.sbs.com.au\/food\/how-to\/bakeproof\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eClick here\u003c\/a\u003e\u003cspan\u003e for more Bakeproof columns and recipes.\u003c\/span\u003e\u003c\/em\u003e\u003cbr\u003e\u003cem\u003e\u003c\/em\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\u003cem\u003ePhotography by Alan Benson.\u003c\/em\u003e\u003c\/div\u003e","brand":"BakeClub","offers":[{"title":"Default Title","offer_id":47506789839,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/products\/Taralli_900x_87eb19a9-85d1-4a34-82c5-c9d3f2be26c9.jpg?v=1499430952"},{"product_id":"lebanese-butter-cookies-ghraybeh","title":"Ghraybeh (Lebanese Butter Cookies)","description":"\u003cblockquote\u003e\n\u003cspan\u003ePrep 20min\u003c\/span\u003e\u003cspan\u003eBake 20min\u003c\/span\u003e\u003cspan class=\"make\"\u003eMakes about 30\u003c\/span\u003e\n\u003c\/blockquote\u003e\n\u003ch2\u003eThese simple shortbread-like biscuits, subtly scented with orange blossom water, are incredibly more-ish. They are just as good when flavoured with vanilla or rosewater, to taste, too.\u003c\/h2\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003e125g (4½oz) salted butter, softened\u003cbr\u003e90g (¾ cup) icing sugar, sifted\u003cbr\u003e1 tablespoon orange blossom water, or to taste\u003cbr\u003e200g (1⅓ cup) plain flour, sifted\u003cbr\u003e30 whole blanched almonds\u003c\/p\u003e\n\u003cdiv class=\"bc-recipe-method\"\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003ePreheat oven to 160°C\/315°F (140°C\/285°F fan-forced). Line two baking trays with non-stick baking paper.\u003c\/li\u003e\n\u003cli\u003eUse an electric mixer to beat the butter, icing sugar and orange blossom water until pale and creamy. Add the flour and mix on lowest possible speed until just combined and forms a dough.\u003c\/li\u003e\n\u003cli\u003eRoll 2 teaspoonfuls of the mixture into balls and place on the lined trays. Press a whole almond into each biscuit to flatten slightly.\u003c\/li\u003e\n\u003cli\u003eBake the biscuits for 20 minutes, swapping the trays halfway through baking, or until pale golden and cooked through. Cool on the trays.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003ch3\u003eBaker's Tip\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThese biscuits will keep in an airtight container for up to 1 week.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis recipe is from Anneka's SBS Food online column,\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"http:\/\/www.sbs.com.au\/food\/article\/2017\/03\/22\/bakeproof-lebanese\"\u003eBakeproof: Lebanese Baking\u003c\/a\u003e.\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003ca href=\"http:\/\/www.sbs.com.au\/food\/how-to\/bakeproof\"\u003eCLICK HERE\u003cspan\u003e \u003c\/span\u003e\u003c\/a\u003efor more Bakeproof recipes.\u003cbr\u003e\u003cbr\u003e\u003cem\u003ePhotography by Alan Benson.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"BakeClub","offers":[{"title":"Default Title","offer_id":47506803599,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/products\/Lebanese_Butter_Cookies_Ghraybeh_900x_d33c2457-5281-4c5e-b8d1-5ffb9a56e607.jpg?v=1499431018"},{"product_id":"baked-falafel-with-tomato-herb-salad-tahini-sauce","title":"Baked Falafel with Tomato Herb Salad \u0026 Tahini Sauce","description":"\u003cblockquote\u003e\n\u003cspan\u003ePrep 30min\u003c\/span\u003e\u003cspan\u003eBake 20min \u003c\/span\u003e\u003cspan class=\"make\"\u003eMakes 6 serves\u003c\/span\u003e\n\u003c\/blockquote\u003e\n\u003cdiv class=\"bc-recipe-intro\"\u003e\n\u003ch2\u003eTraditionally deep-fried, this lighter version of the much-loved Middle Eastern falafel is baked. Teamed with a fresh herb and tomato salad and tasty tahini dressing, it makes a deliciously light meal.\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-ingredients\"\u003e\n\u003ch5\u003eIngredients\u003c\/h5\u003e\n\u003cp\u003elemon wedges, to serve\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-filling\"\u003e\n\u003ch5\u003eBaked falafel\u003c\/h5\u003e\n\u003cp\u003e80ml (⅓ cup) olive oil\u003c\/p\u003e\n\u003cp\u003e300g dried chickpeas, soaked in water for 12-24 hours (see Baker’s tips)\u003c\/p\u003e\n\u003cp\u003e1 cup coarsely chopped flat-leaf parsley\u003c\/p\u003e\n\u003cp\u003e½ cup coarsely chopped coriander\u003c\/p\u003e\n\u003cp\u003e½ cup coarsely chopped mint leaves\u003c\/p\u003e\n\u003cp\u003e6 green shallots, white and pale green part only, sliced\u003c\/p\u003e\n\u003cp\u003e1 garlic clove, crushed\u003c\/p\u003e\n\u003cp\u003e2 tablespoons cumin seeds, toasted\u003c\/p\u003e\n\u003cp\u003e2 teaspoons ground coriander\u003c\/p\u003e\n\u003cp\u003epinch cayenne pepper\u003c\/p\u003e\n\u003cp\u003e½ teaspoon bicarbonate of soda\u003c\/p\u003e\n\u003cp\u003e¾ teaspoon salt\u003c\/p\u003e\n\u003cp\u003e½ teaspoon freshly ground black pepper\u003c\/p\u003e\n\u003cp\u003e2 tablespoons lemon juice\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-filling\"\u003e\n\u003ch5\u003eTahini sauce\u003c\/h5\u003e\n\u003cp\u003e135g (½ cup) tahini (see Baker’s tips)\u003c\/p\u003e\n\u003cp\u003e120-140ml water\u003c\/p\u003e\n\u003cp\u003e1 small garlic clove, crushed\u003c\/p\u003e\n\u003cp\u003e1 tablespoon lemon juice\u003c\/p\u003e\n\u003cp\u003e130g (½ cup) Greek-style natural yoghurt\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-filling\"\u003e\n\u003ch5\u003eTomato \u0026amp; herb salad\u003c\/h5\u003e\n\u003cp\u003e500g mixed ripe tomatoes, halved or quartered, depending on the size\u003c\/p\u003e\n\u003cp\u003e⅔ cup flat-leaf parsley leaves\u003c\/p\u003e\n\u003cp\u003e⅔ cup small mint leaves\u003c\/p\u003e\n\u003cp\u003e55g (⅓ cup) currants, soaked in boiling water for 10 minutes and drained\u003c\/p\u003e\n\u003cp\u003e¼ teaspoon sugar\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-method\"\u003e\n\u003ch5\u003eMethod\u003c\/h5\u003e\n\u003col\u003e\n\u003cli\u003ePreheat oven to 200°C (180°C fan-forced). Brush a large oven tray generously with half the oil.\u003c\/li\u003e\n\u003cli\u003eTo make the baked falafel, place all the ingredients, except the remaining oil, in a food processor and use the pulse button to process until well combined and a rough paste forms. To test if it has been processed enough, press a little of the mixture in your hands. If it holds together, it is ready; if not, process for another 10 seconds and test again.\u003c\/li\u003e\n\u003cli\u003eShape tablespoonfuls of the mixture into balls, massaging and pressing with your palms so the mixture holds together. Flatten slightly to form patties about 1 cm thick and 4 cm in diameter. Place on the oiled tray close together. Brush the patties generously with the remaining oil.\u003c\/li\u003e\n\u003cli\u003eBake for 15 minutes, then turn the patties over and bake for a further 5 minutes or until golden and crisp on the outside and warmed through.\u003c\/li\u003e\n\u003cli\u003eMeanwhile, to make the tahini sauce, put the tahini in a medium bowl and gradually stir in the water (it will become thicker before it starts to thin). Stir through the yoghurt, garlic and lemon. Season well with salt and pepper. Cover and chill until required.\u003c\/li\u003e\n\u003cli\u003eTo make the tomato \u0026amp; herb salad, put all the ingredients in a bowl and toss gently to combine.\u003c\/li\u003e\n\u003cli\u003eDivide the salad among serving plates, top with the falafel and drizzle with the tahini sauce.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003ch5\u003eBaker's Tips\u003c\/h5\u003e\n\u003cp\u003e\u003cspan\u003eRemember different batches of dried chickpeas will need various soaking times - the easiest way to tell when they’re ready to use is that they will crush easily when pressed between your fingers.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eUse hulled (as opposed to unhulled) tahini to make your sauce for a less bitter flavour.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cem\u003ePhotography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Tina McLeish.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThis recipe is part of our \u003c\/span\u003e\u003ca href=\"http:\/\/www.sbs.com.au\/food\/article\/2017\/03\/22\/bakeproof-lebanese\"\u003eBakeproof: Lebanese\u003c\/a\u003e\u003cspan\u003e column.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eView previous Bakeproof columns and recipes \u003c\/span\u003e\u003ca href=\"http:\/\/www.sbs.com.au\/food\/how-to\/bakeproof\"\u003ehere\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"BakeClub","offers":[{"title":"Default Title","offer_id":47506817807,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/products\/Baked_Felafel_with_tomato_herb_salad_and_tahini_sauce_900x_7d4d88f9-6758-4791-ae53-ca29e45a5a5a.jpg?v=1499431060"},{"product_id":"chocolate-coffee-and-raisin-rolls","title":"Chocolate, Coffee \u0026 Raisin Rolls","description":"\u003cblockquote\u003e\n\u003cspan\u003ePrep 30min (+30min standing time)\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003eBake 40min \u003c\/span\u003e\u003cspan class=\"make\"\u003eMakes about 24 \u003c\/span\u003e\n\u003c\/blockquote\u003e\n\u003cdiv class=\"bc-recipe-intro\"\u003e\n\u003ch2\u003eEven though these rolls are based on a scone dough, they resemble more a cakey biscuit. Confused? Just go ahead and bake them, you won't be disappointed… And you'll probably find yourself sneaking an extra slice!\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-ingredients\"\u003e\n\u003ch5\u003eIngredients\u003c\/h5\u003e\n\u003cp\u003e170g (1 cup) seedless raisins\u003cbr\u003e60ml (¼ cup) freshly brewed strong coffee\u003cbr\u003e225g (1½ cups) self–raising flour\u003cbr\u003e75g (½ cup) plain flour\u003cbr\u003ePinch of salt\u003cbr\u003e80g butter, softened slightly, cubed\u003cbr\u003e2 tablespoons caster sugar\u003cbr\u003e125ml (½ cup) pure (pouring\/thin) cream\u003cbr\u003e80ml (⅓ cup) milk, plus extra for glazing\u003cbr\u003e150g good-quality dark chocolate, chopped\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCoffee icing\u003cbr\u003e\u003c\/strong\u003e125g (1 cup) pure icing sugar\u003cbr\u003e1 tablespoon freshly brewed strong coffee\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-method\"\u003e\n\u003ch5\u003eMethod\u003c\/h5\u003e\n\u003col\u003e\n\u003cli\u003ePreheat the oven to 180°C (160°C fan-forced). Line a large baking tray with non–stick baking paper.\u003c\/li\u003e\n\u003cli\u003ePut the raisins and coffee in a small saucepan and bring to a simmer over medium heat. Remove from the heat and set aside for 15 minutes or until almost all the liquid has been absorbed. Drain the raisins and set aside.\u003c\/li\u003e\n\u003cli\u003eSift both the flours and salt together into a medium bowl. Use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs and the butter is evenly incorporated. Stir in the sugar and make a well in the centre. Combine the milk and cream, add to the flour mixture and use a flat-bladed knife to mix with a cutting action until the dough comes together in clumps.\u003c\/li\u003e\n\u003cli\u003eUse lightly floured hands to bring the dough together – it will be soft, but not sticky. Place on a lightly floured surface and knead lightly and briefly (only about 6 times) to bring it together in a smooth ball. Use a lightly floured rolling pin to roll the dough into a rectangle about 32 x 28cm. Sprinkle the dough with the chocolate and then the soaked raisins, leaving a 1cm border. Starting from a long side, roll up the dough to form a log. Cut in half and then place both logs on the lined oven tray, leaving enough room between each for spreading. Brush the surface of the logs with the extra milk to glaze.\u003c\/li\u003e\n\u003cli\u003eBake in preheated oven for 40 minutes or until golden and cooked through and the logs sound hollow when tapped on the base. Remove from the oven and transfer the logs to a wire rack to cool.\u003c\/li\u003e\n\u003cli\u003eTo make the Coffee Icing, put the icing sugar in a medium bowl and stir in the coffee to make a smooth pouring consistency. Drizzle over the cooled logs. Set aside for 15 minutes or until the icing sets before slicing.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003ch5\u003eBaker's Tips\u003c\/h5\u003e\n\u003cul\u003e\n\u003cli\u003eThese rolls will keep in an airtight container at room temperature for up to 4 days.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis recipe is from Anneka's SBS Food column, \u003ca href=\"http:\/\/www.sbs.com.au\/food\/article\/2014\/08\/07\/bakeproof-scones\"\u003eBakeproof: Scones\u003c\/a\u003e.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"http:\/\/www.sbs.com.au\/food\/how-to\/bakeproof\"\u003eCLICK HERE\u003c\/a\u003e for more Bakeproof recipes.\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003ePhotography by Alan Benson.\u003c\/i\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"BakeClub","offers":[{"title":"Default Title","offer_id":47506841743,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/products\/Bakingrecipes_Chocolate_coffeeandrasinrolls.jpg?v=1662169052"},{"product_id":"salted-peanut-brookies","title":"Salted Peanut Brookies","description":"\u003cblockquote\u003e\n\u003cspan\u003ePrep 30min (+10min chilling time)\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003eBake 12min (per batch)\u003c\/span\u003e\u003cspan class=\"make\"\u003eMakes about 36\u003c\/span\u003e\n\u003c\/blockquote\u003e\n\u003cdiv class=\"bc-recipe-intro\"\u003e\n\u003ch2\u003eThese clever cookies are the hybrid of a brownie and a chocolate chip cookie – dark, rich and chewy on one side and crisp, simple and familiar on the other. The perfect cookie really!\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-ingredients\"\u003e\n\u003ch5\u003eIngredients\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eChocolate chip cookie dough\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e125g butter, softened\u003c\/p\u003e\n\u003cp\u003e110g (½ cup) granulated white sugar\u003c\/p\u003e\n\u003cp\u003e55g (¼ cup, firmly packed) brown sugar\u003c\/p\u003e\n\u003cp\u003e1 teaspoon natural vanilla essence or extract\u003c\/p\u003e\n\u003cp\u003e1 egg, at room temperature\u003c\/p\u003e\n\u003cp\u003e185g (1¼ cups) plain flour\u003c\/p\u003e\n\u003cp\u003e½ teaspoon baking powder\u003c\/p\u003e\n\u003cp\u003e125g good-quality dark chocolate chips or coarsely chopped chocolate (45-54% cocoa)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-filling\"\u003e\n\u003cp\u003e\u003cstrong\u003eSalted peanut brownie dough\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e125g good-quality dark chocolate (45-54% cocoa), chopped\u003c\/p\u003e\n\u003cp\u003e100g butter, cubed\u003c\/p\u003e\n\u003cp\u003e165g (¾ cup, firmly packed) brown sugar\u003c\/p\u003e\n\u003cp\u003e1 egg, at room temperature\u003c\/p\u003e\n\u003cp\u003e1 teaspoon natural vanilla essence or extract\u003c\/p\u003e\n\u003cp\u003e150g (1 cup) plain flour\u003c\/p\u003e\n\u003cp\u003e½ teaspoon bicarbonate of soda\u003c\/p\u003e\n\u003cp\u003e100g salted roasted peanuts\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-method\"\u003e\n\u003ch5\u003eMethod\u003c\/h5\u003e\n\u003col\u003e\n\u003cli\u003ePreheat the oven to 180°C (160°C fan-forced). Line a large oven tray with non-stick baking paper.\u003c\/li\u003e\n\u003cli\u003eTo make the Chocolate Chip Cookie Dough, use an electric mixer to beat the butter, sugar and vanilla until pale and creamy. Add the egg and beat well. Sift together the flour and baking powder, add to the butter mixture with the chopped chocolate and mix on the lowest possible speed until just evenly combined. Cover and place in the fridge while making the salted peanut brownie dough.\u003c\/li\u003e\n\u003cli\u003eTo make the Salted Peanut Brownie Dough, put the dark chocolate and butter in a medium heatproof bowl over a saucepan of simmering water (make sure the base of the bowl doesn’t touch the water). Use a metal spoon to stir occasionally over low heat until just melted and smooth. Transfer to a large bowl and cool slightly. Use a balloon whisk to stir the sugar, egg and vanilla into the chocolate mixture until well combined. Sift together the flour and bicarbonate of soda, add to the chocolate mixture with the peanuts and use a wooden spoon to stir until evenly combined. Cover and place in the fridge to chill for 10 minutes or until the same consistency as the chocolate chip cookie dough.\u003c\/li\u003e\n\u003cli\u003eTake half a tablespoonful of both doughs and roll them together into a ball, keeping the different colours separate. Place on the lined tray, with the join between the two doughs running down the centre. Flatten to about 4cm in diameter and 1cm thick. Repeat to fill the tray, leaving about 5cm between the cookies.\u003c\/li\u003e\n\u003cli\u003eBake in for 12 minutes or until the chocolate chip half is golden and cooked through and the brownie halves are still slightly soft to touch. Cool on the tray. Repeat with the remaining cookie doughs in two more batches.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003ch5\u003eBaker's Tips\u003c\/h5\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eThese cookies will keep in an airtight container at room temperature for up to 5 days – the longer they are kept the softer they will become. \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003cem\u003ePhotography by Alan Benson.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eThis recipe is from Anneka's SBS Food online column, \u003ca href=\"http:\/\/www.sbs.com.au\/food\/article\/2017\/02\/05\/bakeproof-brownies\" target=\"_blank\"\u003eBakeproof: Brownies\u003c\/a\u003e.\u003cbr\u003e\u003ca href=\"http:\/\/www.sbs.com.au\/food\/how-to\/bakeproof\" target=\"_blank\"\u003eCLICK HERE\u003c\/a\u003e for more Bakeproof columns and recipes.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"BakeClub","offers":[{"title":"Default Title","offer_id":47506882255,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/products\/SaltedPeanutBrookies.jpg?v=1634866220"},{"product_id":"banana-split-with-salted-peanut-honey-wafers","title":"Banana Split with Salted Peanut Honey Wafers","description":"\u003cblockquote\u003e\n\u003cspan\u003ePrep 40min (+ 30min cooling time)\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003eBake 25min\u003c\/span\u003e\u003cspan class=\"make\"\u003eMakes 6 serves\u003c\/span\u003e\n\u003c\/blockquote\u003e\n\u003cdiv class=\"bc-recipe-intro\"\u003e\n\u003ch2\u003eA childhood classic given a modern twist, this fruity split is the perfect dessert to share with a crowd. Place all the separate elements in the centre of the table and arm your guests with their own bowl and spoon. Ready, set, go!\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-ingredients\"\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003e1 x 500ml (17fl oz) tub good–quality vanilla ice-cream, to serve\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-filling\"\u003e\n\u003cp\u003e\u003cstrong\u003eSalted peanut honey wafers\u003cbr\u003e\u003c\/strong\u003e35g (¼ cup\/1¼oz) plain flour\u003cbr\u003e55g (¼ cup\/2oz) caster sugar\u003cbr\u003e85g (¼ cup\/3oz) honey, warmed slightly\u003cbr\u003e50g (1¾oz) unsalted butter, melted and cooled\u003cbr\u003e1 egg white\u003cbr\u003e100g (3½oz) salted roasted peanuts, very coarsely chopped\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eChocolate fudge sauce\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e185g (6½oz) good-quality dark chocolate (45-54% cocoa), chopped \u003cbr\u003e185ml (¾ cup\/6½fl oz) pouring cream \u003cbr\u003e1 tablespoon (4 teaspoons) honey\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCaramelised Honeyed Banana\u003c\/strong\u003e\u003cbr\u003e6 firm, ripe bananas (about 170g\/6oz each)\u003cbr\u003e20g (¾oz) salted butter, diced\u003cbr\u003e2 tablespoons (8 teaspoons) honey\u003c\/p\u003e\n\u003cdiv class=\"bc-recipe-filling\"\u003e\n\u003cp\u003e\u003cstrong\u003eChantilly cream\u003c\/strong\u003e\u003cbr\u003e150ml (5fl oz) thickened cream\u003cbr\u003e1 teaspoon vanilla bean paste\u003cbr\u003e1½ tablespoons (6 teaspoons) icing sugar\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-method\"\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eTo make the Honey and peanut wafers, preheat the oven to 150°C\/300°F (130°C\/265°F fan-forced). Line a large oven tray with non-stick baking paper. Place the flour and sugar in a medium bowl. Combine the honey, butter and egg white, add to the dry ingredients and use a balloon whisk to stir until just combined and smooth. Pour the mixture onto the lined tray and use the back of a spoon to spread the mixture evenly as evenly as possibly into a thin 25cmx30cm\/10inx12in rectangle. Sprinkle evenly with the peanuts. Bake in the centre of the preheated oven for 25 minutes, turning the tray around after 15 minutes to help bake evenly, or until dark golden and the centre is cooked through. Remove from the oven and cool on the tray (this will take about 30 minutes). Break into large pieces and set aside.\u003c\/li\u003e\n\u003cli\u003eTo make the Chantilly cream, combine the cream, icing sugar and vanilla in a medium bowl and use a balloon whisk or an electric hand mixer with a whisk attachment to whisk the cream until soft peaks form. Transfer to a serving bowl, cover place in the fridge until ready to serve.\u003c\/li\u003e\n\u003cli\u003eTo make the chocolate fudge sauce, combine the chocolate, cream and vanilla in a small saucepan and heat over a medium-low heat, stirring occasionally, until the chocolate melts and the sauce is smooth. Transfer to a heatproof jug, cover and keep warm.\u003c\/li\u003e\n\u003cli\u003eTo make the caramelised honeyed bananas, peel the bananas and cut each in half lengthways. Melt half the butter in a large non-stick frying pan over medium-high heat. Drizzle in half the honey and then add half the banana slices in a single layer. Cook for 2-4 minutes each side or until the bananas are golden and caramelised. Transfer to a serving bowl, wipe out the pan with paper towel and repeat with the remaining butter, honey and banana.\u003c\/li\u003e\n\u003cli\u003eTo serve, place the caramelised banana, wafers, fudge sauce, cream and ice-cream in the centre of the table for guests to assemble their own dessert.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003ch3\u003eBaker's Tips\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThe wafers will keep in an airtight container at room temperature for up to 1 week.\u003c\/li\u003e\n\u003cli\u003eThe chocolate fudge sauce will keep in an airtight jar or container in the fridge for up to 5 days. Reheat in a small saucepan or microwave until smooth and warmed through.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis recipe is part of Anneka's SBS Food \u003ca href=\"https:\/\/www.sbs.com.au\/food\/article\/2016\/10\/27\/bakeproof-diy-dessert-bar\" target=\"_blank\"\u003eBakeproof: DIY dessert bar\u003c\/a\u003e online column. For more Bakeproof columns and recipes, \u003ca href=\"https:\/\/www.sbs.com.au\/food\/how-to\/bakeproof\" target=\"_blank\"\u003eclick here\u003c\/a\u003e.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 14px;\" data-mce-style=\"font-size: 14px;\"\u003e\u003cem\u003ePhotography by Alan Benson.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"BakeClub","offers":[{"title":"Default Title","offer_id":47506897359,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/products\/Banana_split_with_salted_peanut_honey_wafers_900x_c897f25e-ca65-4e83-9e44-4ebf9ea8d772.jpg?v=1499431263"},{"product_id":"rosewater-pavlovas-with-vanilla-roasted-red-fruits-and-toffee-pistachios","title":"Rosewater Pavlovas with Vanilla-Roasted Red Fruits \u0026 Toffee Pistachios","description":"\u003cblockquote\u003e\n\u003cspan\u003ePrep 1hr (+2hr cooling time)\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003eBake 1hr 35min\u003c\/span\u003e\u003cspan class=\"make\"\u003eMakes 8 serves\u003c\/span\u003e\n\u003c\/blockquote\u003e\n\u003cdiv class=\"bc-recipe-intro\"\u003e\n\u003ch2\u003eDelicately flavoured with rosewater, these individual pavlovas make a divine create-your-own dessert. Those who prefer a slightly more casual approach to assembly can opt for an Eaton mess. Simply crush the pavlovas and layer the individual elements in a glass instead!\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-ingredients\"\u003e\n\u003ch5\u003eIngredients\u003c\/h5\u003e\n\u003cp\u003elime wedges, to serve\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-filling\"\u003e\n\u003ch5\u003eRosewater pavlovas\u003c\/h5\u003e\n\u003cp\u003e3 egg whites, at room temperature\u003c\/p\u003e\n\u003cp\u003e165g (¾ cup) caster sugar\u003c\/p\u003e\n\u003cp\u003e2 teaspoons cornflour, sifted\u003c\/p\u003e\n\u003cp\u003e2 teaspoons rosewater\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-filling\"\u003e\n\u003ch5\u003eVanilla-roasted red fruits\u003c\/h5\u003e\n\u003cp\u003e500g trimmed rhubarb (about 2 bunches), cut into 6 cm lengths\u003c\/p\u003e\n\u003cp\u003e2 x 250g punnets small strawberries, hulled\u003c\/p\u003e\n\u003cp\u003e2 vanilla beans, split lengthways\u003c\/p\u003e\n\u003cp\u003e150g (⅔ cup) caster sugar\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-filling\"\u003e\n\u003ch5\u003eYoghurt cream\u003c\/h5\u003e\n\u003cp\u003e125ml (½ cup) thickened cream, whipped to firm peaks\u003c\/p\u003e\n\u003cp\u003e130g (½ cup) thick Greek-style natural yoghurt\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-filling\"\u003e\n\u003ch5\u003eToffee pistachios\u003c\/h5\u003e\n\u003cp\u003e110g (½ cup) caster sugar\u003c\/p\u003e\n\u003cp\u003e60ml (¼ cup) water\u003c\/p\u003e\n\u003cp\u003e75g unsalted pistachio kernels, toasted\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-method\"\u003e\n\u003ch5\u003eMethod\u003c\/h5\u003e\n\u003col\u003e\n\u003cli\u003eTo make the rosewater pavlovas, place the oven rack in the lower third of the oven and preheat it to 110°C. Line an oven tray with non-stick baking paper. Use an electric mixer with a whisk attachment to whisk the egg whites in a large bowl on medium-high speed until soft peaks form. With the motor running, add the sugar a spoonful at a time, whisking well after each addition, until all the sugar has dissolved and the mixture is very thick and glossy (this will take 4-5 minutes). Add the cornflour and rosewater and whisk to combine. Use a spatula to stir the meringue mixture to ‘loosen’ it slightly (this will get rid of any excess air in the mixture and give it a smoother, less ‘foamy’ texture). Use two metal tablespoons to spoon 8 ovals of the meringue mixture on to the lined tray and use the back of a spoon to make in an indent in the centre of each. Bake in the lower third of the preheated oven for 1 hour 15 minutes, until the meringue is crisp and hard to touch, but not coloured. Turn off the oven, leave the door slightly ajar and cool it completely in the oven (this will take about 2 hours).\u003c\/li\u003e\n\u003cli\u003eTo make the toffee pistachios, line an oven tray with non-stick baking paper. Combine the caster sugar and water in a small saucepan and use a wooden spoon to stir over low heat until the sugar dissolves. Increase the heat to medium and bring to the boil. Boil for 8-10 minutes, brushing down the side of the pan with a pastry brush dipped in water to dissolve any sugar crystals, until the mixture turns a deep caramel. Pour immediately onto the lined tray and then sprinkle with the pistachios. Lightly tap the tray 2-3 times on the bench top to settle the pistachios into the toffee and then set aside to cool completely (this will take about 30 minutes). When cool, use the end of a rolling pin to pound the toffee into coarse chunks.\u003c\/li\u003e\n\u003cli\u003eTo make the vanilla-roasted red fruits, preheat the oven to 200°C (180°C fan-forced). Rinse the rhubarb and shake off any excess water. Place in a bowl with the strawberries and sugar. Use a small sharp knife to scrape the seeds from the vanilla bean. Add the bean and the seeds to the rhubarb mixture and toss to combine. Transfer to an ovenproof dish just large enough to hold the fruit in a single layer and cover with foil. Bake in preheated oven for 18-20 minutes or until the rhubarb is just tender and still holding its shape. Remove the foil and set aside to cool.\u003c\/li\u003e\n\u003cli\u003eTo make the yoghurt cream, fold together the whipped cream and yoghurt.\u003c\/li\u003e\n\u003cli\u003eTo serve, place the pavlovas, toffee pistachios, roasted fruit, yoghurt cream and lime wedges in the centre of the table for guests to assemble their own dessert.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003ch5\u003eBaker's Tips\u003c\/h5\u003e\n\u003cul\u003e\n\u003cli\u003eThe rosewater pavlovas will keep in an airtight container at room temperature for up to 1 week.\u003c\/li\u003e\n\u003cli\u003eThe vanilla-roasted red fruit will keep in an airtight container in the fridge for up to 3 days. Serve at room temperature.\u003c\/li\u003e\n\u003cli\u003eThe toffee pistachios will keep in a sealed jar or airtight container at room temperature for up to 1 month. You may have to pound again to break up before serving.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003cem\u003ePhotography by Alan Benson. Styling by Jane Hann. \u003c\/em\u003e\n\u003c\/div\u003e","brand":"BakeClub","offers":[{"title":"Default Title","offer_id":47506905551,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/products\/Rosewater_Pavs_With_Roasted_Fruit_Toffee_Pistachios_cropped.jpg?v=1535590512"},{"product_id":"chocolate-raspberry-lamingtons","title":"Chocolate \u0026 Raspberry Lamingtons","description":"\u003cblockquote\u003e\n\u003cspan\u003ePrep 40min (+ 40min cooling and 20min chilling time)\u003c\/span\u003e\u003cspan\u003eBake 20min\u003c\/span\u003e\u003cspan class=\"make\"\u003eMakes 6 large lamingtons\u003c\/span\u003e\n\u003c\/blockquote\u003e\n\u003ch2\u003eRich, decadent, indulgent and insanely large these lamingtons are perfect to serve as a dessert with fresh raspberries or to share with another chocolate lover (but only if you can part with the other half)!\u003c\/h2\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003e330g (11⅔oz\/6 cups) flaked coconut, to coat\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eChocolate Buttercake\u003cbr\u003e\u003c\/strong\u003e185g (6½oz\/1¼ cups) plain flour\u003cbr\u003e55g (2oz\/½ cup) cocoa powder\u003cbr\u003e3 teaspoons baking powder\u003cbr\u003e275g (9¾oz\/1¼ cups, firmly packed) brown sugar\u003cbr\u003e125g (4½oz) salted butter, cubed, softened\u003cbr\u003e2 eggs, at room temperature\u003cbr\u003e160ml (5¼fl oz\/⅔ cup) water\u003cbr\u003e2 teaspoons natural vanilla extract or essence\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRaspberry Swirl Cream\u003c\/strong\u003e\u003cbr\u003e100ml (3½fl oz) pure (thin\/pouring) cream\u003cbr\u003e85g (3oz\/¼ cup) raspberry jam\u003cbr\u003e2 teaspoons raspberry liqueur (Chambord) or water\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChocolate Ganache\u003c\/strong\u003e\u003cbr\u003e200g (7oz) good-quality dark chocolate (45-54% cocoa), chopped\u003cbr\u003e300ml (10½fl oz) pure (thin \/ pouring) cream\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eTo make the Chocolate Buttercake, preheat the oven to 180°C\/350°F (160°C\/315°F fan-forced). Grease a\u003cb\u003e \u003c\/b\u003e20cm x 30cm (8in x 12in), base measurement, shallow cake tin and line the base and two long sides with one piece of baking paper.\u003c\/li\u003e\n\u003cli\u003eSift together the flour, cocoa and baking powder in a large mixing bowl. Add the sugar, butter, eggs, water and vanilla in a large mixing bowl. Use an electric mixer to beat on low speed until combined. Increase the speed to medium and beat for 3 minutes or until the mixture is well combined, creamy and pale in colour. Pour the mixture into the lined tin and spread evenly using the back of a spoon.\u003c\/li\u003e\n\u003cli\u003eBake for 20 minutes or until a skewer inserted in the centre comes out clean. Cool for 5 minutes in the tin, then turn onto a wire rack to cool completely (this will take about 40 minutes).\u003c\/li\u003e\n\u003cli\u003eTo make the Raspberry swirl cream, use a balloon whisk or an electric mixer with a whisk attachment to whisk the cream on medium speed until firm peaks form. Stir together the jam and liqueur or water to thin the jam, add to the cream and use a metal spoon or a spatula to swirl the jam through the cream. Cover and chill until needed. \u003c\/li\u003e\n\u003cli\u003eTrim the edges of the cooled cake and then cut in half to form two portions, each about 15cm x 20cm (6in x 8in). Spread one portion of the cake with the Raspberry Swirl Cream and top with the remaining cake portion. Chill for 20 minutes or until the cream is firm enough to cut the cake. \u003c\/li\u003e\n\u003cli\u003eMeanwhile, to make the Chocolate ganache, put the chocolate in a heatproof bowl. Bring the cream just to a simmer in a small saucepan. Pour the hot cream over the chocolate and stir with a metal spoon until the chocolate melts and the mixture is smooth.\u003c\/li\u003e\n\u003cli\u003eUse a sharp serrated knife to cut the layered cake into 6 large portions, about 6.5cm x 7.5cm (2½in x 3in) each. Run a small palette knife around the cut surface of each lamington to remove any excess cream.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eSpread the coconut on a tray or plate. Rest a cake square on a fork, carefully dip into the ganache and then and spoon the ganache over the top and sides to completely coat (see Baker's Tips). Allow any extra ganache to drip off. Roll the cake in the coconut to coat evenly. Place on a wire rack. Repeat with the remaining cake portions, ganache and coconut.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003ch3\u003eBaker's Tips\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThe ganache should be the consistency of thickened cream when coating the lamingtons. If it becomes too thick while you are coating the cake pieces, sit the bowl over a saucepan of simmering water (don't let the water touch the bottom of the bowl though), and stir until it comes back to the right consistency.\u003c\/li\u003e\n\u003cli\u003eThese lamingtons will keep in an airtight container in the fridge, for up to 3 days. Stand at room temperature for about 30 minutes before serving.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cem\u003e \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp class=\"es-quote\"\u003e\u003cem\u003ePhotography by Alan Benson.\u003c\/em\u003e\u003c\/p\u003e","brand":"BakeClub","offers":[{"title":"Default Title","offer_id":47568085775,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/products\/Chocolate_and_Raspberry_Lamingtons.jpg?v=1511144629"},{"product_id":"thai-style-meatballs","title":"Thai-style Meatballs","description":"\u003cblockquote\u003e\n\u003cspan\u003ePrep 30min\u003c\/span\u003e\u003cspan\u003eBake 30min\u003c\/span\u003e\u003cspan class=\"make\"\u003eMakes 4-6 serves\u003c\/span\u003e\n\u003c\/blockquote\u003e\n\u003cdiv class=\"bc-recipe-intro\"\u003e\n\u003ch2\u003eAny 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.\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-ingredients\"\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003e200g dried rice vermicelli, cooked according to packet directions\u003cbr\u003efresh coriander leaves, lime wedges and steamed asian greens, to serve\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eMeatballs\u003c\/strong\u003e\u003cbr\u003e500g pork and veal mince (see Baker's Tips)\u003cbr\u003e18g (⅓ cup) panko rice crumbs\u003cbr\u003e2 tablespoons milk\u003cbr\u003e3 teaspoons finely grated fresh ginger\u003cbr\u003e1½ tablespoons finely chopped drained canned water chestnuts\u003cbr\u003e5 green shallots, thinly sliced\u003cbr\u003e⅓ cup finely chopped coriander\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eSauce\u003c\/strong\u003e\u003cbr\u003e2 teaspoon peanut oil\u003cbr\u003e3 tablespoons good-quality green curry paste, or to taste (see Baker's Tips)\u003cbr\u003e125ml (½ cup) good-quality chicken stock\u003cbr\u003e500ml (1 cup) water\u003cbr\u003e440ml can coconut milk\u003cbr\u003e4 kaffir lime leaves\u003cbr\u003e2 teaspoons fish sauce, or to taste\u003cbr\u003e1 tablespoon lime juice, or to taste\u003cbr\u003e2 teaspoon grated palm or brown sugar, or to taste\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-method\"\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003ePreheat oven to 180°C (160°C fan-forced).\u003c\/li\u003e\n\u003cli\u003eCombine 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.\u003c\/li\u003e\n\u003cli\u003eTo 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.\u003c\/li\u003e\n\u003cli\u003ePour 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.\u003c\/li\u003e\n\u003cli\u003eDivide 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.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003ch3\u003eBaker's Tips\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eYou can also use just pork mince for this recipe.\u003c\/li\u003e\n\u003cli\u003eYou 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.\u003c\/li\u003e\n\u003c\/ul\u003e\nThis recipe is from Anneka's SBS Food online column, \u003ca href=\"http:\/\/www.sbs.com.au\/food\/article\/2016\/01\/04\/bakeproof-kids-kitchen\"\u003eBakeproof: Kids in the Kitchen.\u003c\/a\u003e \u003ca href=\"http:\/\/www.sbs.com.au\/food\/how-to\/bakeproof\"\u003eCLICK HERE\u003c\/a\u003e for more Bakeproof recipes.\u003cbr\u003e\u003cem\u003e\u003c\/em\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003cem\u003e\u003c\/em\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003cem\u003ePhotography by Alan Benson.\u003c\/em\u003e\u003cbr\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"BakeClub","offers":[{"title":"Default Title","offer_id":47568117519,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/products\/Green_curry_meatballs.jpg?v=1680398178"},{"product_id":"passionfruit-sponge-cake","title":"Passionfruit Sponge Cake","description":"\u003cblockquote\u003e\n\u003cspan\u003ePrep 25min (+cooling time)\u003c\/span\u003e\u003cspan\u003eBake 18-20min\u003c\/span\u003e\u003cspan class=\"make\"\u003eMakes 8-10 serves\u003c\/span\u003e\n\u003c\/blockquote\u003e\n\u003cdiv class=\"bc-recipe-intro\"\u003e\n\u003ch2\u003eThis sponge will have you wanting an excuse to make afternoon tea every day. There are two main tricks when making a sponge: don’t over-whisk the mixture once you have added the flour – only whisk it until the mixture is just combined. Also, sponges don’t take long to bake and, if overcooked, will easily become dry, so keep a close eye on them when baking.\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-ingredients\"\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003e160ml (⅔ cup\/5¼fl oz) thickened cream\u003cbr\u003e80ml (⅓ cup\/2½fl oz) fresh passionfruit pulp\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSponge Layers\u003c\/strong\u003e\u003cbr\u003eMelted butter, to grease\u003cbr\u003e4 x 60g (2oz) fresh eggs, at room temperature\u003cbr\u003e165g (¾ cup\/5¾oz) caster sugar\u003cbr\u003e60ml (¼ cup\/2fl oz) milk\u003cbr\u003e30g (1oz) salted butter, diced\u003cbr\u003e110g (¾ cup\/4oz) self-raising flour, plus extra to dust\u003cbr\u003e30g (¼ cup\/1oz) cornflour\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePassionfruit Icing \u003c\/strong\u003e\u003cbr\u003e180g (1½ cups\/6½oz) pure icing sugar\u003cbr\u003e1½ tablespoons fresh passionfruit pulp\u003cbr\u003eApprox. 3 teaspoons boiling water\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"bc-recipe-method\"\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eTo make the Sponge Layers, place the oven rack in the lower third of the oven and then preheat it to 180°C\/350°F (160°C\/315°F fan-forced). Brush two 20cm\/8in shallow (sandwich) cake tins with a little melted butter to lightly grease. Line the bases with circles of baking paper. Lightly brush the paper with a little more melted butter and then dust the bases and sides of the tins with a little flour to lightly coat, tapping out any excess.\u003c\/li\u003e\n\u003cli\u003eUse an electric mixer with a whisk attachment on medium-high speed to whisk the eggs in a medium bowl until frothy. Add the sugar a spoonful at a time, whisking well between each addition, until the mixture is very thick and pale and the sugar has dissolved (this will take about 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.\u003c\/li\u003e\n\u003cli\u003eMeanwhile, heat the milk and butter in a small saucepan over medium heat until the butter melts and the mixture is almost simmering. Remove from the heat. Pour the hot milk mixture down the side of the bowl with the egg mixture. Quickly sift the flour and cornflour together over the egg mixture and then immediately whisk again with the electric mixer briefly, until the flour mixture is just incorporated (make sure there is no flour caught at the bottom of the bowl and be careful not to overmix).\u003c\/li\u003e\n\u003cli\u003eDivide the mixture evenly between the cake tins (see Baker’s Tips) and gently tap the tins on the bench top three times to settle the mixture. Bake in preheated oven for 18-20 minutes or until the cakes are a pale golden colour, spring back when lightly touched in the centre and start pulling away from the sides of the tins. Remove from the oven and stand for 1 minute before turning onto a wire rack, top side up (see Baker’s Tips), to cool completely.\u003c\/li\u003e\n\u003cli\u003eWhen ready to fill, to make the Passionfruit Icing, sift the icing sugar into a medium bowl. Add the passionfruit pulp and enough boiling water to mix to a thin, spreadable icing. Cover tightly with plastic wrap and set aside. Use an electric mixer with a whisk attachment or a balloon whisk to whisk the cream in a medium mixing bowl until soft peaks form. Use a large metal spoon or spatula to gently fold the passionfruit pulp through the whipped cream until just swirled through. Place one layer of the sponge on a serving plate or cake stand and spread with the passionfruit cream. Top with the remaining sponge layer. Spread the Passionfruit Icing evenly over the top layer of the sponge, allowing it to drip down the sides slightly. Set aside or 20 minutes or until the icing sets before serving in slices.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003ch3\u003eBaker's Tips\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eYou will need about 5 large passionfruit for this recipe.\u003c\/li\u003e\n\u003cli\u003eTo divide the mixture evenly between the tins, weigh the tins with the mixture in them to make sure they are the same weight.\u003c\/li\u003e\n\u003cli\u003eWhen removing the cakes from the tins, turn them onto a wire rack covered with a tea towel before inverting onto another rack. The tea towel will prevent the rack marking the tops of the cakes.\u003c\/li\u003e\n\u003cli\u003eThe unfilled sponge cakes will keep in an airtight container at room temperature for up to 1 day. Once filled, the cake will keep in an airtight container in the fridge for up to 2 days. Stand at room temperature for at least 30 minutes before serving.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis recipe is from Anneka's SBS Food online column, \u003ca href=\"http:\/\/www.sbs.com.au\/food\/article\/2014\/08\/05\/bakeproof-sponge-cake\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eBakeproof: Sponge Cake\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"http:\/\/www.sbs.com.au\/food\/how-to\/bakeproof\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eCLICK HERE\u003c\/a\u003e for more Bakeproof recipes.\u003c\/p\u003e\n\u003cp class=\"es-quote\"\u003e\u003ci\u003e\u003cem\u003ePhotography by Alan Benson.\u003c\/em\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"BakeClub","offers":[{"title":"Default Title","offer_id":47568142607,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/products\/Classicpassionfruitsponge-2_581bbde8-346b-4665-8182-b425ddfd075e.jpg?v=1599183743"},{"product_id":"lemon-meringue-pie","title":"Lemon Meringue Pie","description":"\u003cblockquote\u003e\n\u003cspan\u003ePrep 40min (+pastry making,  30min cooling and 2hr chilling time)\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003eBake 45-55min\u003c\/span\u003e\u003cspan class=\"make\"\u003eMakes 8-10 serves\u003c\/span\u003e\n\u003c\/blockquote\u003e\n\u003ch2\u003eSometimes known as lemon chester pudding, lemon meringue pie is a wonderful combination of short, buttery pastry, a tart custard filling and a sweet, fluffy meringue topping. This recipe won’t disappoint!\u003c\/h2\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003e1 quantity \u003ca rel=\"noopener noreferrer\" href=\"https:\/\/bakeclub.com.au\/products\/shortcrust-pastry\" target=\"_blank\"\u003esweet shortcrust pastry\u003c\/a\u003e, shaped into a disc before wrapping and chilling\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLemon Filling\u003c\/strong\u003e\u003cbr\u003e40g (⅓ cup) cornflour, sifted\u003cbr\u003e200ml strained freshly squeezed lemon juice\u003cbr\u003e80ml (⅓ cup) water\u003cbr\u003e220g (1 cup) caster sugar\u003cbr\u003e6 egg yolks\u003cbr\u003e100g salted butter, diced\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eItalian Meringue Topping\u003c\/strong\u003e\u003cbr\u003e4 egg whites\u003cbr\u003e220g (1 cup) caster sugar\u003cbr\u003e80ml (1\/3 cup) water\u003cbr\u003ePinch of salt\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003ePreheat oven to 200°C (180°C fan-forced).\u003c\/li\u003e\n\u003cli\u003eUse a lightly floured rolling pin to roll out the pastry on a lightly floured bench top to a round about 3mm thick. Line an ungreased 22cm diameter (base measurement), 3cm deep pie plate or tart tin with the pastry. Use a small sharp knife to trim any excess pastry.\u003c\/li\u003e\n\u003cli\u003ePlace the pastry case on an oven tray and use a fork to prick the base about 12 times. Line the pastry case with crumpled baking paper or foil and fill with pastry weights or raw rice, making sure they fill the case. Bake in preheated oven for 20 minutes.\u003c\/li\u003e\n\u003cli\u003eRemove the pastry case from the oven and use the paper or the foil to lift the weights out of the case. Return the case to the oven and bake for a further 20-25 minutes or until the pastry is cooked through and is golden. Set aside to cool.\u003c\/li\u003e\n\u003cli\u003eTo make the Lemon Filling, place the cornflour in a medium saucepan. Use a balloon whisk to gradually stir in the combined lemon juice and water until smooth and well combined. Stir in the sugar, egg yolks and butter. Stir over medium heat for 3-5 minutes or until the butter melts. Continue to stir over medium-low heat for 5-10 minutes or until the mixture thickens and comes to a simmer. Pour immediately into the pastry shell and use the back of a metal spoon to smooth the surface. Set aside for 30 minutes to cool. Cover and chill for at least 2 hours or until the filling is set.\u003c\/li\u003e\n\u003cli\u003eWhen ready to serve, preheat oven to 240°C (220°C fan-forced).\u003c\/li\u003e\n\u003cli\u003eTo make the Italian Meringue Topping, put the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Combine the sugar and water in a small saucepan and stir with a wooden spoon or spatula over low heat until the sugar dissolves. Increase the heat to medium and bring to the boil. Boil for about 10 minutes, occasionally brushing down the side of the pan with a pastry brush dipped in water to dissolve any sugar crystals, until the syrup reaches soft ball stage (115°C on a sugar thermometer). Meanwhile, just before the syrup is ready, whisk the egg whites on high speed until firm peaks form. Remove the syrup from the heat and stand for about 1 minute or until the bubble subside. With the motor running on high speed, gradually add the sugar syrup in a thin steady stream until all the syrup has been incorporated. Add the salt and then continue to whisk on medium speed for another 10 minutes or until the meringue has cooled to room temperature.\u003c\/li\u003e\n\u003cli\u003eSpread the meringue mixture over the top of the lemon filling, swirling as desired. Bake in preheated oven for 5-10 minutes or until browned on the edges (see Baker’s Tips). Stand for 5 minutes before scooping with a large metal spoon or cutting into wedges with a sharp knife that has been dipped in hot water (see Baker’s Tips).\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eBaker's Tips\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThis pie is best eaten the day it is made.\u003c\/li\u003e\n\u003cli\u003eIf using a tart tin, you can transfer the pastry case to a ovenproof serving plate before adding the filling.\u003c\/li\u003e\n\u003cli\u003eYou can also use a blowtorch to caramelise the meringue topping instead of returning it to the oven in step 7.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eDipping the spoon or knife in hot water and drying before scooping or cutting will make it easier to portion.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis recipe is from Anneka's SBS Food online column, \u003ca rel=\"noopener noreferrer\" href=\"http:\/\/www.sbs.com.au\/food\/article\/2015\/08\/14\/bakeproof-citrus\" target=\"_blank\"\u003eBakeproof: Citrus\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"http:\/\/www.sbs.com.au\/food\/how-to\/bakeproof\"\u003eCLICK HERE\u003c\/a\u003e for more Bakeproof recipes.\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003ePhotography by Alan Benson.\u003c\/i\u003e\u003c\/p\u003e","brand":"BakeClub","offers":[{"title":"Default Title","offer_id":47569024463,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/products\/Classicrecipes_LemonMeringuePie.jpg?v=1669426798"},{"product_id":"castella-cake-kasutera","title":"Castella cake (kasutera)","description":"\u003cblockquote\u003e\n\u003cspan\u003ePrep 20min (+overnight chilling time)\u003c\/span\u003e\u003cspan\u003eBake 30min\u003c\/span\u003e\u003cspan class=\"make\"\u003eMakes 2 loaves\u003c\/span\u003e\n\u003c\/blockquote\u003e\n\u003ch2 class=\"bc-recipe-intro\"\u003eA specialty of the Nagasaki area in Japan, this wonderfully simple, honey-scented sponge cake was originally introduced by the Portuguese merchants in the 16th century, with its name originating from Pão de Castela meaning \"bread from Castile\". This cake defies sponge logic – strong bread flour gives it a \"bouncy\" texture, but it's still particularly moist and delicate, and becomes more so with time. Don’t be tempted to eat it straight from the oven (believe me, the heavenly honey aromas will tempt you!) – it needs to be wrapped while still warm and kept in the fridge overnight for its texture to be transformed.\u003c\/h2\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e6 eggs, at room temperature\u003c\/li\u003e\n\u003cli\u003e220g (1 cup) caster sugar\u003c\/li\u003e\n\u003cli\u003e115g (⅓ cup) honey\u003c\/li\u003e\n\u003cli\u003e2 tablespoons warm water\u003c\/li\u003e\n\u003cli\u003e200g (1¼ cups) bread flour, sifted twice\u003c\/li\u003e\n\u003cli\u003eButter and extra honey, to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003eHoney Glaze\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 tablespoon honey\u003c\/li\u003e\n\u003cli\u003e2 teaspoons warm water\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003col type=\"1\" start=\"1\"\u003e\n\u003cli\u003ePreheat oven to 180°C. Grease two 9 x 19cm (base measurement) loaf pans with butter and line each with two strips of baking paper.\u003c\/li\u003e\n\u003cli\u003eUse an electric mixer with a whisk attachment to whisk the eggs until frothy. Add the sugar and whisk on medium speed for 6-8 minutes or until the mixture is very thick and pale, has increased by four times its volume and a ribbon trail forms when the whisk is lifted.\u003c\/li\u003e\n\u003cli\u003eAdd the combined honey and water and whisk until just combined.\u003c\/li\u003e\n\u003cli\u003eAdd a third of the twice-sifted bread flour to the egg mixture and whisk on low speed for about 15 seconds or until just combined. Add the remaining flour in two separate batches, whisking on low until just combined as with the first batch, and checking that no flour has been caught in the bottom of the bowl.\u003c\/li\u003e\n\u003cli\u003eDivide the mixture evenly between the two prepared tins. Bake in preheated oven for 30 minutes or until a skewer inserted into the center comes out clean and the cakes will feel spongy when pressed in the center.\u003c\/li\u003e\n\u003cli\u003eTo make the Honey Glaze, combine the honey and water in a small bowl and stir to combine. Brush the tops of the cakes with the Honey Glaze. Lay two pieces of plastic wrap large enough to wrap each cake on the bench top and turn the hot cakes out directly onto them. Wrap the cakes in the plastic wrap (this will help them retain their moisture), place on a tray, top side down, and put in the fridge, for at least 12 hours or overnight.\u003c\/li\u003e\n\u003cli\u003eBring the cake to room temperature before serving in slices on its own or with butter and extra honey, if desired.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003ch3\u003eBaker's Tips\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThis cake will keep at room temperature in an airtight container for up to 5 days.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cp\u003eThis recipe is from Anneka's SBS Food online column, \u003ca href=\"http:\/\/www.sbs.com.au\/food\/article\/2014\/08\/05\/bakeproof-sponge-cake\" target=\"_blank\"\u003eBakeproof: Sponge Cake\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"http:\/\/www.sbs.com.au\/food\/how-to\/bakeproof\" target=\"_blank\"\u003eCLICK HERE\u003c\/a\u003e for more Bakeproof recipes.\u003c\/p\u003e\n\u003cp class=\"es-quote\"\u003e\u003ci\u003e\u003cem\u003ePhotography by Alan Benson.\u003c\/em\u003e\u003c\/i\u003e\u003c\/p\u003e","brand":"BakeClub","offers":[{"title":"Default Title","offer_id":47569313551,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/products\/Castellacake_kasutera.jpg?v=1637475143"},{"product_id":"pear-rhubarb-cobbler","title":"Pear \u0026 Rhubarb Cobbler","description":"\u003cblockquote\u003e\n\u003cspan\u003ePrep 25min\u003c\/span\u003e\u003cspan\u003eBake 45min\u003c\/span\u003e\u003cspan class=\"make\"\u003eMakes about 8-10 serves\u003c\/span\u003e\n\u003c\/blockquote\u003e\n\u003ch2 class=\"bc-recipe-intro\"\u003eDating back to the early British settlers of North America, cobblers are based on seasonal fruits and topped with a wet, scone-like mixture. The result is a simple pie of sorts with the topping resembling cobblestones – thought to be the reason for this homely dessert's name.\u003c\/h2\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMelted butter, to grease\u003c\/li\u003e\n\u003cli\u003e800g (about 5 small) firm ripe pears (such as Williams or Packhams), peeled, cored and cut into eighths\u003c\/li\u003e\n\u003cli\u003e1 bunch rhubarb, trimmed and cut into 5cm lengths (you should have about 500g trimmed rhubarb)\u003c\/li\u003e\n\u003cli\u003e135g (⅔ cup, firmly packed) brown sugar\u003c\/li\u003e\n\u003cli\u003e2 teaspoon natural vanilla extract or essence\u003c\/li\u003e\n\u003cli\u003e1½ teaspoon ground cinnamon\u003c\/li\u003e\n\u003cli\u003eVanilla ice cream or cream, to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003eCobbler Topping\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e225g (1½ cups) self-raising flour\u003c\/li\u003e\n\u003cli\u003ePinch of salt\u003c\/li\u003e\n\u003cli\u003e125g chilled butter, cubed\u003c\/li\u003e\n\u003cli\u003e75g (⅓ cup) raw sugar sugar, plus 1 tbsp extra for sprinkling\u003c\/li\u003e\n\u003cli\u003e125ml (½ cup) buttermilk, plus extra to glaze\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003col start=\"1\" type=\"1\"\u003e\n\u003cli\u003ePreheat the oven to 190°C. Lightly grease a 1.5 litre (6 cup) ovenproof dish with the melted butter.\u003c\/li\u003e\n\u003cli\u003ePeel, quarter and core the pears. Cut each quarter in half lengthwise and place in a large bowl. Add the rhubarb, sugar, vanilla and cinnamon and toss gently to combine evenly. Transfer to a.\u003c\/li\u003e\n\u003cli\u003eTo make the Cobbler Topping, sift the flour and salt together into a medium bowl. Use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs and the butter is evenly incorporated. Stir in the sugar and make a well in the centre.\u003c\/li\u003e\n\u003cli\u003eAdd the buttermilk to the flour mixture and use a flat-bladed knife to mix with a cutting action until the dough comes together in clumps. Use lightly floured hands to bring the dough together – it will be a sticky dough. Use lightly floured hands to roll into 2 cm balls and place randomly over the top of the fruit.\u003c\/li\u003e\n\u003cli\u003eUse a pastry brush to lightly brush the top of the cobbler mixture with the extra buttermilk and then sprinkle with the extra raw sugar.\u003c\/li\u003e\n\u003cli\u003eBake in preheated oven for 40\u003ci\u003e–\u003c\/i\u003e45 minutes or until golden brown and the Cobbler Topping is cooked through and the fruit is tender when tested with a skewer. If browning too quickly cover the top with a piece of foil towards the end of baking. Serve warm with ice cream or cream.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003ch3\u003eBaker's Tips\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThe pears can be replaced by apples in this recipe. Cut them into thin wedges before combining them with the rhubarb, sugar, vanilla and cinnamon.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cp\u003eThis recipe is from Anneka's SBS Food online column, \u003ca href=\"http:\/\/www.sbs.com.au\/food\/article\/2014\/08\/07\/bakeproof-scones\"\u003eBakeproof: Scones.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"http:\/\/www.sbs.com.au\/food\/how-to\/bakeproof\"\u003eCLICK HERE\u003c\/a\u003e for more Bakeproof recipes.\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003ePhotography by Alan Benson.\u003c\/i\u003e\u003c\/p\u003e","brand":"BakeClub","offers":[{"title":"Default Title","offer_id":47569322959,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/products\/Pear_rhubarb_cobbler.jpg?v=1502161556"},{"product_id":"coconut-banana-bread","title":"Coconut Banana Bread","description":"\u003cblockquote\u003e\n\u003cspan\u003ePrep 15min\u003c\/span\u003e\u003cspan\u003eBake 50min\u003c\/span\u003e\u003cspan class=\"make\"\u003eMakes 12 serves\u003c\/span\u003e\n\u003c\/blockquote\u003e\n\u003ch2 class=\"bc-recipe-intro\"\u003eThis banana bread is heaven. The addition of coconut oil adds a wonderful richness and heavenly aroma that you won’t be able to resist. This loaf also keeps well and becomes more moist and flavoursome with time, so try not to eat it all at once! It's wonderful served on its own or toasted and spread with butter or ricotta and drizzled with honey.\u003c\/h2\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\nMelted coconut oil, to grease\u003cbr data-mce-fragment=\"1\"\u003e240g (1½ cups) wholemeal spelt flour\u003cbr data-mce-fragment=\"1\"\u003e1 teaspoon baking powder\u003cbr data-mce-fragment=\"1\"\u003e1 teaspoon bicarbonate of soda\u003cbr data-mce-fragment=\"1\"\u003e70g (1 cup) shredded coconut\u003cbr data-mce-fragment=\"1\"\u003e100g (½ cup) coconut oil, at room temperature\u003cbr data-mce-fragment=\"1\"\u003e180g (1 cup) coconut palm sugar\u003cbr data-mce-fragment=\"1\"\u003e1 egg\u003cbr data-mce-fragment=\"1\"\u003e2 large (about 200g each) very ripe bananas\u003cbr data-mce-fragment=\"1\"\u003e130g (½ cup) Greek-style natural yoghurt\u003cbr\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003ePreheat oven to 180°C (160°C fan-forced). Grease a 21 x 10.5cm (base measurement) loaf pan with the melted coconut oil and line the base and two long sides with one piece of non-stick baking paper. \u003c\/li\u003e\n\u003cli\u003eSift together the flour, baking powder and bicarbonate of soda into a large bowl, returning any husks to the flour mixture. Stir in the coconut. \u003c\/li\u003e\n\u003cli\u003eUse an electric mixer to beat the coconut oil and sugar in a mixing bowl until well combined (it will look like wet sand). Add the egg and beat well, scraping down the sides of the bowl if necessary. Mash the bananas, add to the coconut mixture with the yoghurt and beat until well combined. Add the dry ingredients and beat on low speed until just combined.\u003c\/li\u003e\n\u003cli\u003ePour the mixture into the prepared tin. Use the back of a spoon to smooth the surface and then tap the tin lightly on the benchtop to settle the mixture. Bake in preheated oven for 45-50 minutes or until golden brown and a skewer inserted into the centre comes out clean. Stand in the tin for 5 minutes before turning onto a wire rack to cool. Serve in slices.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003ch3\u003eBaker's Tips\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThis banana bread will keep in an airtight container at room temperature for up to 4 days.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cp\u003eThis recipe is from Anneka's SBS Food online column, \u003ca href=\"http:\/\/www.sbs.com.au\/food\/article\/2014\/09\/08\/bakeproof-coconut\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eBakeproof: Coconut\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"http:\/\/www.sbs.com.au\/food\/how-to\/bakeproof\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eCLICK HERE\u003c\/a\u003e for more Bakeproof recipes.\u003c\/p\u003e\n\u003cp class=\"es-quote\"\u003e\u003ci\u003ePhotography by Alan Benson.\u003c\/i\u003e\u003c\/p\u003e","brand":"BakeClub","offers":[{"title":"Default Title","offer_id":47569347471,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/products\/Bakingrecipes_CoconutBananaBread.jpg?v=1662169880"},{"product_id":"neenish-tarts","title":"Neenish Tarts","description":"\u003cblockquote\u003e\n\u003cspan\u003ePrep 40min (+30min chilling and 30min cooling time)\u003c\/span\u003e\u003cspan\u003eBake 20min\u003c\/span\u003e\u003cspan class=\"make\"\u003eMakes 12\u003c\/span\u003e\n\u003c\/blockquote\u003e\n\u003ch2 class=\"bc-recipe-intro\"\u003eDating back almost a century, this Australian creation of a pastry case filled with mock cream (and sometimes a raspberry jam layer) and topped with sickly sweet icing seems to hit a nostalgic chord – we all remember eating them as a child! For a more contemporary twist, we've added an extra colour punch to the pink icing. Remember that chocolate and white, or pink and white are also popular colour combinations.\u003c\/h2\u003e\n\u003ch5\u003eIngredients\u003c\/h5\u003e\n\u003cp\u003e1 quantity \u003ca href=\"https:\/\/bakeclub.com.au\/products\/shortcrust-pastry\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eSweet shortcrust pastry\u003c\/a\u003e, divided in half before wrapping and chilling as directed\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMock Cream Filling\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e1 tablespoon boiling water\u003cbr data-mce-fragment=\"1\"\u003e½ teaspoon gelatine powder\u003cbr data-mce-fragment=\"1\"\u003e65g (⅓ cup) caster sugar\u003cbr data-mce-fragment=\"1\"\u003e2 tablespoons milk\u003cbr data-mce-fragment=\"1\"\u003e125g unsalted butter, softened\u003cbr data-mce-fragment=\"1\"\u003e1 teaspoon natural vanilla essence or extract\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIcing\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e185g (1½ cups) pure icing sugar\u003cbr data-mce-fragment=\"1\"\u003e1 tablespoon water, plus 1 teaspoon extra (optional)\u003cbr data-mce-fragment=\"1\"\u003e2 teaspoons sifted cocoa powder\u003cbr data-mce-fragment=\"1\"\u003ePink food colouring\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch5\u003eMethod\u003c\/h5\u003e\n\u003col\u003e\n\u003cli\u003eUnwrap one pastry portion and place on a lightly floured, cool work surface. Gently pat the pastry with the palm of your hand to flatten slightly. Use a lightly floured rolling pin to roll out on a lightly floured surface until 3mm thick. Use an 8cm diameter plain round cutter to cut out 6 circles, re-rolling the pastry if necessary. Line six holes of a 12-hole 80ml (\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e⅓\u003c\/span\u003e cup) muffin tin (the pastry circles won’t fill the muffin holes completely. Repeat with the remaining pastry portion to line the six remaining muffin holes.\u003c\/li\u003e\n\u003cli\u003ePrick each pastry case base 3 times with a fork and place in the fridge for 30 minutes. Preheat the oven to 200°C (180°C fan-forced).\u003c\/li\u003e\n\u003cli\u003eLine each tartlet case with a piece of foil and then fill with dried rice. Blind bake the tart cases for 15 minutes or until the pastry is sealed. Use the foil to lift the rice out of the tartlet cases and bake for a further 5 minutes or until lightly golden and cooked through. Cool the cases in the tin.\u003c\/li\u003e\n\u003cli\u003eTo make the Mock cream filling, put the boiling water in a small ramekin and sprinkle the gelatine over the top. Use a fork to whisk the gelatine into the water and then set aside for about 3 minutes or until the mixture is clear (see Bakers Tips). Meanwhile, combine the sugar and milk in a small saucepan and stir over medium heat until the sugar dissolves. Stir in the gelatine mixture until well combined. Remove from heat and set aside, stirring occasionally so the gelatine doesn't set, for 30 minutes or until cooled to room temperature.\u003c\/li\u003e\n\u003cli\u003eUse an electric beater to beat the butter and vanilla in a medium bowl until pale and creamy. With the motor running, gradually add the cooled gelatin mixture in a slow steady stream until well combined and fluffy. Divide the Mock cream filling evenly among the pastry cases and smooth the surfaces. Set aside in a cool spot but not in the fridge.\u003c\/li\u003e\n\u003cli\u003eTo make the Icing, sift the icing sugar into a bowl and then stir in the water until smooth (the icing should be a spreadable consistency). Put half the icing into a separate bowl and stir in the cocoa powder and extra teaspoon of water. Colour the remaining portion with 2-4 drops of pink food colouring. Use a palette knife or the back of a teaspoon to spread about a teaspoon of the pink icing over the top of half of each tart. Set aside for 5-10 minutes for the icing to set. Spread about a teaspoon of the chocolate icing over the remaining half of each tart to cover the tops and then set aside for 5-10 minutes for the icing to set. Serve at room temperature.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003ch5\u003eBaker's Tips\u003c\/h5\u003e\n\u003cul\u003e\n\u003cli\u003eIf the gelatine doesn't dissolve in the boiling water and become clear, add boiling water to a larger heatproof bowl, jug or dish and then sit the ramekin with the gelatine mixture in the water. Stir occasionally until the mixture is clear.\u003c\/li\u003e\n\u003cli\u003eThese tarts will keep in an airtight container in the fridge for up to 4 days. Serve at room temperature. \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cp\u003eThis recipe is from Anneka's SBS Food online column, \u003ca href=\"http:\/\/www.sbs.com.au\/food\/article\/2014\/10\/24\/bakeproof-childhood-favourites\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eBakeproof: Childhood Favourites\u003c\/a\u003e. \u003ca href=\"http:\/\/www.sbs.com.au\/food\/how-to\/bakeproof\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eCLICK HERE\u003c\/a\u003e for more Bakeproof recipes.\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003ePhotography by Alan Benson.\u003c\/i\u003e\u003c\/p\u003e","brand":"BakeClub","offers":[{"title":"Default Title","offer_id":47569381071,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/products\/NeenishTarts-22.jpg?v=1632293036"},{"product_id":"chocolate-caramel-slice","title":"Chocolate Caramel Slice","description":"\u003cblockquote\u003e\n\u003cspan\u003ePrep 30min (+1hr cooling and 1hr chilling time)\u003c\/span\u003e\u003cspan\u003eBake 20min\u003c\/span\u003e\u003cspan class=\"make\"\u003eMakes 20 pieces\u003c\/span\u003e\n\u003c\/blockquote\u003e\n\u003ch2 class=\"bc-recipe-intro\"\u003eThis has to be the perennial favourite... biscuit base, gooey caramel centre and chocolate topping is a combination made in heaven. This chocolate caramel slice has been given a little makeover with a feather-patterned topping.\u003c\/h2\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003e110g (¾ cup\/4oz) plain flour\u003cbr\u003e½ teaspoon baking powder\u003cbr\u003e30g (⅓ cup\/1oz) desiccated coconut\u003cbr\u003e75g (⅓ cup, firmly packed\/2¾oz) brown sugar\u003cbr\u003e80g (2¾oz) salted butter, melted\u003cbr\u003e1 teaspoon natural vanilla essence or extract\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCaramel filling\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e395g (13¼oz) tin sweetened condensed milk\u003cbr\u003e110g (½ cup, firmly packed\/4oz) brown sugar\u003cbr\u003e1 tablespoon golden syrup\u003cbr\u003e40g (1½oz) salted butter, cubed\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChocolate topping\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e200g (7oz) good-quality dark chocolate (70% cocoa), chopped\u003cbr\u003e30g (1oz) salted butter, cubed\u003cbr\u003e75g (2¾oz) good-quality milk chocolate\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003ePreheat oven to 180°C\/350°F (160°C\/315°F fan-forced). Grease a 16cm x 26cm (6 ¼in x 10½in), base measurement, shallow slice tin and line the base and sides with one piece of non-stick baking paper, cutting into the corners to fit.\u003c\/li\u003e\n\u003cli\u003eTo make the base, combine the flour, baking powder, desiccated coconut and brown sugar in a medium bowl. Add the butter and vanilla and mix well. Crumble evenly over the base of the lined tin and use your hands to press down firmly and cover evenly. Bake in preheated oven for 12-15 minutes or until cooked through and lightly golden. Remove from the oven.\u003c\/li\u003e\n\u003cli\u003eMeanwhile, to make the Caramel Filling, combine the sweetened condensed milk, brown sugar, golden syrup and butter in a small saucepan and cook over a low heat, stirring constantly, for 10 minutes, or until the sugar dissolves and the mixture thickens slightly (do not boil).\u003c\/li\u003e\n\u003cli\u003ePour the hot caramel immediately over the base and use the back of a metal spoon to smooth the surface. Return the slice to the oven and bake for 10 minutes or until the caramel has darkened slightly and starts to bubble around the edges. Remove from the oven and set aside for 1 hour or until cooled completely.\u003c\/li\u003e\n\u003cli\u003eTo make the Chocolate Topping, combine the dark chocolate and butter in a medium heatproof bowl over a saucepan of simmering water (don’t let the water touch the base of the bowl). Stir frequently until the chocolate melts and the mixture is smooth. Pour over the cooled slice and use the back of a metal spoon to cover evenly. Tap the tin on the bench to even the topping and to remove any air bubbles. Melt the milk chocolate in the same way as the dark chocolate and butter in a separate small heatproof bowl. Place the slice with a short side of the tin closest to you. Use a teaspoon to generously drizzle the milk chocolate widthways across the dark chocolate to form horizontal lines. Then use a skewer to run through both the dark and milk chocolate lengthways 5-6 times in alternate directions to form a feather pattern. Place in the fridge for 1 hour or until the chocolate sets. \u003c\/li\u003e\n\u003cli\u003eUse a warm large sharp knife to cut into pieces to serve.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003ch3\u003eBaker's Tip\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThis slice will keep in an airtight container in the fridge for up to 1 week.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cp\u003eThis recipe is from Anneka's SBS Food online column, \u003ca href=\"http:\/\/www.sbs.com.au\/food\/article\/2014\/10\/24\/bakeproof-childhood-favourites\" target=\"_blank\"\u003eBakeproof: Childhood Favourites.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"http:\/\/www.sbs.com.au\/food\/how-to\/bakeproof\" target=\"_blank\"\u003eCLICK HERE\u003c\/a\u003e for more Bakeproof recipes.\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003ePhotography by Alan Benson.\u003c\/i\u003e\u003c\/p\u003e","brand":"BakeClub","offers":[{"title":"Default Title","offer_id":47582102607,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/products\/Chocolatecaramelslice.jpg?v=1633913641"},{"product_id":"pear-tarte-tatin","title":"Pear Tarte Tatin","description":"\u003cblockquote\u003e\n\u003cspan\u003ePrep 40min (+20min chilling and 1hr 25min cooling time)\u003c\/span\u003e\u003cspan\u003eBake 45min\u003c\/span\u003e\u003cspan class=\"make\"\u003eMakes 8 serves\u003c\/span\u003e\n\u003c\/blockquote\u003e\n\u003ch2 class=\"bc-recipe-intro\"\u003eTraditionally made with apples, this classic upside-down French tart was created by the Tatin sisters who ran a hotel in France in the early 1900s. If you don't have an ovenproof frying pan, transfer the cooled caramel and pears to a base-lined 22cm round cake tin before covering them with the pastry and baking.\u003c\/h2\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003eGround cinnamon, to sprinkle\u003cbr\u003eVanilla ice-cream, cream or crème fraiche, to serve\u003cbr\u003e1 quantity \u003ca href=\"https:\/\/bakeclub.com.au\/products\/shortcrust-pastry\" rel=\"noopener\" target=\"_blank\"\u003eShortcrust Pastry\u003c\/a\u003e\u003cbr\u003e80g (2¾oz) salted butter, cubed\u003cbr\u003e110g (½ cup\/4oz) caster sugar\u003cbr\u003e1.1kg (2lb 7oz) small (about 7) pears (such as Josephine), peeled, halved and cored\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003ePrepare the Shortcrust Pastry.\u003c\/li\u003e\n\u003cli\u003eMeanwhile, melt the butter in a 20–22cm\/8-8¼in(base measurement) heavy-based frypan over medium-high heat. Sprinkle with the sugar and then arrange the pears, cut-side up, in the pan, cutting some of the halves into quarters to fill the gaps. Reduce the heat to medium and cook, uncovered, for 15 minutes or until the liquid becomes a dark caramel and the pears are almost tender and golden underneath. Remove the pan from the heat and set aside for 1 hour 15 minutes or until cooled completely.\u003c\/li\u003e\n\u003cli\u003ePreheat oven to 190°C\/375°F (170°C\/340°F fan-forced).\u003c\/li\u003e\n\u003cli\u003eUse a lightly floured rolling pin to roll the pastry out on a lightly floured bench top to about 5mm\/¼in thick and then cut into a circle about 26cm\/10½in in diameter. Place the pastry over the cooled pears in the pan and carefully tuck the pastry edge around the fruit and down the side of the pan. Bake in preheated oven for 45 minutes or until the pastry is deep golden and cooked through and the pear juices are bubbling. Remove from the oven and set aside for 10 minutes to cool slightly.\u003c\/li\u003e\n\u003cli\u003ePlace a serving plate with a lip over the top of the tart and invert. Serve immediately cut into wedges and accompanied by ice-cream, cream or crème fraiche.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003cp\u003eThis recipe is from Anneka's SBS Food online column, \u003ca rel=\"noopener noreferrer\" href=\"https:\/\/www.sbs.com.au\/food\/article\/2014\/10\/06\/bakeproof-real-secrets-french-baking\" target=\"_blank\"\u003eThe real secrets of French baking\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003ca rel=\"noopener noreferrer\" href=\"https:\/\/www.sbs.com.au\/food\/recipes\/collections\/Bakeproof\" target=\"_blank\"\u003eCLICK HERE\u003c\/a\u003e for more Bakeproof recipes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003ci\u003ePhotography by Alan Benson.\u003c\/i\u003e\u003c\/p\u003e","brand":"BakeClub","offers":[{"title":"Default Title","offer_id":47582250575,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/products\/Peartarttatin-5.jpg?v=1633911932"},{"product_id":"austrian-vanilla-crescents-vanillekipferl","title":"Vanillekipferl (Austrian Vanilla Crescents)","description":"\u003cblockquote\u003e\n\u003cspan\u003ePrep 40min (+ 30min cooling time)\u003c\/span\u003e\u003cspan\u003eBake 25-30min\u003c\/span\u003e\u003cspan class=\"make\"\u003eMakes about 24\u003c\/span\u003e\n\u003c\/blockquote\u003e\n\u003cdiv class=\"bc-recipe-intro\"\u003e\n\u003ch2\u003eOriginating in Vienna, Austria, these vanilla sugar-coated biscuits are traditionally shaped like a ‘kipfler’ or horseshoe. While they’re a Christmas favourite, they’re also popular across Eastern Europe – including Germany, Hungary, Slovakia, Romania and the Czech Republic – and closely resemble the well-known Greek Kourabiedes. Buttery and almond-rich, they make a lovely gift.\u003c\/h2\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003e185g (6½oz) unsalted butter\u003cbr\u003e60g (½ cup\/2oz) icing sugar mixture, plus 60g (½ cup\/2oz) extra to coat\u003cbr\u003e1 teaspoon natural vanilla essence, extract or bean paste\u003cbr\u003e2 egg yolks\u003cbr\u003e225g (1½ cups\/8oz) plain flour\u003cbr\u003e50g (½ cup\/1¾oz) almond meal\u003cbr\u003e1 vanilla bean\u003c\/p\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003ePreheat oven to 160°C\/315°F (140°C\/285°F). Line two large oven trays with non-stick baking paper.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eUse an electric mixer to beat the butter, icing sugar mixture and vanilla until pale and creamy. Add the egg yolks and beat until well combined.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eCombine the flour and almond meal, add to the butter mixture and beat on lowest possible speed until just combined and a dough forms.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eShape level tablespoonfuls of the mixture into small logs about 6cm ( 2¼in) long and then taper the ends and shape into a crescent shape. Place on the lined trays about 2cm ( ¾in) apart. Bake in preheated oven for 25-30 minutes or until pale golden and cooked through.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMeanwhile, halve the vanilla bean lengthways, use a small sharp knife to scrape the seeds out and add to the extra icing sugar mixture in a medium bowl. Use your fingertips to rub the vanilla seeds through the icing sugar evenly.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eWhen the biscuits are cooked, remove from the oven and then toss while still warm, one at a time, through the vanilla icing sugar to coat (see Baker’s Tips). Cool completely on a wire rack.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003ch3\u003eBaker's Tips\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThese biscuits will keep in an airtight container at room temperature for up to 1 week.\u003c\/li\u003e\n\u003cli\u003eReserve any remaining vanilla sugar and use to sprinkle over the biscuits just before serving if you wish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cp\u003eThis recipe is from Anneka's SBS Food online column, \u003ca href=\"http:\/\/www.sbs.com.au\/food\/article\/2014\/11\/21\/bakeproof-traditional-christmas-baking\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eBakeproof: Traditional Christmas Baking\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"http:\/\/www.sbs.com.au\/food\/how-to\/bakeproof\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eCLICK HERE\u003c\/a\u003e for more Bakeproof recipes.\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003ePhotography by Alan Benson.\u003c\/i\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"BakeClub","offers":[{"title":"Default Title","offer_id":47582344655,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/products\/Christmasbakingrecipes_Vanillacrescents.jpg?v=1663982955"},{"product_id":"fruit-mince-pies","title":"Fruit Mince Pies","description":"\u003cblockquote\u003e\n\u003cspan\u003ePrep 50min (+20min chilling and 50min cooling time)\u003c\/span\u003e\u003cspan\u003eBake 35min\u003c\/span\u003e\u003cspan class=\"make\"\u003eMakes about 20\u003c\/span\u003e\n\u003c\/blockquote\u003e\n\u003ch2\u003eAccording 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.\u003c\/h2\u003e\n\u003ch2\u003eYou will need two 12-hole 80 ml (⅓ cup) muffin tins for this recipe.\u003c\/h2\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003eGranulated sugar, to sprinkle\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFruit mince\u003cbr\u003e\u003c\/b\u003e2 small (about 150g each) Granny Smith apples, peeled, cored and coarsely grated\u003cbr\u003e130 g (¾ cup) sultanas\u003cbr\u003e115g (¾ cup) currants\u003cbr\u003e130g (¾ cup) seedless raisins\u003cbr\u003e75g (½ cup) mixed peel or chopped glace apricots\u003cbr\u003e50g (⅓ cup) chopped blanched almonds\u003cbr\u003e125ml (½ cup) brandy or apple cider\u003cbr\u003e1 orange, zest finely grated and juiced\u003cbr\u003e1 lemon, zest finely grated and juiced\u003cbr\u003e2 teaspoons mixed spice\u003cbr\u003e½ teaspoon ground ginger\u003cbr\u003e¼ teaspoon ground cloves\u003cbr\u003e100g (½ cup, loosely packed) dark brown sugar\u003cbr\u003e60g unsalted butter, coarsely grated\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSweet shortcrust pastry\u003cbr\u003e\u003c\/b\u003e600g (4 cups) plain flour\u003cbr data-mce-fragment=\"1\"\u003e125g (1 cup) icing sugar, sifted\u003cbr data-mce-fragment=\"1\"\u003e1 teaspoon baking powder\u003cbr data-mce-fragment=\"1\"\u003e½ teaspoon salt\u003cbr data-mce-fragment=\"1\"\u003e300g chilled unsalted butter, diced\u003cbr data-mce-fragment=\"1\"\u003e2 egg yolks\u003cbr data-mce-fragment=\"1\"\u003e80-100ml iced water\u003c\/p\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eTo 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.\u003c\/li\u003e\n\u003cli\u003eMeanwhile, 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.\u003c\/li\u003e\n\u003cli\u003ePreheat oven to 190°C (170°C fan-forced). Stir the sugar and butter through the cooled fruit mince.\u003c\/li\u003e\n\u003cli\u003eUse 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.\u003c\/li\u003e\n\u003cli\u003eBake 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.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003ch3\u003eBaker's Tips\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThese pies will keep in an airtight container at room temperature for up to 1 week.\u003c\/li\u003e\n\u003cli\u003eTo reheat, place the pies back in the muffin holes and place in an oven preheated to 170°C (150°C fan-forced) for 10-15 minutes or until heated through.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cp\u003eThis recipe is from Anneka's SBS Food online column, \u003ca href=\"http:\/\/www.sbs.com.au\/food\/article\/2014\/11\/21\/bakeproof-traditional-christmas-baking\" target=\"_blank\"\u003eBakeproof: Traditional Christmas Baking\u003c\/a\u003e. \u003ca href=\"http:\/\/www.sbs.com.au\/food\/how-to\/bakeproof\" target=\"_blank\"\u003eCLICK HERE\u003c\/a\u003e for more Bakeproof recipes.\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003ePhotography by Alan Benson.\u003c\/i\u003e\u003c\/p\u003e","brand":"BakeClub","offers":[{"title":"Default Title","offer_id":47582349903,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/products\/Christmasbakingrecipes_FruitMincePies.jpg?v=1663982385"},{"product_id":"strawberry-pistachio-ice-cream-cake","title":"Strawberry \u0026 Pistachio Ice Cream Cake","description":"\u003cblockquote\u003e\n\u003cspan\u003ePrep 30min (+2hr cooling time and overnight freezing)\u003c\/span\u003e\u003cspan\u003eBake 1hr\u003c\/span\u003e\u003cspan class=\"make\"\u003eMakes 12-15 serves\u003c\/span\u003e\n\u003c\/blockquote\u003e\n\u003cdiv class=\"bc-recipe-intro\"\u003e\n\u003ch2\u003eThere is something wonderful about ice-cream cakes. This one is a layer of cheat's strawberry ice-cream sandwiched with orange-scented pistachio meringue. It makes a wonderful dessert for any summer celebration.\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-ingredients\"\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003e1 litre (3½pt) good-quality vanilla ice cream\u003cbr data-mce-fragment=\"1\"\u003eStrawberries, hulled and halved, to serve\u003cbr data-mce-fragment=\"1\"\u003eCoarsely chopped pistachio kernels, to serve\u003cbr data-mce-fragment=\"1\"\u003eEdible flowers (optional), to serve\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStrawberry sauce\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e500g (1lb 2oz) strawberries, hulled and sliced\u003cbr data-mce-fragment=\"1\"\u003e2 tablespoons (40g\/1½oz) caster sugar\u003cbr data-mce-fragment=\"1\"\u003e1 tablespoon (4 teaspoons) fresh lemon juice\u003cbr data-mce-fragment=\"1\"\u003e2 teaspoons rosewater, to taste (optional) \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePistachio meringue discs\u003c\/strong\u003e\u003cbr\u003e4 egg whites, at room temperature\u003cbr\u003e220g (1 cup\/7¾oz) caster sugar\u003cbr\u003e45g (⅓ cup\/1½oz) ground pistachios\u003cbr\u003e1 orange, rind finely grated\u003c\/p\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003cdiv class=\"bc-recipe-method\"\u003e\n\u003col\u003e\n\u003cli\u003ePreheat oven to 150°C\/300°F (130°C\/265°F fan-forced). Mark two 20cm\/8in circles on 2 pieces of non-stick baking paper. Turn the paper over and line two oven trays.\u003c\/li\u003e\n\u003cli\u003eTo make the Pistachio meringue discs, use an electric mixer with a whisk attachment to whisk the egg whites until soft peaks form. With the motor running, gradually add the sugar, whisking well after each addition, until very thick and glossy and the sugar has dissolved. Whisk in the orange rind. Use a large metal spoon or spatula to fold in the ground pistachios until evenly combined. Divide the mixture between the two trays and use a palette knife or the back of a metal spoon to spread to fill the two marked circles.\u003c\/li\u003e\n\u003cli\u003eReduce the oven temperature to 100°C\/200°F (80°C\/175°F fan-forced) and bake for 1-1¼ hours, swapping the trays halfway through baking, or until crisp on top. Turn off the oven and allow the discs to cool in the oven (this will take about 2 hours).\u003c\/li\u003e\n\u003cli\u003e Meanwhile, to make the Strawberry sauce, combine the strawberries, sugar and lemon juice in a medium saucepan and cook over low heat, stirring occasionally until the sugar dissolves. Bring to to a simmer and simmer for 5 minutes or until syrupy but the strawberries still hold some of their shape. Strain the sauce through a sieve set over a heatproof bowl. Transfer to strawberry pieces in a bowl and stir the rose water through the sauce. Cover both with plastic wrap and place in the fridge to cool.\u003c\/li\u003e\n\u003cli\u003eWhen ready to assemble the cake, line the base and sides of a 22cm\/8¾in springform tin with non-stick baking paper. Place a pistachio disc in the base of the lined tin, trimming to fit if necessary.\u003c\/li\u003e\n\u003cli\u003eScoop the ice cream into a large bowl and set aside for 5 minutes at room temperature to soften slightly. Add the cooled strawberry pieces to the  ice cream and use a large metal spoon or spatula to briefly fold together to form a rough swirl pattern. Working quickly, spoon the ice cream immediately into the prepared tin over the meringue disc and use the back of a metal spoon to press down to remove any air pockets and smooth the surface. Cover the ice cream with the remaining meringue disc, trimming to fit if necessary. Cover with plastic wrap and freeze overnight.\u003c\/li\u003e\n\u003cli\u003eTo serve, remove the cake from the springform tin and place on a serving plate. Top with strawberries and sprinkle with chopped pistachios and edible flowers, if using. Spoon over some of the strawberry sauce. Serve in wedges with the remaining strawberry sauce passed separately.    \u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003ch3\u003eBaker's Tips\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThis cake will keep covered in the freezer for up to 2 weeks.\u003c\/li\u003e\n\u003cli\u003eThe strawberry sauce will keep in an airtight container in the fridge for up to 3 days. Alternatively freeze it for up to 1 month and thaw in the fridge.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003eThis recipe is from Anneka's SBS Food online column, \u003ca href=\"http:\/\/www.sbs.com.au\/food\/article\/2014\/12\/02\/bakeproof-cakes-crowds\"\u003eBakeproof: Cakes for Crowds\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"http:\/\/www.sbs.com.au\/food\/how-to\/bakeproof\"\u003eCLICK HERE\u003c\/a\u003e for more Bakeproof recipes.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePhotography by Alan Benson.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"BakeClub","offers":[{"title":"Default Title","offer_id":47582373583,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/products\/Celebrationcakerecipe_Strawberry_PistachioIceCreamCake.jpg?v=1663983666"},{"product_id":"hummingbird-cake","title":"Hummingbird Cake","description":"\u003cblockquote\u003e\n\u003cspan\u003ePrep 30min\u003c\/span\u003e\u003cspan\u003eBake 30-35min\u003c\/span\u003e\u003cspan class=\"make\"\u003eMakes 12-15 serves\u003c\/span\u003e\n\u003c\/blockquote\u003e\n\u003cdiv class=\"bc-recipe-intro\"\u003e\n\u003ch2\u003eOriginating (and excessively popular) in America, Hummingbird cake is a tropical mix of banana and pineapple, and when layered with an orange cream cheese frosting makes a great celebration cake. Sweet and indulgent, a small slice is all that is needed to satisfy.\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-ingredients\"\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-ingredients\"\u003eEdible flowers, to decorate (optional)\u003cbr\u003e\u003cbr\u003e150g (1 cup) plain flour\u003cbr\u003e75g (½ cup) self-raising flour\u003cbr\u003e½ teaspoon bicarbonate of soda\u003cbr\u003e2 teaspoons ground cinnamon\u003cbr\u003e220g (1 cup, firmly packed) brown sugar\u003cbr\u003e45g (½ cup) desiccated coconut\u003cbr\u003e2 very ripe large bananas (about 250g each)\u003cbr\u003e440g crushed pineapple in natural juice, drained and juice reserved\u003cbr\u003e2 eggs, lightly whisked\u003cbr\u003e185ml (¾ cup) sunflower oil, plus extra to grease\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-ingredients\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-ingredients\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-ingredients\"\u003e\n\u003cbr\u003e\u003cstrong\u003eOrange cream cheese frosting\u003c\/strong\u003e\u003cbr\u003e100g unsalted butter, at room temperature\u003cbr\u003e250g cream cheese, at room temperature\u003cbr\u003e1 orange, zest finely grated\u003cbr\u003e375g (3 cups) icing sugar mixture, sifted \u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003ch3 class=\"bc-recipe-ingredients\"\u003eMethod\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003ePreheat oven to 180°C (160°C fan-forced). Brush three 20cm round cake tins with extra sunflower oil to lightly grease and line the bases with non-stick baking paper.\u003c\/li\u003e\n\u003cli\u003eSift together the plain and self-raising flours, bicarbonate of soda and cinnamon. Add the brown sugar and coconut and stir to combine, breaking up any lumps.\u003c\/li\u003e\n\u003cli\u003eMash the banana and combine with the drained pineapple, 80 ml (⅓ cup) of the reserved pineapple syrup, eggs and oil. Add to the flour mixture and use a wooden spoon or spatula to mix until just combined.\u003c\/li\u003e\n\u003cli\u003eDivide the mixture evenly among the prepared tins and spread with the back of a metal spoon to smooth the surface. Bake in preheated oven for 30-35 minutes or until cooked when tested with a skewer.\u003c\/li\u003e\n\u003cli\u003eStand the cakes in the tins for 5 minutes before turning onto wire racks to cool (this will take about 1 hour).\u003c\/li\u003e\n\u003cli\u003eMeanwhile, to make the Orange cream cheese frosting, use an electric mixer to beat the cream cheese, butter and orange zest until very smooth. Gradually add the icing sugar, beating well after each addition and beat until well combined and really creamy. Divide the Orange cream cheese frosting evenly among 3 bowls.\u003c\/li\u003e\n\u003cli\u003eTake one portion of the Orange cream cheese frosting and use a palette knife to spread half over one cake layer. Top with a second cake layer and spread with the remaining frosting of the first portion. Top with the remaining cake layer. Spread another portion of frosting over the sides and the remaining portion over the top of the cake. Sprinkle with the pecans to decorate\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003ch3\u003eBaker's Tips\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThis cake will keep in an airtight container in the fridge for up to 4 days. Stand at room temperature for about 30 minutes before serving.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cp\u003eThis recipe is from Anneka's SBS Food online column, \u003ca href=\"http:\/\/www.sbs.com.au\/food\/article\/2014\/12\/02\/bakeproof-cakes-crowds\"\u003eBakeproof: Cakes for Crowds\u003c\/a\u003e. \u003ca href=\"http:\/\/www.sbs.com.au\/food\/how-to\/bakeproof\"\u003eCLICK HERE\u003c\/a\u003e for more Bakeproof recipes.\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003ePhotography by Alan Benson.\u003c\/i\u003e\u003c\/p\u003e","brand":"BakeClub","offers":[{"title":"Default Title","offer_id":47582388687,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/products\/Hummingbird_Cake-3.jpg?v=1511147497"},{"product_id":"peach-macadamia-muffins-with-lemon-glaze","title":"Peach \u0026 Macadamia Muffins with Lemon Glaze","description":"\u003cblockquote\u003e\n\u003cspan\u003ePrep 20min\u003c\/span\u003e\u003cspan\u003eBake 30-35min\u003c\/span\u003e\u003cspan class=\"make\"\u003eMakes 12\u003c\/span\u003e\n\u003c\/blockquote\u003e\n\u003cdiv class=\"bc-recipe-intro\"\u003e\n\u003ch2\u003eDense with fruit, studded with macadamias and finished with a thin lemon glaze, these muffins are wholesome yet slightly naughty. Enjoy them at morning or afternoon tea or even for brunch.\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-ingredients\"\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-ingredients\"\u003e400g (14oz) firm, ripe peaches (about 3 medium)\u003cbr\u003e150g (1 cup\/5¼oz) plain flour\u003cbr\u003e150g (1 cup\/5¼oz) wholemeal plain flour\u003cbr\u003e1 tablespoon baking powder\u003cbr\u003e1 teaspoon ground cinnamon\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-ingredients\"\u003e220g (1 cup\/7¾oz) raw caster sugar\u003cbr\u003e55g (¾ cup\/2oz) shredded coconut\u003cbr\u003e75g (½ cup\/2¾oz) raw, unsalted macadamia nuts, toasted and coarsely chopped\u003cbr\u003e200g (¾ cup\/7¾oz) Greek-style natural yoghurt\u003cbr\u003e80ml (⅓ cup\/2½fl oz) light olive oil or sunflower oil\u003cbr\u003e2 eggs, at room temperature\u003cbr\u003e1½ teaspoons natural vanilla extract or essence\u003cbr\u003e\n\u003cdiv class=\"bc-recipe-ingredients\"\u003e\n\u003cbr\u003e\u003cstrong\u003eLemon glaze\u003c\/strong\u003e\u003cbr\u003e125g (1 cup\/4½oz) pure icing sugar, sifted\u003cbr\u003e1½ tablespoons (30ml\/1fl oz) fresh lemon juice\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-method\"\u003e\n\u003ch5\u003e\u003c\/h5\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003ePreheat the oven to 190°C\/375°F (170°C\/340°F fan-forced). Line a 12-hole 80ml (⅓ cup\/2½fl oz) muffin tray with muffin paper cases.\u003c\/li\u003e\n\u003cli\u003eSift together both the flours, the baking powder and cinnamon into a large mixing bowl, returning any husks to the bowl. Stir in the sugar, coconut and macadamias.\u003c\/li\u003e\n\u003cli\u003eHalve the peaches and remove the stones. Cut each half into 8 wedges. Add to the flour mixture and gently toss to combine evenly.\u003c\/li\u003e\n\u003cli\u003eUse a fork to whisk together the yoghurt, oil, eggs and vanilla in a bowl or jug. Add to the flour mixture and use a spatula or large metal spoon to fold together until just combined. (Don’t overmix – the batter should still be a little lumpy.)\u003c\/li\u003e\n\u003cli\u003eSpoon the mixture into the paper cases, dividing evenly. Bake in preheated oven for 30-35 minutes or until the muffins are golden and cooked when tested with a skewer.\u003c\/li\u003e\n\u003cli\u003eMeanwhile, to make the Lemon glaze, combine the icing sugar and lemon juice in a medium bowl and mix until smooth. Cover and set aside while the muffins finish baking.\u003c\/li\u003e\n\u003cli\u003eRemove the muffins from the oven and stand for a few minutes in the tin before transferring to a wire rack. Drizzle a little of the lemon glaze over each warm muffin. Serve warm or at room temperature.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003ch3\u003eBaker's Tips\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThe peaches can be replaced with 400g (14oz) of nectarines, plums, apricots, pitted and cut into 8 wedges, or cherries, pitted and halved.\u003c\/li\u003e\n\u003cli\u003eThe wholemeal plain flour can be replaced by 150g (1 cup\/5¼oz) wholemeal spelt flour.\u003c\/li\u003e\n\u003cli\u003eThese muffins are best eaten the day they are baked, though \u2028they freeze well. Wrap individually in plastic wrap and then seal in a plastic bag or airtight container. Freeze for up to 3 months. Thaw at room temperature.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e","brand":"BakeClub","offers":[{"title":"Default Title","offer_id":47582437903,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/products\/Peach_MacadamiaMuffinswithLemonGlaze.jpg?v=1636414234"},{"product_id":"free-form-summer-fruit-tart","title":"Free-form Summer Fruit Tart","description":"\u003cblockquote\u003e\n\u003cspan\u003ePrep 25min(+ pastry making and chilling time)\u003c\/span\u003e\u003cspan\u003eBake 50-55min\u003c\/span\u003e\u003cspan class=\"make\"\u003eMakes 8-10 serves\u003c\/span\u003e\n\u003c\/blockquote\u003e\n\u003ch2 class=\"bc-recipe-intro\"\u003eThis tart is simplicity at its best – a selection of gorgeous summer stone fruit encased in a sweet, easy-peasy pastry. There's no real structure, it's slightly rustic and lets seasonal stone fruits shine. Serve with toffee ice-cream if you can – the combination is sublime.\u003c\/h2\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e1 quantity of \u003ca href=\"https:\/\/bakeclub.com.au\/products\/shortcrust-pastry\" target=\"_blank\"\u003eSweet Shortcrust Pastry\u003c\/a\u003e (see Variations)\u003cbr\u003e25g (¼ cup\/¾oz) almond meal\u003cbr\u003e700g (1lb 8oz) firm but ripe stone fruit of your choice (such as peaches, nectarines, plums and apricots), halved and pitted\u003cbr\u003e2 tablespoons raw sugar\u003cbr\u003eIcing sugar, to dust (optional)\u003cbr\u003eGood-quality toffee or vanilla ice-cream, to serve\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003ePreheat oven to 200°C\/400°F (180°C\/350°F fan-forced).\u003c\/li\u003e\n\u003cli\u003eUse a lightly floured rolling pin to roll out the pastry on a piece of non-stick baking paper to a rough rectangle about 3mm\/⅛in thick. Use the paper to transfer the pastry to a large baking tray. Sprinkle the pastry with the almond meal, leaving a 5cm\/2in-wide border around the edge. Arrange the fruit over the almond meal and then fold the pastry border up over the fruit. Sprinkle the upturned border and fruit with the sugar. Bake in preheated oven for 50-55 minutes or until the pastry is golden and crisp.\u003c\/li\u003e\n\u003cli\u003eServe warm or at room temperature, dusted with icing sugar, if desired, cut into wedges and accompanied by ice-cream.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003ch3\u003eBaker's Tip\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThis tart is best served warm, but is also great served at room temperature. It will keep covered in the fridge for up to 2 days. Stand at room temperature for about 30 minutes before serving.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"BakeClub","offers":[{"title":"Default Title","offer_id":47582439887,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/products\/Free-Form_Summer_Fruit_Tart.jpg?v=1502160726"},{"product_id":"black-white-brownies","title":"Black \u0026 White Brownies","description":"\u003cblockquote\u003e\n\u003cspan\u003ePrep 25min (+ 1hr cooling time)\u003c\/span\u003e\u003cspan\u003eBake 45-50min\u003c\/span\u003e\u003cspan class=\"make\"\u003eMakes about 15\u003c\/span\u003e\n\u003c\/blockquote\u003e\n\u003ch2 class=\"bc-recipe-intro\"\u003eEssentially these fudgy brownies are marbled with an orange-scented cheesecake and they appear far more difficult to make than what they actually are. Perfect with a cuppa or a dollop of cream for dessert these brownies will satisfy any chocolate craving.\u003c\/h2\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eBrownie Base\u003cbr\u003e\u003c\/strong\u003eMelted butter, to grease\u003cbr\u003e250g (9oz) good-quality dark chocolate (45-54% cocoa), chopped\u003cbr\u003e150g (5¼oz) salted butter, cubed\u003cbr\u003e165g (¾ cup\/5¾oz) caster sugar\u003cbr\u003e3 eggs, at room temperature, lightly whisked\u003cbr\u003e75g (½ cup\/2¾oz) plain flour\u003cbr\u003e30g (¼ cup\/1oz) cocoa powder\u003cbr\u003e¾ teaspoon baking powder\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003eCheesecake Topping\u003cbr\u003e\u003c\/b\u003e200g (7oz) cream cheese, at room temperature\u003cbr\u003e30g (1oz) salted butter, at room temperature\u003cbr\u003e1 tablespoon finely grated orange zest\u003cbr\u003e55g (¼ cup\/2oz) caster sugar\u003cbr\u003e1\u003cstrong\u003e \u003c\/strong\u003eegg yolk, at room temperature\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003ePreheat oven to 160ºC\/315°F (140ºC\/285°F fan-forced). Grease a 16cm x 26cm (6¼in x 10½in) shallow slice tin with melted butter and line the base and long sides with one piece of baking paper.\u003c\/li\u003e\n\u003cli\u003eTo make the Cheesecake Topping, use an electric mixer to beat the cream cheese, butter and orange rind in a medium bowl until creamy and smooth, scraping down the sides of the bowl when necessary. Add the sugar and beat until well combined. Add the egg yolk and beat well. Set aside.\u003c\/li\u003e\n\u003cli\u003eTo make the Brownie Base, place the dark chocolate and butter in a medium heatproof bowl over a saucepan of gently simmering water (don’t let the base of the bowl touch the water). Stir occasionally until chocolate and butter melt and the mixture is smooth. Remove bowl from saucepan. Add the sugar and eggs and use a balloon whisk or wooden spoon to stir until well combined. Sift together the flour, cocoa powder and baking powder. Add to chocolate mixture and stir until just combined.\u003c\/li\u003e\n\u003cli\u003eSpoon half the Brownie Base mixture into prepared tin and spread evenly. Drop spoonfuls of almost all the Cheesecake Topping randomly over the brownie mixture. Top with spoonfuls of the remaining brownie mixture and then the remaining topping mixture. Tap the tin on the benchtop to settle the mixture. Use a butter knife or palette knife to swirl the two mixtures together to create a marbled effect and then tap on the bench again if necessary.\u003c\/li\u003e\n\u003cli\u003eBake in preheated oven for 45-50 minutes or until moist crumbs cling to a skewer inserted in the centre. Remove from the oven and cool in tin on a wire rack (this will take about 1 hour).\u003c\/li\u003e\n\u003cli\u003eCarefully remove brownie from the tin using the baking paper to lift it out. Cut into portions to serve.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003ch3\u003eBaker's Tip\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThese brownies will keep in an airtight container in the fridge, for up to 5 days. Serve at room temperature.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cp\u003eThis recipe is from Anneka's SBS Food online column, \u003ca href=\"http:\/\/www.sbs.com.au\/food\/article\/2015\/03\/12\/bakeproof-easy-chocolate-cakes\" target=\"_blank\"\u003eBakeproof: Easy Chocolate Cakes.\u003c\/a\u003e \u003ca href=\"http:\/\/www.sbs.com.au\/food\/how-to\/bakeproof\" target=\"_blank\"\u003eCLICK HERE\u003c\/a\u003e for more Bakeproof recipes.\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003ePhotography by Alan Benson.\u003c\/i\u003e\u003c\/p\u003e","brand":"BakeClub","offers":[{"title":"Default Title","offer_id":47582466255,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/products\/Black_WhiteBrownies3.jpg?v=1636415183"},{"product_id":"lemonade-scones","title":"Lemonade Scones","description":"\u003cblockquote\u003e\n\u003cspan\u003ePrep 10min\u003c\/span\u003e\u003cspan\u003eBake 15-18min\u003c\/span\u003e\u003cspan class=\"make\"\u003eMakes about 9\u003c\/span\u003e\n\u003c\/blockquote\u003e\n\u003ch2\u003eScones are what I whip up if time is short – they are simple, fast and everyone loves them. The secret to the lightness of these scones is the surprising combination of lemonade and cream (instead of milk) – it may seem a little odd but, believe me, it works!\u003ci\u003e \u003cbr\u003e\u003c\/i\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n450g (3 cups) self-raising flour, plus extra, to dust\u003cbr\u003ePinch of Salt\u003cbr\u003e80g butter, cubed, softened slightly\u003cbr\u003e125ml (½ cup) lemonade, at room temperature\u003cbr\u003e185ml (¾ cup) pouring cream, plus extra to glaze\u003cbr\u003eBerry jam and whipped cream, to serve\u003cbr\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003ePreheat the oven to 200°C. Lightly grease a baking tray with butter and then lightly dust with flour, shaking off any excess.\u003c\/li\u003e\n\u003cli\u003ePut the flour and salt in a medium bowl. Use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs and the butter is evenly incorporated. Make a well in the centre.\u003c\/li\u003e\n\u003cli\u003eCombine the cream and lemonade, add to the flour mixture and use a flat-bladed knife to mix with a cutting action until the dough comes together in clumps.\u003c\/li\u003e\n\u003cli\u003eUse lightly floured hands to bring the dough together – it will be soft, but not sticky. Place on a lightly floured surface and knead lightly and briefly (only about 6 times) to bring it together in a smooth ball.\u003c\/li\u003e\n\u003cli\u003eUse the palm of your hand to flatten the dough out to about 2cm thick. Using a floured 6 cm round cutter, cut the dough into 9 rounds. Gathering the offcuts and, without over handling, pressing out as before, when necessary. Place on the prepared tray, 1-2cm apart. Use a pastry brush to lightly brush the top of each scone with a little extra cream, then dust with a little extra flour.\u003c\/li\u003e\n\u003cli\u003eBake in the middle of the preheated oven for 15-18 minutes, until the scones are lightly golden and cooked through; they are ready if they sound hollow when you tap them on the base. Serve warm or at room temperature, split and topped with jam and cream.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"bc-recipe-tips\"\u003e\n\u003ch3\u003eBaker's Tips\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThese scones are best eaten on the day they are made.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"BakeClub","offers":[{"title":"Default Title","offer_id":47582541647,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/products\/lemonade_scones.jpg?v=1502161933"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1990\/5407\/collections\/breadcrumb_banner6.jpg?v=1499680178","url":"https:\/\/bakeclub.com.au\/collections\/recipes\/fruit.oembed","provider":"BakeClub","version":"1.0","type":"link"}