Prep 30min (+2hr chilling and decorating time)Bake 20-25minMakes about 25 cookies

Use this recipe as the base for cookies decorated with either royal icing (like these gorgeous Iced Heart Cookies) or fondant. The sweetness of the icing complements the spicy gingerbread base perfectly and lays down a canvas for you to create something extra special for customers, friends and family.

Ingredients

125g salted butter, softened
90g (½ cup, lightly packed) brown sugar
235g (160ml/⅔ cup) golden syrup
1 teaspoon natural vanilla extract or essence
375g (2½ cups) plain flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon bicarbonate of soda

Method

1. Use an electric mixer with a paddle beater 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 evenly. Sift together the flour, ginger, cinnamon and bicarbonate of soda. Add to the butter mixture and beat on low speed until just combined evenly and a soft dough forms. Turn the dough onto a lightly floured surface and divide into 2 equal portions. Shape each portion into a disc about 2cm thick, wrap in plastic wrap and place in the fridge for 2 hours or until firm enough to roll easily.
   
2. Preheat the oven to 160°C (140°C fan-forced). Line two large oven trays with baking paper.
   
3. Use a lightly floured rolling pin to roll out one portion of the dough (leave the remaining portion in the fridge) on a lightly floured benchtop to 6mm thick. Use cutter/s of your choice, approximately 7.5cm across at the widest part, to cut out shapes and then use a palette knife to carefully transfer the shapes to the prepared oven trays, leaving a little room between each for
   spreading. Reroll any dough scraps to make more shapes. Discard any offcuts from the second rolling. Repeat with the remaining gingerbread dough portion.
4. Bake in preheated oven for 20-25 minutes, swapping the trays halfway through baking, or until the cookies are just starting to colour and are cooked through. Stand the cookies on the trays for a few minutes before transferring to a wire rack to cool completely. Decorate as desired.

Prep 1-2hr (+drying time)Makes about 25 biscuits

If you're keen to show your loved one/s just how much they mean to you by baking them something irresistibly sweet, then you really can't go past a batch of these gorgeous cookies! The style of decorating used to create them is called 'flood on flood' icing and is a really effective way to decorate gingerbread or sugar biscuits. The key is to be patient, try not to rush and remember your designs will improve with practice. You will need at least three small piping bags and three Wilton or Loyal #4 round piping nozzles for this style. This Royal Icing recipe makes about 3 cups of icing and is enough to decorate about 25 average-sized cookies.

Ingredients

Gel food colours of your choice (we have used shades of 'rose pink' and 'raspberry'), to tint
About 25 gingerbread cookies
Edible sprinkles, to decorate

Royal Icing

3 egg whites (from 59g eggs) or 90g pasteurized egg whites (see Baker’s Tips)
675g (1½ cups) pure icing sugar, sifted through a fine sifter
½-3 teaspoons strained fresh lemon juice
Room temperature water, to thin icing

Method

1. To make the Royal Icing, place the egg whites then the icing sugar in the bowl of an electric mixer. Use the paddle beater to beat on low speed until combined. Increase speed to medium and beat for 5 minutes. The icing will be smooth and thick at this stage. Add the lemon juice, ¼ teaspoon at a time, beating well between each addition, until the icing reaches a good piping consistency. The icing should be the consistency of toothpaste - soft but will hold its shape and form a soft peak when the beater is lifted.
   
2. Immediately cover the bowl with plastic wrap and then a damp  tea towel or cloth to prevent it from drying out (see Baker’s Tips).
   
3. Divide the icing evenly between 3-5 small bowls (depending on how many different coloured icings you would like to use - we used 4 for these cookies including the white) and cover each bowl well. Transfer one white icing portion to a small piping bag fitted with a Wilton or Loyal #4 round piping tip (this will be used to pipe the outlines). Working with one portion of the remaining icing at a time, tint to desired colours, then add a little water, a drop at a time, and use a small palette knife or metal spoon to stir until it reaches the right consistency for ‘flooding’ (see Baker’s Tips). As soon as each portion reaches the right consistency, spoon into a small piping bag fitted with a Wilton or Loyal #4 round piping tip. Twist the end of the piping bag and seal with a clip or elastic band (this will help prevent it from drying out). Cover the tip with plastic wrap and then a damp cloth or tea towel and set aside while tinting and thinning the remaining icing portions.
4. Use the white icing to pipe an outline around the inside edge of a cookie to create a border so that the icing in the centre won’t flow over the edge. Set aside for 3-5 minutes or until firm but not set.
5. Pipe a tinted icing into the centre of a cookie to 'flood' it (making sure there will be enough to cover it comfortably but not too much so that the icing flows over the piped border). Use a toothpick to carefully spread the icing to cover fully, if needed, and then let the icing settle and become smooth. To achieve a ‘flood on flood’ effect (so that the pattern sinks into the base icing), while the icing is still wet, use contrasting tinted icing/s to pipe the stripes, dots or patterns onto the flooded icing (see Baker’s Tips). We created the heart pattern by piping dots and then dragging a toothpick through the dot from top to bottom and a little beyond. Sprinkle with edible sprinkles to decorate, if desired.
6. Set iced cookies aside to dry completely overnight before storing (see Baker’s Tips).
   

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

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

Ingredients

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

Method

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

Prep 50minBake 35-40minMakes about 40

When the French profiteroles arrived in Brazil, a bakery in Sao Paulo created its own version – the Carolinas. Instead of filling the profiteroles with vanilla custard, they used pure dulce de leche then it became one of the staples in Sao Paulo bakeries.
This version, created by Make Me a Baker student Ana Moreno for her graduation, includes cream to make them less sweet than the ones you find in Sao Paulo, but still with plenty of dulce de leche to give the authentic taste.

Ingredients

1 quantity Basic Choux Pastry
150g good-quality dark chocolate (45-54% cocoa), chopped into small pieces
Edible gold leaf flakes, to decorate

Dulce de Leche Cream
250ml (1 cup) thickened cream
30g (¼ cup) icing sugar, sifted
1 teaspoon vanilla bean paste
320g (1 cup) dulce de leche

Method

1. To make the profiteroles, preheat oven to 200°C (180°C fan-forced). Line 2 large oven trays with non-stick baking paper.
2. Spoon the choux pastry into a large piping bag fitted with a 0.9cm (#9) round piping tip. Pipe 3cm rounds onto the lined trays, about 2cm apart. Use a damp fingertip to smooth any peaks on each of the rounds. Sprinkle the lined tray with a little water.
3. Bake in preheated oven for 20 minutes or until well puffed and golden. Reduce the oven to 180°C (160°C fan-forced) and bake for a further 15-20 minutes or until golden and crisp on the outside. Remove from the oven and use a 0.7cm (#7) star piping tip to make a hole in the base of each of the hot profiteroles for the steam to escape. Place hole side up on a wire rack and allow to cool completely
4. To make the Dulce de Leche Cream, combine the cream, icing sugar and vanilla bean paste in a mixing bowl and use a balloon whisk or hand held beaters with a whisk attachment to whisk on medium-high speed until soft peaks form.
5. Spoon dulce de leche into a medium bowl. Add a third of the whipped cream mixture and use a large metal spoon or spatula to fold gently through the dulce de leche to retain as much air as possible until just combined evenly. Add the remaining cream in two more batches folding gently until just combined.
6. Place the Dulce de Leche Cream into a pastry bag fitted with a 0.7cm (#7) star or round piping tip. Insert the tip into the hole in the base of a profiterole and fill with the Dulce de Leche Cream.
7. To decorate the profiteroles, place the chocolate in a heatproof bowl and set over a saucepan of simmering water (make sure the water doesn’t touch the base of the bowl). Stir occasionally until the chocolate melts and is smooth.
8. Dip the tops of each of the filled profiteroles in the melted chocolate to coat and set aside on a wire rack to stand for 10 minutes. Carefully decorate each profiterole with a little edible gold leaf before the chocolate is fully set.

Prep 1hr45min (+ preparation time for Lemon Drizzle Pound Cakes, Swiss Meringue Buttercream and Striped Meringue Kisses)Bake 20minMakes about 20 serves

Created by Make Me a Baker student Janet Jackson for her graduation, this gorgeous cake brings together a selection of the techniques that she learnt during the 6-month program.

Janet said, "I love to bake cakes and have always admired decorated cakes but have never had the confidence to try one for myself.  For my graduation bake, I wanted to bake and decorate a cake using produce from my garden at home and techniques I had learnt through the MMAB program.  I trialled many different versions of lemon cake, some with poppy seeds and others with sour cream and Greek yoghurt, before settling on this delicious lemon drizzle cake which is lusciously moist and filled with the zing of freshly picked lemons."  

Ingredients

Edible flowers, to decorate (optional)
3 Lemon Drizzle Pound Cakes
2 quantities Swiss Meringue Buttercream
5-15 yellow Striped Meringue Kisses

Lemon Curd
2 eggs, at room temperature
2 egg yolks, at room temperature
165g (¾ cup) caster sugar
80g unsalted butter, diced
2 tablespoons strained freshly squeezed lemon juice
Finely grated zest of 2 lemons

Lemon Crumb
60g unsalted butter, chilled, diced
80g plain flour
50g caster sugar
1 tablespoon strained fresh lemon juice
1 teaspoon finely grated lemon zest

Candied Lemon Curls
220g (1 cup) caster sugar
250ml (1 cup) water
½ lemon

Method

1. To make the Lemon Curd, use a balloon whisk to whisk the whole egg, egg yolk and sugar in a medium saucepan until smooth. Add the butter, juice and zest and stir continuously with a wooden spoon until the mixture thickens enough to coat the back of a spoon (if you run your finger across the back of the spoon through the curd a line should remain when ready and the mixture should be 70°C on a sugar thermometer). Do not boil. Stain through a sieve into a bowl (see Baker’s Tips). Cover the surface of the curd with plastic wrap and place in the fridge for at least 2 hours before using.
2. To make the Lemon Crumb, preheat oven to 180°C (160°C fan-forced) and line a baking tray with baking paper. Place all ingredients into the bowl of a food processor and process until the mixture just comes together in a dough. Use your fingers to press the dough onto the lined baking tray until about 3mm thick and bake in preheated oven for 10-12 minutes or until pale golden. Remove from oven and set aside to cool completely on the tray. Once cooled, break up the biscuit and process in the food processor again using the pulse button until a coarse crumb forms. Transfer the crumbs back to the lined tray and bake for a further 8 minutes or until golden. Set aside to cool on the tray (see Baker’s Tips).
3. To make the Candied Lemon Curls, line a baking tray with baking paper. Use a vegetable peeler to remove the rind from the lemon in long strips. Use a small sharp knife to remove any white pitch from the rind and then cut the rind into long, thin strips. Combine the sugar and water in a small saucepan and stir over medium-low heat until the sugar dissolves completely. Add the lemon rind, bring to a simmer and simmer over medium-low heat for 20 minutes or until the rind is translucent. Remove the saucepan from the heat and use a skewer to remove the lemon strips, one at a time, from the syrup and twist around the round handle of a wooden spoon to make the curls. Allow to stand for about 5 seconds and then remove carefully from the wooden spoon by sliding off the end of the handle, using the skewer to help carefully release them if necessary. Set aside on the lined tray. Repeat with the remaining lemon rind strips.
4. To assemble the cake, use a large sharp serrated knife to level the tops of the Lemon Drizzle Pound Cakes if necessary. Place one of the cakes on a serving plate or cake stand. Spoon about a quarter of the Swiss Meringue Buttercream into a piping bag fitted with a #11 (1.1cm) round piping nozzle and pipe a border of buttercream around the top outside edge of the cake. Spoon about ⅓ cup of the chilled lemon curd into the centre of the cake and spread evenly to the buttercream. Spoon about ⅓ cup of the remaining buttercream in small dollops over the lemon curd and use a small palette knife or the back of a metal spoon to spread gently to cover the curd. Continue to layer the cake, curd and buttercream finishing with a cake layer.
5. Spread the top and sides of the cake with the remaining buttercream creating a semi-naked look. Decorate with the Striped Meringue Kisses, Lemon Crumb and Candied Lemon Curls and embellish with fresh flowers if desired.

Prep 20min (+ cooling time)Bake 50-55minMakes 10 serves

Simple yet sublime. This pound cake is infused with a tangy lemon syrup and is perfect to serve on its own with a cuppa or used as a base for a more elaborate celebration cake. This recipe was originally published in BakeClass.

Ingredients

• Melted butter, to grease
  250g unsalted butter at room temperature, cubed
  220g (1 cup) caster sugar
  Finely grated lemon zest of 1 lemon
  4 eggs, at room temperature
  250g (1⅔ cups) plain flour
  2½ teaspoons baking powder
  2 tablespoons strained freshly squeezed lemon juice
  

Lemon Syrup

55g (¼ cup) caster sugar
2 tablespoons strained freshly squeezed lemon juice

Method

1. Preheat oven to 180°C (160°C fan-forced). Grease a 20cm (base measurement) round cake tin or springform pan with melted butter and line the base with baking paper.
2. Using an electric mixer beat the butter, sugar and lemon zest in a large bowl until pale and creamy.
3. Add the eggs one at a time, beating well after each addition.
4. Sift together the flour and baking powder. Use a spatula to fold half of the flour mixture through the batter mixture. Fold in the lemon juice and then the remaining flour mixture until just combined.
5. Spoon the batter into the prepared tin and smooth the surface with the back of a spoon. Bake in preheated oven for 50-55 minutes or until a skewer inserted in the centre comes out clean.
6. Meanwhile, to make the Lemon Syrup, combine the caster sugar and lemon juice in a small saucepan and stir over medium heat until the sugar dissolves. Remove from the heat and set aside until the cake is cooked.
7. Immediately after removing the cake from the oven, brush the top with a little of the syrup. Leave the cake to stand in the tin for 5 minutes before turning out onto a wire rack. Brush the top of the cake with the remaining syrup and set aside to cool.

Prep 35-40minMakes about 3 cups

Ingredients

4 egg whites (from 59g/2oz eggs), at room temperature
220g (1 cup/7¾oz) caster sugar
250g (9oz) unsalted butter, cut into 8 equal portions, at room temperature
Good pinch of salt, or to taste
1 teaspoon natural vanilla essence or extract, or to taste
Food colouring gel of your choice (optional)

Method

1. Combine the egg whites and sugar in a large heatproof bowl and place over a saucepan of barely simmering water (make sure the bowl does not touch the water). Stir with a whisk until the sugar is dissolved and the mixture reaches 65°C/150°F on a sugar thermometer.
2. Transfer the mixture to the bowl of a stand mixer and whisk on medium-high speed with the whisk attachment for 10-15 minutes or until very thick and glossy and the mixture has cooled completely to room temperature.
3. Replace the whisk attachment with the paddle beater. Beat on medium-high speed using the paddle beater for about 10 minutes adding a portion of butter one at a time and beating well after each addition until completely incorporated and smooth before adding the next portion of butter. If the mixture becomes lumpy or looks slightly curdled at any stage increase the speed to high and beat until smooth before adding the next portion of butter.
4. Reduce speed to medium-low and beat for 3-4 minutes and the mixture is smooth and creamy. Beat in the salt and vanilla. Tint with gel colour to desired colour if using. Use imediately.

Prep 25minBake 18-20minMakes 8 serves

There are two main tricks when making a sponge: don’t over whisk the mixture once you have added the flour, and keep a close eye on your sponge in the oven – it will be dry if over baked.

Ingredients

15g butter, melted and combined with 1½ teaspoons plain flour
4 x 59g eggs, at room temperature
165g (¾ cup) caster sugar
60ml (¼ cup) milk
30g butter, room temperature, diced
110g (¾ cup) self-raising flour, plus extra to dust
30g (¼ cup) cornflour
125ml (½ cup) pure cream, chilled
225g (⅔ cup) strawberry or raspberry jam
Icing sugar, to dust

Method

1. To make the Sponge Layers, place the oven rack in the oven so that the cake tins will sit in the middle of the oven and then preheat it to 180°C (160°C fan-forced). Brush two shallow 20cm/8in round cake tins with the melted butter mixture to grease and line the base of each with a round of non-stick baking paper. Brush the bases again with the melted butter mixture.
2. Use an electric mixer with a whisk attachment on medium-high speed to whisk the eggs in a large bowl until frothy. Add the sugar a spoonful at a time, whisking well after each addition, until the mixture is very thick and pale (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 to finish drawing, then the mixture is ready. If not, continue to whisk for a further minute.
3. Meanwhile, heat milk and butter in a small saucepan over medium heat until almost simmering. Remove from heat and pour down the side of the mixing bowl. Quickly sift the flour and cornflour together over the egg mixture and then immediately whisk again with the electric mixer on low speed briefly until the flour mixture is just incorporated (be careful not to overmix). Scrape the base of the bowl and then whisk briefly again, if necessary.
4. Divide 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 immediately use a small palette knife to loosen the top of the sponges from the tins and turn onto a wire rack (see Baker’s Tips), top side up, to cool completely.
5. When ready to fill, use a hand-held electric mixer with a whisk attachment or a balloon whisk to whisk the cream until soft-firm peaks form. Spread one cake with the jam and then the whipped cream. Top with the remaining cake and dust with icing sugar.
   

Prep 20min(+ 1hr cooling time)Bake 35-40minMakes 10 serves

Inspired by the wild rosemary found growing on the Gallipoli peninsula and the symbolic wearing of sprigs as a sign of remembrance for those who have made the ultimate sacrifice, this cake is the perfect way to pay your respects through your baking on Anzac Day. It's a simple cake, made special by the rosemary-infused syrup and is equally good accompanied by a cup of tea or lashings of cream or vanilla ice-cream for dessert (particularly when served while still warm)! 

Ingredients

Olive oil, to grease
150g (5¼oz) caster sugar
125g (4½oz) almond meal
75g (½ cup/2¾oz) self-raising flour
180ml (¾ cup/6fl oz) olive oil
3 eggs, at room temperature
2 lemons, rind finely grated
40g (1½oz) flaked almonds
Fresh rosemary flowers (optional), to decorate

Lemon & Rosemary Syrup

60ml (¼ cup/2fl oz) strained fresh lemon juice
60ml (¼ cup/2fl oz) water
110g (½ cup/4oz) caster sugar
4 x 10cm sprigs fresh rosemary

Method

1. Preheat oven to 180°C/350°F (160°C/315°F fan-forced). Brush a 20cm/8in spring form tin with olive oil and line the base with non-stick baking paper.
2. Combine the sugar, almond meal and flour in a large bowl. Whisk together the olive oil, eggs and lemon rind until well combined. Add to the almond meal mixture and use a balloon whisk or spatula to stir until just evenly combined.
3. Pour into the prepared tin and spread with the back of a spoon. Sprinkle evenly with the flaked almonds. Bake in preheated oven for 35-40 minutes or until a skewer inserted in the centre comes out clean. Stand the cake in the tin for 5 minutes before turning transferring to a wire rack sitting over a tray.
   
4. Meanwhile, to make the Lemon & Rosemary Syrup, combine the lemon juice, water and sugar in a small saucepan and stir over medium heat until the sugar dissolves. Add the rosemary sprigs, bring to a simmer and simmer for 5 minutes or until reduced by about half.
5. Slowly pour the hot syrup over the warm cake, allowing it to soak in as much as possible. Cool to room temperature (this will take about 1 hour). Decorate with the rosemary flowers (if using) and serve in slices.

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

Ingredients

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

Method

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

Prep 11/2hr (+ standing time) Bake 15min (per batch) Makes about 28

Pretty to look at, divine to eat, these macarons were created by Allen Au, one of our Make Me a Baker graduates, to use as part of his Graduation cake recipe.

Ingredients

125g almond meal
125g pure icing sugar
96g egg whites
125g caster sugar
30ml water
Gel colouring (see Baker's tip)

Filling

125g unsalted butter
125g pure icing sugar, sifted
1 tablespoon sieved cherry jam 

Method

1. Preheat oven to 165°C (145°C fan-forced). Line two large oven trays with non-stick baking paper or silicone baking mats.
2. Sift together the almond meal and icing sugar into a large bowl. Add half the egg white and mix until a thick paste forms.
3. Combine the caster sugar and water in a small saucepan and stir over medium heat until the sugar dissolves. Bring to a boil and simmer over medium heat, brushing down the sides of the saucepan with a wet pastry brush occasionally to prevent any sugar crystals forming. Do not stir. Once the sugar mixture has reached 115°C on a sugar thermometer, use an electric mixer with a whisk attachment to whisk the remaining egg white on medium-high speed until soft peaks form. Once the sugar mixture has reached 118°C, remove the saucepan from the heat and slowly whisk the hot sugar mixture into the egg whites. Continue to whisk on medium-high speed until the temperature cools to 30°C. The meringue should be thick and glossy. Add enough gel colour to the meringue to tint to the desired colour, whisking until evenly combined. 
4. Fold 2 large tablespoons of the meringue into the almond paste mixture until well incorporated. Fold in the remaining meringue until evenly combined. The consistency of the batter should look like molten lava. If you can draw a figure eight and the trail stays on the surface, then the mixture is ready to be piped.
5. Spoon the mixture into a piping bag fitted with a 10mm round nozzle. Pipe the macarons onto the lined trays into 3.5cm rounds. Tap the tray to remove any air bubbles from the macarons. Leave the macarons out in the open until a skin forms on the surface of the macaron. (This can take from 20 minutes to an hour depending on the humidity). The skin should be dry enough that it does not stick to your finger when touched lightly. 
6. Bake one tray of macarons in the centre of the preheated oven for 15 minutes or until shells don't feel soft at the 'feet' when touched. Set aside to cool on the tray and repeat with the remaining tray of macarons.
7. To make the Filling, use an electric mixer to beat the butter until it is pale and creamy. Beat in the icing sugar until well combined. Add the cherry jam and beat until well combined. Spoon the filling into a piping bag fitted with a 7mm star nozzle and pipe a small rosette onto the base of half the macarons. Sandwich with the remaining macarons.
8. Store the macarons in the fridge overnight so the flavours from the filling are absorbed by the shells. Bring the macarons to room temperature before serving. 

Baker's Tips

• Allen used Chefmaster Liqua-Gel colours to colour his macarons – he used 8 drops of Super Red with 0.5 drop of Black Diamond
• This recipe is based on a recipe from a course Allen did with Australian Patisserie Academy

Prep 15minBake 30-40minMakes 1kg

Scrumptious and satisfying, this granola recipe is one that Make Me a Baker graduate, Sarah Taylor, serves at her cafe Six Smith in Cronulla on Sydney's southern beaches. If you would like to serve it just as Sarah does, greek-style yoghurt and seasonal fruit, such as oven-baked rhubarb, pears or apples, will make the perfect accompaniment.

Ingredients

275g rolled oats

75g sunflower seeds

75g coconut chips / flakes

75g shredded coconut

75g pepitas

25g white chia seeds

25g black chia seeds

25g poppy seeds

200g unsalted macadamias

60g maple syrup

60g almond oil

Method

1. Preheat the oven to 170°C (150°C fan-forced).
2. Combine all ingredients except the maple syrup and almond oil in a large bowl. Set aside.
3. Heat the maple syrup and almond oil in a small saucepan over a low heat until warmed through and and combined. Pour over the rolled oats mixture and mix thoroughly until combined and evenly coated.
4. Spread the oat mixture evenly over 2 medium shallow baking trays and bake in preheated oven for 30-40 minutes, stirring every 10 minutes, until golden and aromatic.

Baker's tip

• This granola will keep well in an airtight container or jar for up to 4 weeks.