Bringing real baking into your home with deliciously simple recipes.
Prep 25min (+ 2hr chilling, cooling and standing time)Bake 12-15minMakes about 35
Based on a deliciously spiced gingerbread, these fun biscuits are given their personalities through simple decorations... Make them into cheeky gingerbread men or turn them upside down and decorate them as cute, Christmas-themed reindeer.
125g unsalted butter, softened
90g (½ cup, lightly packed) brown sugar
160ml (⅔ cup) golden syrup
1 teaspoon natural vanilla extract or essence
375g (2½ cups) plain flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon bicarbonate of soda
185g (1½ cups) pure icing sugar
35ml (7 teaspoons) boiling water
Red food colouring
Use an electric mixer to beat the butter and sugar on medium speed for 2-3 minutes, or until pale and creamy. Add the golden syrup and vanilla and beat to combine. Sift together the flour, ginger, cinnamon and bicarbonate of soda. Add to the butter mixture and beat on low speed until just combined and a dough forms. Divide the dough into 2 portions. Shape each into a disc, wrap in plastic wrap and place in the fridge for 2 hours.
Preheat the oven to 160ºC (140°C fan-forced). Line two large oven trays with baking paper.
Use a lightly floured rolling pin to roll out one portion of dough (leave the remaining portion in the fridge) on a lightly floured bench top to 4mm thick. Use an 8cm tall gingerbread man cutter to cut out shapes and then carefully transfer the shapes to the prepared oven trays using a palette knife, leaving a little room between each for spreading. Reroll any scraps to make more shapes. Discard any off cuts from the second rolling.
Bake in preheated oven for 12-15 minutes or until the biscuits are just starting to colour and are cooked through. Stand on the trays for a few minutes before transferring to a wire rack to cool. Repeat with the remaining gingerbread dough portion.
To make the Icing, sift the icing sugar into a medium bowl. Gradually add 30ml (6 teaspoons) of the boiling water and mix until smooth. The icing should be a piping consistency (see Baker’s Tips). If it is too thick stir in the remaining 1 teaspoon of boiling water and then test the consistency again. Spoon ¾ of the icing into a piping bag fitted with a 3mm nozzle (see Baker’s Tips) and set aside. Stir a couple of drops of red food colouring into the remaining icing to reach the desired colour. Spoon into a separate piping bag fitted with a 3mm nozzle.
Use the icing to decorate the cooled biscuits to make men and/or reindeer as desired (using the photograph as a guide). Set aside for about 20 minutes or until the icing sets.
To test if the icing is the correct consistency for piping, drizzle a little on a plate and set aside for a few minutes. If it keeps its shape it is ready to use.
If you don’t have piping bags and nozzles you can spoon the icing into a resealable plastic bag, seal and then cut a small hole in one of the corners to pipe through.
Prep 40min (+ 20min cooling time) Bake 20minMakes about 15
Who 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.
195g(3 cups) shredded coconut, to coat
110g (¾ cup) self-raising flour 75g (½ cup) plain flour 165g (¾ cup) caster sugar 125g salted butter, at room temperature 80ml (⅓ cup) milk 2 eggs, at room temperature 1 teaspoon natural vanilla extract or essence
465g (3¾ cups) pure icing sugar 55g (¼ cup) cocoa powder 150ml boiling water 1½ teaspoon vanilla essence
To make the butter cake, 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.
Place 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.
Bake 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.
Cut the cooled cake into 15 equal ‘fingers’ (each will be about 4 x 10cm).
To 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).
Spread 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.
You can also spoon the icing over the cake to help coat it.
If 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.
These lamingtons will keep in an airtight container in a cool spot, but not in the fridge, for up to 2 days.
Lemon 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.
125g (1 cup) pure icing sugar 4-5 teaspoons strained fresh lemon juice
Preheat 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.
Use 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.
Combine 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.
Spoon 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.
While 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.
When 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, ¼ 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.
Transfer the cake to a serving plate, decorate with the Candied Lemon Strips and serve in wedges.
This cake will keep in an airtight container for up to 2 days.
I 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.
Melted butter, to grease 4 egg whites, at room temperature Pinch of salt 2 teaspoons cornflour 1 teaspoon white vinegar 220g (1 cup) caster sugar 1½ teaspoons natural vanilla extract 300ml thickened cream
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.
Place 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).
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 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).
Spoon 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.
Bake 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).
To make the Poached Apricot & 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.
To 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.
Use a wooden spoon to keep the oven door ajar if it won’t stay slightly open on its own when cooling the pavlova.
The unfilled pavlova shell will keep in an airtight container in a cool place (not the fridge), for up to 1 day.
This is a great recipe that came originally from my Aunt Joey. 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.
It 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.
1 orange, quartered, core and seeds removed 220g (1 cup) caster sugar 125g butter, melted and cooled 2 eggs, at room temperature 225g (1½ cups) self-raising flour
Preheat oven to 170°C. Grease a 20cm round cake tin and line the base with non-stick baking paper
Place the whole orange, sugar, butter and eggs in the bowl of a food processor. Process until the orange is finely chopped. Add the flour and process until just combined.
Pour 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 over a tray.
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.
Use a skewer to prick the warm cake all over. Gradually pour the hot syrup over the warm cake, allowing it to soak in. Pour any syrup that has collected on the tray into a dish or jug, Serve the cake warm or at room temperature with the syrup alongside.
This cake will keep in an airtight container at room temperature for up to 4 days.
This recipe was first published in Anneka's second book, More Good Food (Text Publishing).
These 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.
100g almond meal 100g pure icing sugar, sifted Good pinch of bicarbonate of soda 2 egg whites, at room temperature Pinch of salt 25g (¼ cup) flaked almonds, to sprinkle
Preheat the oven to 180°C. Line a large baking tray with non-stick baking paper.
Put the almond meal, icing sugar and bicarbonate of soda in a medium bowl and mix until evenly combined.
Use 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.
Use 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.
Cool the macaroons on the tray. Repeat with the remaining mixture to make about 20 macaroons in total.
These macaroons will keep in an airtight container at room temperature for up to 1 week.
Danish 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.
125ml (½ cup) lukewarm milk
7g (1 sachet) dried yeast
250g (1⅔ cups) plain flour
185g butter, chilled and cut into 2 cm cubes
1 egg, at room temperature, lightly whisked
2 tablespoons caster sugar
¼ teaspoon ground cardamom
5 tablespoons good-quality raspberry jam
2 tablespoons flaked almonds, toasted, to decorate
125g (1 cup) pure icing sugar
1 tablespoon boiling water
¼ teaspoon natural almond extract
Put the milk in a large bowl and sprinkle the yeast over the top. Set aside for 5 minutes.
Put 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.
Add 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.
Turn 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.
Preheat the oven to 200°C. Line a baking tray with non-stick baking paper.
Roll 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’.
Bake 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.
To 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.
This Danish Pastry is best eaten the day it is baked but will keep in an airtight container for up to 2 days.
Reminiscent 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.
150g wholemeal plain flour
130g (1 cup) oat bran
75g (⅓ cup, firmly packed) brown sugar
1 teaspoon baking powder
½ teaspoon salt
125g chilled unsalted butter, cubed
60ml (¼ cup) milk
Preheat oven to 180°C. Line two oven trays with non-stick baking paper.
Put 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.
Turn the dough onto a lightly floured surface and use a lightly floured rolling pin to roll out until about 5 mm thick. Use a 6 cm round cutter to cut the dough into discs and place them on the lined trays about 3 cm apart. Prick the tops of each biscuit twice with a fork. Reroll any off cuts and cut out more biscuits.
Bake in preheated oven for 18-20 minutes or until golden around the edges, aromatic and cooked through. Cool on the trays.
These cookies will keep in an airtight container at room temperature for up to 1 week.
Preheat the oven to 160°C (140°C fan-forced). Line two large oven trays with non-stick baking paper.
Place 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 starts to form a dough (be careful not to over-mix).
Transfer the mixture to a medium bowl, add the chocolate and bring together with your hands to combine evenly.
Roll tablespoonfuls of the mixture into balls and place on the lined trays about 5cm apart. Flatten each with a fork so that they are about 1cm thick.
Bake for 18-20 minutes, swapping the trays halfway through baking, or until cooked through. Remove from the oven and cool on the trays.
If 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.
These shortbread will keep in an airtight container at room temperature for up to 1 week.
Hailing 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.
200g fresh dates, pitted and chopped 250ml (1 cup) water 1 teaspoon bicarbonate of soda 100g unsalted butter, at room temperature 150g (¾ cup, firmly packed) brown sugar 2 eggs 150g (1 cup) self-raising flour Cream or vanilla ice cream, to serve
Preheat 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.
Place 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.
Use 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.
Spoon 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.
Meanwhile, 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.
Remove 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.
Any 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.
Prep 15min (+20min chilling time)Makes: Enough for a 23cm round tart case, a 24cm square tart case, ten 6cm individual tart cases, a 31cm x 10cm tart case or 24 tartlet cases (1 tablespoon capacity)
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 three great variations to use in a selection of both sweet and savoury tarts and pies.
225g (1½ cups) plain flour Good pinch salt 150g chilled unsalted butter, diced 3-3½ tablespoons iced water
Place the flour 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.
Sprinkle 3 tablespoons of the iced water 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 ½ tbsp 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 benchtop. Lightly knead the pastry with your fingertips for about 30 seconds or until smooth and soft. Shape the pastry into a disc, wrap well in plastic wrap and place in the fridge for 20 minutes to rest.
This pastry (and all the variations below) can be made up to 3 days before using. Wrap well in plastic wrap and keep in the fridge. Stand at room temperature for 20-60 minutes (depending on the weather) until softened slightly, enough to roll easily.
Freezing uncooked pastry
Shape pastry into a disc. Wrap well in plastic wrap, then seal in a freezer bag or airtight container and freeze for up to 1 month. Transfer to the fridge to thaw completely (this will take about 1 day). Stand at room temperature for 20-60 minutes (depending on the weather) until softened slightly, enough to roll easily.
Freezing uncooked pastry case/s
Place the pastry cases, still in the tin/s in the freezer until frozen. Either leave in tin/s or remove and seal in freezer bag/s or airtight container/s. Freeze for up to 1 month. Cook directly from the freezer or transfer to the fridge to thaw completely (this will take about 1 day) and blind bake or cook as directed in the recipe.
Parmesan Shortcrust Pastry: Combine 40g (½ cup) finely grated Parmesan with the flour and salt before rubbing in the butter.
Sweet Shortcrust Pastry: Add 2 tablespoons sifted icing sugar or caster sugar to the flour and salt before rubbing in the butter.
Chocolate Shortcrust Pastry: Reduce the flour to 200g (1⅓ cups). Sift with 2 tablespoons cocoa powder and 2 tablespoons icing sugar and the salt before rubbing in the butter.
Serve with milk and a dollop of Greek-style yoghurt for a satisfying and tasty breakfast that will take you through to lunchtime without the need to nibble.
300g (3 cups) rolled oats 75g (½ cup) pumpkin seeds (pepitas) 75g (½ cup) sunflower seeds 65g (1 cup) shredded coconut 100g natural almonds, coarsely chopped 1 teaspoon ground cinnamon 125ml (½ cup) unsweetened apple juice 2 tablespoons single-origin floral honey 90g (½ cup) dried blueberries (see Baker’s Tips) Milk, Greek-style yoghurt and coarsely grated apple or other fresh fruit of your choice
Preheat oven to 160°C. Line a large oven tray with non-stick baking paper.
Combine the oats, pumpkin seeds, sunflower seeds, coconut, almonds and cinnamon in a large bowl. Pour over the apple juice and stir until evenly combined. Spread evenly on the oven tray and then drizzle evenly with the honey.
Bake in preheated oven for 50 minutes, stirring about every 10 minutes, until evenly toasted and crisp (the muesli will crispen further once cooled). Remove from the oven and set aside to cool. Stir in the blueberries.
Serve with milk, yoghurt and apple or fruit of your choice.
Store the toasted muesli in and airtight container or jar for up to 1 month.
You can use 75g (½ cup) currants in place of the dried blueberries.
This muesli (without the blueberries) makes a wonderful crumble topping. Reduce the baking time to 20 minutes.
Almond & Blueberry Bircher Muesli (for 3 serves): combine 1½ cups of Toasted Almond & Blueberry Muesli, 185ml (¾ cup) natural apple juice, 95g (⅓ cup) natural Greek-style yoghurt, and ½ large red apple (such as pink lady), coarsely grated. Cover and place in the fridge for 1 hour or until the muesli has soaked up the liquid and is creamy. Serve topped with yoghurt, coarsely grated apple and coarsely chopped toasted almonds. Keep any remaining muesli covered in the fridge for up to 3 days.