Rum Balls

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Rum Balls
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250g plain biscuits (nice, marie etc )
25g cocoa powder
395g sweetened condensed milk
40g desiccated coconuts
2 tablespoon rum
120g rum raisins
(soak raisins in rum for a week or more)

1 cup desiccated coconuts
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In a food processor, crush biscuits finely and add cocoa powder and mix.
Add condensed milk, coconuts and rum, and mix well.
Add raisins and process until just combined.

Transfer the mixture in a bowl and cool in fridge for about 30 minutes or until firm enough to handle.
Roll the mixture into about 2.5 cm balls and roll in coconuts.

Place them in a single layer in a shallow airtight container and store in fridge.

Ginger Slice

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Ginger Slice
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170g unsalted butter, softened
90g sugar
220g selfrasing flour
2 teaspoons ground ginger

150g butter
130g icing sugar
3 tablespoons golden syrup
4 teaspoons ground ginger
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18cm x 28cm baking tin

Preheat oven to 170°C.

In a medium bowl, mix softened butter and sugar with an electric mixer.

Fold in sifted flour and ginger with a spatula into the butter mixture. Press the dough into the lined baking tin. Rest in refrigerator for 15 minutes.

Bake it for 20 minutes or until golden brown. Press down the base with the spoon.

In a small saucepan, combine all ingredients and stir until the icing sugar has dissolved and well combined. Pour hot icing over the warm base.

Let it cool at room temperature for about 20 minutes before refrigerate  to set. Remove from refrigerator and cut into small pieces.

Waffles

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Waffles
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1 cup selfrasing flour
1 teaspoon baking powder
25g sugar
1 egg
90g butter, melted
200mls milk

berries, maple syrup, ice cream etc
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Makes approximately 6 waffles (for 2-3 serves)

In a medium bowl, combine flour, baking powder and sugar.
In a small bowl, mix an egg yolk and milk, and add melted butter.
Add the egg mixture into the dry ingredients and stir until just combined.
Beat an egg white until stiff peak form. Fold into the mixture.

Preheat a waffle iron and pour the batter, bake until golden brown.
Serve with berries, syrup and ice cream.

Brownie 2

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Triple Chocolate Brownie
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165g butter
165g dark chocolate
110g brown sugar
80g sugar
3 eggs
90g plain flour
1 tablespoon cocoa powder
50g white chocolate chips
50g dark chocolate chips
icing sugar
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Preheat the oven to 180℃.
Line a 20cm x 20cm tin with oven paper.

In a large bowl, put butter and chocolate, place over a saucepan of simmering water. Make sure that the bottom of the bowl does not touch the hot water below. Stir gently with a spatula.

Add sugar and stir until well mixed.

Remove from heat, add eggs, and fold in sifted flour and cocoa, and chocolate chips.

Spread the mixture into the lined tin. Bake at 180℃ for about 30mins. Do not over bake. The top of the brownie have a shiny crust and the inside is still soft and gooey.

Allow to cool in tin. Remove from the tin and dust icing sugar. Cut into squares.


memo:
Alternatively use 50g chopped walnuts instead of chocolate chips

Ginger Bread Biscuits

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Ginger Bread Biscuits
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370g plain flour
1 teaspoon baking soda
2 teaspoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
3 teaspoons ground ginger
140g softened butter
100g brown sugar
100ml golden syrup or treacle
1 egg yolk

Icing
180g pure icing sugar
1 egg white or 1 tablespoon water
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Shift flour, spices and ginger together.
In a large bowl, mix softened butter and brown sugar using an electric mixer until it is creamy.
Beat in egg yolk and golden syrup and mix well.
Add the flour mixture into the butter mixture and mix with a rubber spatula.

Divide into two and make balls.
Place them between two sheets of baking paper and roll out about 5 mm thick.
Put them on a baking tray and cool in the fridge for 30 minutes.

Preheat oven to 180°C.

Remove the dough from fridge and put on the kitchen bench.
Remove the top of the baking paper and cut with cookie cutters.
Transfer them on lined baking tray using a pallet knife or spatula.

Bake them for about 10 minutes or until golden brown.
Cool them on the biscuits on the baking tray for 5 minutes and transfer to a wire rack.

In a small bowl, mix icing sugar and egg white. Put icing in a small piping bag or plastic snack bag and cut a corner with scissors. Decorate the biscuits with the icing. Leave them until completely dry. Keep them in airtight containers.

Almond Biscotti

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Almond Biscotti
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270g selfrasing flour
120g brown sugar
2 eggs
120g roasted almond
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Preheat the oven at 180°C.

In a large bowl, place flour, eggs and sugar and mix by hand.
Add almond and mix to make a smooth dough.
Divide into three and shape into slightly flattened logs on a lightly floured surface.
Place on lined oven tray.
Bake for about 30 minutes or until light brown. Allow to cool.

Reduce the temperature to 160°C.

Slice the logs in 1cm thin and return them to the oven tray and bake for another 10-15 minutes.

Turn them over and bake another 5-10 minutes.
Do not over bake the biscotti as they can become too hard!