Berry Crumble Slice

+ + + + + + + + + + + + + + + + + + + +

Berry Crumble Slice

+ + + + + + + + + + + + + + + + + + + +

150g unsalted butter, softed

100g icing sugar

260g plain flour

1/2 teaspoon ground cinnamon

60g ground walnuts

300g frozen mix berries

+ + + + + + + + + + + + + + + + + + + +

In a bowl, beat butter and icing sugar with an electric mixer until pale and creamy.

Fold in flour, cinnamon and walnuts.

Reserve 1cup of crumble mixture and press remaining into a tin lined with baking paper.

Top with mix berries and sprinkle with reserved crumble mixture.

Bake for 35mins, until golden.

Remove from oven and cool complately in tin before lifting out.

Cut into square to serve.

Oreo Cheesecake Slice

+ + + + + + + + + + + + + + + + + + + +

Oreo Cheesecake Slice

+ + + + + + + + + + + + + + + + + + + +

350g Oreo cookies

80g butter, melted

375g cream cheese, softed

1/2 cup sugar

200mls thickend cream

3 teaspoons powder gelatine

(dissolved in 1/4 cup boiling water)

200g white chocolate, melted

+ + + + + + + + + + + + + + + + + + + +

Place 200g of Oreo cookies in a food processor and process into fine crumbs. 

Add the butter and process to combine.

Press the mixture into an 18cm x 28cm tin lined with plastic wrap or baking paper and refridgerate 30mins.through the gelatine mixture and white chocolate.

In a bowl, beat the cream cheese and sugar with an electric mixer until smooth, then add the cream.

Stir through the gelatine mixture and white chocolate.

Roughly chop the remaining cookies and stir through the cream cheese mixture.

Pour over the cookie base.

Cover and refridgerate until set.

Cut into squares to serve.

Chocolate Chips Cookies

+ + + + + + + + + + + + + + + + + + + +
Chocolate Chips Cookies
+ + + + + + + + + + + + + + + + + + + +
110g butter
60g sugar
70g brown sugar
1 egg
Vanilla extract
180g plain flour
1/2 teaspoon baking soda
1/2 teaspoon salt
120g dark or semisweet chocolate chips
+ + + + + + + + + + + + + + + + + + + +

Makes approximately 12-16 cookies

Preheat oven to 180°C.

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

Add the egg and vanilla, and mix well.

Fold sifted flour, baking soda and salt into the mixture with a spatula . Add the chocolate chips.

Using a tablespoon drop the cookie dough 5 cm apart on baking trays. Bake in the oven for about 10 minutes or cookies look puffy and pale brown.

Remove from oven and let cookies cool on baking tray for about 5 minutes before removing the cookies to a wire rack to cool completely.

Langue de chat

+ + + + + + + + + + + + + + + + + + + +
Langue de chat
+ + + + + + + + + + + + + + + + + + + +
100g butter
80g icing suger
2 egg whites
120g plain flour(sifted)
icing suger
+ + + + + + + + + + + + + + + + + + + +
Prepare oven 200℃

In a bowl, beat the butter and sugar until light and fluffy.
Add the egg whites, one at a time, to the creamed butter.

Sift the flours over the surface and lightly fold in with a spatula.

Fill a piping bag with the mixture and pipe small finger lengths a little apart on baking sheets.

Dust icing sugar over the biscuits.

Bake them for about 10 minutes or until brown round the edges.

Cool the biscuits on the baking sheet for 5 minutes, and then transfer them to a wire rack to cool.


[note]
150g butter
120g icing suger
3 egg whites
180g plain flour(sifted)
icing suger

Black Forest Muffin

+ + + + + + + + + + + + + + + + + + + +
Black Forest Muffin
+ + + + + + + + + + + + + + + + + + + +
125g butter, at room temperature
3/4cup brown sugar
2 eggs
1 1/4 cups self-raising flour
1/4 cup Dutch cocoa
1/2 tsp bicarbonate soda
3/4 cup milk
100g dark chocolate, roughly chopped
415g black cherries in syrup, drained
1 tbs icing sugar
+ + + + + + + + + + + + + + + + + + + +
Makes 12 muffins

Preheat oven to 180°C.
Line a 12 hole medium muffin pan with paper cases.

using an electric beater, beat butter and sugar until light and creamy.

Add eggs, one at a time, beating well after each addition. Sift Flour, cocoa and bicarb soda over mixture.

Add milk, and using a large metal spoon, gently stir until well combined.

Add chocolate and cherries and fold through cake mixture.

Divide mixture between cases until three-quarters full. Bake for 20-25minutes or until cooked through when tested with a skewer.

Cool on a wire rack. Serve muffins dusted with cocoa mixture.