Gula Melaka Treacle Tart

Gula Melaka Treacle Tart

Rough day? Take a breather.
 
Total Time: 2 hours
Prep: –
Cook: –
 
Ingredients Serves 12

Gula Melaka Treacle Tart:

Shortcrust pastry:
Plain flour
250g
Cold butter
125g
Caster sugar
90g
Large egg
1
Treacle filling:
Breadcrumbs
140g
Butter
60g
Gula melaka
400g
Treacle
35g
Whipping cream
2 Tbsp
Whole egg
1
Lemon
1
Salt
Pinch
Method

Gula Melaka Treacle Tart

Step 01

Shortcrust Pastry: Rub the cubed butter into the flour until the mixture resembles breadcrumbs. Stir through the sugar, zest of 1 lemon and beaten egg.

Step 02

Knead gently until the whole thing forms a soft dough ball – don’t overwork or else the pastry will be tough when cooked. Wrap the dough in cling film and chill in the fridge for at least an hour to relax.

Step 03

Roll the dough on a lightly floured surface to the thickness of a pound coin. Lay over a tart case and gently press into the edges, trim off any excessive pastry.

Step 04

Line the inside of the tart case with baking parchment and fill with rice, then chill again for 15 minutes.

Step 05

Preheat the oven to 180°C. Bake the case for 15 minutes, before removing the rice and cooking for another 5 minutes. Remove the tart case from the oven and lower the temperature to 150°C.

Step 06

Treacle filling: Zest the other lemon and squeeze the juice of half of it into a bowl. Stir in the breadcrumbs, gula melaka and treacle to fully combine set aside and mix in the egg before tipping into the cooked pastry case and returning to the oven for 25 minutes.

Step 07

Allow to cool completely before removing from the tart tin and cutting into slices.

Allow to cool completely before removing from the tart tin.

Peanut Butter Bombs

Peanut Butter Bombs

Boost your energy with this quick and easy snack!
 
Total Time: 40 minutes
Prep: –
Cook: –
Ingredients Serves 4
Peanut Butter Bombs
Creamy peanut butter
⅔ cup
Semi-sweet chocolate chips
½ cup
Old fashioned oats
1 cup
Ground flax seeds
½ cup
Honey
2 tbsp
Method
Peanut Butter Bombs

Step 01

Combine all 5 ingredients in a medium bowl. Stir to combine.
Step 02
Place in the refrigerator for 15-30 minutes so they are easier to roll.
Step 03
Roll into 12 balls and store in the fridge for up to a week.

Fun Fact: Peanut butter contains around 7 grams of Protein per serving. Perfect to keep you energised throughout the day!

Peanut Butter Cups

Peanut Butter Cups

Satisfy your sweet tooth by making this super simple snack!
 
Total Time: 10 minutes
Prep: –
Cook: –
Ingredients Serves 6
Peanut Butter Cups
Powdered sugar, sifted
3 tbsp
Smooth peanut butter
1/2 cup
Melted chocolate
1 cup
Method
Peanut Butter Cups

Step 01

Prepare a cupcake tin with 6 liners.
Step 02
Stir peanut butter and powdered sugar together until smooth.
Step 03
Spread 1 to 2 tablespoons of chocolate in the bottom of each cupcake liner.
Step 04
Dollop 1 to 2 teaspoons of the peanut butter mixture on top of the chocolate.
Step 05
Cover each dollop of peanut butter with more chocolate and smooth out the top.
Step 06
Refrigerate for 1 hour or until chocolate has hardened.
Step 07
Remove peanut butter cups from the liners and serve.

Use reduced-fat peanut butter for a better texture!

Coconut Candy

Coconut Candy

No oven? No problem. Try this no-bake candy recipe today!
 
Total Time: 20 minutes
Prep: –
Cook: –
Ingredients Serves 4
Coconut Candy
Freshly grated coconut
3 cups
Desiccated coconut
1 cup
Sugar
3 cups
Evaporated milk
¾ cup
Butter
1 tsp
Salat
½ tsp
Vanilla essence
1 tsp
Method
Coconut Candy

Step 01

Place all ingredients except desiccated coconut in a pan. Stir well and cook over very slow fire until the sugar is dissolved and mixture is boiling.
Step 02
Stir constantly with long wooden spoon to prevent from burning.
Step 03
Once the mixture is thicker, use a smaller flame.
Step 04
Cook until lumps are formed, and sides are crystallized around the mouth of the pan.
Step 05
Stir well and add butter.
Step 06
When mixture is slightly cooled, spread out using a wooden spoon.
Step 07
Place onto palm to make rounded balls. Then, roll onto desiccated coconut for the outer layer.

You can also add in food colouring and flavouring of your choice!

Rose Turkish Delight

Rose Turkish Delight

Jazz things up with a pop of colour, let it be pink!
 
Total Time: 25 minutes
Prep: –
Cook: –
Ingredients Serves 8
Rose Turkish Delight
Gelatin leaves
8
Sugar
500g
Rosewater
A few drops
Pink food colouring
A few drops
Icing sugar
2 tbsp
Corn flour
1 tbsp
Water
1 cup
Method
Rose Turkish Delight

Step 01

Pour water into a pan and add gelatin leaves, breaking the leaves in half. Leave the gelatin to bloom for about 5 minutes, and then place the pan on low heat. Stir gently until the the gelatin melts.
Step 02
Add sugar and stir until it dissolves. Increase heat and bring mixture to a boil, before reducing heat. Let it simmer for 20 minutes.
Step 03
Remove the pan from heat. Stir in rose water and food colouring until it is pale pink. Wet a small square tin with cold water before pouring in the rose syrup. Leave in a cool place to set overnight.
Step 04
Sift the icing sugar and corn flour together onto a plate. Ease the set Turkish delight out of the tin onto the icing sugar mixture.
Step 05
Cut into squares, and coat with the icing sugar mixture. This can be kept and stored for up to one week.

Swap rose water with orange zest for a tangy flavour!

Anzac Biscuits

Anzac Biscuits

A true Australian classic for everyone, even vegans!
 
Total Time: 20 minutes
Prep: –
Cook: –
Ingredients Serves 26
Anzac Biscuits
4 medium-sized U.S Russet potatoes
400g
Plain flour
150g
Rolled oats
90g
Desiccated coconut
90g
Caster sugar
100g
Brown sugar, firmly packed
55g
Butter, melted
125g
Water
2 tbsp
Golden syrup
2 tbsp
Bicarbonate of soda
½ tsp
Method
Anzac Biscuits

Step 01

Preheat oven to 160°C. Line 2 baking trays with parchment paper.
Step 02
In a large bowl, combine flour, oats, coconut, and sugar.
Step 03
Heat a small saucepan over medium heat. Stir in butter, golden syrup, and water until it is all combined. Add bicarbonate of soda.
Step 04
Once dissolved, mix all the ingredients. Let it cool for several minutes.
Step 05
Scoop a tablespoonful of the oat mixture into balls, about 5cm apart to let it spread while baking. Flatten slightly using the back of a fork.
Step 06
Bake for 15-18 minutes or until lightly golden. Allow it to cool completely on a wire rack and store it in an airtight container.

You may use maple syrup or honey as a substitute for golden syrup.

Slow-Cooker Peppermint White Chocolate

Slow-Cooker Peppermint White Chocolate

A deliciously heartwarming holiday drink!
 
Total Time:
2 hours 35 mins
Prep: –
Cook: –
Ingredients Serves 8
Slow-Cooker Peppermint White Chocolate
White chocolate (broken into small pieces)
235 ml
Half and half cream
4 cups
Milk
2 cups
Condensed milk
414 ml
Marshmallow creme
207 ml
Peppermint mocha creamer
1 cup
Peppermint extract
1 Tbsp
Assorted candy canes
As needed
Whipped cream
As needed
Method
Slow-Cooker Peppermint White Chocolate
Step
01
Combine white chocolate, half and half cream, milk, sweetened condensed milk, marshmallow creme, creamer and peppermint extract in a slow cooker.
Step 02
Cover with a lid and cook on low for 2½ - 3½ hours, stirring occasionally.
Step 03
Once ready, pour out the white hot chocolate into glasses.
Step 04
Top your drink with whipped cream and crushed candy canes.
Step 05
Coat the rim of your glasses with crushed cookies for extra holiday vibes!

Coat the rim of your glasses with crushed cookies for extra holiday vibes!

Salted Caramel Brownies

Salted Caramel Brownies

Indulgent brownies with a delicious, gooey center!
 
Total Time: 40 minutes
Prep: –
Cook: –
Ingredients Serves 30
Salted Caramel Brownies
Gluten-free white flour blend
1¼ cup
Tapioca flour
1¼ cup
Sugar
1¼ cup
Processed cocoa
½ cup
Milk
½ cup
Oil
½ cup
Vanilla
1 ½ tsp
Baking soda
1 ¼ tsp
Guar gum
2 tsp
Salt
A pinch
Salted Caramel Topping
Medjool dates
8 pcs
Oil
3 tbsp
Water
3 tbsp
Vanilla extract
1 tsp
Sea salt
¼ tsp
Rock sea salt
For garnish
Method
Salted Caramel Brownies

Step 01

Combine dry ingredients except sugar and set aside. In a separate bowl, stir in milk, oil, vanilla and sugar. Mix well and allow to sit for at least 4 mins for the sugar to dissolve.
Step 02
Using a mixer, gradually combine the remaining dry ingredients to make a thick batter.
Step 03
Line an 8 x 8 inch pan with parchment paper and spread batter evenly.
Step 04
Bake at 176°C for 27 mins. After 25 mins, check the center of your brownies. If you want an extremely gooey center, take the brownies out now.
Step 05
Allow to cool completely before cutting the brownie pieces and removing from pan.
Salted Caramel Topping
Step 01
Combine all the ingredients for salted caramel in a high powered blender or a large food processor and process until smooth.
Step 02
Pour over brownies and spread evenly. Garnish with rock salt and serve!

For a crispy edge, leave your brownies to bake for a longer time.

Buttery Shortbread Cookies

Buttery Shortbread Cookies

Perfect for your guests coming over this Christmas!
 
Total Time: 1 hour
Prep: –
Cook: –
Ingredients Serves 6
Buttery Shortbread Cookies
Salted butter (cut into pieces)
2 cups
Light brown sugar
1 cup
All-purpose flour
4½ cups
Sprinkles (optional)
As needed
Method
Buttery Shortbread Cookies

Step 01

In the bowl of a stand mixer, add butter and brown sugar. Using the paddle attachment on medium to high speed, mix until fluffy and light for several minutes. Pour in 3½ cups of the all-purpose flour and mix on medium to low speed until combined.
Step 02
Sprinkle ½ cup of flour over a large board. Knead the dough for 5 mins, add in the remaining ½ cup flour gradually. The dough should end up soft and pliable, similar to play-dough and not sticky.
Step 03
Divide dough into three equal parts, wrap tightly, and chill for 30 minutes or until firm. Using one of the three doughs, roll to about ½ inch thickness, and form cookie shapes using your desired cookie cutters. Place each cookie two inches apart on the baking sheet, and poke cookies with a fork to design.
Step 04
Bake for 15 - 20 mins or until edges are golden brown. Opt for a shorter baking time if your cookie shapes are smaller.
Step 05
Repeat with the remaining dough. Work in batches so dough stays chilled.
Step 06
Cool the cookies completely on wire rack before serving. Be sure to keep cookies in an airtight container at room temperature to maintain its condition.

Extra dough can be frozen for up to 2 months. Simply keep the dough pieces in an airtight condition and defrost when it is ready to be rolled.

Rainbow Meringue Kisses

Rainbow Meringue Kisses

A colourful, celebratory treat!
 
Total Time: 110 minutes
Prep: –
Cook: –
Ingredients Serves 4
Rainbow Meringue Kisses
Egg whites
4
Cream of tartar
¼ tsp
Castor sugar
1 cup
Vanilla essence
½ tsp
Pink food colouring
1 drop
Blue food colouring
1 drop
Yellow food colouring
1 drop
Method
Rainbow Meringue Kisses

Step 01

Oven prep: Heat oven to 95°C. Line two baking sheets with parchment paper.
Step 02
Beat egg whites on low for about 1-2 minutes until bubbles start to form. Increase speed to medium and beat for 2-3 minutes until egg whites become fluffy.
Step 03
Turn off mixer and sift in cream of tartar. Turn mixer back on and increase speed to medium high, gradually adding 1 tablespoon of sugar at a time until all sugar has been added. Continue beating for 5-7 minutes until stiff peaks form.
Step 04
Add vanilla and beat to combine.
Step 05
Turn off mixer and separate meringue into three small bowls. Drop one colour into each bowl and fold.
Step 06
Fill pastry bag with 1 tablespoon of each colour.
Step 06
Fill pastry bag with 1 tablespoon of each colour.
Step 07
To pipe kiss-shaped meringues: hold pastry bag parallel to baking sheet then squeeze and release with even pressure.
Step 08
Bake for 90 minutes (rotate pan at 45 minutes).
Step 09
Turn oven off after 90 minutes, leave oven door slightly open and let meringues cool for about 6 hours.

When stored in an airtight container in the freezer, meringues can last for up to 2 weeks.