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Merry Baking Joyful family recipes made with our iconic range Contents

8 SHORTBREAD FRUIT 24 RED VELVET & CHOCOLATE MINCE TARTS CREAM TRIFLE

10 LAYER 26 WHITE ROCKY ROAD

12 VANILLA PANNA COTTA WITH 28 SNOWMEN RASPBERRY COULIS

14 GINGERBREAD TRUFFLES 30 LIGHTER FRUIT CAKE

16 PAVLOVA 32 Spelt

18 GINGERBREAD WREATH 34 CHRISTMAS TREE

20 FESTIVE COCONUT 36 CHERRY RIPE

22 CHRISTMAS CHOCOLATE 38 MINI GINGERBREAD WREATHS

4 McKENZIE'S – MERRY BAKING McKENZIE'S – MERRY BAKING 5 'Tis the Season to Some of our be Merry Baking Baking Essentials

It truly is the most wonderful time of the year. For decades, McKenzie’s has been stocking Australian kitchens with quality baking products to help create delicious cakes, , pies and slices that bring so much delight during the festive season. Based on original and reliable formulations, our range includes iconic baking essentials such as Bi-Carb Soda, Baking Powder, Cream of Tartar & Gelatine Powder, as well as a full coconut range BI-CARB SODA BAKING POWDER CREAM OF TARTAR GELATINE POWDER/LEAVES (aka. BAKING SODA) A blend of bi-carb soda, starch An acidic compound that helps Sets liquids into a gel. Our and an assortment of alternative flours, each providing unique A food grade, odourless and an acidic ingredient that stabilise and give more volume powder and leaves are of benefits and flavours to your baking. powder derived from soda ash. works as a leavening agent to to beaten egg whites. Prevents platinum strength. 2 leaves Releases carbon dioxide when give your baked goods a lift. the crystallization of syrups. of McKenzie’s Gelatine in contact with acid to aerate Leaves= approximately 1 tsp of Our latest collection of recipes includes a mix of classic and fresh baked goods. McKenzie’s Gelatine Powder takes on dishes the season is known for. Whether you are baking to share (or just self-indulge!) we have a recipe fit for all, how ever you choose to celebrate this year. From our family to yours, we wish you a very Merry Christmas.

GROUND GINGER FINE Desiccated COCONUT SHREDDED COCONUT RICE FLOUR An excellent addition to cakes, Dried and finely shredded Long strands of quality, dried It’s the key magic ingredient biscuits and gingerbread for coconut that adds a nutty coconut perfect for decorating to shortbread. Perfect for that recognisable ginger spice flavour and sweetness to or to add texture and flavour baking as it doesn’t impart flavour. baking. Available in a handy to your baking. any flavours. resealable bag.

6 McKENZIE'S – MERRY BAKING McKENZIE'S – MERRY BAKING 7 Our Tip Shortbread Fruit Make in advance and box up for gifts. They can Mince Tarts last up to 1 week at room temperature.

MAKes: approx. 24 PreP: 30 minutes cook: 15 minutes

Ingredients Method 1 ½ cups plain flour 1. Pre-heat oven to 170°C (150°C fan-forced). Lightly grease two 12-hole mini muffin pans (1½ tablespoon capacity). ²/³ cup McKenzie’s Rice Flour ½ cup caster sugar 2. Combine flours, sugar and lemon rind in a large bowl. Rub in the butter with fingertips and mix until a dough forms, kneading until smooth. 1 tsp lemon rind 3. Set aside ¹/ of the dough for later. With the remainder, spoon 1 tablespoon 225g butter, diced and softened ³ of mixture into each muffin hole. Make a hole in the centre with your finger ²/³ cup pre-prepared fruit mince and press gently to the sides to form the tart base. Fill with approximately Icing sugar, for dusting 1 teaspoon of fruit mince, repeat until all have been filled. Note: Pre-prepared fruit mince is 4. Roll the remaining dough out on a lightly floured surface to 4mm available at most supermarkets. thickness. Cut out star shapes to fit the top of the tarts. Gently press stars on top of fruit mince. Refrigerate for 15 minutes prior to baking. Bake for 15 minutes or until tarts are light golden. Allow to cool in pans for 5 minutes before removing to a cooling rack to cool completely. Dust with icing sugar prior to serving.

8 McKENZIE'S – MERRY BAKING McKENZIE'S – MERRY BAKING 9 Our Tip Add some finely chopped glace ginger to the ball mixture before rolling or Gingerbread to the cinnamon cream for that extra ginger kick.

serves: 10-12 PreP: 40 minutes Cook: 50 minutes

Ingredients Method 250g butter, diced and softened 1. Pre-heat oven to 180°C (160°C fan-forced). Grease and line the base and 1 ¼ cups caster sugar sides of 2 x 20cm cake pans. ²/³ cup golden syrup 2. Place butter, sugar and golden syrup in the bowl of an electric mixer. Beat 4 extra large eggs until pale and creamy. Add eggs one at a time until well incorporated. 2 ¾ cups plain flour 3. Fold in the flour, baking powder, bi-carb and spices, alternately with the milk, 2 tsp McKenzie’s Baking Powder until the batter is smooth and well combined. Pour between the prepared 1 tsp McKenzie’s Bi-Carb Soda pans and bake for 45-50 minutes until golden and an inserted skewer comes 2 tsp McKenzie’s Ground Ginger out clean. Allow to cool, before removing to a wire rack to cool completely. Once cooled, cut each cake in half, to form four layers. 1 tsp McKenzie’s Mixed Spice 1¹/ cups warm milk 4. For the cream, beat cream with electric beaters until soft peaks form. ³ Add mascarpone, icing sugar and cinnamon, mixing until well combined Cinnamon Cream: and mixture has thickened. Refrigerate until required. 300ml thickened cream 5. For the balls, place biscuits in a food processor, pulsing until fine crumbs. 200g mascarpone Remove to a mixing bowl and stir in the coconut, condensed milk and ¼ cup icing sugar mixture, sifted cinnamon. Mix until well combined. Roll tablespoons of mixture into balls 1 tsp McKenzie's Ground Cinnamon and toss in extra coconut. Coconut Balls: 6. For assembly, place one layer of cake onto a serving plate, spread with ¼ of the cinnamon cream, top with another layer of cake, continuing until all 250g plain sweet biscuits layers are stacked. Finishing the top with a more decorative swirl of cinnamon ¾ cup McKenzie’s Fine Desiccated cream. Arrange rosemary sprigs upside down into cake and decorate with Coconut cinnamon balls. Sprinkle rosemary with extra icing sugar. Serve. 395g can condensed milk Note: Save remaining balls for morning or afternoon tea. These will keep for 1 tsp McKenzie's Ground Cinnamon 1 week in an airtight container in the fridge. Extra McKenzie’s Fine Desiccated Refrigerate cake for up to 5 days. Coconut, for rolling Rosemary sprigs, for decoration 10 McKENZIE'S – MERRY BAKING McKENZIE'S – MERRY BAKING 11 Vanilla Our Tip When pouring panna cotta into serving glasses, do so Panna Cotta with on a tray, so you can carry Raspberry Coulis them to the refrigerator.

serves: 6 PreP: 30 minutes Cook: 14 minutes refrigerate: 3 hours

Ingredients Method Pannacotta: 1. Pre-heat oven to 170°C (150°C fan-forced). Soak gelatine leaves in the milk, 4 McKenzie's Gelatine Leaves allowing them to soften. 250ml milk 2. Combine cream, sugar and vanilla seeds and pod in a small saucepan and heat until just coming to the boil. Remove from heat and add the milk and 400ml cream gelatine mixture, stirring until the gelatine has dissolved. 1 vanilla pod, split and seeds scraped 3. Strain mixture through a sieve into a pouring jug. Then pour evenly ½ cup caster sugar between serving glasses. Refrigerate uncovered for at least 3 hours or until set and chilled. Coconut Wafers: 4. For wafers, combine the eggwhite, coconut and sugar mixing well. 1 extra large egg white Spoon teaspoonsful onto a lined oven tray, spreading out to a thin circle. ½ cup McKenzie's Fine Desiccated Bake for 12-14 minutes, until golden and crisp. Allow to cool on the tray for Coconut 5 minutes, before removing to a cooling rack to cool completely. ¼ cup caster sugar 5. For coulis, combine sugar and water in a small saucepan and heat until Raspberry Coulis: sugar has dissolved. Remove from heat and allow to cool slightly. Add raspberries to sugar syrup, and puree until smooth. Press through a 2 tbs caster sugar sieve to remove seeds and refrigerate until ready to serve. 1 tbs water 6. For serving, remove panna cotta from the refrigerator and pour in the 125g fresh raspberries raspberry coulis.

Note: Add ½ tsp rosewater to coulis Note: Coconut wafers can be made in advance and stored in an airtight if desired. container until required. 1 tsp vanilla extract can be used in place of the vanilla pod if desired.

12 McKENZIE'S – MERRY BAKING McKENZIE'S – MERRY BAKING 13 Our Tip Gingerbread Place into an airtight gift box in the fridge Truffles and they will last for up to 1 week.

makEs: 25-30 PreP: 25 minutes

Ingredients Method 250g plain sweet biscuits 1. Place biscuits in a food processor and pulse until fine crumbs have formed. 1 cup McKenzie's Fine Desiccated Remove to a large mixing bowl and fold in coconut, cocoa and spices, Coconut mixing well. 2 tbs cocoa 2. Add condensed milk and ginger to dry ingredients and mix well until combined. Form tablespoon measures into balls and refrigerate until firm. 1 tsp McKenzie's Ground Ginger 3. Dip or drizzle balls with melted chocolate and decorate with coconut. Keep ¼ tsp McKenzie's Mixed Spice refrigerated until required. 395g can condensed milk 1 tbs finely chopped glacé ginger 100g dark chocolate, melted ⅓ cup McKenzie's Shredded Coconut, for decorating

14 McKENZIE'S – MERRY BAKING McKENZIE'S – MERRY BAKING 15 Our Tip For best results with pavlova, allow to cool in the oven overnight Christmas if possible. Tree Pavlova

serves: 12 PreP: 30 minutes Cook: 1 ½ hours

Ingredients Method 6 extra large egg whites, at room 1. Pre-heat oven to 130°C (110°C fan-forced). Line two oven trays with baking temperature paper. ½ tsp McKenzie’s Cream of Tartar 2. Draw four circles onto baking paper, 1 x 18cm, 1 x 15cm, 1 x 12cm, 1 x 8 1 ½ cups caster sugar cm diameter. Turn paper over so the pen or pencil does not touch the meringue. 2 tsp McKenzie’s Corn Flour 3. Place egg whites and cream of tartar into the large bowl of an electric 600ml thickened cream mixer. Beat until firm peaks have formed. Gradually add sugar, 1 tbs icing sugar approximately a tablespoon at a time. Continue until all the sugar has been 2 x 125g fresh raspberries added and you cannot feel granules when you rub the mixture between 250g fresh strawberries, sliced your fingers. Add corn flour and fold in. Gold leaf, for decoration 4. Spoon meringue mixture between the pre-drawn circles ensuring they are all similar height. Also make sure the meringue is slightly higher at Note: Gold leaf can be found at the sides than the middle. Place into the oven and reduce temperature to specialty cake decorating stores 100°C (80°C fan-forced). Cook for 1 ½ hours, then turn the oven off and or online. allow the pavlovas to cool in the oven. 5. Beat cream and icing sugar with an electric mixer, until firm peaks form. 18cm 15cm Fork mash half a punnet of raspberries and fold these into the cream. 12cm 6. For assembly, place the larger pavlova onto the serving plate. Spread with 8cm some of the cream mixture, and top with a scattering of berries. Continue with remaining pavlovas, building up to form a tree and finishing with the smaller pavlova. Decorate with gold leaf. Note: Ensuring the middle of the meringue is lower than the sides prior to cooking will help with the stability of the tree when assembled. When assembling the tree, decorate each layer prior to stacking on top of Pavlova Circles Guide the other.

16 McKENZIE'S – MERRY BAKING McKENZIE'S – MERRY BAKING 17 Our Tip Gingerbread Use appropriately sized saucepan lids as a guide Wreath to use for the ring.

MAKEs: 1 wreath & extra gingerbreads PreP: 30 minutes Cook: 12 minutes

Ingredients Method Gingerbread 1. Pre-heat oven to 180°C (160°C fan-forced). Line oven trays with baking 125g unsalted butter, diced and paper. softened 2. Place butter, sugar and golden syrup in the bowl of an electric mixer. ½ cup loosely packed brown sugar Beat until pale and creamy. Add egg, mixing until well combined. ½ cup golden syrup 3. Reduce mixer speed and add the flour, bi-carb soda and spices. Mix until just combined. Tip out onto a lightly floured surface and bring together 1 extra large egg yolk with your hands, kneading until smooth. 2 ½ cups plain flour 4. Roll dough out to 5mm thickness. Cut a 20cm diameter circle and form a 1 tsp McKenzie's Bi-Carb Soda ring by cutting a smaller circle inside (ring should be approximately 4cm 2 tsp McKenzie's Ground Ginger wide). Carefully lift onto the oven tray. This will be the base of the wreath. 1 tsp McKenzie's Ground Cinnamon Then using various shaped star cutters, cut out stars from the remaining dough, re-rolling when necessary. Bake for 12 minutes. Allow to cool for 5 ½ tsp ground cloves minutes on the tray before removing to a cooling rack to cool completely. Icing 5. For icing, whisk together the icing sugar, egg white and lemon juice until ¾ cup icing sugar, sifted smooth. If too runny, let sit until desired consistency is achieved. Pour into ½ egg white a piping bag with a very fine nozzle. ½ tsp lemon juice 6. To assemble wreath, place the base ring on a serving tray. Arrange stars around it to cover the base. Drizzle with icing and allow to set. Use remaining icing to decorate the remaining gingerbread stars. Note: Gingerbreads can be stored in an airtight container for up to one week. When assembling wreath, you can either affix each star with icing or loosely stack.

18 McKENZIE'S – MERRY BAKING McKENZIE'S – MERRY BAKING 19 Our Tip You can also use fresh raspberries, dried Festive cranberries or fresh strawberries to garnish. Coconut Bundt Cake

serves: 10-12 PreP: 30 minutes Cook: 45 minutes

Ingredients Method Coconut Bundt Cake: 1. Pre-heat oven to 180°C (160°C fan-forced). Grease a 25cm bundt cake pan. 250g butter, diced and softened 2. Place butter and sugar in the bowl of an electric mixer. Beat until pale and 1 ¼ cups caster sugar creamy. Add eggs one at a time until well incorporated. Add vanilla and mix well. 4 extra large eggs 3. Fold in the flour, baking powder, bi-carb and coconut, alternately with the 1 tsp vanilla extract sour cream, until the batter is smooth and well combined. 1 ¾ cups plain flour 4. Spoon half the batter into prepared pan and spoon a ring of jam within the 3 tsp McKenzie’s Baking Powder batter, ensuring it's not too close to the edge. Spoon over remaining batter ¼ tsp McKenzie’s Bi-Carb Soda and bake for 45 minutes until golden and cooked through. Allow to cool in ¾ cup McKenzie’s Fine Desiccated pan for 15 minutes before removing to a wire rack to cool completely. Coconut 5. For the ganache, place chocolate melts and sour cream in a heatproof bowl over gently simmering water. Mix until melted and smooth. Allow to cool ²/³ cup sour cream slightly. 2 tbs raspberry jam 6. Place cake onto a serving plate, drizzle with ganache and decorate with White Chocolate Ganache: frozen raspberries and pistachios. 150g white chocolate melts ¼ cup sour cream

Frozen raspberries and pistachio nuts, for decorating

20 McKENZIE'S – MERRY BAKING McKENZIE'S – MERRY BAKING 21 Christmas Our Tip Thread some ribbon Chocolate through wreaths and Wreaths give as gifts.

makes: 30 PreP: 25 minutes Cook: 20 minutes

Ingredients Method 125g butter, cubed and softened 1. Pre-heat oven to 180°C (160°C fan-forced). Line an oven tray with baking paper. ²/³ cup caster sugar 1 tsp vanilla extract 2. Place butter, sugar and vanilla into the bowl of an electric mixer. Beat until pale and creamy. Slowly add flours, cocoa and baking powder 1 ¼ cup McKenzie's Buckwheat until mix is combined. Remove to a lightly floured surface and bring Flour together with your hands. ¹/ cup McKenzie's Tapioca Flour ³ 3. Roll mixture out to 5mm thickness and cut into rounds using a 6cm round ¼ cup cocoa fluted cutter. Then using a 2cm round cutter, remove the centre of the ¼ tsp McKenzie's Baking Powder rounds. Place onto tray and refrigerate for 10 minutes. Bake for 20 minutes ¾ cup McKenzie's Shredded and place on a cooling rack to cool completely. Repeat with remaining Coconut dough until all has been used. 15-20 drops green food colouring 4. Place coconut in a plastic bag with food colouring, shake until coconut is well coated. Spread biscuits with melted chocolate, sprinkle with green 100g dark chocolate, melted coconut and decorate with red sprinkles. Red sprinkles

22 McKENZIE'S – MERRY BAKING McKENZIE'S – MERRY BAKING 23 Our Tip This trifle is best made Red Velvet the day prior. It will keep in the refrigerator for several days. & Chocolate Cream Trifle

serves: 12 PreP: 45 minutes Cook: 40 minutes refrigerate: 6 hours

Ingredients Method : 1. Pre-heat oven to 180°C (160°C fan-forced). Lightly oil the base and sides of 2 x 20cm 125g butter, diced and softened cake pans. Line the bases with baking paper. 1 ½ cups caster sugar 2. For the cake, place butter and sugar into the large bowl of an electric mixer. Beat 2 extra large eggs until pale and well combined. Add eggs one at a time, ensuring well incorporated prior to adding the next. Add the oil and mix well. ¹/³ cup sunflower oil 2 ½ cups plain flour 3. Reduce mixer speed and gradually add the combined flour, cocoa and bi-carb soda, alternating with the buttermilk until smooth. Add food colouring, vinegar and vanilla, 2 tbs cocoa mixing until combined. Pour batter evenly between prepared pans and cook for 1 tsp McKenzie's Bi-Carb Soda 35-40 minutes, or until an inserted skewer comes out clean. Cool in pan for 10 ¾ cup buttermilk minutes, before removing to a cake rack to cool completely. 1 tbs red food colouring 4. For the shards, place chocolate buttons in a heatproof bowl, over a saucepan of 1 tsp white vinegar gently simmering water. Heat until melted and smooth. Remove from heat. 1 tsp vanilla extract Pour chocolate onto a large piece of baking paper and spread thinly to approximately a 25 x 20cm rectangle. Sprinkle with coconut and freeze-dried raspberries. Chocolate Shards: Refrigerate until set, then break or cut into shards. 100g white chocolate buttons 5. For the cream, combine ½ cup of the cream with the chocolate in a heatproof bowl, 1 ½ tbs McKenzie's Shredded Coconut over a saucepan of gently simmering water. Heat until melted and smooth. Allow to Freeze dried raspberries (pieces or cool slightly. Beat cream cheese and sugar in the large bowl of an electric mixer until dust), for decoration smooth, add remaining cream and continue beating until thickened and smooth. White Chocolate Cream Cheese: Gradually pour in the cooled chocolate mix, mixing until smooth. 500ml thickened cream 6. For assembly, trim the cakes with a serrated knife to fit your serving dish. 100g white chocolate buttons Place one cake into the base of the serving dish, pour over half of the cream mixture 500g cream cheese, diced and softened and top with half of the berries. Repeat layering, omitting the final layer of berries. These can be added just prior to serving. Cover the trifle and refrigerate for at least ¼ cup caster sugar 6 hours. Add final berries and decorate with chocolate shards. 250g fresh raspberries Note: Chocolate shards can be made in advance and stored in an airtight container in 250g strawberries, halved the refrigerator. Cakes can be made in advance and stored wrapped in the refrigerator Note: Freeze dried raspberries are available for 1-2 days prior. at specialist cake decorating stores, online 24 McKENZIE'S – MERRY BAKING or smaller gourmet supermarkets. McKENZIE'S – MERRY BAKING 25 Our Tip White Christmas Cut into bars and wrap in paper or cellophane to give away as gifts. Rocky Road

serves: 16 PreP: 15 minutes refrigerate: 2 hours

Ingredients Method 450g white chocolate buttons 1. Line the base and sides of a 20 x 20cm slice tin. 120g white marshmallows, halved 2. Place chocolate buttons in a heatproof bowl over a saucepan of gently 100g turkish delight, chopped simmering water. Heat until melted and smooth. Remove from heat. ½ cup shelled pistachios 3. Stir in the marshmallows, turkish delight, both nuts, craisins and coconut. Mix thoroughly. ¹/³ cup macadamia halves 4. Pour into the prepared tin and sprinkle with additional coconut. Refrigerate ¹/ cup craisins ³ for at least 2 hours. Cut into pieces for serving. ¹/ cup McKenzie's Shredded ³ Note: Remove from the refrigerator for 10 minutes, before cutting into Coconut pieces. 2 tbs McKenzie's Shredded Coconut, extra for decoration Note: Mix and match the nuts or dried fruit to your own preferences.

26 McKENZIE'S – MERRY BAKING McKENZIE'S – MERRY BAKING 27 Meringue Our Tip We used halved mini candy coated choc Snowmen buttons for the nose!

serves: 8 PreP: 20 minutes Cook: 16 minutes

Ingredients Method 2 egg whites 1. Pre-heat oven to 110°C (90°C fan-forced). Line an oven tray with baking ¼ tsp McKenzie's Cream of Tartar paper. ½ cup caster sugar 2. Place egg whites and cream of tartar in the bowl of an electric mixer. Beat until soft peaks form. Add sugar 1 tablespoon at a time until all 100g white chocolate, melted incorporated. Continue beating a further 3-4 minutes until sugar has ½ cup McKenzie's Fine Desiccated dissolved completely. Coconut 3. Spoon mixture into a piping bag with a 1 ½ cm round nozzle. Pipe double Writing gels and lollies, for dollops onto prepared tray and bake for 1 ½ hours. Turn oven off and allow decorating to cool in the oven. 4. Dip the base of cooled into melted chocolate and then into coconut. Set aside. Use gels to draw on eyes and buttons. Use some of the leftover melted chocolate to stick on a nose.

28 McKENZIE'S – MERRY BAKING McKENZIE'S – MERRY BAKING 29 Our Tip Lighter This cake improves with age and is best eaten the following Fruit Cake day after baking.

SERVEs: 15-20 PreP: 15 minutes Cook: 1 hour

Ingredients Method 440g can crushed pineapple in juice, 1. Pre-heat oven to 180°C (160°C fan-forced). Line the base and sides of drained a 22cm cake pan. Combine pineapple and raisins, set aside. 1 cup raisins or mixed dried fruit 2. Place spelt flour, baking powder and spice in a large mixing bowl. 2 cups McKenzie's Wholemeal Spelt Combine well. Flour 3. In a separate bowl, whisk together eggs, sugar and oil. Combine with the 1 tbs McKenzie's Baking Powder dry ingredients and mix until just combined. Add fruit and fold in well. Pour into prepared pan, sprinkle with chopped nuts and bake for 55-60 1 tsp McKenzie's Mixed Spice minutes or until an inserted skewer comes out clean. 4 extra large eggs 1 cup raw sugar 250ml sunflower oil ¼ cup chopped macadamia nuts ¼ cup chopped pistachio nuts

30 McKENZIE'S – MERRY BAKING McKENZIE'S – MERRY BAKING 31 Our Tip With the right cutter, these are the ideal easy treats for any occasion.

makes: 30 PreP: 25 minutes Cook: 20 minutes

Ingredients Method 1 ¼ cups McKenzie’s Wholemeal 1. Pre-heat oven to 160°C (140°C fan-forced). Line oven trays with baking Spelt Flour paper. ¼ cup McKenzie’s Rice Flour 2. Combine flours, bi-carb soda and spices in a mixing bowl. ¼ tsp McKenzie’s Bi-Carb Soda 3. Whisk together in a separate bowl the spread and maple syrup. Add to dry 1 tsp McKenzie’s Ground Ginger ingredients. Mix until just combined. You will need to bring together with your hands. Pat into a smooth dough, cover and refrigerate for 30 minutes. 1 tsp McKenzie’s Mixed Spice 4. Roll dough between two pieces of baking paper to ½ cm thickness. Cut out 60g dairy-free butter spread, melted shapes and place onto trays. Press in currants for buttons and bake for 15 ¼ cup maple syrup minutes. Allow to cool on the tray for 5 minutes before removing to a wire Currants, for decoration rack to cool completely.

32 McKENZIE'S – MERRY BAKING McKENZIE'S – MERRY BAKING 33 Our Tip Melt half the chocolate at Christmas Tree a time so it doesn’t set Cupcakes before you pipe it all out.

MAKEs: 18 PreP: 45 minutes Cook: 25 minutes

Ingredients Method

Cupcakes: 1. Pre-heat oven to 180°C (160°C fan-forced). Line 18 x ¹/³ cup capacity patty 125g butter, diced and softened pans with paper cases. ¾ cup caster sugar 2. For the cupcakes, place butter, sugar and vanilla in the bowl of an electric 1 tsp vanilla extract mixer. Beat until pale and creamy. Add eggs one at a time, mixing until well 2 extra large eggs incorporated. 2 cups plain flour 3. Fold in the flour, baking powder and milk, alternately until batter is smooth. 2 tsp McKenzie's Baking Powder Mix through the chocolate chunks. Spoon between paper cases and bake for 18-20 minutes. Allow to cool. ²/³ cup milk 50g milk chocolate, roughly chopped 4. For the frosting, beat cream cheese, butter and vanilla until well combined. 50g white chocolate, roughly chopped Add icing sugar, mixing until smooth. Spread over the top of cooled cupcakes and sprinkle with coconut. Refrigerate until required. Frosting: 5. For Christmas trees, line icypole sticks up on a baking paper lined oven tray 250g cream cheese, diced and or benchtop. Place chocolate in a heatproof bowl over a saucepan of gently softened simmering water. Mix until melted and smooth. Remove from heat and stir 80g butter, softened in food colouring, mixing until you have the correct colour. Working quickly, 1 tsp vanilla extract pour chocolate into a piping bag with a narrow slit nozzle. Pipe chocolate 450g icing sugar mixture, sifted over icypole sticks in the shape of a Christmas tree. Sprinkle with coconut McKenzie's Fine Desiccated and red sprinkles. Allow chocolate to set before pressing into the top of half Coconut, for sprinkling the cupcakes. Christmas Trees: 8-10 wooden icypole sticks 400g white chocolate melts Green food colouring, for chocolate Red sprinkles, for decorating

34 McKENZIE'S – MERRY BAKING McKENZIE'S – MERRY BAKING 35 Cherry Ripe Our Tip Use a hot knife to cut perfect slices Cheesecake of cheesecake.

serves: 10 PreP: 25 minutes refrigerate: 2 hours

Ingredients Method Cheesecake: 1. Line the base and sides of a 20cm cake pan with removable base with 250g plain chocolate biscuits baking paper. Place biscuits in the bowl of a food processor and pulse until fine crumbs have formed. Add coconut and butter, mixing until ½ cup McKenzie's Moist Flakes just combined. Press into the base of prepared pan and refrigerate until Coconut required. 100g butter, melted 2. Pour boiling water over gelatine and stir. Microwave for 25 seconds until 2 tsp McKenzie's Gelatine Powder mixture is just boiling. Set aside to cool. ¼ cup boiling water 3. Place cream cheese and sugar in the bowl of an electric mixer, beat until 500g cream cheese, diced and smooth. Add cooled gelatine mixture and mix in well. Add the melted softened to room temperature chocolate, mixing until well combined. Remove from mixer and fold in ½ cup caster sugar whipped cream and cherries. Pour over the base and refrigerate for 2 hours until set and firm. 200g dark chocolate, melted 4. For chocolate sauce, heat cream and sugar in a small saucepan until 1 cup cream, whipped to soft peaks sugar has dissolved and cream is hot. Pour over chocolate and slowly stir ½ cup pitted cherries, chopped until chocolate is melted and smooth. Allow to sit for 5 minutes before Chocolate Sauce: drizzling over cheesecake. Top with cherries.

¹/³ cup cream 1 tbs brown sugar 80g dark chocolate, chopped Fresh cherries, for serving

36 McKENZIE'S – MERRY BAKING McKENZIE'S – MERRY BAKING 37 Mini Our Tip Mixture works just as well in tins Gingerbread (makes 6 to 8). Cakes

makes: 4 PreP: 20 minutes Cook: 25-30 minutes

Ingredients Method Gingerbread: 1. Pre-heat oven to 180°C (160°C fan-forced). Line the base and sides of 1 cup McKenzie's Wholemeal Spelt 4 x mini loaf pans, 6 x 13cm. Flour 2. Place the flours, baking powder, bi-carb soda, ginger and cinnamon in a 1 cup plain flour large bowl and mix well. 3 tsp McKenzie's Baking Powder 3. In a separate bowl, combine butter, milk, eggs, sugar and golden syrup. Whisk until well combined. Add to dry ingredients and mix well. ½ tsp McKenzie's Bi-Carb Soda Pour between loaf pans and bake for 25-30 minutes, or until an inserted 3 tsp McKenzie's Ground Ginger skewer comes out clean. 1 tsp McKenzie's Ground Cinnamon 4. For icing, combine all ingredients in a small bowl and mix until smooth. 165g butter, melted Spoon over the cooled cakes, sprinkle with coconut and ginger and allow ½ cup milk to set. 2 extra large eggs ¾ cup brown sugar ¼ cup golden syrup

Icing: 1 cup icing sugar, sifted 2 tbs lemon juice 10g butter, melted 2 tbs McKenzie's Shaved Coconut, toasted Finely sliced glacé ginger, for decorating

38 McKENZIE'S – MERRY BAKING McKENZIE'S – MERRY BAKING 39 More great everyday recipes at mckenziesfoods.com.au /mckenziesfoods /mckenziesfoods