McKenzie’s pantry staples for all your home made recipes home made baking recipes from McKenzie’s kitchen

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facebook.com/McKenziesFoods Our Recipes 4 Anzac Slice 4 Chocolate Caramel Slice 6 Sticky Date Pudding with Caramel Sauce 7 Honeycomb 8 9 Vanilla 9 Chocolate Coconut 10 Traditional 10 Lemon Coconut Cake 13 13 Coconut Drop Biscuits 14 Monte Carlo Biscuits 15 Choc Chip Coconut Cookies 15 Playdough 16 Rocky Road 16 Blueberry & Walnut Muffins 16 Coconut with Berries 19 Homemade... family traditions are made at home White Chocolate & Berry 19 Celebration Hummingbird Cake 20 At McKenzie’s we continue a family tradition of supplying generations of Biscuits 20 Australians with high quality food products. From humble beginnings as a Chocolate & Coconut Nests 21 Melbourne grain store in 1852, the McKenzie’s of today has grown and evolved into one of the oldest Australian family owned and operated food manufacturers. Baking Aids Explained 22 – 23 Our extensive range includes legumes, grains, baking needs, Bi-Carb Soda, herbs & spices and .

Copyright 2013 For 160 years, Australians have put their trust in the McKenzie’s brand. Open any pantry door in Australia and chances are you’ll find several McKenzie’s products. At McKenzie’s, we have built our expertise in home baking for over five generations. Our range of quality baking products are based on original and reliable formulations to help you bake at your best. We hope that you and your family enjoy baking and sharing these recipes as much as we have enjoyed developing them. Here are our favourite baking recipes from our kitchen to yours!

Designed and produced by Watts Design 2 35 Lamingtons and Anzac Biscuits are Aussie favourites. Here’s our twist on these Australian classics.

Lamingtons Anzac Slice Serves: 16 pieces Serves: 24 pieces Preparation Time: 30 minutes. Preparation Time: 15 minutes. Cooking Time: 25 minutes. Cooking Time: 20 minutes. Ingredients Ingredients ¾ cup plain flour 1 ¼ cups plain flour ½ cup cornflour 1 ¼ cups McKenzie’s Natural Whole Oats 1 tsp McKenzie’s Baking Powder ¾ cup brown sugar 4 eggs ¾ cup McKenzie’s Fine Desiccated Coconut ¾ cup caster sugar ½ cup McKenzie’s Moist Coconut 20g butter, melted 150g unsalted butter, chopped ½ cup boiling water 2 tbs golden syrup 1 tsp McKenzie’s Bi-Carb Soda 2 tbs boiling water 3 tbs cocoa powder 1 ½ cups icing sugar Method 1 tbs unsalted butter, softened 1. Preheat oven to 160°C. Grease and line a 19cm x 29cm slice 1/3 cup boiling water tin (at least 3cm deep) with baking paper. 2 cups McKenzie’s Fine Desiccated Coconut 2. Combine flour, oats, brown sugar, desiccated and moist coconut in a large bowl. Method 3. Heat butter and golden syrup in a saucepan over low heat. 1. Preheat oven to 180°C. Grease a 23cm square cake tin and line Cook, stirring occasionally for 8 minutes or until butter has with baking paper. melted. Remove from heat. Add Bi-Carb and boiling water. 2. Sift the flour, cornflour and baking powder into a bowl. Repeat 4. Pour into dry ingredients and stir to combine. twice. 5. Press evenly into prepared pan. Bake for 20 minutes or until 3. Using an electric mixer, beat the eggs and caster sugar for 5 golden. Cool in pan and cut into squares. minutes or until mixture is thick and pale. 4. Sift the flour mixture over the egg mixture and gently fold until Tip: just combined. – For Anzac Slice with a twist, add ½ cup choc chips or ½ cup 5. Combine the boiling water and butter in a jug and add to the sultanas at step 2. mixture. Gently fold until just combined. Pour into prepared cake pan. 6. Bake for 20-25 minutes or until cake springs back when lightly touched. Transfer to a wire rack to cool completely. 7. TO MAKE ICING: Stir together the cocoa, icing sugar and butter. Add enough boiling water to make a runny icing. 8. Trim the edges of the cake and cut into 16 squares. 9. Using two forks, dip a cake square in the icing to coat. Roll the cake square in the coconut and transfer to a wire rack to dry. Repeat with the remaining squares. Tip: – To make white lamingtons, omit the cocoa powder from the icing and add ½ tsp vanilla essence

4 5 Delicious family classics that will impress everyone in the family. Chocolate Caramel Slice Sticky Date Pudding with Serves: 48 small or 24 large squares Caramel Sauce Preparation Time: 30 minutes. Cooking Time: 30 minutes. Serves: 8 Preparation Time: 20 minutes. Ingredients Cooking Time: 30 minutes. Ingredients Base: ¾ cup McKenzie’s Rice Flour Sticky Date Pudding: 1 tbs McKenzie’s Arrowroot 2 tsps McKenzie’s Baking Powder 1 cup pitted dates, roughly chopped ¾ cup brown sugar 300ml orange juice 1 cup McKenzie’s Fine Desiccated Coconut 1 tsp McKenzie’s Bi-Carb Soda 125g unsalted butter, melted ¾ cup brown sugar 80g unsalted butter Caramel: 2 eggs, lightly beaten 1 1/3 cup plain flour 30g unsalted butter 2 ½ tsps McKenzie’s Baking Powder 395g canned sweetened condensed milk ½ tsp vanilla essence 2 tbs golden syrup Caramel Sauce: Chocolate Topping: 1 cup brown sugar 200g dark chocolate, chopped coarsely 125g unsalted butter 2 tsps vegetable oil ½ cup cream Method Method 1. Preheat oven to 180°C. Grease and line a 20cm x 30cm 1. Preheat oven to 180°C. Grease and line a 20cm x 20cm rectangular or slice tin. cake tin. 2. FOR THE BASE: Combine rice flour, arrowroot, baking powder, 2. Bring dates and orange juice to the boil in a small saucepan. sugar and coconut in a medium bowl. Stir in butter. Press Stir in Bi-Carb and remove from heat. Allow to cool. mixture evenly and firmly into tin. Bake for 10-15 minutes or 3. Beat sugar and butter until creamy and pale. Add eggs until golden brown. Allow to cool. until well combined. 3. FOR THE CARAMEL: Combine butter, condensed milk and 4. Fold in date mixture, flour, baking powder and vanilla essence. golden syrup in a medium saucepan. Stir over low heat until 5. Pour mixture into tin and bake for 30 minutes or until golden smooth. Pour over base. Bake for 10-15 minutes or until golden and cooked through. brown. Allow to cool. 6. TO MAKE SAUCE: Bring all ingredients to the boil in a saucepan. 4. FOR THE CHOCOLATE TOPPING: Stir chocolate and oil in a Simmer for 2-3 minutes. Remove from heat. medium heatproof bowl over a saucepan of simmering water 7. Serve warm pieces of sticky date pudding with warm until smooth. Spread chocolate mixture over caramel. caramel sauce. 5. Refrigerate for at least 30 minutes or until set. Slice with a hot knife. Tips: Tips: – Pudding and sauce can be made in advance and reheated in microwave prior to serving. – If you love caramel, double all the caramel ingredients and – Serve with a scoop of vanilla ice-cream or a dollop of cream. continue with the method. This will give you a thicker and richer caramel flavour. – For a salted caramel chocolate slice: Add 2 tsps McKenzie’s Australian Natural Sea Salt (Fine Grind) to the caramel at step 3. 6 7 Cupcakes Serves: 12 Preparation Time: 20 minutes. Cooking Time: 20 minutes. Vanilla Biscuits Ingredients Serves: 30 Preparation Time: 30 minutes. Cupcakes: Cooking Time: 12 minutes. 125g unsalted butter, softened 125g caster sugar Ingredients 125g plain flour ½ tsp McKenzie’s Bi-Carb Soda Biscuits: 1 tsp McKenzie’s Baking Powder 225g unsalted butter, softened & cubed 2 eggs 1 cup caster sugar 2 tsps vanilla essence ½ tsp vanilla essence 2 tbs full cream milk 1 large egg, beaten Butter Cream Icing: 450g plain flour, sifted 1 tsp McKenzie’s Baking Powder 125g unsalted butter, softened ½ tsp McKenzie’s Bi-Carb Soda 250g icing sugar Pinch of McKenzie’s Australian Natural Sea Salt Grinder 1 tsp vanilla essence (Fine Grind) 2 tsps full cream milk Icing: Method Simple but delicious party ideas for kids’ of all ages, 2 egg whites 1. Preheat oven to 180°C. Line a 12 x 1/3 cup capacity muffin tin 2 tbs lemon juice even the young at heart! with patties. 3 cups icing sugar 2. Using an electric mixer on medium setting, mix all cupcake ingredients except the milk. Gradually add the milk and mix Method Honeycomb just until smooth. 1. Cream the butter and sugar with an electric mixer until pale 3. Divide the mixture across the 12 cupcake patties. A generous and light. Serves: 4 tablespoon should be sufficient. The mixture should triple in 2. Add vanilla essence and mix well. Add the egg and mix Preparation Time: 15 minutes. size once baked. thoroughly. Cooking Time: 10 minutes. 4. Bake for 15-20 minutes or until cake skewer inserted into the 3. Sift together the flour, baking powder, Bi-Carb and salt. centre comes out clean. Allow to cool. Gradually add to the creamed mixture to form a dough. Ingredients 5. TO MAKE BUTTER CREAM ICING: Beat butter with icing sugar Wrap dough in cling film and refrigerate for an hour. 4 tbs golden syrup using an electric mixer. Beat in vanilla essence and milk until 4. Preheat oven to 170°C. Line three oven trays with baking paper. 2 tsps water smooth, adding extra milk or icing sugar if necessary. Use a 5. Lightly flour the work surface and roll out the dough evenly 1 cup white sugar piping bag to decorate swirls onto cooled cupcakes or use a to a thickness of approximately 5mm. Using cookie cutters, 3 tsps McKenzie’s Bi-Carb Soda spatula to slather generously over each cupcake. cut out shapes from the dough and arrange on the prepared Tips: baking tray. Method 6. Bake for 10-12 minutes on the middle shelf. 1. Grease a 20 cm square cake tin. – Lemon Cupcakes: Add two tsps of finely grated lemon rind at 7. Allow the biscuits to cool completely before decorating. 2. In a large saucepan, heat golden syrup, water and sugar. step 2. 8. TO MAKE ICING: Using an electric mixer, whisk egg whites Bring to a boil and simmer on low heat for 5-10 minutes. – Chocolate Cupcakes: Add two tbs of cocoa at step 2. with lemon juice until combined. Gradually add icing sugar on 3. Remove saucepan from heat and add Bi-Carb mixing quickly. – Chocolate icing: Melt 90g of dark chocolate and 30g unsalted low speed until smooth. For coloured icing add a few drops of The mixture will foam and triple in size. Pour into cake tin and butter in a bowl sitting over a pot of gently simmering water. food colouring of your choice. allow to set. Stir until melted, then add 1 cup icing sugar and 2 tbs of hot water. Mix well. Tip: Tip: – To make chocolate biscuits, substitute 50g cocoa powder for – Cover in melted milk or dark chocolate. Allow to set overnight. 50g plain flour. 8 9 From a traditional sponge to our favourite , you’ll be ready for any occasion with these two fabulous . Chocolate Coconut Cake Traditional Sponge Cake Serves: 8 Serves: 8 Preparation Time: 15 minutes. Preparation Time: 20 minutes. Cooking Time: 60 minutes. Cooking Time: 20 minutes. Ingredients Ingredients

Cake: Cake: 1 cup caster sugar 3 eggs, at room temperature ½ cup McKenzie’s Fine Desiccated Coconut 1 cup sugar 1 ¾ cups plain flour 3 tbs cold water 1/3 cup cocoa, preferably Dutch 1 pinch McKenzie’s Australian Natural Sea Salt Grinder 2 eggs (Fine Grind) 1 ½ tsps McKenzie’s Bi-Carb Soda 3 tbs cornflour 1 tsp McKenzie’s Australian Natural Sea Salt Grinder 1 tsp McKenzie’s Baking Powder (Fine Grind) Plain flour 1 tsp McKenzie’s Baking Powder 1/3 cup canola oil Filling: 1 cup milk 150ml cream, whipped 2 tsps vanilla essence ½ cup strawberry jam Icing sugar to serve Frosting: 100g dark cooking chocolate Method 125g unsalted butter, chopped and softened at room 1. Preheat oven to 180°C. Grease and line an 8 inch/20 cm temperature sponge cake tin with baking paper. 1 ½ cups icing sugar 2. Whisk the eggs with a stand mixer (or hand mixer) until pale, 1 tsp vanilla essence fluffy and thickened. 1 egg yolk 3. Add sugar and beat until completely mixed and dissolved. 4. Add the cold water and fold with a metal spoon. Method 5. Place the salt, cornflour and baking powder in a metric cup, 1. Preheat oven to 180°C. Grease and line a 25cm round cake tin. then fill to the top with plain flour. 2. Mix all cake ingredients using an electric mixer. Mix on 6. Sieve the dry mixture three times. Gently fold into the wet medium speed until smooth. mixture. 3. Pour cake batter into lined cake tin and bake for an hour 7. Pour mixture into prepared tin. Bake for 20 minutes or until or until skewer comes out clean. Do not open oven while the cake springs back when lightly touched in the centre. cooking. Cool in tin for 5 minutes, then turn onto a wire rack. Remove 4. Allow to cool before turning out on plate. paper and cool completely. 5. TO MAKE FROSTING: Melt chocolate in a medium heatproof 8. Slice sponge in half and spread jam over one half of sponge. bowl over a saucepan of simmering water until smooth. Top with whipped cream and top with other half of sponge. Cool slightly. Cream butter, icing sugar and vanilla essence Dust with icing sugar. together. Add egg yolk and melted chocolate and beat until fluffy. Decorate cake. Tips: – To make a chocolate sponge, replace 1 tbs of cornflour with Tip: 2 tbs cocoa powder at step 5. – For a decadent, but simple , serve with vanilla bean ice-cream and fresh berries.

10 11 These two cakes are moist and delicious, yet simple to make.

Lemon Coconut Cake Carrot Cake Serves: 15 Serves: 8 Preparation Time: 15 minutes. Preparation Time: 25 minutes. Cooking Time: 40 minutes. Cooking Time: 60 minutes. Ingredients Ingredients

Cake: Cake: 250g butter 55g McKenzie’s Rice Flour 50g vanilla sugar 50g cornflour (gluten free) 1 cup sugar 2 tsps McKenzie’s Baking Powder 4 eggs 1 tsp McKenzie’s Bi-Carb Soda Grated lemon rind from 2 lemons 1 tbs McKenzie’s Ground Cinnamon 1 cup McKenzie’s Fine Desiccated Coconut 1 tbs McKenzie’s Mixed Spice 3 cups self-raising flour 200g almond meal 2 cups milk 220g brown sugar 2 medium carrots, peeled and grated Syrup: 40g walnuts, chopped 4 cups icing sugar 4 eggs separated 200ml lemon juice Frosting: Method 250g cream cheese, softened 1. Preheat oven to 180°C. Grease a 27cm fluted cake tin. 1 tbs lemon juice 2. Beat butter, vanilla sugar and sugar until well combined. Beat 85g icing sugar in one egg at a time. 1 cup McKenzie’s Shredded Coconut 3. Add the grated lemon rind, coconut, self-raising flour and milk. Mix until combined. Method 4. Pour cake batter into cake tin and bake for 40 minutes or until 1. Preheat oven to 160°C. Line a 25cm round cake tin with skewer comes out clean. baking paper. 5. Combine the lemon juice and icing sugar. Microwave on high 2. Sift flours, baking powder, Bi-Carb, cinnamon and mixed spice for 40 seconds and mix until smooth. Pour syrup over the hot in a large bowl. cake as soon as it is removed from the oven. When cooled, 3. Stir in almond meal, sugar, carrots, walnuts and egg yolks. decorate with a dusting of icing sugar. 4. In a medium bowl, beat egg whites until stiff peaks form. Gently fold whites into carrot mixture with a metal spoon until Tip: just blended. – Vanilla sugar can be found in specialty delicatessens or the 5. Pour into tin and bake for 60 minutes or until a skewer comes spice section in your supermarket. out clean. Allow to cool. 6. TO MAKE FROSTING: Combine cream cheese, lemon juice and icing sugar in a bowl and mix well. Ice cake and then press handfuls of shredded coconut onto cake. Tip: – To make mini cakes, pour mixture into greased muffin trays. Top with icing and sprinkle with coconut.

12 13 Monte Carlo Biscuits Serves: 25 Preparation Time: 30 minutes. Cooking Time: 12-15 minutes. Ingredients 185g unsalted butter, softened ½ cup brown sugar There’s nothing like the aroma of 1 egg 1 tsp vanilla essence Choc Chip Coconut Cookies freshly baked biscuits in the oven. 2 cups plain flour 2 ½ tsps McKenzie’s Baking Powder Serves: 24 ½ cup McKenzie’s Fine Desiccated Coconut Preparation Time: 20 minutes. Coconut Drop Biscuits ½ cup raspberry jam Cooking Time: 15 minutes Serves: 30 Cream Filling Ingredients Preparation Time: 10 minutes. 60g unsalted butter 125g unsalted butter, softened Cooking Time: 15 minutes. ½ tsp vanilla essence ¾ cup brown sugar ¾ cup icing sugar, sifted 1 egg Ingredients 2 tsps milk 1 tsp vanilla essence 250g McKenzie’s Fine Desiccated Coconut 1 ¾ cups plain flour, sifted 395g sweetened condensed milk Method ½ tsp McKenzie’s Baking Powder 1 tsp vanilla essence 1. Preheat oven to 180°C. Grease oven trays. ½ tsp McKenzie’s Bi-Carb Soda 2-3 sheets edible rice paper (optional) 2. Beat butter, brown sugar, egg and vanilla essence in a small 1 cup milk chocolate chips 15 glace cherries, halved bowl with electric mixer until smooth. Transfer to a larger ¾ cup McKenzie’s Moist Coconut bowl and stir in sifted flour, baking powder and coconut in two Method Method batches. 1. Preheat oven to 150°C. 3. Roll rounded teaspoons of mixture into oval shapes. Place 1. Preheat oven to 180°C. Line oven trays with baking paper. 2. Mix coconut and condensed milk together until well about 2.5cm apart on the trays. Flatten slightly. Bake biscuits 2. Beat butter, sugar, egg and vanilla essence in a bowl with combined. Add vanilla essence. for approximately 12-15 minutes or until browned. Allow to electric mixer until combined. 3. Line baking tray with rice paper or baking paper. cool. 3. Slowly stir in sifted flour, baking powder and Bi-Carb. Add 4. Drop tablespoons of coconut mixture onto rice paper or baking 4. TO MAKE CREAM FILLING: Beat butter, vanilla essence and choc chips and coconut. paper. Top with cherries. sifted icing sugar in a small bowl with electric mixer until light 4. Drop tablespoons of mixture 5cm apart onto trays. 5. Bake for 15 minutes or until lightly browned. Allow to cool. and fluffy. Add milk and beat for a further minute. 5. Bake cookies for approx. 12-15 minutes. Allow to cool on trays. Once cool, remove excess rice paper. 5. Sandwich biscuits with jam and cream filling. Tips: Tips: Tip: – For a berry twist, add ½ cup frozen mixed berries at step 3. – Cherries can be replaced with blanched almonds or ¼ tsp of – Biscuits can be made ahead of time, just keep unfilled biscuits – For double choc cookies, omit 1/3 cup plain flour and replace strawberry jam. in an airtight container for up to a week. with 1/3 cup cocoa at step 3. – Rice Paper can be found at specialty delicatessens. 14 15 Playdough Preparation Time: 10 minutes. Cooking Time: 5 minutes. Ingredients 2 tbs cooking oil 4 tbs McKenzie’s Cream of Tartar 2 cups plain flour These three recipes are a great 1 cup salt 6 drops food colouring (adjust to achieve desired colour) way to get the kids in the kitchen! 2 cups water Method Blueberry & Walnut Muffins 1. Mix all the ingredients together in a saucepan.. Serves: 12 large muffins or 24 mini muffins 2. Stir over low to medium heat for 3-5 minutes, until mixture Preparation Time: 10 minutes. congeals. Cooking Time: 20 minutes. Tips: Ingredients – Store in an airtight container 1 cup wholemeal flour – Although non-toxic, this playdough should not be consumed. ½ cup plain flour 3 tsps McKenzie’s Baking Powder Rocky Road 1 tsp McKenzie’s Ground Cinnamon 1 cup McKenzie’s Natural Whole Oats Serves: 6 ¼ cup brown sugar Preparation Time: 30 minutes. ¼ cup honey Cooking Time: 10 minutes. 2 eggs 1 cup natural yoghurt Ingredients 125g butter, melted ½ cup white chocolate bits 1 cup blueberries (or other chopped fruit) 90g pink marshmallows, chopped ½ cup walnuts, roughly chopped 90g white marshmallows, chopped ½ cup McKenzie’s Shredded Coconut Method ½ cup glace cherries 1. Preheat oven to 180°C and line a 12 hole muffin pan with ½ cup dried apricots paper cases or a 24 hole mini muffin pan with paper. 500g milk cooking chocolate, melted 2. Sift together flours, baking powder and cinnamon. Add oats. 3. In a separate bowl whisk together the sugar, honey, eggs, Method yoghurt and melted butter. 1. Combine all dry ingredients in a bowl. 4. Combine the dry and wet mixtures together until just 2. Pour melted milk chocolate over the dry mixture and combine. combined. Do not over mix. 3. Pour mixture into a foil-lined baking dish and allow to set in 5. Fold through the blueberries and walnuts. Spoon into muffin the fridge for 30 minutes. pan and bake for 20 minutes or until golden. 4. Remove from the dish and cut into pieces to serve. 6. Leave to cool on a wire rack. Tip: Tips: – Store in an airtight container in the fridge – Leftover muffins can be frozen individually! They make a – Any type of nuts or dried fruit can be used. Try using Turkish great addition to kids’ lunch boxes. delight or raspberry lollies for something different. – Blueberries can be changed to raspberries, strawberries or a berry combo. Use either fresh or frozen berries. 16 17 Delicious dessert treats for the warmer months using seasonal summer berries.

Coconut Pavlova with Berries White Chocolate & Berry Cheesecake Serves: 8 Serves: 8 Preparation Time: 20 minutes. Preparation Time: 30 minutes. Cooking Time: 1 hour and 15 minutes. Cooking Time: N/A. Ingredients Ingredients 250g plain chocolate biscuits Pavlova ½ cup McKenzie’s Fine Desiccated Coconut 4 egg whites, at room temperature 100g butter, melted ¼ tsp McKenzie’s Cream of Tartar 1/3 cup boiling water 1 cup caster sugar 4 tsps McKenzie’s Gelatine Powder ½ cup McKenzie’s Fine Desiccated Coconut 500g cream cheese, softened ½ cup icing sugar Cream ½ cup full cream milk 1 cup thickened cream, whipped 300g white cooking chocolate, melted 250g mascarpone cheese, softened 1 ½ cups thickened cream, whipped 2 tbs icing sugar 300g fresh or frozen berries 2 cups fresh or frozen mixed berries Method Method 1. Grease and line a 24cm springform tin. 1. Preheat oven to 130°C. Line baking tray with baking paper 2. Process biscuits into fine crumbs using a food processor. and draw a 25cm (diameter) circle on the paper. Place paper Transfer to a bowl and add coconut and melted butter. Stir on tray with the pencil side down. until well combined. Use your fingertips to evenly press into 2. Using an electric mixer, beat the egg whites and cream base of prepared tin. Refrigerate for 20 minutes. of tartar until soft peaks are formed. Add the sugar a few 3. Place boiling water into a heatproof bowl. Sprinkle with tablespoons at a time. Mix until combined and mixture is stiff gelatine and use a fork to stir until gelatine dissolves. Set and glossy. Using a large metal spoon, gently fold through the aside for 10 minutes to cool. coconut. 4. Using an electric mixer, beat cream cheese, sugar and milk 3. Carefully spoon onto baking tray using the circle as until smooth. a guide. Bake in a preheated oven for 1 hour and 15 minutes. 5. Stir in gelatine, white chocolate and cream. Turn off the oven and leave meringue to cool completely in 6. Gently fold in berries. Pour mixture over base. the oven with the door slightly ajar. Refrigerate for at least 4 hours. 4. TO MAKE CREAM: Combine cream, mascarpone and icing 7. Release sides of tin. Place cheesecake on a serving plate and sugar in a bowl and gently combine. Top with the berries. garnish with fresh berries and shavings of white chocolate. Tips: Tip: – Mascarpone cheese can be replaced with thickened cream. – For dark or milk chocolate cheesecake, replace white – Decorate pavlova with passion fruit pulp and shaved dark or chocolate for milk or dark chocolate. white chocolate. 18 19 Inspiration for those special occasions throughout the year.

Celebration Hummingbird Cake Gingerbread Biscuits Chocolate & Coconut Nests Serves: 10 Serves: 20 Serves: 8 large or 16 mini nests Preparation Time: 50 minutes. Preparation Time: 30 minutes. Preparation Time: 10 minutes. Cooking Time: 25 minutes. Cooking Time: 10 minutes. Cooking Time: N/A. Ingredients Ingredients Ingredients 125g unsalted butter, softened 2 cups McKenzie’s Shredded Coconut Cake ½ cup brown sugar 2 cups white chocolate, melted 300g self-raising flour ½ cup golden syrup 1 tsp McKenzie’s Ground Cinnamon 1 egg yolk Method 1 tsp McKenzie’s Baking Powder 2 ½ cups plain flour 1. Grease an 8-hole 1/3cup muffin pan with cooking spray or oil. 50g McKenzie’s Fine Desiccated Coconut 1 tsp McKenzie’s Bi-Carb Soda 2. Combine coconut & chocolate in a bowl. 300g caster sugar 2 tsps McKenzie’s Ground Ginger 3. Divide among the prepared muffin pans. Use the end of a 2 eggs, beaten 1 tsp McKenzie’s Ground Cinnamon spoon to push an indent into the centre of each filled muffin cup. 2 over-ripe bananas, mashed ½ tsp ground cloves 4. Place in the fridge for an hour or until set. 140g carrots, peeled & grated 5. Remove the nests from the pans and place chocolate eggs into 440g can crushed pineapples in juice Royal Icing: the centre. 100ml milk 1 ½ cups pure icing sugar 150ml vegetable or sunflower oil 1 tsp lemon juice Tips: 2 egg whites 1 egg white – Use milk chocolate or dark chocolate instead of white chocolate. – Add 1/3 cup diced glace cherries or mini marshmallows at Icing Method step 2. 2 tbs caster sugar 1. Preheat oven to 180°C. Line 2 oven trays with baking paper. 200g cream cheese 2. Beat butter, sugar and golden syrup in a bowl with electric 100g unsalted butter, softened mixer until pale and creamy. 85g icing sugar 3. Add egg yolk and beat until just combined. Sift flour, Bi-Carb, 1 tsp vanilla essence ginger, cinnamon and cloves into mixture. Use a wooden 2 ripe passion fruits, halved and pulp removed spoon to combine. 4. Turn onto a lightly floured surface. Knead until smooth. Roll out Method dough to approximately 5mm thick. Use gingerbread cutters to 1. Preheat oven to 180°C. Grease and line the bases of two cut out shapes. Place on prepared trays. Bake for 10-12 minutes 19 -20cm x 6 - 6.5cm high spring form cake pans with baking or until lightly golden. paper. 5. Remove from oven and cool. 2. Mix the flour, cinnamon, baking powder, coconut and half 6. TO MAKE ROYAL ICING: Sift icing sugar into a small bowl. the sugar in a large mixing bowl. In a separate bowl mix the Add lemon juice and egg white to form a firm paste. Place in beaten whole eggs, mashed bananas, grated carrot, drained a piping bag fitted with a 1mm nozzle. Pipe icing onto biscuits. crushed pineapple, milk and oil. Set aside for 1 hour to set. 3. In another bowl beat the egg whites until stiff, add the remaining sugar, beating until stiff and shiny. Tips: 4. Stir the wet mixture into the dry mixture until smooth. Using a – Don’t have a piping bag? Use a snap lock bag instead and just large metal spoon, fold in the egg white mixture. Place mixture cut one of the corners. evenly into prepared pans and bake cakes for 35-45 minutes – Store in an airtight container for up to 2 weeks. until risen and skewer comes out clean. 5. TO MAKE ICING: Beat the sugar, cheese and butter until smooth. Add icing sugar and vanilla. Chill until ready to assemble. 6. Once cool, spread half the icing over one of the cakes and sandwich together with the other cake. Use the remaining icing on top of the cake. Drizzle with passion fruit pulp.

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