The Sugar Breakup team is having a family adventure over the festive period so our online shop for The Sugar Breakup Dextrose and The Sugar Breakup Organic Golden Rice Malt Syrup will close on Sunday 20 December, 2015. The shop will reopen on Sunday 3 January, 2016.
You can still purchase our gorgeous eCookbooks Classic Collection: Family Favourites and Get Your Bake-On! during the holidays. Filled with lots of easy family recipes that we all love and enjoy, refined sugar free.
Have a go at making something special over the holidays using rice malt syrup or dextrose, it’s easier than you think.
Are you looking for a Christmas biscuit with that little bit of “wow” factor? Then this is the recipe for you.
We’ve taken two of our great basic recipes from our latest cookbook Classic Collection: Family Favourites and combined them to create a gorgeous and delicious Christmas treat.
Making melting snowmen biscuits is a lot of fun and they’re adored by both young and old.
The combination of crisp biscuit with soft fluffy marshmallow is delicious.
First you make the biscuit base.
- Oven: 170°C (160°C fan forced)
- Pan: 2 cookie trays lined with baking paper
- Makes: 20-24 cookies
- Baking time: 10-12 minutes
- Round cookie cutter 7cm in diameter
Ingredients for Biscuit Base
110g softened butter
1/2 cup The Sugar Breakup Rice Malt Syrup
1/2 teaspoon vanilla extract
1 egg lightly beaten
3 cups plain flour
1 teaspoon corn flour
1 teaspoon baking powder
Pinch of salt
Putting it together
- Using an electric mixer beat the softened butter and rice malt syrup until combined.
- Add the vanilla and egg and mix until combined.
- In a separate bowl sift the flour, corn flour, baking powder and salt together.
- Using a spatula add the flour mix to the butter mix a quarter at a time until all mixed together. It will be a soft dough.
- Wrap dough in plastic and put into the fridge for 30 minutes.
- Turn out dough onto a well floured surface and roll out until about 5-6mm thick. It may be easier to break the dough into small usable pieces. I divided mine into 4, and rolled each out one after the other, it seemed more manageable.
- Use your round cookie cutter to create the biscuit base.
- Place onto baking tray and bake for 10-12 minutes until golden in colour.
- Cool on tray for 10 minutes, and then place onto a wire cooling rack. Make sure the biscuit has completely cooled before adding marshmallow.
Making the melting marshmallow snowmen and putting it together.
The best way to do the snowmen is to make the marshmallow in two half batches. Make a half batch to place onto the base of the biscuit and then make the second half batch to pipe onto the base for the snowmen’s heads.
Ingredients for Melting Marshmallow Snowmen
2 tablespoons of unflavoured gelatine powder
1 cup of cold water
2 cups of The Sugar Breakup Dextrose
1 teaspoon of vanilla essence
10-20g 80% dark melted chocolate
Pretzels for decoration
1.5cm piping nozzle
Putting it together
- Place quarter of a cup of cold water and 1 tablespoon of the gelatine into a small bowl. Give it a stir and make sure gelatine dissolves. Set aside
- Combine 1 cup of the dextrose, 1/2 teaspoon of vanilla essence and a quarter cup of water into a small pot on the stove. Use low to medium heat. Stir the mix until the dextrose has completely dissolved, it will become clear. Then add the gelatine mix (which will be a thick mass) and bring to the boil.
- Pour it into a large mixing bowl and let it cool for about 10 mins.
- After 10 mins use an electric beater, mix for 4-5 mins to really aerate. Keep beating until the mixture turns white, increases in mass and develops a lovely thick texture (very similar looking to uncooked meringue).
- Grab a butter knife or small spatula and your round biscuits bases. Use the knife to spread a generous layer of marshmallow over the biscuit base. The marshmallow will start to set pretty fast, so you need to move along quickly.
- Now make the second half batch following the same instructions above. But this time place the marshmallow into a piping bag with a 1.5cm opening. Pipe the heads directly onto the biscuit bases covered in marshmallow. Have fun, you can place the heads anywhere on the biscuit and make them as big or small as you like. With any excess marshmallow, pipe onto a sheet of baking paper and create an extra treat of marshmallow drops.
- Break up a few small pretzels and use them as the nose and arms. Again have fun, these snowmen are melting! Then melt your dark chocolate and using a toothpick, gently and carefully add the eyes, mouth and buttons.
- Store in an airtight container and they are good for about 2 days.
It must be the Christmas songs and decorations in the shops because recently I feel like all things cinnamon. I decided to make some cinnamon buns to sate this urge. This time I experimented a little and have made some changes to my original recipe.
The updates include adding a little more yeast, waiting a little longer whilst it grows in size and to roll the pastry out much thinner. Such a great success, the buns are much fluffier and lighter in texture. Plus they’re still absolutely delicious.
If you are a traditionalist I have included the recipe for the cream cheese frosting for that authentic finished flavour.
This batch was made in my Thermomix; instructions included. I’m now thinking I’ll make these over Christmas for the family this year.
- Makes: 12 buns
- Tray: 1 lamington tray lined with baking paper
- Oven temperature: 190°C (170°C if using fan forced)
- Baking time: 15-20 minutes
- Prep Time: 2.5 hours
Did you know that November 26, 2015 is World Cake Day!
To celebrate we want to make sure you know about all of the fabulous free cake recipes in our catalog, plus the yummy new recipes in our eCookbook Classic Collection: Family Favourites.
From this photo you’ll find on our website and cookbook the following delicious cake recipes:
Gluten Free Corsican Cheesecake: http://bit.ly/1VyRt3O
Chocolate Log Cake: http://bit.ly/1IymFeG
Coconut Raspberry Loaf: http://bit.ly/1IbXrnR
Butterscotch Banana Cake: http://bit.ly/1E2ARqY
Sticky Date-Less Pudding: http://bit.ly/1HfsyyE
Swiss Roll: Classic Collection: Family Favourites
Gluten Free Chocolate Mud cake: http://bit.ly/1PnkuNa
Pear Tarte Tatin: http://bit.ly/1vKHKuA
This is just a small sample of what we have on offer. So do yourself a favour and check out our recipe site and cookbooks.
We get tremendous pleasure creating these recipes for you and hope you enjoy them. Happy world cake day.
Fiona and Julia @the sugar breakup
Sometimes you just need a sweet snack and we think that the best treat is often the one you’ve made yourself.
Call us crazy, but cooking is our zen. Combine that with the ability to create so many different combinations and flavours of these balls, it makes the perfect go-to treat.
In this recipe we use our basic Christmas cookie as a base, but you can use any flavour plain biscuit. Julia last used a gingerbread biscuit that is in our latest eCookbook Classic Collection: Family Favourites.
We’d love to know your fave flavour combo and what you’re creating in the kitchen.
- Makes: 30
- Preparation time: 20 minutes
- Refrigeration time: 60 minutes