It’s the last week of school holidays and we thought you’d like a new recipe for the family.
It’s a competition between a slice and a biscuit and both recipes are from our new ecookbook Classic Collection: Family Favourites.
So what’s it going to be between these two classic flavours?
Will it be the Chocolate Chip Cookies which are crispy on the outside and soft in the middle? Eating them warm is the definition of delicious.
Or will it be the Macaroon Slice with the loved 3 layer combo of sponge, berry jam and classic macaroon coconut topping?
Let us know your vote below and we will publish the winning recipe this Sunday.
Yesterday I meet up with a gorgeous friend for a New Years catch up brekky. Imagine my delight when she gave me some home grown lemons as we said farewell.
I went home and told the hubby we were having lemon pancakes for breakfast, but he put in a request for crepes. He grew up in a Crotian household and crepes filled with ricotta and stewed apples are some of his fondest memories.
They were so easy to make and sugar free. These crepes could be eaten savoury or sweet. This is my choice with a small drizzle of The Sugar Breakup Organic Golden Rice Malt Syrup and fresh squeezed lemon.
- Difficulty level: easy
- Makes: 6 crepes
- Baking Dish: non stick frypan
- Prep time: 15 mins
1 cup plain flour
1 cup milk
Pinch of salt
Putting it together
- Place flour, egg, milk and salt into a bowl and whisk until smooth. Let it sit for 5mins on the kitchen bench.
- Use medium heat to warm up the frypan. Then use 1/4 cup of the batter. As soon as you’ve put the batter into the pan move it around quickly to create a thin round crepe. Cook for a least 1 minute and then turn crepe, using a spatula and cook for another 30secs.
- You’ll create 6 crepes. Then fill with what ever you’d like and enjoy.
We love the food at Christmas time, but most of the recipes are packed full of dried fruit and sugar.
This year, The Sugar Breakup team are turning many traditional Christmas recipes into sugar free Christmas classics!
We decided to start with fruit mince pies, an absolute Christmas classic and loved by all ages. We’ve called ours the Nut Mince Pie. The results were spectacular, all of your family and friends will enjoy them.
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