My sister invented this recipe and they are the yummiest rum balls I’ve ever tasted. I highly recommend these for your next Christmas celebration – they’re sure to be a hit with your guests!
- 1 pack Milk Arrowroot biscuits, finely crushed
- 2 tabs cocoa
- 1 cup sultanas
- ½ cup desiccated coconut
- Extra desiccated coconut, to decorate
- 1 tin condensed milk
- ¼ cup Bundaberg rum
- Soak fruit in rum until liquid is absorbed.
- Mix cocoa, desiccated coconut, sultanas and crushed Arrowroot biscuits until well combined.
- Add condensed milk and, if necessary, more rum to taste. Refrigerate until firm.
- Roll mixture into small balls, then toss them in extra desiccated coconut.
- Refrigerate the rum balls until ready to serve.
I love gingerbread men! These ones are designed not to spread while cooking, and have just the right amount of spice. My son loves helping to decorate them too.
- 125g butter, at room temperature
- Extra butter, to grease
- 110g (1/2 cup, firmly packed) brown sugar
- 2 tabs caster sugar
- 125ml (1/2 cup) golden syrup
- 1 egg, separated
- 300g (2 1/3 cups) plain flour
- Extra flour, to dust
- 2 tablespoon ground ginger
- 1 teaspoon mixed spice
- 150g (1 cup) pure icing sugar, sifted
- 8-10 drops red liquid food colouring
- 8-10 drops green liquid food colouring
- Smarties, to decorate (optional)
- Preheat oven to 180°C (or 150°C fan-forced).
- Grease two flat baking trays with butter.
- Beat the butter and sugar in a bowl with an electric mixer until pale and creamy. Add the egg yolk and golden syrup and beat until combined.
- Stir in the flour, ginger and mixed spice.
- Turn dough onto a lightly floured surface and knead until smooth. Press dough into a disc, and place it between two sheets of baking paper and roll out until about 5mm thick. Use a gingerbread man cutter to cut out shapes, but do not separate shapes from the dough yet. Place the rolled dough in the freezer for 30 minutes to harden.
- After 30 minutes, remove from freezer separate the cut-out men, placing them on trays about 2cm apart.
- Repeat steps 5 and 6 with the leftover dough.
- Bake in oven for 7-10 minutes or until brown. Remove gingerbread from oven and transfer to a wire rack to cool.
- Place egg white in a clean, dry bowl. Use an electric beater to beat until soft peaks form. Gradually add the icing sugar and beat until stiff peaks form. Divide icing among 3 bowls. Add red colouring to 1 bowl and stir until combined. Add green colouring to remaining bowl and stir until combined.
- Place each of the prepared icings in small plastic bags (sandwich bags work well). Cut a small hole in a corner of each bag. Pipe icing over gingerbread men to decorate.
- If desired, add Smarties while the icing is still wet.
These puftaloons are delicious, and super easy to make! My Mum makes these fried scones to perfection, and I have fond memories of my family enjoying these as a special treat.
- 1 cup self raising flour
- 1/2 cup milk
- Pinch salt
- Oil or clarified fat
- Golden syrup (to serve)
- Sift flour and salt together.
- Add milk, and mix into a soft dough.
- On a floured board, knead the dough lightly.
- Flatten to 1 cm thickness.
- Flour a small round cutter and cut circles from the dough.
- Heat a small amount of oil (or fat) in a pan,
- Gently fry the puftaloons until golden brown on each side.
- Place on absorbent paper to cool slightly, then serve with golden syrup.
Tip: If using oil, ensure it has a high smoke point. I use rice bran oil.
Nothing beats a blueberry muffin for an on-the-go breakfast or a quick and tasty snack.
- 1 1/2 cups self raising flour
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1/2 cup skim milk
- 1/3 cup (79 ml) macadamia oil (or your preferred nut/seed oil)
- 1 large egg
- 2 tsps vanilla essence
- 1 1/3 cups (200 grams) fresh blueberries
- 1 tsp extra sugar for muffin tops, to decorate (optional)
- Heat oven to 190° C. Line 10 standard muffin cups with paper liners. Fill any empty muffin cups with 1 tablespoon of water to ensure the muffins bake evenly.
- In a large bowl, whisk flour and salt with the 3/4 cup of sugar until evenly combined.
- Add the oil and the egg to a 500 ml measuring jug. Fill the jug with milk only until it reaches the 1 cup line marking. Add vanilla extract and whisk until combined.
- Add milk mixture to the dry ingredients, then stir with a fork until just combined.
- Use a spatula to gently fold the blueberries into the mixture.
- Divide the muffin mixture between the 10 muffin cups. If desired, sprinkle a little of the extra sugar on each of the muffin tops (for a little crunch).
- Bake blueberry muffins for 10 minutes, then test with a skewer inserted into one of the muffins. The skewer should come out clean or crumb-covered, not sticky. If the tops are cooked but the insides are not, cover the muffin pan with foil (being careful not to burn yourself!) and return it to the oven for a further 5-10 minutes.
- Turn muffins out onto to a cooling rack and allow to cool.
Tip: These muffins can be frozen in freezer bags for up to 3 months.