Koala Cookie

Happy Australia Day, have a cookie!!

Even if your not celebrating Australia Day a koala cookie will make you smile, I promise. How could anyone resist such a cute critter?

Lamington Cake

The plan was I'd share this cake and say 'hey you should totally make this for your Australia Day barbecue' except it has been raining non stop since Sunday! So no barbecues but maybe you need something for your rainy movie day, a lamington inspired cake works for that too.

The cake itself is not really the kind of cake usually used to make lamingtons, but it is a really yummy alternative . I have been craving vanilla cake all week (my real reason for making this) and this cake didn't let me down, it was nice and fluffy with a strong vanilla flavour.

Just one little warning, icing the cake and covering it with coconut gets pretty messy. I had to press the coconut onto the sides to get an even coat, so glad I put paper down because coconut went everywhere!

For the Vanilla Cake

3/4 cup milk (full fat, room temp)

5 egg whites (room temp)

2 1/2 teaspoons vanilla extract

1/4 teaspoon vanilla bean paste

2 1/4 cups self raising flour

1/4 cup cornflour

1 3/4 cup sugar

1/4 teaspoon salt

170 grams butter (room temp)

To make the cake- Grease and flour two 8 inch round cake pans and preheat oven to 180 degrees c.

Set aside 1/2 cup of the milk.

In a medium bowl combine the remaining 1/4 cup of milk, egg whites, vanilla extract and paste and set aside.

Sift the flours, sugar and salt into the bowl of an electric mixer. Add the softened butter and the 1/2 cup of milk and mix on low to prevent flour going everywhere, as soon as the ingredients come together increase speed to medium and mix until smooth, about a minute and a half.

Add the egg and milk mixture one third at a time, beating on medium for about 20 seconds between each addition. The mixture should be smooth and fluffy.

Divide the cake mix between the two prepared pans and smooth over the tops.

Place the cakes in the oven and bake for 30 to 35 minutes keeping an eye on them toward the end to make sure they don't over cook. Test the middle of the cake with a metal skewer, if it comes out clean the cake is ready.

Allow cakes to cool in pans for about 10 minutes before turning out onto wire racks to cool completely. Cool top side up.

For the Icing

2 cups icing sugar
2 tablespoons cocoa powder
1 tablespoon butter, melted
1/3 cup milk
1 1/2 cups shredded coconut (approx.)

To make the icing- sift the icing sugar and cocoa powder into a heatproof bowl, add the melted butter and milk.

Stand the bowl over a saucepan of simmering water, stir until the icing is smooth and shiny. Once glossy remove from heat.

For the filling

300 mls Thickened cream

1 tablespoon icing sugar

1/2 teaspoon vanilla extract

raspberry jam

To make the filling- Beat together cream, sugar and vanilla until soft peaks form.

Assembling the cake- Place one layer of cake flat side up onto a wire rack, place a tray or baking paper underneath to catch any drips. Spread 2/3 of the chocolate frosting over the top and sides of the cake. While the icing is still wet cover with coconut.

Place the second layer of cake on the wire rack flat side up and spread the chocolate icing around the sides only. Press on the remaining coconut while still wet.

Spread a layer of raspberry jam onto the top of the second cake layer.

Spread the whipped cream over the raspberry jam.

Gently place on the top cake layer.

(If you can resist) Place the cake in the refrigerator for a short while before cutting, giving the cream a little time to set.

Sanding Sugar Heart Cookies

One of my aims this year is to better plan things in advance and be more prepared, I made myself a special baking calendar with all those dates I must remember plus a proper 'to bake' list for all the ideas I'm always forgetting. So that is why I'm sharing valentines cookies in January and not the day of or even later. This way you get a chance to try out a bunch of sweet treats and figure out which are worthy for your special someone or at least that's the story I'm sticking to.

I really love sanding sugar although I don't use it very often, probably because I enjoy how it looks sitting in the little jars on my sprinkle shelves, its so sparkly! If you dont want to spend forever decorating cookies and want a really easy quick way to pretty up some sugar cookies for Valentines day give sanding sugar a go.

Start by outlining the cookie hearts. Allow the royal icing to set hard.

Secondly flood the cookies with thinned royal icing, fill only one or two cookies at a time so they don't dry before you can add the sanding sugar.

While the cookie is still wet sprinkle over the sanding sugar. For this step I placed the cookie on a plate to catch the excess sugar and stop it ending up all over my floor. Tap off any extra sanding sugar and allow the icing to set.

Share and enjoy these shiny treats.

Chocolate Caramel Slice (updated)

I'm a big fan of caramel slice, so lucky for me this was a request for someone else. Not one to say no to sweets, even I'd feel bad having to eat all this slice by myself .

I'm sure everyone knows chocolate caramel slice, it's one of those tradition recipes that most people have tried, well everyone except me. I have a vague recollection of attempting to make it when I was very young and everything going wrong. Thinking back on a younger me it was probably because I was super impatient.

This time the slice turned out beautifully, the base was nice and crumbly and the caramel was deliciously gooey but still kept its shape. The thin layer of chocolate over the top finished it off perfectly and calm collected present me finally won against the caramel slice.I think maybe next time i'll include some salt flakes somewhere for a salted caramel slice or perhaps a double thick layer of caramel to make it even more awesome.

I Have had a lot of response to this recipe, turns out Chocolate caramel slice is a lot of peoples favourite. I have had a few questions asked about different ingredients and measurements for those of you not in Australia. To hopefully answer your questions I have included the recipe again at the end of the post adding measurement conversions and a few more notes. Hope it helps, let me know.

For the Base

1 cup plain flour

1/2 cup brown sugar (firmly packed)

1/2 cup desiccated coconut

125 grams butter (melted)

For the Caramel

60 grams butter

395 gram can sweetened condensed milk

2 tablespoons golden syrup

For the Topping

185 gram block dark eating chocolate

2 teaspoons vegetable oil

To make the base- preheat your oven to 180 degrees c. and line a 20 x 30cm tray with baking paper, making sure to cover the sides.

Add the flour, brown sugar, coconut into a medium bowl, pour in the melted butter and mix together.

Press the base mixture into the prepared pan and flatten firmly with a spatula. Bake the base for around 15 minutes, until it is lightly golden. Remove from the oven and set aside to cool.

While the base is baking prepare the filling.

To make the Caramel filling- add the condensed milk, butter and golden syrup into a small saucepan.

Stir over a low heat until the caramel is smooth and thickened. Remove the pan from the heat and allow to cool.

To make the slice- Pour the cooled caramel over the base and return to the oven for around 15 minutes until the caramel has turned golden brown. Allow the slice to cool completely before spreading over the chocolate topping.

To make the chocolate topping- Break the chocolate into a microwave safe bowl, heat for 30 seconds at a time until chocolate is melted and smooth, stir in the vegetable oil.

Pour the chocolate mixture over the caramel and smooth out. Place the slice in the fridge and chill for about 30 minutes until set. Cut into squares with a dry warm knife.

Enjoy!!

For the Base
1 cup plain flour
 1/2 cup brown sugar (firmly packed 1/2 cup desiccated coconut (fine, not shredded or flakes)
125 grams butter (melted) (4 ounces)
 For the Caramel 60 grams butter (2 ounces)
395 gram can sweetened condensed milk (12 1/2 ounces)
2 tablespoons golden syrup

 For the Topping
185 gram block dark eating chocolate (6 ounces)
2 teaspoons vegetable oil

 To make the base

• Preheat your oven to 180 degrees c. (350 f.) and line a 20 x 30cm tray with baking paper, making sure to cover the sides.
•  Add the flour, brown sugar, coconut into a medium bowl, pour in the melted butter and mix together. Press the base mixture into the prepared pan and flatten firmly with a spatula. 
• Bake the base for around 15 minutes, until it is lightly golden. Remove from the oven and set aside to cool. 
• While the base is baking prepare the filling.

To make the Caramel filling 

• Add the condensed milk, butter and golden syrup into a small saucepan.
•  Stir over a low heat until the caramel is smooth and thickened.
•  Remove the pan from the heat and allow to cool. 

To make the slice 

• Pour the cooled caramel over the base and return to the oven for around 15 minutes until the caramel has turned golden brown. (It will be darker around the edges and set toward the middle, if not return to the oven for another 2 minutes or until done) 
• Allow the slice to cool completely before spreading over the chocolate topping. 

To make the chocolate topping 

•  Break the chocolate into a microwave safe bowl, heat for 30 seconds at a time until chocolate is melted and smooth, stir in the vegetable oil. 
• Pour the chocolate mixture over the caramel and smooth out. Place the slice in the fridge and chill for about 30 minutes until set. 
• Cut into squares with a dry warm knife.

Ginger Macadamia Shortbread

My first post of 2012, happy first week of the new year! Before I kick things off for January there's just one last recipe to share from my Christmas baking, Ginger Macadamia Shortbread. I don't feel too bad about posting it late, its not like it screams Christmas (not that I'm saying that you cant eat cute reindeer cookies or cupcakes any time of year.)

I finally got to use the crystallized ginger that I got during a visit to the ginger factory last year. You can find crystallized ginger at the grocery store, but you don't get to hug giant gingerbread men while shopping.

I made this shortbread to give away as gifts, but somehow I managed to eat about half of it myself. Don't judge. The addition of the ginger and macadamia nuts made it oh so tasty. Although not all off it made it through, it was a great addition to my baked giftbags being so quick and simple to make.

For the Shortbread

100 grams macadamias

125 grams crystallized ginger

250 grams butter (softened)
1/2 cup caster sugar

2 cups plain flour

1/2 cup rice flour

1 tablespoon caster sugar extra

icing sugar for dusting

To make the shortbread- preaheat oven to 150 degrees c. and line at baking tray with baking paper. Spread the macadamia nuts over the tray and bake for 5-10 minutes until fragrant and lighty golden.

Cut the ginger and macadmia nuts into small pieces.

Beat the butter and sugar together with an electric mixer until light and fluffy

Add the flours, using a small knife cut the flour into the creamed butter and sugar.

Stir in the nuts and ginger.

Scoop the dough up and place on the sheet of baking paper. I used my flutted tart tin as a mold to get the perfect shape and egdes. Alternatively, press the dough out into a 20 cm circle and pinch around the edges.

Prick the dough all over with a fork and score into wedges using a knife. Sprinkle over the extra caster sugar and bake for about 35 minutes until firm and lightly golden.

Allow the shortbread to cool on the tray before cutting into wedges. To finish dust with some icing sugar.