Pastry for Christmas Fruit Mince Tarts

180gms Butter
240gms Flour
60ml Ice Cold Water

Chop butter into small cubes and place into freezer.
Pour some water into a jug and add some ice.
Both these steps will guarantee a flakey pastry.

Place flour and chilled butter into a food processor and blitz for a few seconds.
Measure your 60ml of ice cold water out of you jug and add to the butter and flour.
Blitz for a few more seconds.
Tip your ingredients out onto a board and kneed lightly until just combined.
Press out into a slightly flattened disc shape, place in between two large freezer bags or cling film.
Set aside for 1 hour to avoid shrinkage when baking. I place mine into the fridge.

Roll out while still between the two freezer bags, cut to shape with a cookie cutter and place into greased patty tins.
Fill with your desired filling and place a lid cut from the same pastry on top, I like to use star shapes.
Brush with a little milk and bake @180 for 20 minutes.

Chocolate - Caramel Self Saucing Pudding

Recipe from Taste

Food Processor Sticky Lemon Slice - a variation of an Alison Holst recipe (tweaked by a EBBer)

BASE
2 cups Plain Flour
1/2 cup Icing Sugar
150g Cold Butter,cut into cubes

TOPPING
1cup Sugar
Rind of 1 Lemon
4 Eggs
1/2 cup Lemon Juice
1/4 cup Self Raising Flour

Original Recipe

Adventure Time : Finn's Sword Birthday Cake

Corn Flake Honey Joys

90g Butter or Margarine
1/3 cup Sugar
1 table spn Honey
4 cups Corn Flakes
Papper Patty Cases






Pre heat oven to 150c
Place corn flakes into a large bowl.
Melt butter, sugar and honey together in a saucepan until frothy.
Pour melted butter mixture over corn flakes and mix well.
Spoon into paper patty cases.
Bake for 10mins.
Allow to cool.
Yum!

What To Do With Left Over Egg Whites??? Meringues Of Course!

4 Egg Whites (room temperature)

1 cup Caster Sugar

2 tea spoon Cornflour

1 tea spoon White Vinegar

Optional

Food colouring

Sprinkles

Preheat oven to 100c and line 2 baking trays with baking paper.

Place egg whites in a large clean, dry bowl and beat with an electric mixer until soft peaks form.

Gradually add the sugar and beat until the sugar dissolves.

Continue to beat for 2 minutes or until the mixture is thick and glossy and a long trailing peak forms when the beater is lifted from the mixture.

Add the cornflour and vinegar and beat until just combined.

If colouring your meringues stir in now.

Place mixture into a clean piping bag fitted with a star nozzle.

Pipe desired size onto paper baking leaving about 3cm between each one.

Sprinkle with sprinkles now if you are doing so.

Bake in pre heated over for anywhere between 40mins - 2 hours depending on the size of your meringues. The longer they bake for the crunchier they will be so if you like chewy meringues bake for a shorter amount of time (until they are crusty on the outside).  

We like ours chewy and they were slightly smaller than a golf ball so I baked for 40mins.

Store in an airtight container for unto 1 week.

Melting Moments as seen on MasterChef Australia

Biscuits
180g Butter
60g Icing Sugar
60g Custard Powder
1 tspn Baking Powder
180g Plain Flour
Vanilla Buttercream
100g Butter
2 tspn Vanilla Bean Paste*
1 cup Icing Sugar

Preheat oven 180 and line two oven trays with baking paper

For Biscuits
Cream butter for two minutes in an electric mixer
Add icing sugar and custard powder, mixing until combined
Add sifted baking powder and flour and mix until it forms a dough
Roll into 40g balls and place on lined oven trays
Press each ball with a fork to leave an indent
Bake for 16-18 minutes or until light golden
Remove from oven and allow to stand on trays for 5mins to cool then transfer to a wire rack to cool completely

For Buttercream
Whisk butter and vanilla until smooth
Add icing sugar and beat until the mixture forms a paste (the consistency of thick icing)
Spoon into a piping bag fitted with a small star nozzle

To assemble pipe buttercream in a circle onto the base of half of the biscuits
If you wish spoon a dollop of jam to the top half of the biscuits
Gently press each half of the biscuit together
Dust with icing sugar to serve

*I used 1 vanilla bean pod (scraping the beans out of the pod)

Recipe from MasterChef Australia 2012