Page 18 - PR Mag Dec19

Recipes

Melted Snowmen Biscuits

Ingredients Method
2 1/2 cups (375g) Plain Flour Sift the Plain Flour, baking powder and salt into a bowl. Use
1/2 teaspoon baking powder an electric mixer to beat the butter and caster sugar in a
1/2 teaspoon salt bowl for 5 mins or until pale and creamy. Beat in the vanilla
175g butter, softened and egg. Stir in the flour mixture. Turn out the dough onto
3/4 cup (165g) caster sugar a lightly floured surface. Knead for 1 min or until smooth.
1 teaspoon vanilla extract Preheat oven to 180C. Line 2 baking trays with baking
1Egg paper. Roll out dough between 2 sheets of baking paper to
1 cup (160g) icing sugar mixture 5mm thickness. Use a 7cm round pastry cutter to cut discs
1 1/2 tablespoons milk from dough, re-rolling trimmings if necessary. Place on the
Snake lollies lined trays. Bake for 12-15 mins or until lightly golden. Set
24 white marshmallows aside to cool.
Dark chocolate writing icing Sift the icing sugar into a bowl. Add enough milk to make a
2 x 120g pkts M&M’s Minis thick spreadable consistency. Spoon icing over the cooled
biscuits. Use kitchen scissors to cut 24 small triangles
from an orange snake lolly to form the noses. Gently dip
the bases of the noses in icing. Attach to the sides of the
marshmallows. Use the writing icing to pipe eyes and
mouths onto the marshmallows. Press marshmallow heads
onto iced biscuits. Place M&M’s Minis down the centre of
the biscuits to form buttons. Use the writing icing to pipe
arms on each biscuit.
Gingerbread Trifle

Ingredients Method
4 cups (1L) milk Combine milk, chocolate and vanilla in a saucepan over
200g white chocolate, coarsely low heat. Cook, stirring, until chocolate melts.
chopped Use an electric mixer to whisk the egg yolks and sugar
1 teaspoon vanilla bean paste until thick and pale. Add the cornflour and flour and whisk
8 egg yolks to combine. Gradually add the hot milk mixture, whisking
1 cup (220g) caster sugar well after each addition. Return to the saucepan and
1/3 cup (50g) cornflour place over medium heat. Cook, stirring constantly, for 3-4
1/4 cup (35g) plain flour mins or until custard thickens and coats the back of the
300ml thickened cream spoon. Pour into a heatproof bowl and cover the surface
1 madeira cake, (or ginger cake) with plastic wrap. Place in the fridge for 2 hours to chill
trimmed, thinly sliced completely.
1/4 cup (60ml) coffee liqueur or Use an electric mixer to whisk the chilled custard until
butterscotch schnapps (optional) smooth. Gradually add the cream, in batches, whisking
12 baked mini gingerbread men well between each batch until smooth.
500g fresh mixed berries or Arrange half the ginger or madeira cake over the base of
frozen mixed berries a 2L (8-cup) serving dish. Drizzle with half the liqueur, if
Thickened cream, extra, whisked, desired. Arrange the gingerbread men around the side of
to serve the dish. Spoon half the custard over the cake. Top with
Fresh berries, extra, to decorate berries. Continue layering with remaining custard, cake
and liqueur. Top with extra whipped cream. Decorate with
extra berries.