Year 9 Journalism Class
By Adora O'Brian
Christmas Recipes
Chocolate Ripple Cake
Ingredients:
500ml thickened cream
1 tsp caster sugar
1 tsp vanilla essence
250g Arnott Choc Ripple biscuits
2 peppermint crisp choc bar
Method:
Step 1: using an electric mixer beat cream, sugar and vanilla in a bowl until firm.
Step 2: spread a little of the cream mixture along the serving platter to make a base.
Place 1 biscuit with cream upright and sandwich another biscuit together. Continue layering with cream mixture and biscuits to form a log.
Step 3: spread the remaining cream mixture over biscuit log to cover. Place in fridge for a minimum of 6 hours to set.
Step 4: place peppermint crisp in a ziplock bag and smash in to crumbs.
Step 5: once cake is finished setting sprinkle the peppermint on the top and around the sides.
Honey Joys
Ingredients:
4 ¼ cups Cornflakes
1 ½ tbsp Honey
120g unsalted butter
1/3 cup caster sugar
Method:
Step 1: preheat oven to 180C/160C fan-forced. Line muffin tray with paper cases.
Step 2: place cornflakes in large heatproof bowl.
Step 3: place butter, honey and sugar in a small saucepan over medium-low heat.
Stir butter until melted and mixture is smooth. Add cornflakes and combine until everything is coated. Spoon mixture evenly between the paper cases.
Step 4: bake for 10 minutes until golden. Let stand for 2 minutes and enjoy!
Rice Crispy
Ingredients:
6 cups of Rice bubbles
1 bag of Marshmallows
3 tbsp of Margarine
Method:
Step 1: place saucepan on low heat and melt butter. Add marshmallows and stir until completely melted. Remove from heat.
Step 2: Add rice bubbles, stir until well coated.
Step 3: using a spatula press mixture into a pan with wax paper. Let cool. Cut squares in the pan. Best served the same day it’s made.
