Recipes

Shortbread Recipe

Ingredients

2 cups plain flour

2 tbs rice flour

1/3 cup icing sugar

250g butter (room temperature)

Extra flour for dusting workspace

Method

1. Preheat the oven to 150°c.

2. Cut butter into small cubes.

3. Into the large bowl of a food processor add the flour, rice flour and icing sugar.

4. Add the butter pieces and chop until mixed to crumbs.

5. Tip out onto a floured workspace and knead very gently into a soft, slightly dry dough.

6. Roll out on a lightly floured board and cut into desired shapes.

7. Line baking trays with baking paper and arrange the shortbreads, leaving some room between pieces.

8. Bake for 30-40 minutes until dry on the surface and slightly firm.

9. Leave to cool. Store in an airtight container.

Ingredients

Sour cream banana cake

90g butter, softened

½ cup (110g) firmly packed brown sugar

2 eggs

½ cup (75g) self-raising flour

½ cup (75g) plain flour

½ teaspoon bicarbonate of soda

½ teaspoon mixed spice

2/3 cup mashed overripe banana

1/3 cup (80g) sour cream

2 tablespoons milk

Filling and decorations

380g can top ‘n’ fill caramel

½ cup (125ml) thickened cream, whipped

2 medium bananas (400g), sliced thinly

100g dark eating chocolate

Method

1. Preheat oven to 180*/160*c fan forced. Line muffin tray with paper cases. (Big= 180ml/ Small= 80ml)

2. Beat butter, sugar and eggs in a small bowl with electric mixer until light and fluffy.

3. Stir in sifted dry ingredients, banana, sour cream and milk. Divide mixture among cases; smooth surface.

4. Bake large cakes about 25 minuets, small cakes about 20 minuets. Turn cakes onto racks to cool.

5. Remove cases from cakes.

6. Fold 2 tablespoons of caramel into cream.

7. Cut cakes horizontally into three slices. Re-assemble cakes with remaining caramel and banana. Top cakes with caramel- flavoured cream.

8. Using a vegetable peeler, grate chocolate and sprinkle over cakes.