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Sweet Treat Recipes to Share

Sweet Treat Recipes to Share

RASPBERRY LAMINGTONS
Prep time: 45 minutes
Cook time: 30 minutes
Makes: 6
Difficulty: Easy
Recipe cost: R90
Cost per serving: R15

INGREDIENTS
For the sponge
5 large eggs
1 cup caster sugar
1 tsp vanilla essence
1 tbsp vegetable oil
1 cup cake flour, sifted
¼ cup cornflour
1 ½ tsp baking powder
1 tsp salt
For the syrup
1 ½ cup frozen raspberries/fresh
85 g raspberry jelly powder
1 cup boiling water
2 cups desiccated coconut

METHOD
For the sponge
1. Preheat oven to 200°C and line brownie tin.
2. Beat the eggs, sugar, and essence using a hand mixer, then add oil.
3. Mix all the dry ingredients and gradually fold into the egg mixture, until incorporated.
4. Pour the batter into the tin and bake for 30 minutes until fully set. Cool on a rack.
For the syrup
1. Blend the raspberries until smooth, strain through a sieve to extract the seeds, and set aside.
2. In another bowl, mix the jelly powder and boiling water. Allow to dissolve, then add the raspberry puree and mix well. Allow the jelly to cool before refrigerating for about 30 minutes until thickened.
3. Cut the sponge into 4 × 4 cm squares, dip into the syrup and coat with coconut. Leave to dry on a cooling rack.

 

 

CRANBERRY AND CHERRY BISCOTTI
Prep time: 20 minutes
Cook time: 1 hr
Makes: 20 biscotti
Difficulty: Easy
Recipe cost: R64
Cost per serving: R16

INGREDIENTS
6 tbsp butter
cup sugar
½ tsp salt
1 tsp almond essence
1 ½ tsp baking powder
2 eggs
2 cups cake flour, sifted
1 cup cranberries, chopped
1 cup glazed cherries, roughly chopped
To serve
1 cup white chocolate, melted

METHOD
1. Preheat the oven to 180°C and line a baking tray.
2. Cream the butter, sugar and salt in a bowl. Add almond essence, baking powder, and eggs.
3. In a separate bowl, add the rest of the ingredients. Fold the wet mixture into the flour mixture and form into a log. Transfer on to a baking tray, dust with sugar and bake for 30 minutes. Remove from the oven and allow to cool completely.
3. Once cooled, cut the biscotti into 1 cm slices and transfer to the baking tray. Allow to dry out in the oven for a further 30 minutes at 160°C.
4. Serve with melted white chocolate as a dipping sauce.

For more sweet treat recipes, page through your February issue of Club.