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Festive favourites
continued
Mini fruit mince tarts
20-24
1 quantity Sweet shortcrust pastry
(Recipe page R21)
1 x 400g jar prepared fruit mincemeat
1 x 60g egg, lightly beaten
Icing sugar, for dusting
1. On a lightly floured board, roll out pastry to
3mm thickness.
. Cut out 0- rounds using a cm cutter and place
into small patty pans. Press in to line pans.
3. Cut out 0- rounds using a cm cutter for the
pastry tops, reserve.
. Place a teaspoonful of fruit mincemeat into each
pastry base, brush edges lightly with beaten
egg. Place pastry tops over filling and press
edges lightly to seal. Glaze tops with remaining
beaten egg.
. Bake in a preheated oven 180ºC for 10-1 minutes
or until cooked and golden brown. Serve warm
dusted with sifted icing sugar.
R3
BEM400_BEM400S_BOOKLET.indd 32-33
Glace fruit ice cream log
4-6
4 eggs, separated
¼ cup caster sugar
¼ cup caster sugar
1 teaspoon vanilla essence
300ml cream
¹/ ³ cup choc chips
¹/ ³ cup chopped nuts
¹/ ³ cup chopped glace fruits
Extra whipped cream, for serving
Coloured glace cherries, for serving
1. Assemble Mixer using wire whisk.
. Using speed , beat egg whites until stiff peaks
form. Gradually add ¼ cup sugar beating well until
sugar dissolves. Remove egg whites,
set aside.
3. Using speed , beat egg yolks, sugar and vanilla
essence until thick and pale. Gently fold egg
mixture into whipped egg whites, set aside.
. Using speed , beat cream until thick then
fold into egg mixture with choc chips, nuts and
glace fruit.
. Pour mixture into a 30cm long log pan lined with
lightly greased foil or plastic wrap. Cover with
plastic wrap and freeze for hours or until firm.
. Turn frozen log out onto serving dish by pressing
warm cloth against outside of log pan for a few
minutes. Return to freezer until ready to serve.
Serve decorated with extra whipped cream and
glace fruits.
Hot cross buns
18
4 cups (600g) bread flour
3 tablespoons milk powder
2 teaspoons salt
3 tablespoons brown sugar
1 tablespoon ground mixed spice
1 tablespoon ground cinnamon
2¼ teaspoons Tandaco yeast
2 tablespoons oil
1½ cups (375ml) water
1¼ cups (190g) sultanas
¼ cup (40g) mixed peel or dried apricots, chopped
Extra bread flour, for kneading
Cross batter
2 tablespoons water
¼ cup plain flour
1. Assemble Mixer using dough hook.
. Place flour, milk powder, salt, sugar, spices and
yeast into mixing bowl.
3. Using speed 1-, slowly add the oil then the water
to the dry ingredients. Mix for 30 seconds until a
dough ball starts to form.
. Add sultanas and mixed peel and mix for another
30 seconds.
. Turn the dough out onto a lightly floured
surface and knead by hand until the dough is
soft and pliable.
. Place the dough ball into a large bowl, loosely
cover with plastic wrap and leave to stand in a
warm area for 0 minutes or until doubled in size.
. Remove the risen dough from the bowl and knead
again on a lightly floured surface.
8. Divide the dough into 18 pieces and shape into
rounds. Place close together on a lightly greased
baking tray.
. Cover loosely with lightly greased plastic wrap and
leave to stand in a warm area for 0 minutes or
until doubled in size.
10. Blend the cross batter ingredients to make a
smooth batter and spoon into a piping bag fitted
with a small piping nozzle.
11. Remove plastic wrap and pipe a cross onto
each bun.
1. Bake in a preheated oven at 10ºC for 1-0
minutes or until cooked and golden brown.
13. Slide buns from baking tray onto a wire rack and
brush with Hot Cross Bun Glaze. Stand -10
minutes before serving.
Hot cross bun glaze
½ cup icing sugar, sifted
½ teaspoon ground allspice
¼ teaspoon ground cinnamon
2 tablespoons warm water
1. Combine ingredients into a small mixing bowl
and stir until smooth and thin enough to drizzle
or brush over hot buns.
12/6/08 3:06:50 PM
R33
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