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Recipes (continued)
8.Ganache: Combine chocolate and cream
in a heat proof bowl. Place in microwave
and heat for 20 seconds intervals until
chocolate has melted and is smooth. Place
in refrigerator until firm.
9.Once firm; cover top and sides of cooled
cake with icing. Serve.
Chocolate Chip Cornflake Cookies
Makes: approximately 20 cookies
125g butter, room temperature
²⁄ ³ cup brown sugar
1 teaspoon vanilla extract
2 eggs
1 ¾ cups self-rising flour
1 ½ cornflakes, lightly crushed
1 cup dark chocolate chips
1.Preheat oven to 180˚C. Grease and line
two baking trays.
2.Using the beater attachments on Speed
5, beat butter, sugar and vanilla until pale
and fluffy.
3.Add eggs one at a time, making sure to
beat well after each addition.
4.Reduce speed to 1. Add flour, corn flakes
and chocolate chips to the mixture. Mix
until just combined.
5.Roll dough into 1 tablespoon sized balls.
Place on prepared tray and slightly flatten.
Bake for 15-20 minutes or until golden.
Allow to cool on tray for 5 minutes before
transferring to a wire rack to cool.
18
Lemon Meringue Slice
Makes: approximately 16 pieces
2 packets plain sweet biscuits
125g butter, melted
395g can sweetened condensed milk
4 tablespoons lemon juice
2 tablespoons lemon zest
2 eggs, separated
½ cup caster sugar
1 ½ cups shredded coconut
1.Preheat oven to 180˚C. Grease and line
18cm x 28cm lamington pan.
2.Place biscuits in the bowl of a food
processor and pulse until a fine crumb.
Add butter and continue to process until
combined.
3.Press crumb mixture into the base of the
prepared pan. Refrigerate for 30 minutes
or until firm.
4.In a bowl combine condensed milk, lemon
juice, zest and egg yolks. Pour over biscuit
base.
5.Using the whisk attachment whisk egg
whites on Speed 6 until soft peaks form.
Add sugar and continue to mix until
light and fluffy. On Speed 1 fold through
coconut and spread over lemon mixture.
Bake for 25 minutes or until golden. Allow
to cool in pan. Cut into squares. Serve.
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