Innholdsfortegnelse for #74 Baking i taste.com.au Cookbooks

”Hmmm, the sponge or the choccy cupcake? The trestle tables are out, the checkered tablecloths on, the handmade posters up and, best of all, there is the most wonderful assortment of homemade goodies on display. Bake sales at schools, sports clubs, churches and on election days are a great way to fundraise, and here at taste.com.au we think they're also a great excuse to bake or make cakes, slices and treats to share with local friends and families. This cookbook shares oodles of baking love with its abundance of easy-make cake recipes, gorgeous slices, melt-in-your-mouth cupcakes, crunchy cookies and fun treats (you simply must try the fairy bread scones on page 54!). Concerned about allergies? Turn to our chapter of allergy-friendly treats from page 73 to ensure that no-one misses…

must-have cakes gaytime banana bread serves 8 | prep 15 mins (+ cooling) | cooking 40 mins 4 Golden Gaytime ice-creams 3 large overripe bananas, well mashed 2 eggs, lightly whisked 300g (2 cups) self-raising flour, sifted 1 Preheat oven to 180°C/160°C fan forced. Grease an 11 × 21cm (base size) loaf pan and line with baking paper, allowing the 2 long sides to overhang. 2 Line a tray with baking paper. Use a small, sharp knife to cut the choc coating from the Gaytimes (they will break up slightly, but try to keep the pieces as large as possible). Place the coating on the prepared tray and place in the freezer until required. Place the ice-cream and any remaining bits of coating from the Gaytimes into a large bowl. Use a wooden spoon…

coconut & lemon sandwich cookies makes 10 | prep 30 mins (+ chilling & cooling) | cooking 15 mins 105g (1¼ cups) desiccated coconut 100g (1 cup) almond meal 50g (¼ cup) coconut sugar 1 lemon, rind finely grated, juiced ½ tsp gluten-free baking powder Large pinch sea salt 60ml (¼ cup) honey 60g (¼ cup) solid coconut oil 2 tbs almond butter 1 egg, lightly whisked coconut cream filling 1 tbs coconut sugar 2 tsp finely grated lemon rind 270ml can coconut milk ¼ tsp vanilla bean paste ½ tsp fresh lemon juice 1 To make the filling, place the can of coconut milk in the fridge for at least 4 hours or overnight. 2 Preheat oven to 180°C/160°C fan forced. Line 2 large baking trays with baking paper. 3 Combine the coconut, almond meal, sugar, lemon rind, baking powder and salt in a…

red ripperz vanilla slice serves 10 | prep 30 mins (+ cooling & chilling) | cooking 1 hour 20 mins 3 sheets frozen puff pastry, just thawed 11 Red Ripperz lollies 300ml ctn thickened cream 70g (½ cup) cornflour 4 egg yolks 55g (¼ cup) caster sugar 500ml (2 cups) milk 50g unsalted butter, chopped glacé icing 300g (2 cups) pure icing sugar 1 tsp butter, at room temperature 2-3 tbs milk Pink food colouring, to tint 1 Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Place 1 sheet of pastry on the prepared tray and prick with a fork. Top with more baking paper and a second tray. Bake for 15-20 minutes or until golden. Transfer to a wire rack and cool completely. Repeat with remaining pastry sheets. 2 Grease the base and sides of…