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RECIPES
SHORTBREAD STARS
Makes about 30
INGREDIENTS
250g butter, softened
1 cup icing sugar, sifted
1¾ cups (270g) plain flour
¼ cup rice flour
¼ cup caster sugar, for sprinkling
METHOD
1. Pre-heat oven to 150ºC.
2. Assemble mixer using scraper beater.
3. Using Creaming/ Beating setting,
beat butter and icing sugar until
light and fluffy,about 2 minutes.
Sift flours together.
4. Using Folding/Kneading setting
gradually add to creamed mixture until
well combined, about 1 minute.
5. Turn mixture out onto lightly floured
board and knead lightly to form a
soft dough.
6. Roll out dough on a lightly floured
board or work surface to about 5mm
thickness. Cut into shapes using a star
shape cutter and place onto lightly
greased paper lined baking trays. Allow
3cm spaces for spreading.
7. Prick stars lightly with a fork and
sprinkle with caster sugar.
8. Bake for 20 to 30 minutes or until
pale golden.
9. Cool on baking trays.
MAPLE DATE CAKE
Makes 1 loaf cake
INGREDIENTS
90g butter
1 ¼ cups/310ml water
½ cup/ 125ml maple syrup
1 cup raisins
1 cup dates
1 ¼ cups/ 150g wholemeal SR flour
½ cup coconut
½ cup bran
½ cup rolled oats
2 teaspoons baking powder
1 egg, lightly beaten
METHOD
1. Pre-heate oven to 170ºC.
2. Heat butter, water, maple syrup, raisins
and dates in a saucepan over a low heat
until butter has melted, do not boil.
Allow to cool.
3. Assemble mixer using scraper beater.
4. Using Folding/Kneading setting, mix
flour, coconut, bran, oats and baking
powder until well combined, about 30 to
40 seconds.
5. Add cooled butter mixture and egg and
mix until ingredients are just combined,
about 40 to 50 seconds.
6. Spoon mixture into a well greased 20cm
square pan.
7. Bake for 50 to 60 minutes or until well
browned and cake is cooked in the centre.