Steel Cut Oats Breakfast Biscotti

January 14, 2021 / Lyn Jones / 0 Comments

Yield: 20 biscotti

INGREDIENTS
  • 3 whole eggs
  • 2/3 cup honey
  • Zest of ½ lemon
  • Zest of ½ orange
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1½ cups Steel Cut Irish Oatmeal
  • 1½ cups Quick Cooking Rolled Oats
  • 1 ½ teaspoon BP
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon sea salt
  • 1 cup mixed chopped dried fruit such as apricots, figs and cherries
  • 1 ½ cups mixed nuts coarsely cut such as pistachios, pecan, walnuts and almonds

INSTRUCTIONS

  1. In the bowl of a stand mixer with the whip attachment, place in eggs and beat until pale in colour – about two minutes. Add honey, zests & extracts – beat to combine. Switch to paddle attachment.
  2. Place steel cut oats in a food processor and process for one minute. Add instant oats, BP, cinnamon and salt – pulse once.
  3. Add dry ingredients to wet ingredients and turn mixer on low to mix together.
  4. Add fruit and nuts and turn on for another 5-10 seconds to mix together.
  5. Preheat oven to 325 degrees F.
  6. Line two sheet pans with parchment paper.
  7. Divide the dough between the two pans making into a flat bar that is 3 ½ inches wide by 10 inches long.
  8. Bake for 30 minutes then remove from oven and cool for 10 minutes.
  9. Peel from parchment and place on cutting board. Cut on an angle and cut 10 slices per bar.
  10. Place back on pans cut side down on new parchment paper and bake for 10 minutes. Remove from oven, turn each piece over and bake for another 10 minutes.
  11. Remove from oven and transfer to cooling racks.

 

Chocolate Drip Cake

October 11, 2020 / Lyn Jones / 0 Comments

12 Serves (from Woolworths)

Ingredients

  • 250g unsalted butter, softened and 500g unsalted butter, softened for buttercream icing
  • 2 cup caster sugar
  • 2 tsp vanilla extract
  • 6 eggs, at room temperature
  • 3 cups self-raising flour, sifted
  • ½ cup plain flour, sifted
  • 1 1/3 cup milk
  • 500g dark choc melts
  • 2/3 cup thickened cream
  • fresh strawberries dipped in melted white chocolate, to decorate
  • 6 cups icing sugar mixture

    1. Preheat oven to 180°c. Grease the base and side of two 20cm round cake pans and line with baking paper. Beat butter, sugar and vanilla with electric beaters until light and fluffy. Beat in eggs, 1 at a time. Stir in flours and milk in two batches.

    2. Spread mixture into prepared pans. Bake for 50 minutes or until skewer comes out clean. Cool in pan for 10 minutes before turning out onto a wire rack to cool completely.

    3. Meanwhile, for the buttercream, beat butter with electric beaters for 5-8 minutes until light and fluffy. Gradually add icing sugar, a spoon at a time, beating until combined. Add 2 tbs boiling water. Beat until light and fluffy.

    4. Trim tops of cakes so they are flat, then split cakes in half horizontally. Place base of one cake on a plate and spread top with 1/2 cup buttercream. Top with another layer of cake. Repeat, finishing with upside-down base of second cake. Spread buttercream over top and side of the cake. Place in fridge for 30 minutes until buttercream sets firm.

    5. Meanwhile, add choc melts and cream to a saucepan over very low heat. Stir constantly until chocolate is melted and smooth. Allow to cool and thicken slightly, then pour over the chilled cake, allowing it to dribble over the side a little. Top with chocolate-dipped strawberries.

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