Gingerbread Almond Wreath

May 4, 2020 / Lyn Jones / 0 Comments

SERVES: 12

250g butter, diced and softened
1¼ cups brown sugar
4 extra large eggs
2 cups Almond Meal
1 cup desiccated coconut
½ tsp bicarb
1 Tab ground ginger
2 tsp mixed spice
1 cup Currants
½ cup Sultanas
¼ cup Flaked Almonds
Rosemary sprigs and raspberries, for serving

  1. Pre-heat oven to 170°C (150°C fan-forced). Lightly grease and line a 22cm ring tin.

  2. Beat the butter and sugar until pale and creamy. Add eggs one at a time, beating well between each addition.

  3. Stir in the almond meal, coconut, bi-carb and spices. Mix well, then stir in the currants and sultanas. Pour into prepared pan and scatter the top with flaked almonds. Bake for 55-60 minutes until an inserted skewer comes out clean. Allow to cool in the pan for 10 minutes before removing to a cooling rack to cool completely.

  4. Serve on a platter surrounded by fresh rosemary sprigs and fill the cavity with raspberries.

SCOTCH SHORTBREAD (special treat)

March 29, 2018 / Lyn Jones / 0 Comments

250g butter
125g rice flour
30g orange peel
375g plain flour
60g blanched, sliced almonds
155g sugar

Mould into a dough by working together the butter, sugar, flour & gr rice. Knead well into a smooth paste. Roll out about 5cm (2″) thick. Pinch round the edges, prick on top and lay on white paper on oven shelf. Decorate cakes with almonds and minced orange peel.
Bake for 3/4 hour in a slow oven.

1 2