R30
Outback damper
4 cups (600g) bread flour
2 tablespoons milk powder
1 teaspoon salt
1 tablespoon sugar
1
1
⁄
2
tablespoons baking powder
2 tablespoons oil
1
1
⁄
2
cups (375ml) water
Extra bread flour, for kneading
1. Assemble Mixer using dough hook.
2. Sift flour, milk powder, salt, sugar and baking
powder and place into mixing bowl.
3. Using speed 1-2, slowly add the oil then the water
to the dry ingredients. Mix for 1 minute until a
dough ball starts to form.
4. Turn the dough out onto a lightly floured
surface and knead for 1 minute by hand to
a well-rounded form.
5. Place the dough into a lightly greased and base
lined pan and cook in a preheated oven at 180ºC
for 45-50 minutes or until cooked when tested.
6. Remove from pan and cool on wire rack.
Lamingtons
1 Never Fail Plain Sponge (Recipe Page R16)
or 200g sponge block
1 quantity Soft Chocolate Icing (Recipe Page R20)
1-2 cups desiccated coconut
1. Make or purchase the sponge cake the day
before required.
2. Cut sponge cake into 5cm squares.
3. Carefully dip each square into the Soft Chocolate
Icing and then roll in coconut to coat.
4. Place lamingtons on wire rack to set.
20
Festive favourites
Celebration fruit cake
750g mixed fruit
100g glace cherries, chopped
3
⁄
4
cup chopped Brazil nuts
3
⁄
4
cup Drambuie or whisky
200g butter, chopped
1 cup dark brown sugar
3 x 60g eggs
2 tablespoons orange marmalade
2 cups (300g) plain flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1
⁄
3
cup Drambuie or whisky
1. Combine fruit, nuts and whisky in a large bowl,
cover and allow to stand 8 hours or overnight.
2. Lightly grease a deep 20cm round cake pan and
line base and sides with two layers of baking
paper. Extend side paper 5cm above edge of pan.
3. Assemble Mixer using flat beater.
4. Using speed 3, beat butter and sugar until light
and fluffy. Add eggs, one at a time, beating until
just combined, stir in marmalade.
5. Sift flour and spices together.
6. Using speed 1, gradually add dry ingredients and
fruit mixture in two batches. Mix well.
7. Pour cake mixture into prepared pan and bake at
150ºC for 3-3
1
⁄
2
hours or until cooked when tested.
8. Brush top of cake with extra whisky, cover with
foil, seal and allow to cool in pan.
Shortbread stars
250g butter, softened
1 cup icing sugar, sifted
1
3
⁄
4
cups (270g) plain flour
1
⁄
4
cup rice flour
1
⁄
4
cup caster sugar, for sprinkling
1. Assemble Mixer using flat beater.
2. Using speed 3, beat butter and sugar until light
and fluffy.
3. Sift flours together and gradually add to
creamed mixture.
4. Turn mixture out onto lightly floured board and
knead lightly to form into a soft dough.
5. Roll out to 5mm thickness, cut into shapes using a
star shape cutter and place onto lightly greased
baking trays. Allow 3cm spaces for spreading.
6. Prick stars lightly with a fork and sprinkle with
caster sugar.
7. Bake in a preheated oven 150ºC for 30 minutes or
until pale golden.
8. Cool on baking trays.
30
R31
All-time Australiana
continued
