18
8. Ganache: Combine chocolate and cream
in a heat proof bowl. Place in microwave
and heat for 20 seconds intervals until
chocolate has melted and is smooth. Place
in refrigerator until firm.
9. Once firm; cover top and sides of cooled
cake with icing. Serve.
Chocolate Chip Cornflake Cookies
Makes: approximately 20 cookies
125g butter, room temperature
²⁄
³
cup brown sugar
1 teaspoon vanilla extract
2 eggs
1 ¾ cups self-rising flour
1 ½ cornflakes, lightly crushed
1 cup dark chocolate chips
1. Preheat oven to 180˚C. Grease and line
two baking trays.
2. Using the beater attachments on Speed
5, beat butter, sugar and vanilla until pale
and fluffy.
3. Add eggs one at a time, making sure to
beat well after each addition.
4. Reduce speed to 1. Add flour, corn flakes
and chocolate chips to the mixture. Mix
until just combined.
5. Roll dough into 1 tablespoon sized balls.
Place on prepared tray and slightly flatten.
Bake for 15-20 minutes or until golden.
Allow to cool on tray for 5 minutes before
transferring to a wire rack to cool.
Lemon Meringue Slice
Makes: approximately 16 pieces
2 packets plain sweet biscuits
125g butter, melted
395g can sweetened condensed milk
4 tablespoons lemon juice
2 tablespoons lemon zest
2 eggs, separated
½ cup caster sugar
1 ½ cups shredded coconut
1. Preheat oven to 180˚C. Grease and line
18cm x 28cm lamington pan.
2. Place biscuits in the bowl of a food
processor and pulse until a fine crumb.
Add butter and continue to process until
combined.
3. Press crumb mixture into the base of the
prepared pan. Refrigerate for 30 minutes
or until firm.
4. In a bowl combine condensed milk, lemon
juice, zest and egg yolks. Pour over biscuit
base.
5. Using the whisk attachment whisk egg
whites on Speed 6 until soft peaks form.
Add sugar and continue to mix until
light and fluffy. On Speed 1 fold through
coconut and spread over lemon mixture.
Bake for 25 minutes or until golden. Allow
to cool in pan. Cut into squares. Serve.
Recipes (continued)
