Interactive page

Mascarpone & pineapple cheesecake

For the base:
40g butter
100g oatcakes, crushed to crumbs
25g toasted desiccated coconut

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For the topping:
425g can pineapple in natural juice, drained
5 leaves gelatine
250g tub reduced fat mascarpone
500g tub fromage frais (full fat version)
160g can coconut cream
grated zest ½ lemon

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Lemon and almond ricotta biscuits

Ingridients:
200g fresh ricotta
60g unsalted butter, softened
3/4 cup caster sugar
2 teaspoons finely grated lemon rind
1 egg
1 cup plain flour
1/2 teaspoon baking powder
1/2 cup almond meal
1/3 cup natural sliced almonds, lightly toasted

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Lemon icing:
1 cup pure icing sugar, sifted
1 1/2 tablespoons lemon juice
15g butter, softened

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Raspberry jam heart cookies

Ingridients:
1 1/2 cups (225g) plain flour
3/4 cup (85g) almond meal
1/3 cup (60g) icing sugar mixture
125g chilled butter, chopped
1 egg
1 tablespoon milk
100g dark chocolate
1 cup (315g) raspberry jam
2 tablespoons water

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After-dinner mint macarons

Ingridients:
1 1/4 cups almond meal (ground almonds)

1 1/2 cups pure icing sugar
4 eggwhites
1/4 cup caster sugar
2 tablespoons cocoa powder, sifted

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Filling:
90g dark chocolate, chopped
2 tablespoons thickened cream
1/2 teaspoon peppermint essence Hide text

Almond shortbreads

Ingridients:
40g (1/4 cup) slivered almonds
125g unsalted butter, cubed, at room temperature
1 1/2 tablespoons icing sugar mixture, sifted
1 tablespoon brandy
200g (1 1/3 cups) plain flour
36 whole cloves
1/2 teaspoon rosewater essence
230g (1 1/2 cups) icing sugar mixture, extra

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Apple pie

Ingridients:
1.5kg Granny Smith apples, peeled, cored, thinly sliced
60ml (1/4 cup) fresh lemon juice
70g (1/3 cup) caster sugar
2 teaspoons cornflour
1 tablespoon water
1 egg yolk, lightly whisked
Cream or ice-cream, to serve

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Brown sugar pastry:
300g (2 cups) plain flour
45g (1/4 cup, lightly packed) brown sugar
200g chilled butter, chopped
2 tablespoons chilled water

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