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Ingredients:

  • 1 sheet puff pastry
  • Vegemite
  • Grated cheese

Method:

  • Preheat oven to 180 degrees.
  • Semi defrost puff pastry.
  • Spread with a generous serve of vegemite (depending on taste).
  • Sprinkle grated cheese on top of vegemite spread.
  • Roll puff pastry lengthways.
  • Bake in oven on tray 10 – 15 minutes until golden brown.
  • Cut into desired slices.
  • Enjoy!

Hints and Tips:

  • These can be pre-cut once rolled lengthways before baking in the oven.
  • More cheese can be sprinkled on top of the pastry before baking.
  • Add other fillings such as tomato paste, cheese and dried herbs.

Ingredients:

  • 200g butter, softened
  • 1 ½ cups caster sugar
  • 1 tablespoon vanilla essence
  • 4 eggs
  • ¾ cup desiccated coconut
  • 2 ¼ cups plain flour
  • 2 teaspoons baking powder
  • ¾ cup milk
  • Topping
  • 2 cups icing sugar
  • 2 tablespoons cocoa
  • 1 ½ cups desiccated coconut

Method:

  • Preheat oven to 180°C.
  • Place cupcake patties in 2 x 12-hole muffin trays.
  • Using an electric mixer, beat butter for 2-3 minutes until pale in colour and creamy.
  • Slowly add sugar to the butter mixture, continually beating using the electric mixer.
  • Also add the eggs one at a time, beating for about a minute between each one.
  • Add the vanilla essence and coconut, beat until well combined.
  • Next sift flour and baking powder and add half to butter mixture above also adding half the milk. Beat until just combined.
  • Repeat with remaining flour and milk.
  • Spoon mixture into cupcake patties until 3/4 full.
  • Bake for about 15 minutes.
  • For icing, sift icing sugar and cocoa into a bowl and add enough warm water to make a spreadable paste.
  • Place coconut in a small bowl.
  • Spread each cupcake with icing paste, then dip in coconut.
  • Enjoy!

Hints and Tips:

  • To test if the cupcake has been cooked, insert a skewer into the middle of the cupcake and if it comes out clean, it's cooked.
  • Transfer cupcakes to wire racks and allow to cool completely before adding topping.
  • For mini lamington cupcakes just use a mini muffin tray.

Caramel Slice

Ingredients:

  • 1 cup self-raising flour
  • 1 cup coconut
  • 1/2 cup brown sugar
  • 1 cup rolled oats
  • 150g butter, melted
  • 395g sweetened condensed milk
  • 2 tbsp golden syrup
  • 30g butter, extra
  • 150g rich dark cooking chocolate, melted

Method:

  • Preheat oven to 180°C.
  • Combine first five ingredients in bowl and mix well.
  • Press into base of baking paper lined 18cm x 28cm lamington tray.
  • Bake for 10 minutes until golden.
  • Combine sweetened condensed milk, golden syrup and extra butter in pan, bring to boil stirring.
  • Reduce heat and simmer for 5 minutes, stirring until a light brown colour and becomes caramel.
  • Pour caramel over cooked base, return to oven, bake for a further 10 minutes.
  • Cool.
  • Spread cooking chocolate over caramel filling.
  • Refrigerate to set before turning out.
  • Cut into slices or squares to serve.

Hints and Tips:

  • For chocolate topping over caramel, 60g of copha can also be added. Just melt along with chocolate pour over caramel and refrigerate.
  • Oats for the base is optional. You can also try adding a biscuit base for added crunch. Just omit the rolled oats for your favourite biscuit. Break it into crumbs before adding it to the rest of the base ingredients.
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