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Coconut Marshmallows
¹/³ cup gelatine
4 cups caster sugar
2 teaspoons lemon juice
2 cups shredded coconut, lightly toasted
1. Combine gelatine and 1 cup of cold water. Stand for 5 minutes
2. Stir sugar and 2 cups of hot water in a large saucepan over low heat until
sugardissolves. Bring to boil. Add gelatine mixture; simmer, uncovered for
20 minutes. Cool to room temperature.
3. Transfer sugar mixture to the Stainless Steel Mixing Bowl. Add juice.
Using the Whisk, begin beating on low speed (1). Gradually increase to
very high speed (12) over 15 minutes. Mixture should be very thick and
hold its shape.
4. Rinse a 20cm x 30cm lamington pan with cold water; do not dry. Spread
marshmallow mixture into pan. Sprinkle with enough coconut to cover the
surface. Allow to set at room temperature for 2 hours or until firm.
5. Cut marshmallow into squares using a wet knife; toss in remaining co-
conut.
Sweet Brioche
Makes: 8
¼ cup luke-warm milk
2 teaspoons (7g sachet) dry yeast
¼ cup caster sugar
2 ¼ cups plain flour,
1 teaspoons ground cinnamon
Pinch salt
3 eggs
125g butter, room temperature, cut into cubes
Approximately ¹/³ cup plain flour, extra
½ cup sultanas
1 egg yolk, lightly whisked
1 tablespoon caster sugar, extra
1. Combine the milk, yeast and ½ teaspoon of the sugar in a small bowl. Set
aside in a warm place for about 10 minutes or until frothy.
2. Place remaining sugar, flour, cinnamon and salt in the Stainless Steel Mi-
xing Bowl. Add yeast mixture and eggs.
3. Using the Dough Hook, knead on low speed (2) for about 1 minute or until
combined. Continue kneading for a further 5 minutes.
4. Add 2-3 pieces of butter to dough mixture and continue kneading, adding
a little butter at a time until well incorporated. If dough begins to lose its
"ball" shape, add as much of the extra flour as necessary to keep it com-
bined. Knead in the sultanas. This step should take a total of 4 minutes.
5. Remove dough from bowl; wash and dry bowl, then return dough to
bowl. Cover; set aside in a warm, draft-free place for about 1 hour or
until doubled in size. Preheat oven to moderately hot (200°C/180°C fan-
forced). Line 2 oven trays with baking paper.
6. Plunge your fist into the dough and using the Dough Hook, knead again on
low speed (2) for 1 minute or until smooth.
7. Divide dough into 8 even portions. Work each dough portion into a smooth
ball and place on prepared trays. Set aside in a warm, draft-free place for
30 minutes.
8. Brush each brioche with extra egg yolk and sprinkle with extra sugar. Bake
for 15 minutes or until golden and cooked through.
Orange Drops
Makes: About 40
185g butter, room temperature
1 cup caster sugar
1 teaspoon finely grated orange rind
1 egg
2 cups plain flour
½ teaspoon baking powder
½ cup breakfast marmalade
1. Preheat oven to moderate (180°C/160°C fan-forced). Grease and line
oven trays with baking paper.
2. Using the Beater, mix butter, sugar and orange rind on medium speed (5-7)
for about 2 minutes or until creamy. Add egg and mix well.
3. Add the flour and baking powder and mix on low speed (1-4) for about 30
seconds or until combined.
4. Roll 2 teaspoons of the mixture into balls, flatten slightly and place on
prepared trays. Press you finger into the middle of each ball to make an
indent. Spoon ½ teaspoon of marmalade into each indent.
5. Bake for 10 minutes or until cooked. Remove from oven. Cool on wire
racks.
Golden Syrup and Walnut Scrolls
Makes: 12
2 ¼ cups self-raising flour
1 tablespoon caster sugar
100g butter, chopped
²/³ cup milk
1 egg
1 cup walnuts, chopped
½ cup slivered almonds
¹/³ cup firmly packed brown sugar
1 teaspoon ground cinnamon
¼ cup golden syrup
1. Preheat oven to moderately hot (200°C/180°C fan-forced). Lightly grea-
se a 19cm x 29cm slice pan.
2. Using the Scrapemaster™ spatula beater, mix flour, sugar and half of the
butter on low speed (1-4) until combined.
3. Add milk and egg. Using the Dough Hook, knead on low speed (1-4) to form
a soft sticky dough. Knead for a further 1 minute.
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