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Pear & Cinnamon Muffins

Pear & Cinnamon Muffins

A good muffin with a cuppa is a lovely way to enjoy morning or afternoon tea. It's also a great snack for the kids. This recipe for Phillippa's Pear & Cinnamon Muffins makes 18 - plenty to go around! Ingredients 260g self raising flour 275g caster sugar 1 tablespoon ground cinnamon 125ml grape seed or peanut oil 250ml buttermilk 2 eggs 2 pears, peeled, cored, quartered and each thinly sliced into 9 For the topping: 1 teaspoon ground Dutch cinnamon 1 tablespoon caster sugar Method Preheat the oven to 180°C/160°C fan. Line 2 muffin trays with 18 double patty pans. Place all...

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Raspberry Coconut Cake

Raspberry Coconut Cake

Phillippa's Raspberry Coconut Cake is one of the easiest cakes to bake.  Mix all the ingredients in a bowl, place in a cake tin and bake! Ingredients  135g coconut 375ml milk 200g raspberries, fresh or frozen 300g sugar 225g self-raising flour Method Preheat the oven to 180°C/160°C fan. Grease and line a 21cm x 11cm loaf tin. Mix all ingredients together and pour into the tin. Bake for 1¼ hours or until a skewer inserted in the centre come out clean. Remove and allow to rest in the tin for five minutes and then turn out on a wire rack and...

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Butterscotch Oat Log

Butterscotch Oat Log

For lovers of Chocolate Ripple Log Cakes, you'll want to try this Butterscotch Oat Log! Add a splash of whisky for the adults or let the kids enjoy it without. Either way, it's easy and fun to make, and will leave you wanting more! Ingredients  1 x 200g packet Phillippa's ANZAC biscuits 300ml pure cream ½ cup orange juice Whisky optional 30g chocolate - grated Method Whip cream until thick, flavour with a little whisky if inclined. Dip biscuits briefly into orange juice. Sandwich biscuits with the cream and form into a log shape. Cover the log with cream and...

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Phillippa's Easter Biscuits

Phillippa's Easter Biscuits

A sablé-style biscuit with aromatic lemon and tangy currants. Ingredients 140g salted butter 115g caster sugar 1 tsp finely grated lemon zest 2 egg yolks 225g plain flour 35g currants Pinch mixed spice or cinnamon Glaze: 1 egg white, whisked lightly; Caster sugar or raw sugar. Method Have all ingredients at room temperature; cream butter, sugar, zest and yolks together. Mix in remaining ingredients but do not over mix. Form into a ball and refrigerate for 20 minutes. Heat oven to 190c/170c fan. Sprinkle bench with a little flour, roll out dough to 4-5 mm thick; cut into circles about...

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