All Blog Posts — Recipes

Recipe From Phillippa’s Home Baking When making these biscuits, consider lighter honeys, such as clover or blue gum. Ingredients: 125g butter 1 tablespoon honey 2 ½ tablespoons water 100g rolled oats 215g caster sugar 150g plain flour 70g desiccated coconut 1½ teaspoons bicarbonate of soda Method: Preheat the oven to 180˚C/160˚C fan. Line several baking trays with baking paper. Place butter, honey and water in small saucepan over medium heat until the butter has melted. Stir to combine, then set aside until the mixture has cooled to warm. Place remaining ingredients in a large bowl and blend well with a whisk...

Toasted Hot Cross Bun Ice Cream This ice cream had a delicious chewy quality and the toasting brings out the spice and citrus flavours. Ingredients 3 Phillippa’s Hot Cross Buns 1 litre vanilla ice cream-softened Method Split and toast 3 buns, allow to cool and blitz them in a food processor until coarsely crumbed. Stir into the ice-cream and re freeze. Serve with poached pears or Mum’s Chocolate Sauce found in Phillippa’s Home Baking Cook Book. Image by Kristoffer Paulsen

Phillippa's Honey Spiced Creamed Sweet Potato Puree has a wonderful spice taste and light crunchy texture. Ingredients 1kg peeled diced sweet potato 3 Tbsp olive oil ½ tsp nutmeg Salt & pepper 100ml cream 100g crushed Phillippa’s Honey Bears or Honey Bunnies biscuits Method Toss the sweet potato in oil, salt, pepper and nutmeg, and roast at 180c for 45 minutes. Puree with crushed biscuits and cream. Re-heat and serve with pork, game or chicken.

Ingredients 125 g soft salted butter 125 g caster sugar 2 eggs 175g plain flour 1 level tsp baking powder 100g sultanas Optional additions; 2 tsp of rose water or orange flower water 1/2 tsp lemon or orange zest , 1/8 tsp mace or nutmeg 1/2 tsp Vanilla essence Method Cream together butter and sugar, add egg and beat well. Mix together baking powder and flour and add alternatively with the sultanas. Spoon into greased patty pan trays. Makes 20-24 Bake 10-12 mins 160c fan oven. Serve warm. Image Credit: missfoodwise.com