Chocolate strawberry brownies

Prep Time: 10 mins

Cook Time: 40 mins

Serves: 12

Ingredients

• 1 pack White Wings Chocolate Chunk Brownies 

• 100g (5 Tbsp) margarine spread or butter, melted

• 2 (59g each) Eggs

• 20ml (1 Tbsp) water

• As much chocolate as required

Method

1. Prepare and bake a packet of Chocolate Chunk Brownie Mix

2.  Melt the chocolate well

3. Slice 1 Hand full of Strawberries and layer on top of brownie

4. Pour melted choc on top, store in fridge to set

5. Slice the brownies with a warm knife, and serve  

Traditional scones

Prep Time: 10 mins

Cook Time: 10 mins

Serves: 12

Ingredients

• 2 cups White Wings All-Purpose flour, plus more for dusting

• 1 pinch salt

• 2 tsp baking powder

• 150g butter, chilled and cut into small cubes

• 2tbsp caster sugar

• 1 cup milk

• 1-2 eggs, beaten for the glaze

• Jam and whipped cream to serve

Method

1. Preheat your oven to 220˚C.

2. In a large bowl mix together the flour, salt and baking powder then add the cubed butter and ‘rub in’ the mixture using your fingertips until the mixture resembles coarse sand. Add the sugar and mix to combine.

3. Make a well in the flour mixture, add the milk and bring it together using a knife making sure not to over work the mixture.

4. Now flour your hands and turn the mixture onto your bench and gently fold it until it resembles a lightly kneaded dough about 4cm thick

5. Take a round pastry cutter dipped in flour and cut out your scones.  You should get around 12 scones from a 4-5 cm cutter.

6. Gently place the scones onto a flat baking tray lined with baking paper and brush the tops with the beaten egg

7. Bake for 10 mins until risen and golden on the top.  Allow to cool before adding your fillings.

OPTION: Pumpkin Scone Recipe

For a different twist add ½ cup cooked mashed pumpkin to the mixture and add another ½ cup of flour. The mixture might still be a little wet so just use more flour when mixing with your hands.

Mac and cheese

Prep Time: 10 mins

Cook Time: 20 mins

Serves: 6

Ingredients

• 375g packet dried macaroni or elbow pasta

• ¼ cup butter

• ¼ cup White Wings All-Purpose flour

• 2 cups milk

• 2 cups grated cheese (combination of gruyere/tasty/vintage)

• ½ tsp salt

• 1 pinch black pepper

 Method

1. Bring  a medium pot of lightly salted water to the boil and cook the pasta for 8 minutes then drain and reserve.

2. In another medium pot, on medium heat add the butter and melt.  Now add the flour and using a whisk, mix to combine making sure there are no lumps and cook for 3 minutes stirring occasionally.

3. Now add the milk little by little to the pot whisking after each addition     until all the milk is combined.

4. Turn the heat down to low and add the grated cheese and stir until the cheese has melted. Season with salt and pepper then add the cooked pasta and serve.

Peanut butter brownies

Prep Time: 10 mins

Cook Time: 40 mins

Serves: 12

Ingredients

• 1 pack White Wings Chocolate Chunk Brownies

• 100g (5 Tbsp) margarine spread or butter, melted

• 2 (59g each) Eggs

• 20mL (1 Tbsp) water

Method

1. Prepare  a packet of Chocolate Chunk Brownie Mix, adding 1 heaped tbsp of peanut butter to the wet mixture

2. Place the mixture in a baking tray and add 3 tsp of peanut butter on top

3. Swirl peanut butter into the wet mixture and bake, slice and then serve 

Hazelnut mocha cake

Prep Time: 10mins
Cook Time: 60-65mins 
Serves: 12 

Ingredients: 

• 60g (3 Tbsp) margarine spread or soft butter

• 2 eggs (59g each)

• 250mL (1 cup) milk
  

Frosting:

• 50g (2 ½ Tbsp) melted margarine spread or butter

• 15mL (3 tsp) milk

Method:

1. Dry roast 1¼ cup of hazelnuts in a fry pan on medium heat until slightly toasted. Chop roughly into medium to small pieces.
   

2. Prepare cake as per instructions and after mixing fold through 1 cup of chopped toasted hazelnuts and bake as per instructions.
   

3. Prepare mocha icing as per instructions and spread over cooled cake. Decorate with remaining chopped hazelnuts.

Heart shaped pancakes

Prep Time: 5 mins  

Cook Time: 10 mins

Serves: 4

Ingredients

• 1 White Wings Original Shaker Pancakes mix

• 1 punnet Fresh berries

• Maple Syrup

• To dust: Icing Sugar

Method

1. Fill Shaker Pancakes to water mark indicated on the back of pack. Follow instructions on pack

2. When pouring pancakes into pan, drizzle batter in a heart shape. Cook one pancake at a time, to ensure your heart remains in its shape. Alternatively, cook round pancakes and use a heart shaped cookie cutter.

3. Add fresh berries, drizzle with maple syrup and dust with icing sugar.

Lemon meringue tartlets

Prep Time: 10 mins

Cook Time: 20 mins

Serves: 24

Ingredients

• 2 packs Pampas Sweet Pastry Tart Cases

• 1 Tbsp White Wings Cornflour

• ¾ cup  Fresh lemon juice

• 2 Tbsp Finely grated lemon zest

• 4 (59g) Eggs

• 1½ cup CSR Caster Sugar

• 225g Chopped butter, at room temperature

• 1 White Wings Pavlova Magic

• 130g  CSR Caster Sugar

• Garnish with finely grated lemon zest

Method

1. Bake tart cases as per pack instructions. Set aside to cool.

2. Place cornflour in a medium saucepan. Gradually blend with ¼ cup of the lemon juice. Add remaining lemon juice, zest and eggs and whisk until well combined. Add sugar and whisk until mixed well. Add butter and place over a medium heat. Whisk constantly for 8 minutes or until just starting to simmer. Reduce heat and whisk vigorously for 1 minute. Pour lemon curd into a heatproof bowl and set aside for 20 minutes.

3. Fill tart cases with lemon curd. Set aside to cool.

4. Make Pavlova Magic according to directions on pack. Using a piping bag, pipe small peaks on top of cooled tartlets. Using a kitchen torch, carefully and lightly, brown the peaks. Garnish with lime zest.

Tip

Place any leftover lemon curd in an airtight container and store in the refrigerator for up to 1 week.

Little apple cakes

Prep Time: 15 mins

Cook Time: 25-30 mins

Makes: 12

Ingredients

• 4 extra large eggs

• ½ cup honey

• ¼ cup olive oil

• 1 tsp vanilla extract

• ½ cup White Wings Coconut Flour

• ½ cup almond meal

• 1 tsp baking powder

• ¼ tsp mixed spice

• ⅔ cup cooked apple (purchased or home-made)

• 1 pink lady apple, thinly sliced

Method

1. Preheat oven to 180°C (160°C fan-forced). Lightly oil 12, ⅓ cup capacity muffin pans. Line the bases with a round of baking paper.

2. Place eggs, honey, oil and vanilla in a bowl and using electric beaters, mix for several minutes until pale and volume has increased.

3. Fold in the flour, almond meal, baking powder and mixed spice until well combined. Using a spoon, fold in the cooked apple until incorporated.

4. Spoon mixture between muffin pans. Place several thin slices of apple into the top of each cake. Bake for 20-22 minutes or until cooked through. Cool slightly before removing from pans to cool completely. Dust with icing sugar for serving.

Dark chocolate, date and oat muesli slice

Prep Time: 10 mins

Cook Time: 25 mins

Makes: 12-18

Ingredients

• 1½ cups rolled oats

• ¼ cup White Wings Coconut Flour

• ½ cup fresh dates, finely chopped

• 75g dark baking chocolate, roughly chopped

• ¼ cup mixed seeds (sunflower kernels, pumpkin seeds, sesame, linseed)

• 1 tbsp brown sugar

• ¼ tsp cinnamon

• 2 extra large eggs, lightly beaten

• ¼ cup honey, warmed

• 60g butter, melted

• 1 tsp vanilla extract

Method

1. Preheat oven to 180°C (160°C fan-forced). Line a 17 x 26cm slice tray.

2. Combine oats, flour, dates, chocolate, seeds, sugar and cinnamon in a large mixing bowl.

3. Whisk together the eggs, honey, butter and vanilla. Pour into the dry ingredients and mix well.

4. Press into prepared tray and bake for 25 minutes until golden and set. Allow to cool before slicing.

Tips

• Add dried cranberries or other dried fruits in place of dates.

• Drizzle with additional melted dark chocolate and allow to set before slicing.

• Use your own mix of seeds depending on your preferences

• Cut into bars for muesli bars

Little hummingbird cakes

Prep Time: 10 mins

Cook Time: 25 mins

Makes: 12

Ingredients

• 2 cups White Wings Wholesome Blend Self Raising Flour

• ¾  cup firmly packed brown sugar

• ¼ cup pecans, chopped

• 1 tsp ground cinnamon

• ½  cup sunflower oil

• 2 extra large eggs, lightly beaten

• 2 ripe bananas, mashed

• 440g crushed pineapple, well drained

• 125g cream cheese, diced and softened

• 50g butter, diced and softened

• 1½ cups icing sugar

• Toasted shredded coconut and chopped pecans, for serving

Method

1. Preheat oven to 180°C (160°C  fan-forced). Line 12, ½ cup capacity muffin pans with paper cases.

2. Combine flour, sugar, pecans and cinnamon in a large mixing bowl.

3. Whisk together the oil and eggs. Then fold in the banana and pineapple.  

4. Pour wet mixture into dry ingredients and mix using a large spoon until just combined. Spoon mixture between prepared patty cases and bake for 25 minutes. Cool.

5. Place cream cheese and butter in a mixing bowl, and using electric beaters, mix well. Add icing sugar gradually until all combined and smooth

6. Spread icing over the top of each cake and sprinkle with toasted coconut and pecans.

Oat and dark choc cookies

Prep time: 10 mins

Cook Time: 15 mins

Makes: Approx. 24

Ingredients

• 1½ cups rolled oats

• ¾ cup White Wings Wholesome Blend Plain Flour

• ¾ cup brown sugar

• 100g dark chocolate, chopped

• ½ tsp ground cinnamon

• ½ cup light flavoured oil

• 1 extra large egg

Method

1. Preheat oven to 180°C (160°C fan-forced). Line trays with baking paper.

2. Combine oats, flour, sugar, chocolate and cinnamon in a large mixing bowl.

3. Whisk together the oil and egg. Add to dry ingredients and mix well.

4. Using your hands, form tablespoons of mixture into balls, squeezing firmly. Flatten slightly whilst placing onto oven tray.

5. Bake for 15 minutes until just golden. Remove from oven and allow to cool slightly before transferring to a cooling rack to cool completely.

Tips

For a variation, substitute half the chocolate with some craisins, sultanas or chopped nuts.

Sweet potato and corn fritters

Method

1. Combine sweet potato, corn kernels, flour, spring onion, basil and garlic in a large mixing bowl.
   

2. Whisk together the eggs and milk and add to sweet potato mixture with seasonings. Mixing until well combined.
   

3. Heat a frying pan over medium heat with a little of the oil. Add tablespoon measures of batter to pan and cook for 3-4 minutes each side until golden. Turn and cook a further 1-2 minutes. Remove to a paper towel lined plate and cover to keep warm. Repeat process with remaining batter and oil.
   

4. For the avocado, mash half of the avocado and finely dice the other half. Combine with the green chilli, coriander, lime and oil. Season to taste and refrigerate until required.
   

5. Serve fritters individually or as a stack, with avocado, sour cream, coriander and chilli slices. Add a drizzle of hot chilli sauce if desired.

Prep Time: 15 mins

Cook Time: 25-30 mins

Makes: 24

Ingredients

• 2 cups (approx. 200g) grated sweet potato
  

• 2 cobs corn, kernels removed (approx.1 cup)
  

• 125g White Wings Wholesome Blend Self Raising Flour
  

• 4 spring onions, finely sliced
  

• ¼ cup basil leaves, chopped
  

• 1 clove garlic, finely diced
  

• 3 extra large eggs, lightly beaten
  

• ¼ cup milk
  

• Freshly ground black pepper & salt flakes
  

• 1 tbsp olive oil

Chunky avocado:

• 1 ripe avocado
  

• ½ green chilli, sliced, seeds removed
  

• 2 tbsp coriander leaves, chopped
  

• 1 tbsp lime juice
  

• 1 tbsp olive oil
  

• Sour cream, additional coriander leaves and chilli, for serving