almond and white chocolate fruitcake

1 1/2 cups (300g) Vienna almonds
200g butter, softened
1 1/4 cups firmly packed dark
brown sugar
4 eggs, at room temperature
2 1/4 cups plain flour
1 1/4 teaspoons baking powder
1 quantity All-purpose fruit mince (see related recipe)
200g white chocolate, chopped
· Icing
400g white chocolate, chopped
2/3 cup thickened cream
1 cup (200g) Vienna almonds, crushed
Method
Preheat oven to 150°C. Grease and line base and sides of a 9cm deep, 22.5cm square cake pan. Place almonds in 2 snap-lock bags. Wrap in a tea towel and crush with a rolling pin.
Using an electric mixer, cream butter and sugar until pale. Add eggs, 1 at a time, mixing well after each (don't worry if mixture curdles). Sift 1 1/2 cups flour and baking powder over butter mixture. Stir to combine. Stir remaining 3/4 cup flour into fruit mince (this prevents fruit from sinking). Stir fruit mince, almonds and chocolate into butter mixture. Mix well.
Spoon mixture into cake pan. Smooth the surface. Bake cake for 2 hours or until a skewer inserted into the centre comes out clean. Allow to cool completely in pan.
Ice cake at least 1 day before serving. Combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth. Refrigerate for 1 hour, stirring occasionally with a metal spoon, or until thickened to a spreadable consistency. Spread over cake. Sprinkle with almonds.

Crunchy peanut butter cookies

Ingredients 8 tbsp plain flour 2 tbsp caster sugar 2 tbsp crunchy peanut butter 1 free-range egg yolk 50g butter, softened icing sugar, for dusting

Method1. Preheat the oven to 180C/350F/Gas 4.2. Place the flour, sugar, peanut butter, egg yolk and butter into a large bowl and mix together until combined to a smooth dough. 3. With lightly floured hands, break off evenly sized pieces of the dough and roll into walnut sized balls. 4. Place the dough balls onto a baking sheet lined with silicon paper or baking parchment and gently press each ball with the back of a fork to flatten slightly. 5. Place in the oven and bake for ten minutes, or until just turning golden-brown. 6. Transfer the cookies to a wire rack and allow to cool for ten minutes. 7. To serve, place on a serving plate and dust with icing sugar.

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peppermint crisp brownies

Makes
16
Ingredients
1/3 cup strong black coffee
250g dark chocolate, roughly chopped
180g butter, chopped
1 1/2 cups plain flour
1/2 cup cocoa powder
1 1/2 cups brown sugar
3 eggs, lightly beaten
4 x 35g Peppermint Crisp bars, roughly chopped
thick cream, to serve
Method
Preheat oven to 180°C. Grease and line a 20cm base measurement square cake pan.
Place coffee, chocolate and butter into a saucepan. Stir over low heat for 3 to 4 minutes or until smooth and melted. Transfer to a bowl. Cool for 10 minutes.
Sift flour and cocoa into a bowl. Add sugar. Stir to combine. Make a well in the centre. Add chocolate mixture, eggs and three-quarters of Peppermint Crisp. Stir with a large metal spoon until combined.
Pour into cake pan. Bake for 45 minutes or until crumbs cling to a skewer inserted into centre. Allow to cool in pan.
Cut into squares, top with cream and sprinkle with remaining Peppermint Crisp.

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