Best Baking Recipes – Kiwi Baking

Delicious Home Baking Recipes

Fudge Fingers Recipe

June5

Ingredients:

  • 4 oz/115 gm butter
  • 1/4 cup sugar
  • 1 tablespoon cocoa
  • 1 well-beaten egg
  • ½ cup chopped walnuts or coconut
  • 8 oz/200 gm crumbed/broken round wine biscuits (Graham crackers)

Icing:

  • 1 oz/25 gm butter
  • 1 tablespoon cocoa
  • 1 cup icing sugar
  • dash of boiling water

Method:

Put the butter, sugar and cocoa in a pot and bring to the boil. Remove from heat. Add the beaten egg and then the walnuts/coconut and lastly the biscuits. Mix well. Press down in a tin to a thickness of about 1 inch/2.5 cm. Mix all the icing ingredients together to form a smooth paste and ice while still in the tin. Refridgerate. When cold cut into fingers.

posted under Slices | 7 Comments »

Coconut Biscuits Recipe

June5

Ingredients:

  • 4 oz/115 gm butter
  • ½ cup sugar
  • 1 beaten egg
  • ¼ teaspoon vanilla essence
  • 2 cups coconut
  • 1 cup sifted flour
  • 2 teaspoons baking powder
  • pinch salt

Method:

Cream the butter and sugar and then add the egg and the vanilla essence. Combine the dry ingredients and add. Mix well. Put into teaspoon lots on to a cold, floured oven tray. Flatten with a fork. Bake at 180 C/350 F for about 10 minutes (if you are using a fan-forced oven  then you will need to lower the temperature by up to 10 degrees centigrade and/or adjust the time). Leave on a wire rack to cool and then store in an air-tight container.

posted under biscuits | 10 Comments »

Apricot Fudge Slice Recipe

April23

Ingredients:

  • 4oz/115 gm butter
  • 1 cup brown sugar
  • 3/4 cup condensed milk
  • 3/4 cup chopped dried  apricots
  • 1 packet round wine biscuits
  • 3/4 cup chopped walnuts
  • coconut

Method:

Melt the butter and sugar and add the condensed milk. Crush the biscuits in a whizz and then place these in a bowl together with the apricots and walnuts. Add the butter mixture and stir well. Press into a tin (10 in/26 cm x 6.5 in/16 cm). Sprinkle coconut on top and press in again. Leave in the fridge to harden.

posted under Slices | No Comments »

Chocolate Slice Recipe

March30

It’s great how much interest people are showing in the website and how many are rediscovering half-forgotten baking skills, while others are trying their hand for the first time.  A generous urge to share their old favourites has led some people to contribute their recipes. This is a family favourite of a colleague of mine.

  • 1 cup sugar
  • 1 cup coconut
  • 1 cup cornflakes or weettbix
  • 1  1/2  cups sifted flour
  • 1 teaspoon baking powder
  • 2 tablespoons cocoa
  • 6 oz/175 gm butter

Method:

Mix all the dry ingredients in a bowl and add the melted butter. Mix well. Press down into a square 9 in/23 cm tin and bake at 180 C/350 F

(if you are using a fan-forced oven  then you will need to lower the temperature by up to 10 degrees centigrade and/or adjust the time)  for 20 minutes. Ice in the tin while still warm and then cut into slices. Leave in the tin to cool and then store in an air-tight container.

Icing:

  • 25 gm softened butter
  • 2 cups icing sugar
  • 3 tablespoons cocoa

Mix the icing ingredients and add a little hot water, just enough to get a nice consistency.

Tropical Pavlova Recipe

March20

Stage one,  looking beautiful and glossy before going into the oven

This is based on the earlier recipe posted.  Pavlovas can be tricky and variations in individual ovens seem to be the biggest factor affecting the result. You may need to experiment to get the ideal temperature for your oven.

Ingredients:

  • 4 egg whites
  • pinch of salt
  • 8 tablespoons castor sugar
  • 1 teaspoon vinegar
  • 3 heaped teaspoons cornflour
  • 1/2 cup coconut
  • whipped cream
  • fruit topping

Method:

To make a successful pavlova you need an electric beater. Always have the eggs at room temperature. Place the coconut on a sheet of baking paper and gently toast in a moderate oven for a few minutes until it starts to toast very lightly. Take care, with its high fat content coconut will brown very quickly. Separate the egg yolks from the whites and place the whites in the clean bowl of an electric beater (any grease on the bowl will spoil the result). It is important not to get any of the yolk (not even a speck!) in with the whites. Add the salt to the egg whites and beat at a medium speed initially for 2-3 minutes until they form peaks. Gradually add the sugar, one tablespoon at a time and continue beating on a higher speed for about 10 minutes until the sugar is dissolved and the meringue is thick and glossy (it’s useful to follow this guide as any undissolved sugar will cause the pavlova to collapse and bleed). Whisk in the vinegar and cornflour. Beat for another minute and then mix in the coconut.

Use a spoon and place dollops of the mixture on to a piece of dampened greaseproof paper on top of an oven tray. Shape the pavlova by sweeping up the knife to form furrows. This will help stop the pavlova from collapsing. Preheat the oven to 350 F/ 180 C . Put the pavlova into the oven and lower the temperature to 250 F/125 C and bake for an hour  (if you are using a fan-forced oven  then you will need to lower the temperature by up to 10 degrees centigrade and/or adjust the time). The pavlova should be off-white rather than brown. Turn off the oven and leave the pavlova to cool in the oven. This can be left overnight. The pavlova will reduce in height during the cooling stage but if it’s successful it won’t collapse. Tip the pavlova upside down and peel off the paper and then place on to a serving plate. Put whipped cream on top and decorate with tropical fruit such as mango, pineapple or papaya as shown in the picture.

  • Larger pavlovas can be made by increasing the number of egg whites and using 2 extra tablespoons of sugar to each additional egg white. Increase the cornflour proportionately and extra vinegar is not necessary. Larger pavlovas will need a longer cooking time.
posted under pavlova | 6 Comments »

Lamingtons (Using Ella’s Sponge Recipe)

February27

Lamingtons have a long history in New Zealand and currently there is a resurgence of interest as part of a growing nostalgia for baking from our past. For those who want to cheat, you can always buy the sponge cake! For others who want to be involved in the whole process this recipe works really well.

Ingredients:

  • one level cup of sifted flour
  • 3/4 cup sugar
  • 2 eggs
  • 4 tablespoons milk
  • 2 tablespoons melted butter
  • 1 teaspoon baking powder

Method:

In a bowl mix the flour and sugar. Break in each egg and then add the milk and then the butter. Beat for 3 minutes. Lastly add the sifted baking powder and mix well. Bake in a greased square tin (7.5 in/8.5 cm) at  155 C/ 310 F on fan bake for about 40 minutes. The fan bake will ensure an even cooking and prevent the cake from rising in the middle so you have a nice geometric shape suitable for cutting into squares. (If you are using this recipe to make a sponge and it is not intended for lamingtons then I would cook it at 190 C/375 F for 25 minutes) When cooked place on a wire rack to cool. It is best to leave several hours or even until the next day to firm up before dipping into quite a runny chocolate icing.

Icing:

  • 1/2 cup sifted icing sugar
  • 2 tablespoons sifted cocoa
  • warm water

Mix the icing ingredients together to form a runny mixture. Using tongs dip each lamington briefly into the icing and turn to coat all sides. Place on a plate of dessicated or shredded coconut and cover with the coconut. Leave to dry.

To dress up your lamingtons for a special occasion partially split each one and fill with whipped cream and add a dollop of jam in the centre.

posted under lamingtons | No Comments »

Oasis Fingers Recipe

January22

Ingredients:

  • 4 oz/110 gm butter
  • 3/4 cup sugar
  • 1 beaten egg
  • 1 large cup sifted flour
  • 1 teaspoon baking powder
  • 1/2 cup coconut
  • 1/2 cup chopped dates

Method:

Beat butter and sugar to a cream and then add the beaten egg. Add the flour and baking pwder and then the coconut and lastly the dates.  Spread into a greased tin (8 in/20 cm square) and bake at 180 C/350 F for 20 minutes (if you are using a fan-forced oven  then you will need to lower the temperature by up to 10 degrees centigrade and/or adjust the time). Ice and then cut while still warm in the tin. Store in an air-tight container.

Icing:

  • 1 cup sifted icing sugar
  • 1 dessert spoon sifted cocoa
  • 1 tablespoon butter

Mix all ingredients together using a dash of hot water to make a smooth consistency.

posted under Slices | 1 Comment »

June’s Anzac Biscuits Recipe

January18

These are a New Zealand and Australian classic and are named after the first world war soldiers.

Ingredients:

  • 1 heaped cup of sifted flour
  • 2 level teaspoons baking powder
  • 1 small cup of sugar
  • 1 heaped cup of coconut
  • 1 heaped cup of rolled oats
  • 4 oz/110 gm butter
  • 1 tablespoon golden syrup
  • 2 tablespoons boiling water

Method:

Mix all the dry ingredients well together. Put the butter, golden syrup and water into a saucepan to melt and then add to the mixture. Take spoon fulls of the mixture and roll into balls and press down on a cold greased tray. Bake at 350 F/180 C for 15 to 20 minutes (if you are using a fan-forced oven  then you will need to lower the temperature by up to 10 degrees centigrade and/or adjust the time). Leave to cool on a rack.

posted under biscuits | 5 Comments »

Christine’s Banana Cake Recipe

January17

Ingredients:

  • 3  1/2 oz/100gm butter
  • 1 cup sugar
  • 2 beaten eggs
  • 1 teaspoon sodium bicarbonate in a little milk
  • 2  1/2 mashed bananas
  • 1  1/2 cups of sifted flour
  • 1 teaspoon baking powder
  • 1/2 cup coconut

Method:

Cream the butter and sugar in a bowl. Beat the eggs and add to the bowl. Add the bicarb and milk mix and then the mashed bananas. Combine the dry ingredients and mix well.  Pour into a 8 in/220 cm tin and bake at 180 C/350 F for 30 – 40 minutes (if you are using a fan-forced oven  then you will need to lower the temperature by up to 10 degrees centigrade and/or adjust the time). Leave to cool on a rack and then store in an air-tight container.

Icing:

  • 2 oz/50gm butter
  • dash of hot water
  • enough icing sugar to mix until firm

When cool ice cake and if the icing is fluffed up it looks more exciting!

posted under cakes | 2 Comments »

Carrot Cake Recipe

January17

This carrot cake is to die for! It is a move away from the traditional oil based variety and with the mixed fruit and pineapple it is transformed into something special.

Ingredients:

  • 5 oz/150gm butter
  • 1 cup sugar
  • 4 cups grated carrot
  • 3 eggs
  • 2 cups sifted flour
  • 2 teaspoons baking soda
  • 1/2 cup coconut
  • 1 x 14 oz/400 gm packet fruit mix (including glace cherries)
  • 1/2 cup crushed pineapple

Method:

Cream the butter and sugar in a large bowl. Add the carrots and the beaten eggs. Combine the dry ingredients and add to the bowl and then add the fruit mix. Lastly put the crushed pineapple in a cup and press down hard with a spoon and drain off the juice so that there is a good 1/2 cup of the pineapple. Mix well.  Grease a 9 in/240 cm tin and put mixture in. Bake for 1 hour at 180 C/350 F (if you are using a fan-forced oven  then you will need to lower the temperature by up to 10 degrees centigrade and/or adjust the time).  Leave to cool on a rack and then ice. Sprinkle with remaining grated orange peel left over from the icing. Store in an air-tight container.

Icing:

  • 2 oz/50gm butter
  • 3 oz/75gm cream cheese
  • 1 tablespoon grated orange rind (keep additional grated rind from one orange for decorating)
  • 1 cup icing sugar

Soften the butter and cream cheese and mix until it is a smooth paste. Add the grated orange rind and then sift the icing sugar into the bowl. Mix until it is nice and smooth.

posted under cakes | No Comments »
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