Baking

The Gingerbread Loaf Prep Time:15 mins Cook Time:1 hour Serves:Serves Ingredients 2 cups flour 1 cup sugar 1 tsp Equagold European Mixed Spice (Speculaas) 2 tsp Equagold Ground Ginger 1 cup milk 1 tsp baking soda 125g butter 1 tbsp golden sugar ¼ cup Equagold Glace Ginger   Method Mix the flour, sugar and spices together. Melt the butter, golden syrup and milk together in a small pot Stir in the baking soda Make a well in the middle of the dry ingredients and pour in the melted butter mixture Stir in the Glace Ginger Pour into a well greased...

Easy Bliss Balls Prep Time:10 mins Cook Time:uncooked. Allow extra time for chilling in the fridge Serves:Serves Ingredients Chocolate (cocoa) and Cashew Bliss Ball: 1 cup raw cashews or almonds blended until smooth 2 TBSP. of agave nectar (available in organic shops) or swap for honey or rice syrup 1 tsp pure vanilla extract (not essence)(Equagold Vanilla Extract recommended) 6 medjool dates- these fresh dates are available from organic shops and some supermarkets in the vege section, remove the pits 2 TBSP cocoa (Equagold Premium Dutch Cocoa is top quality ie. low saturated fat and best for flavour) Sunflower and...

Dutch Windmill Speculaas Biscuits Prep Time:1 hour Cook Time:1 hour Serves:Serves Ingredients 120g butter 100g brown sugar 200g standard flour ½ tsp baking powder 1 tbsp Equagold Speculaas European Mixed Spice Pinch salt 1tbsp milk 50g Ground almonds   Method Cream the butter, salt and sugar together in a bowl on low speed until mixed, but do not over mix. Sieve the flour, baking powder and speculaas together and blend into the butter and sugar mix. Fold in the milk and the ground almonds, and form the dough into a ball. Wrap dough in a plastic bag or plastic wrap,...

Chocolate Glace Fruit Slice Prep Time:1 hour Cook Time:1 hour Serves:Serves Ingredients  Equagold 250g 53% Couverture Chocolate 2 eggs (preferably sz 7) ½ cup Castor Sugar 1 rounded cup of desiccated Coconut 2tbs each of a mix of quality dried fruit. 2 tbsp Equagold Glace Ginger –chopped Icing Sugar to dust   Method If using block Chocolate, chop this first (no need to chop buttons). Place in a double saucepan over hot water, heat gently, stirring until melted and smooth. Spread the chocolate over the base of a well greased (or lined with baking paper) lamington tin. Refrigerate until firm. Beat...