BEST AUSSIE DAY RECIPES EVER!
We’ve crowned the most iconic recipes for your big celebrations
GIANT BUBBLE-O-BILL ICE-CREAM CAKE
SERVES 10 PREP 30 MINS + OVERNIGHT FREEZING 450g double unfilled rectangle sponge
290g packet milk chocolate melts, melted
2 litres neapolitan ice-cream
½ x 380g can caramel top‘n’fill, lightly whisked
green bubblegum ball, to serve (see tip) 1 Line a tray with baking paper. On a board, trim tops of sponge slightly to level. Trim short end of one sponge to form rounded chin and place on tray. Halve remaining sponge and trim into ears and top of hat. Freeze 20 mins. 2 Use a little melted chocolate to stick cake pieces together, and spread remaining melted chocolate over top of cake and down the sides. Freeze 20 mins until set set. 3 Flip cake and place chocolate side down onto same tray. Return to freezer. 4 Turn ice-cream onto a chopping board. Carefully slice into three equal portions to separate flavours. Place in separate bowls. Stir caramel into vanilla ice-cream. Return to freezer. 5 Dollop slightly softened strawberry ice-cream onto lower half of cake and roughly spread to form face. Dollop slightly softened chocolate ice-cream onto top of cake and spread to form hat. Freeze 2 hours or until firm. 6 Slightly soften caramel ice-cream. Using a skewer, mark hat stripe, eyes and moustache in ice-cream and use a teaspoon to gently remove a little ice-cream from each section. Dollop in a little of the caramel ice-cream and use the back of a teaspoon to smooth. Freeze overnight. 7 Serve with bubblegum ball for nose.
ICED VOVOS
MAKES 24 PREP 30 MINS + CHILLING COOK 12 MINS 60g butter, chopped, at room temperature
½ cup caster sugar
1 egg
2/3 cup plain flour
2/3 cup self-raising flour
TOPPING
100g pink marshmallows
30g butter
¼ cup icing sugar, sifted
½ cup desiccated coconut
1/ cup raspberry jam,
3 warmed
1 Preheat oven to moderate, 180°C. Lightly grease and line 2 oven trays with baking paper.
2 In a large bowl, using an electric mixer, beat butter and sugar together until light and fluffy. Beat in egg.
3 Sift flours together and fold into creamed mixture. Turn onto a lightly floured surface. Knead lightly until smooth. Wrap in plastic wrap and chill 15 mins.
4 Roll out dough between sheets baking paper until 4mm thick. Using a fluted pastry wheel, cut dough into 24, 4 x 5cm rectangles. Arrange on trays, 3cm apart. Bake 10-12 mins until lightly golden. Cool on trays 10 mins, then transfer to wire rack to cool completely.
5 TOPPING In a small saucepan, combine marshmallows and butter. Stir over a low heat until melted and smooth. Mix in icing sugar. Spread coconut on flat plate. Working quickly, spread a little icing along both sides of biscuit, leaving centre strip bare. Dip in coconut, shaking off excess. Spread warmed jam down centre strip. Repeat with remaining biscuits. Allow to set and store in airtight container.
RASPBERRY LAMINGTON FINGERS
MAKES 14 PREP 30 MINS + COOLING COOK 25 MINS 150g butter, chopped, at room temperature
2/3 cup caster sugar
1 tsp vanilla essence
3 eggs
¾ cup self-raising flour, sifted
85g packet raspberry jelly crystals
3 cups desiccated coconut
1 Preheat oven to moderate, 180°C. Lightly grease and line an 18 x 28cm lamington pan with baking paper.
2 In a small bowl, using an electric mixer, beat butter, sugar and vanilla together until light and fluffy. Add eggs one at a time, beating well after each addition. Lightly fold flour through. Pour into pan, smoothing top. Bake 20-25 mins until cooked when tested.
3 Turn out onto wire rack to cool completely. Trim edges and discard. Cut in half lengthways. Then cut into 14 rectangles, about 7 x 3.5cm.
4 Meanwhile, prepare jelly following packet instructions. Allow to cool 30-40 mins until consistency of unbeaten egg whites.
5 Working with one at a time, dip sponge fingers in jelly and gently roll in coconut to coat. Place on wire rack to set. Chill 30 mins until jelly sets. Remove from fridge 15 mins before serving to allow them to come back to room temperature. Store in an airtight container.