FRIANDS WITH BENEFITS!

Morning tea just got fancy with these bite-size treats

BASIC FRIANDS MAKES 8 PREP 10 MINS COOK 25 MINS

6 egg whites, lightly whisked 185g butter, melted, cooled 1 cup almond meal 1 ½ cups pure icing sugar, sifted ½ cup plain flour

Preheat oven to moderately slow, 160°C. Grease 8 x ½-cup oval friand pans. Place prepared pans on a baking tray. Combine egg white, butter, almond meal, icing sugar and flour in a bowl. Spoon into prepared pans. Bake for 25 mins or until a skewer inserted at centres comes out clean. Stand in pans for 2 mins. Turn out onto a wire rack to cool.

CHOCOLATE, HAZELNUT & RASPBERRY FRIANDS

Grease 14 x 1/ 1/3- 3- cup fluted fluted dariole moulds. Prepare Basic Friands recipe, using 1 cup hazelnut meal instead of almond meal, reducing flour to ¼ cup and adding ¼ cup cocoa. Spoon into prepared moulds. Top with 1 cup frozen raspberries. Bake 25 mins or until a skewer inserted at centres comes out clean. Stand in pans for 2 mins. Turn out onto a wire rack to cool. Dust with icing sugar. MAKES 14.

CHOCOLATE & PEANUT FRIANDS

Grease a 12-hole ( 1/3- 1/ 3- cup) muffin tray. Process 1 cup unsalted peanuts until finely ground to make peanut meal (don’t over-process). Prepare Basic Friands recipe, using prepared peanut meal instead of almond meal, reducing butter to 150g and flour to ¼ cup, and adding ¼ cup cocoa. Spoon into prepared holes. Bake for 20 mins or until a skewer inserted in centre comes out clean. Stand in tray for 2 mins. Turn out onto a wire rack to cool. Whisk 380g can caramel top’n’fil in a bowl until smooth. Spoon caramel over the top of cooled friands. Top with 2 cups unsalted peanuts and pinch salt flakes. Drizzle with 100g melted dark chocolate. MAKES 12.

TRIPLE-CHOCOLATE FRIANDS

Prepare Basic Friands recipe, greasing 6 holes of an 8-hole (¾-cup) mini loaf tray, reducing flour to ¼ cup and adding ¼ cup cocoa. Spoon into prepared holes. Bake for 20 mins or until a skewer inserted at centres comes out clean. Top with combined 50g each chopped white, milk and dark chocolate, bake 2 mins or until chocolate softens. Stand in tray 10 mins. Turn out onto a wire rack to cool. Dust with extra cocoa powder. MAKES 6.

CHOC-COCONUT FRIANDS

Grease 2 x 12-hole ( 1/ 1/3- 3- cup) muffin trays with removable bases. Prepare Basic Friands recipe. Spoon mixture into 16 of the prepared holes. Bake 25 mins or until a skewer inserted at centres comes out clean. Stand in trays 2 mins. Turn out onto a wire rack to cool. In a bowl, whisk 1 cup pure icing sugar, ½ cup cocoa and ½ cup hot water until smooth. Trim tops from friands until level and discard. Using 2 forks, dip friands, one by one, in chocolate mixture, allowing excess to drip off. Roll in 1 cup desiccated coconut. Place on an oven tray lined with baking paper. Chill 1 hour or until set. Cut in half horizontally sandwich with a little raspberry jam. Serve topped with whipped cream and sliced strawberries. MAKES 16.

BLUEBERRY & LEMON FRIANDS

Grease 2 x 24-hole 24- hole (1-tbsp) ( 1-tbsp) mini muffin trays. Prepare Basic Friands recipe, adding 1 tbsp finely grated lemon zest. Divide mixture among prepared holes. Top with 1 cup frozen blueberries. Bake 18 mins or until golden. Stand in trays for 2 mins. Transfer to a wire rack to cool completely. In a small bowl, whisk 1 cup sifted icing sugar and ¼ cup Greek-style yoghurt until smooth. Drizzle over friands. Set aside until icing has firmed. Serve with lemon curd. MAKES 48.

TIP Halve friands and spread each with 1 tbsp Nutella for extra indulgence.