1.

Preheat oven to 210C.  Line a baking tray with baking paper.  Combine dry ingredients.  Heat milk, add butter and stir until melted.  Whisk in egg.  Add to dry mix and stir with a fork.

2.

Turn onto a floured board and knead lightly until smooth.  Pat dough out with your hands.  Cut rounds out and place on baking tray.  Brush tops with egg wash.  Bake at 210C for approx 15 minutes until golden on top.  Brush tops and bottoms of scones with melted butter when cooked.

1.

Place all ingredients in a sauce pan and stir constantly until thickened.  Cover and reserve until needed.

1.

Preheat oven to 180C.  Line 2 baking trays with glad bake.  In bowl of electric mixer beat butter, icing sugar, vanilla bean paste and zest until thick and creamy.  Add rest of ingredients and mix well.  Place mixture in a piping bag fitted with a fluted tube and pipe swirls onto a baking tray.  Top ½ with a pecan nut. Bake at 180C for approx 15 – 20 minutes until golden. 

1.

Combine all ingredients except seeds and beat until creamy.  Pipe onto one half of biscuits.  Top with pecan biscuit and sandwich together.

2.

Preheat oven to 180C and grease and line 3 slice trays with glad bake. 

1.

Combine all ingredients except nuts in blow of electric mixer and beat for 3 minutes.  Stir through nuts. Divide between 3 slice trays and bake for approx 20 minutes or until firm.

2.

Brush cake layers with extra coffee vino cotto.

1.

Combine all ingredients and beat until thick and creamy.

1.

Spread a layer of cake with icing, top with next layer, icing and cake.

2.

Cut cake into approx 4cm squares.  Using a knife cover cake squares in glace icing scraping off excess.  Coat in coconut mixture.

3.

Pipe a rosette of buttercream on top of each one and top with a macadamia nut.

1.

Preheat oven to 180C.  Combine all ingredients except nuts and beat in an electric mixer for approx 2 minutes.  Add nuts.  Turn onto floured surface and knead well.

2.

Roll out dough.  Cut rounds and line tart shells.  Put a layer of baking paper on each one and fill with uncooked rice.  Blind bake at 180C for approx 15 – 20 minutes.  Remove paper and rice and bake for a further 15 minutes until cooked through and golden.

3.

Brush melted choc onto inside of each tart shell.

1.

Combine all ingredients except butter in a sauce pan and stir until thick. Cover with glad bake and refrigerate until cool.  Whip butter add pastry cream and beat until silky.

1.

Preheat oven to 130C. Line a baking tray with baking paper. Beat butter and icing sugar in the bowl of an electric mixer until thick and creamy and pale in colour. Add sifted custard powder and flour until dough forms. Weigh out 10g balls and flatten slightly on baking paper-lined tray. Mark gently with fork. Bake for 50 minutes.

2.

For the icing; combine all ingredients in the bowl of an electric mixer. Beat until thick and creamy. Place into a piping bag fitted with a plain nozzle and pipe over half the cooled biscuits. Sandwich together with remaining biscuits and decorate with violets.

1.

Fill shells with pastry cream.  Arrange raspberries on top.  Drizzle melted choc over tarts.  Pipe a rosette of cream on top of each one.  Sprinkle with chopped pistachios and flowers.