Luke Grant is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.
This week Sarah whips up White Christmas & Coconut Ice.
500g icing (confectioners') sugar
125g vegetable shortening (copha)
Line a deep 20cm (8-inch) square cake pan with baking paper. Place copha into a separate, heatproof bowl. Melt in the microwave in 20 second bursts. Allow to cool slightly. Sift the icing sugar into a large bowl. Add the coconut, vanilla, lemon juice, slightly beaten egg whites, and copha. Combine thoroughly. Press half of the mixture into your prepared pan, using the back of the spoon to press down firmly. Add a few drops of pink food colouring to the remaining mixture, stir to combine.Add the pink mixture to the pan, on top of the white layer. Use the back of the spoon to press it firmly and evenly. Cover the pan with plastic wrap and place into the fridge overnight (or for at least 3 hours until firm). Cut it into squares, enjoy!2 cups (70g) rice bubbles
1 cup (80g) desiccated coconut
1 cup (approx 180g) dried mixed fruit
1/2 cup (100g) glace cherries, halved
1/2 cup (100g) chopped nuts of your choice (pistachios or almonds work well)
Line a large slice pan with baking paper. Combine rice bubbles, coconut, milk powder and icing sugar in a bowl. Add raisins, currants and cherries; mix through. Melt copha in the microwave in 30 second bursts (alternatively on low heat over the stove). Pour onto rice bubble mixture; stir to combine. Transfer mixture into your prepared pan; press down firmly with the back of a metal spoon. Refrigerate overnight (or for at least 2 hours, until set and chilled). Cut into pieces, serve, and enjoy! See omnystudio.com/listener for privacy information.