Lunchbox Cookies

Makes: approximately 36

Ingredients:

• 90g butter
• 1/2 cup brown sugar
• 1/2 cup caster sugar (optional)
• 1 teaspoon vanilla
• 1 egg, lightly beaten
• 1 1/4 cups plain flour
• 1/2 teaspoon bicarb soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon all spice
• 1 1/4 cup rolled oats
• 1/4 cup marmalade or apricot jam
• 1 cup sultanas

Method:

• Preheat oven to 180 degrees Celsius and line your cookie trays with baking paper
• Cream butter and sugars together, then beat in the egg and vanilla
• Sift all of the dry ingredients together, add into the creamed mixture and gently beat until well combined
• Use a spatula to fold in the oats, marmalade/jam and the sultanas
• Drop by teaspoonful on to the lined baking trays allowing room for the cookies to expand slightly during cooking
• Bake for 12-15 minutes or until evenly browned.
• Allow the cookies to sit on the trays for 5 minutes before transfering to a wire rack to cool

Recipe Notes:

• Store in an airtight container for a maximum of 5 days
• This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Honey Oat Muesli Bars/Balls

Makes: approximately 24 bars or balls, depending on final size

Ingredients:

• 1 1/2 cups toasted muesli
• 3/4 cup dried fruit
• 1/2 cup desicatted coconut
• 1/4 cup honey or rice malt syrup
• 50g butter, melted

Method:

• Process muesli, dried fruit and coconut in a food processor until finely chopped
• Using a thermo-cooking unit (Speed 10; 6 seconds then scrape down the side with a spatula, Speed 6; 10 seconds)
• Add the honey and butter and process until the mixture is very finely chopped and holds together when squeezed
• Using a thermo-cooking unit (Speed 4; 10 seconds)

To make balls

• Roll tablespoonful of the muesli mixture into balls. Place on a lined tray
• Place in the fridge for 30 minutes or until set.

To make bars

• Line a small square container with glad wrap and spread the mixture out evenly across the container and push down firmly
• Place in the fridge overnight and use a sharp knife to cut into small muesli bars

Recipe Notes:

• For a dairy free alternative use coconut oil or Nuttalex instead of butter.
• Store in an airtight container in the fridge for a maximum of 7 days
• This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Honey & Cornflake Cookies

Makes: approximately 18

Ingredients:

• 150g butter
• 1/2 cup honey (or rice malt syrup)
• 2 cups SR Flour
• 2 1/2 cups cornflakes

Method:

• Pre-heat oven to 180 degrees Celsius
• In a small saucepan combine together butter and honey and mix over low heat until butter is melted and well combined
• Combine flour and cornflake in a large mixing bowl and mix well. Pour over the honey/butter mixture and fold in until well combined.
• Roll into tablespoon sized balls and lay out on lined and greased baking tray. Use a fork to flatten slightly.
• Bake for 10 minutes or until golden.
• Cool on trays for a minimum of 10 minutes before moving to a cooling rack.

Recipe Notes:

• Adding in 1/2 cup of dried fruit, choc chips or a tablespoon of chai seeds to this recipe are delicious additions.
• Store in an airtight container below 27 degrees for the maximum of 5 days
• This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Gingerbread Cookies

Makes: approximately 36 (but will depend on the size of your chosen cookie cutter)

Ingredients:

• 125g butter, softened
• 2 1/2 cups plain flour
• 1/2 cup brown sugar
• 1 tablespoon ground ginger
• 1/2 cup treacle
• 1/2 teaspoon all spice
• 1 egg yolk
• 1/2 teaspoon bicarb soda

Method:

• Beat butter and sugar in a large bowl with an electric mixer until combined
• Beat in the treacle and egg yolks
• Finally sift in all the dry ingredients and stir until well combined
• Turn the dough out onto a lightly floured surface and knead dough until smooth, wrap in glad wrap and put in the fridge for 30 minutes.
• Preheat the oven to 160 degrees Celsius while your dough is cooling
• Roll out a portion of the dough onto baking paper until you get to your desired thickness and use a cookie cutter of your choice to make gingerbread cookies
• Bake the gingerbread cookies for about 15 minutes or until firm. You will need to watch the first batches cooking time as the time will vary depending on the size and shape of the cookie cutter used.

Recipe Notes:

• Store in an airtight container for the maximum of 7 days
• This recipe is freezer friendly for the uncooked cookie dough to be used within 30 days

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Fruit Choc Cookies

Makes: Approximately 30

Ingredients:

• 130g butter, softened
• 1/2 cup brown sugar
• 1 egg, lightly beaten
• 1/4 cup unsweetened cocoa powder
• 3/4 cup SR flour
• 1/2 cup plain flour
• 3/4 cup desiccated coconut
• 1 cup chopped dried apricots
• 1 tablespoon milk

Method:

• Preheat the oven to 180 degrees Celsius and line 2 baking trays with baking paper
• Cream butter and sugar until light and creamy
• Add in the lightly beaten egg and beat until smooth
• Stir in the sifted cocoa and flours, coconut and apricots with a wooden spoon and mix until a firm dough forms, if the mixture is too dry and does not come together add in the milk
• Roll tablespoons of the mixture and put onto a baking tray about 3cm apart and flatten slightly
• Bake for 15-20 minutes, allow to cool for 5 minutes on the baking tray before moving to a wire rack to cool completely

Recipe Notes:

• Store in an airtight container for a maximum of 5 days
• The uncooked cookie dough is freezer friendly

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Easy Five Cup Loaf

Makes: 1 loaf or 12 standard muffins

Ingredients:

• 1 cup SR flour
• 1/2 cup brown sugar
• 1 cup desiccated coconut
• 1 cup sultanas
• 1 cup milk

Method:

• Pre-heat oven to 180 degrees Celsius and grease and line a loaf tin with baking paper
• Mix all dry ingredients in a bowl and ensure the sultanas are well coated and then add in the milk and stir until well combined
• Pour the batter into the prepared tin
• Bake for 40-45 minutes until cake springs back when lightly touched in the centre.

Recipe Notes:

• Store in an airtight container below 27 degrees for a maximum of 5 days
• This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Dairy Free Fruit Loaf/Muffins

Makes: 1 loaf or 12 standard size muffins

Ingredients:

• 1 cup SR flour
• 1/2 cup wholemeal SR flour
• 1 1/2 teaspoons baking powder
• 1 cup apricot nectar
• 1 tablespoon rice malt syrup
• 2 eggs
• 1 cup sultanas
• 3/4 cup chopped dried apricots

Recipe Notes:

• Store in an airtight container below 27 degrees for the maximum of 3 days
• This recipe is freezer friendly to be consumed within3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Dairy Free Chocolate Brownies

Makes: approximately 24 squares

Ingredients:

• 1/2 cup nuttalex
• 1/4 cup cacao
• 1/4 cup brown sugar
• 1/2 cup plain flour
• 1/4 cup rice malt syrup
• 1/4 teaspoon salt
• 2 teaspoon vanilla essence
• 1 teaspoon baking powder

Method:

• Preheat your oven to 180 degrees Celsius.
• Grease and line with baking paper an 20cm (8 inch) square pan.
• Melt the nuttalex and add the brown sugar, rice malt syrup and vanilla and mix well.
• Add in the cacao, flour, salt & baking powder and sift into the mixture and mix well.
• Pour into the greased pan and bake for 20-25 minutes.
• Allow to cool for 5 minutes before transferring to a wire rack to cool completely.

Recipe Notes:

• Store in an airtight container for the maximum of 3 day
• This recipe is freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Custard Crashes

Makes: 24 custard cookies or 12 custard crashes

Cookie Ingredients:

• 90g butter
• 2 tablespoons icing sugar
• 1 cup plain flour
• 3 tablespoons custard powder
• 3 tablespoons milk

Filling Ingredients:

• 1/4 cup butter, softened
• 1 tablespoon custard powder
• 1 cup icing sugar
• 1 tablespoon milk

Method:

• Preheat oven to 180 degrees Celsius and line your cookie trays with baking paper
• Cream butter and icing sugar together until light and fluff, then add in the sifted custard powder, milk and flour mixing until well combined
• Roll into small balls and place on the prepared cookie trays, press down each ball with the tip of a fork or cookie press
• Bake for 10-15 minutes or until evenly browned
• When removing from the oven immediately loosen under each cookie with a butter knife and then sit for 5 minutes before transferring to a wire rack to cool
• To make the cookie filling , place the butter into a medium bowl, and beat with an electric mixer until it because lighten and fluffy
• Add in the custard powder and milk then gradually mix in the icing sugar until the frosting is thick and spreadable. You may need some additional icing sugar
• Beat for at least 3 minutes for it to get good and fluffy
• Find two biscuits around the same size and then spread some custard filling then press the two biscuits gently to create your completed custard crash.

Recipe Notes:

• Store in an airtight container below 27 degrees for a maximum of 5 days
• This recipe is only freezer friendly for the uncooked cookie dough to be consumed within 30 days

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Chocolate Zucchini and Sweet Potato Cupcakes

Makes: approximately 18

Ingredients:

• 1/4 cup unsweetened cocoa powder
• 1 cup vegetable or coconut oil
• 2 1/2 cups plain flour
• 1 cup brown sugar, lightly packed (can be halved if you prefer)
• 1/2 cup wholemeal plain flour
• 1/2 cup honey or rice malt syrup
• 1 teaspoon salt
• 2 teaspoons vanilla essence
• 1 teaspoon bicarb soda
• 1 teaspoon baking powder
• 1/2 cup buttermilk (or rice milk for dairy free)
• 3 eggs
• 1 teaspoon cinnamon
• 1/2 teaspoon all spice
• 1 cup grated zucchini
• 1 cup grated sweet potato

Method:

• Preheat oven to 180 degrees Celsius and prepare muffin trays by lining with 18 cupcake papers
• Sift together all dry ingredients and set aside
• Using a mixer or hand held beaters mix oil, sugar, honey, then add eggs and vanilla
• Mix dry ingredients into egg mixture then finally add the buttermilk
• Fold in the grated vegetables using a spatula
• Pour the batter into the cupcake papers until they are 3/4 full
• Bake for 20-30 minutes till cake skewer comes out clean
• Sit for 5 minutes and then transfer to a cooling rack.

Recipe Notes:

• Store in an airtight container below 27 degrees for the maximum of 3 days
• This recipe is freezer friendly to be consumed within3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.