Welcome series - Our Family Favourites

Ingredients:

• 2x Large Eggs (100mls) (or Egg Replacer)
• 1 Cup Rice Milk (or alternative)
• 1/4 Cup Vegetable Oil (or Melted Butter)
• 1 tsp Vanilla Essence
• 1/2-3/4 Cup Water

Directions:

1. Sift mix into a large bowl.
2. In another bowl combine the eggs, rice milk, oil and vanilla and beat with a whisk
3. Add the liquid mix to the flour mix and blend together with a whisk. Beat until smooth and there are no lumps of flour.

4. Fold in the water, a little at a time until the consistency is like whipping cream.

5. Heat electric griddle to 175°C When hot, pour 1/3 cup of mixture onto griddle and allow to cook for 3 mins. Carefully flip and cook the other side.

6. Place cooked Pikelets on a plate and keep warm whilst cooking the balance.

7. Continue cooking the Pikelets until all the mixture has been used.

8. Serve the warm pikelets with your choice of topping.

Topping ideas: Squeeze some Lemon juice over and dust with pure icing sugar; Serve with Strawberry Jam and pure Cream; Pour hot chocolate sauce over stacked Pikelets; Top with some stewed berries of your choice; Whip butter with sugar, place a heaped teaspoon on top and pour over maple syrup... Enjoy!

Servings per pack: 12

Serving Size: 50g

Ingredients:

• 1 Large Egg (50mls)
• 100g Nuttelex (Or Dairy Free Margarine of choice*)
• 45mls Vegetable Oil
• 1 Teaspoon Vanilla Essence

Directions:

1. Sift mix into a large bowl. Tip the chocolate chips into the mix
2. In a bowl of an electric mixer add the Nuttelex, Egg, and Vanilla and cream the mixture until combined.
   
3. Add the sifted mix to the Nuttelex mixture and blend together on slow speed until mix has been incorporated.
4. Remove the mixing bowl from the mixer and place a tablespoon of cookie dough onto a baking paper lined oven tray.
5. Roll the cookie dough into balls and flatten slightly.
6. Place into a 175°C preheated oven and bake for 12-13 minutes, until cookies are golden. For a crunchier cookie cook for 2-3 minutes more.
7. Remove the cookies from the oven and allow to cool on the tray. Once cool place cookies onto a cooling rack to cool completely.
8. Enjoy when cookies are completely cool with freshly brewed tea or coffee, or anytime for a delicious snack... Enjoy!

Tip: The cookies will keep well in an airtight container and are great to add to kids lunch boxes. Just pop the cookies in a zip bag to keep them crunchy and fresh...Enjoy!

*Note: Butter can be substituted for the margarine if preferred.

Servings per pack: 20

Serving Size: 25g

Servings per pack: 15

Serving Size: 20ml

Ingredients:

• 200g Unsalted Butter (Or Dairy Free Margarine*)
• 3 x Large Eggs (150mls)
• 2 Teaspoons Vanilla Essence
• 2 x 20cm Cake Tins

Directions:

1. Pre-heat oven to 170°C (or 185° Conventional).
   
2. Prepare a 20cm cake tin by greasing and lining the bottom with baking paper.
3. In a bowl of an electric mixer add the butter (or margarine) and beaten egg, and beat the mixture for a few minutes (Don't worry if mixture looks a bit curdled).
   
4. Sift the Cinnamon Tea Cake Mix into the Egg mixture and blend together on slow speed until mix becomes incorporated.
5. Add the Milk and Vanilla to the mix and increase the speed. Beat for 2 minutes and scrape down the bowl. Continue to beat again for a further 2 minutes.
   
6. Scrape the mixture into prepared cake tin and smooth the top of the cake.
7. Place  into a 170 °C preheated oven and bake for 35-40 minutes, until inserted skewer comes out clean. Once cooked remove from the oven and place Tea Cake onto cooling wire.
8. Place warm Tea Cake onto serving plate and serve a slice of Tea Cake with a knob of butter (or Margarine) along with freshly brewed tea or coffee.

TIP: For a delicious topping, combine 1/2 Teaspoon Cinnamon with 2 Teaspoons Caster Sugar. Brush cake with melted Butter or Margarine and sprinkle the combined Cinnamon and Sugar generously over the top.... Enjoy!

Servings per pack: 8

Serving Size: 35g

Ingredients:

• 200g Unsalted Butter (Or Dairy Free Margarine*)
• 3 x Large Eggs (150mls)
• 2 Teaspoons Vanilla Essence
• 2 x 20cm Cake Tins

Directions:

1. Pre-heat oven to 180°C (or 200 ° Conventional).
   
2. Prepare two 20cm cake tins by greasing and then lining the base and sides with baking paper.
3. Sift mix into a large bowl of a stand mixer (or bowl with hand held mixer).
4. Add the Butter (or Margarine), Eggs and Vanilla Essence into the bowl.
   
5. Mix slowly at first to incorporate the mixture, then increase speed to whip the mix. After 2 mins, scrape down the bowl and beat again on the highest speed for another 2 mins.
6. Divide the sponge Mixture evenly between the two lined cake tins. Place into pre-heated oven, bake for 20-22 mins until cakes spring back when top is gently pressed.
7. Remove the cakes from the oven and allow to cool. Using a kitchen knife, gently go round the cake tin and remove the cakes to cool on a wire rack.
8. When cool, top one sponge with jam and cream (or dairy free Butter Cream). Carefully place the other sponge on top. Dust top with Pure Icing Sugar and top with more cream and seasonal fruits.

*Dairy Free Butter Cream recipe:

100g Dairy Free Margarine, 1 Tsp Vanilla Essence, 175g Sifted Pure Icing Sugar. Add all ingredients to the bowl of a mixer and slowly mix together. Increase speed and beat until light and fluffy

Servings per pack: 8

Serving Size: 35g