Recipes — Baker Pack

Ingredients 4 medium sized ripe bananas (mashed) ½ cup (125ml) light flavoured olive oil 3 eggs 1½ cups (265g) brown sugar 2 teaspoons vanilla extract 1½ cups (225g) self-raising flour 1 teaspoon ground cinnamon 1 teaspoon mountain pepper 1 teaspoon lemon myrtle 1 ½ teaspoon wattleseed Icing 125gm cream cheese 65g butter softened ½ tsp vanilla 1 tsp lemon myrtle   ½ tablespoon lemon juice 1 cup icing sugar Method Preheat oven to 180°C (no fan). Place the bananas in a bowl and mash with a fork. Stir through the mountain pepper, wattleseed, lemon myrtle and cinnamon. Add the oil, eggs, sugar and vanilla...

Ingredients 100g unsalted butter (room temperature) 50g caster sugar 1/2 tablespoon lemon juice 1 teaspoon of lemon myrtle 150g self-raising flour Jam (Davidson Plum Jam or Raspberry Jam work well) Method Preheat the oven to 180°c / fan forced 160°c Line a baking tray with non-stick baking paper. Measure the butter into a bowl and, using a hand mixer, beat to soften. Gradually beat in sugar, spice, lemon juice and flour. Bring the mixture together with your hands to form a dough. Roll the dough into 20 balls (about a tablespoon of mixture for each) and place them on the...

From the Saltbush Kitchen Baker Pack. A zesty, creamy and luscious Australian cheesecake with a macadamia & wattleseed crust and an option for a fancy, salty chocolate topping, depending on who you're trying to impress.