Recipes — Baking

Fingerlime is a delicious native citrus fruit. This recipe uses a fingerlime marmalade, available at Saltbush Kitchen, that gives it a really delicious punch of flavour. You can use store bought pastry however I prefer our sweet kunzea pastry.I start this tart 3 days out from serving. It's not difficult to make but the time allows it to set nicely. Ingredients Filling 1/2 cup lemon juice 75gm caster sugar 2 tablespoons fingerlime marmalade 2 eggs 100gm butter, cubed and at room temperature Pinch salt 400gm kunzea pastry (recipe on page 39) Kunzea Pastry 125gm unsalted butter, cut into cubes at...

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...

Ingredients Scroll dough 585g plain flour 2 1/2 tsp instant yeast 185 ml milk 80g honey 4 large eggs 140g butter - cubed into small pieces Sugar mixture  30g melted butter  1 cup brown sugar  2 tsp cinnamon myrtle 2 tsp cinnamon  1 cup muntrie berries (if unavailable omit or can replace with diced apple) Icing  250 g cream cheese - softened  125 g butter - softened  1tsp vanilla 2 tsp lemon myrtle  2 cups icing sugar   Method  Start this recipe the day before for best results.  Place flour and yeast into a mixer bowl with a regular beater...

Ingredients 125gm unsalted butter 125gm cream cheese block 1 cup caster sugar 2 eggs 2 teaspoons kunzea ¾ cup self raising flour sifted 3 teaspoons lemon zest Icing 1 cup icing sugar, sifted 2 teaspoons butter melted ½ teaspoon lemon myrtle ½ teaspoon lemon zest 2 tablespoon lemon juice Method Preheat oven to 160c fan forced (180c no fan) Grease a 20cm Bundt cake tin Using an electric mixer beat butter and cream cheese until smooth. Add sugar, kunzea, eggs, flour and lemon zest.  Continue mixing until well combined. Pour mixture into tin. Bake for 50 minutes or until a...