Recipes — Desserts

Ingredients 1 x 395g tin sweetened condensed milk 1 x 600ml cream 2 x teaspoon peppermint gum 1/2 teaspoon vanilla paste 3/4 cup dark chocolate chips Little pinch of salt Method You will need a loaf tin lined with cling wrap. Chop chocolate chips roughly. In a mixing bowl add condensed milk, cream, peppermint gum, vanilla, salt and half the choc chips. Using a hand beater, whip the mixture until it forms soft peaks. Gently fold through the remaining choc chips Pour the mixture into the loaf tin. Cover with cling wrap. Place in the freezer overnight before serving. Store...

This is a fun and easy recipe, great to make with kids. It makes a delicious chocolate bark infused with native peppermint gum. Perfect for gifts at Easter and Christmas! (makes 300gms of bark) Ingredients 200gm dark chocolate buttons 100gms white chocolate buttons 1 teaspoon native peppermint gum 1 little pinch of salt Method Line a baking tray with baking paper. In a microwave safe bowl, add dark chocolate buttons, salt & peppermint gum. Microwave for 30 second intervals until melted. Stir until the chocolate is smooth. Pour chocolate onto the tray and smooth out with a spatula to 3mm...

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...

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.