Posted by Basanaki – - Photography by Cath Muscat Get into the Halloween spirit with these fright night witch’s hat cookies. To cook 1:20 - Makes 12 Ingredients: 2/3 cup plain flour 1/4 cup firmly packed brown sugar 2 tablespoons cocoa powder 60g butter, chopped 1 egg yolk 375g packet milk chocolate melts, melted 12 mini ice-cream cones 1/3 cup M&Ms minis Directions: 1) Process flour, sugar, cocoa and butter until mixture resembles fine breadcrumbs. Add egg yolk.
Posted by Basanaki – - Photography by Prudence Miller Everyone loves a chocolate crackle, and on Halloween, if you conjure up these spiders, your kids will think you’re magic! To prep 0:30 mins - To cook 0:50 mins - Makes 12 Ingredients: 70g (2 cups) Rice Bubbles 120g (2/3 cup) icing sugar mixture 35g (1/2 cup) shredded coconut 1 tbs cocoa powder, sifted 140g copha 20g (1/4 cup) shredded coconut, extra 1 tbs icing sugar mixture, extra 1 tsp cocoa powder, extra 24 red jelly beans 190g (1 cup) dark chocolate melts (Nestle brand) Directions: 1) Combine the Rice Bubbles, icing sugar, coconut and cocoa in a large bowl. Place the copha in a small saucepan and stir over medium heat for 3 minutes or it melts.
Posted by Basanaki – - Photography by Mark O’Meara Dazzle taste buds with this stunningly easy and delicious white chocolate rock road. It makes a brilliant Christmas food gift if you can bear to part with it. Makes 24 Ingredients: 250g packet marshmallows, halved 100g packet dried cranberries 110g packet macadamia nuts, roughly chopped 60g pistachios (optional) 1/3 cup (35g) desiccated coconut 2 x 180g blocks good-quality white chocolate, chopped Directions: 1) Grease a 20cm square cake pan
Posted by Basanaki – - Photography by Ben Dearnley This is the sort of frog you want in your throat! It’s sweet, tasty, and topped with creamy icing. To prep 0:30 min - To cook 0:25 min - Makes 20 Ingredients: 200g butter, at room temperature 215g (1 cup) caster sugar 3 eggs 375g (2 1/2 cups) self-raising flour 125ml (1/2 cup) milk 2 tsp vanilla essence 250g pkt cream cheese, at room temperature 300g (2 cups) icing sugar mixture 2-3 drops of green liquid food colouring 20 green fruit ring lollies, halved 2 straps black licorice, cut into 40 pieces Directions: 1) Preheat oven to 180°C
Posted by Basanaki – - Photography by Mark O’Meara Opt for treats at Halloween with this cake pop recipe. To prep 0:30 min - To cook 2:00 - Makes 40 Ingredients: 583g packet chocolate fudge cake mix 1/4 cup (60ml) bought chocolate frosting 375g white chocolate melts Orange food colouring gel Equipment: You will need a black edible ink pen (available from cake decorating suppliers) alternatively you can use cake decorating writing gel in chocolate or black (available from supermarkets). We used wooden sticks for this recipe which were thoroughly cleaned, but lollypop sticks or bamboo skewers can be used as an alternative.