I noticed lately that a fair few cafes and coffee shops around Sydney have been serving their coffees with these little cookies. I simply thought there were just butter cookies. Whatever they are, they're awfully tasty! 

Then a few months ago, I made a custard and fruit tart. (Decided not to blog it coz it looked a bit... dodgy) So the recipe I used for the base of the tart, was an almond based one, but I changed the ratios and added more almond meal than flour and balanced it with hazelnut meal. With the left-over "pastry" I decided to portion them and made little cookies out of them. They turned out REALLY well. I couldn't quite remember the almond meal to hazelnut meal to flour ratio so I sort of winged it. However it tasted like these cafe cookies. 

This weekend, I had cousins over from France and had to bring some dessert for the big family dinner. Instead of they typical cakes, I decided to make a batch of these cookies. I figured, after a big heavy meal, you probably just want a cuppa tea and a little bikkie. Yum! Yum! 

You can experiment a bit with the nut meal to flour ratios. But the kneading and  refrigeration bit is key to this recipe's success.

300g butter, cubed, at room temperature

150g icing sugar mixture
200g ground almonds
200g ground hazelnuts
1 1/2 tspn vanilla essence
2 eggs, room temperature
160g all-purpose flour

Birthday cake number 3! Three cakes in two weeks! This time it's for my brothers’ (twins) and sister-in-law’s birthdays. Requests came in for something chocolaty. I’ve made black forest cake once before. When I made it in the past, I searched high and low for the ideal cake. I settled on this one from SBS food as a guide. My previous attempt was good, but this was definitely better. What changed? The chocolate sponge cake recipe. I adapted a “family chocolate cake” recipe from the Women’s Weekly Home Baked recipe book (page 161). The cake was moist, tasty and not too sweet.

Black forest cake is not that difficult to make but can be very fiddly, considering you have to split the cake into three layers (or bake in 3 separate and equal size tins), plus assembling it, then decorating it. With decorating, you can be as elaborate or as simple as you want. The essential bit is covering it with chocolate cream. How much topping and chocolate curls or flakes you put is up to you. I also learnt there is no easy, mess-free way of putting chocolate flakes on the side of the cake but to just grab handfuls of chocolate flakes in some relatively cold hands and just make a mess. Check out the video link for some decorating ideas. 

I used the last bit of cream in a can to try make little floral blobs on top... but it melted - fail! Oh well! You can skip over that part.

Ingredients
Chocolate cake
500ml of water
2 cups of white sugar
250g butter, chopped
1/3 cup, cocoa powder
1 tspn bicarb of soda
3 cups self-rasing flour
4 eggs, lightly beaten

Assembling cake
680g jar of Morello cherries
80ml water
same volume of caster sugar as water
30ml kirsch (1 shot)
500ml thickened cream
6 to 10 Tblspn icing sugar (to taste)
25g cocoa powder
1 tspn vanilla essence
6 Tblspn jam (strawberry, raspberry or cherry)

Decorating cake
~ 100g chocolate flakes
Sifted icing sugar for dusting
Fresh cherries to garnish,


Method
Chocolate cake
1. Grease and line a 22cm round cake tin (preferably not a springform cake tin as it may leak with the mixture fairly runny)

2. In a medium saucepan combine water, sugar, butter, combined cocoa and bicarb soda. Stir over medium heat, without boiling until the sugar dissolves. Then bring mixture to a boil then reduce the heat and simmer uncovered for 5 minutes. Transfer mixture to a mixing bowl and allows to cool to room temperature.

3. Add flour and eggs to cooled mixture. Beat with electric mixer until smooth and changed colour to a paler colour.

4. Pour mixture into prepared dish. Bake cake in moderate oven (170C) for about 50 minutes or until cooked. Using a skewer prick the middle and it should come out clean. If you see the cake starting to crack, reduce the heat. When cooked, remove from oven and stand cake in pan for 5 minutes before turning on to wire rack. Turn cake top-side up to cool.

Assembling cake
1. Drain cherries from jar. Cut cherries in half. Set aside.

2. In a small saucepan, bring water and sugar to boil and simmer for 5 minutes. Remove from heat and stir in kirsch. Set aside to cool.

3. Beat cream, icing sugar and cocoa until firm peaks. The volumes I've stated above is approximate. You'll need to keep tasting to suit your liking. Cocoa will add the colour and flavour but also the bitterness, so balance this with the icing sugar. Be sure as you add to the sugar, you sift it in to avoid lumps.

4. Split cake into 3 even layers. Refer to my tips and tricks article on how to slice layers with with dental floss or fishing line.

5. Place the first layer on your serving plate. lightly brush with kirsch syrup, spread with half the jam, spread a layer of cream, scatter half the cherries evenly over. Carefully place the next layer on top. Gently press down.

6. Again lightly brush with kirsch syrup, spread jam, spread a layer of cream and scatter the rest of the Morello cherries. Carefully place the last layer on top and gently press down.

7. Brush kirsch on top layer. Spread cream all around the cake smoothly with the remaining cream.

Decorating cake
1. Pat chocolate flakes on sides and top of cake.

2. top cake with chocolate curls.

3. Garnish with piped cream, fresh cherries and sifted icing sugar.

Happy birthday and enjoy!

August is a busy month for me. Four of my siblings' birthdays, plus friends' birthdays too.

Following the success of the rainbow cake, it was time for a "grown-up's" birthday cake. How much more grown-up can you get but with a Tiramisu! Booze, caffeine and sugar - what a combo! This cake was for my sister - who loves her coffee. And is also for me - to experiment - as I've never made Tiramisu before.

The recipe I adapted is from SBS's Italian food safari and followed the decorating method set out my Much-a-Munch. Because this was a first, I followed the recipe to the letter. However, next time around, I'm definitely cutting down the sugar.

This recipe is very velvety and soft! Just lush! I had people coming back for seconds. I also made a fruity kiddy version with no coffee or chocolate. And added passionfruit pulp, raspberries and diluted mango juice. That didn't turn out so great, so no blog post on that one.

The recipe below will make a fairly large tiramisu or two 22cm round ones.

Ingredients
3 egg yolks
60g caster sugar
500g mascarpone
30ml booze (I used a hazelnut liqueur. You could use Tia Maria, Sambuca, white rum… a light liqueur is generally used)
1 packet savoiardi biscuits (500g)
500ml warm coffee
1/4 cup of cocoa (approximately)

Italian meringue
100ml water (if you cut down the sugar, you’ll probably cut down the water to 75ml)
250g caster sugar (I recommend cutting this down to 200g)
3 egg whites

Method
1. Prepare tin by greasing and lining sides and base of a spring form cake tin(s) with a bit of oil and baking paper. If you want to serve the tiramisu in a large trifle bowl, you can skip this step.

2. Place egg yolks and caster sugar in a mixing bowl, and whisk on high until pale and fluffy. Add the mascarpone and, on a medium speed, whisk until it starts to thicken. Be sure not to over-mix as you may split the mascarpone. Add the liqueur(s) and mix until just combined. (Adjust the quantity of liqueur according to personal taste.)  Set aside and make the Italian meringue.

Making the Italian Meringue
3. Add the water to a clean, grease-free saucepan, then slowly add the sugar, making sure that all the grains get wet. Place over a medium heat and bring to soft ball stage. This is about 112 to 114C. The best way to test this is to drop a bit of the sugar syrup into cold water and it will form a soft, flexible ball. If its not hot enough, it will form thread, too far the ball won’t flatten when you squeeze it. Be sure to swirl the pan (not stir with spoon) to avoid crystallising the sugar.

4. Making sure that your mixing bowl is completely grease-free, add egg whites and whisk on high speed until white and fluffy. As your egg whites reaches medium peak, start to slowly add your hot sugar syrup in a steady stream. Once all the sugar has been added, continue to whisk until the Italian meringue has completely cooled.

5. Take your Italian meringue, and carefully fold into the mascarpone mix. Taste and adjust the amount of liqueur if necessary.

6. Take your sponge finger biscuits, and quickly dip them in the coffee. Give the biscuits a light squeeze to remove any excess coffee. Try not to soak your biscuits all the way through.  There should still be a little portion in the middle that has not been soaked in the coffee.

7. Line your tin/bowl with the biscuits. Once the bowl has been completely covered with the biscuits, sprinkle with a some cocoa to lightly coat.

8. Add a little of the mascarpone mix, to cover the biscuit and form a layer above the biscuits. Cover with more coffee-soaked biscuits, and sprinkle again with the cocoa. Place some more mix on top of the biscuits, coming up about another one-third of the way up the bowl. Repeat this process once more, levelling out the mix with the top edge of the bowl.

9. Place in the fridge, and allow the tiramisu to become firm enough to cut, minimum 2 hours.



10. Just before serving, sift cocoa to coat the top. Garnish with some strawberries. Carefully release the tin and remove the paper around the side. Serve immediately.

Note: checkout the links above for the video (SBS food) and for more decorating ideas (much a munch).

Its been a little while since I’ve baked and built a kid’s birthday cake. My last one was December last year. Strangely enough I still get a few hits for the double rainbow unicorn cake. I guess with a name like that, google search goes a little crazy! This time, I got another request for a rainbow theme. However, I decided to have a double rainbow of a different nature. A M&Ms rainbow on the outside, but a fun little surprise on the inside!!! Yes indeed, the kiddies did go a bit wild! Not sure if it's from the sugar, the vibrant cake or the fact they’re getting cake. I think it's the latter. Whatever the reason – this cake proved very popular and was “Fongolicious” as they ate it.

On the technical side, as the title suggests, I adapted a white chocolate mud cake recipe (from Donna Hay Modern Classics book 2), divided the mixture into 6, coloured them, then in order of the spectrum, I poured the mixture into the middle of the pan. As you pour each colour in it pushes the previous colour out to the edge. There are a few sites that give you some advice on how to do this in more detail. They used packet mix sponge cake. Any sort of neutral coloured mixture will work.

White Chocolate Mud Cake
Ingredients
185g butter, chopped
1 cup milk
1 1/2 cups caster sugar (I used 1 cup)
150g white chocolate, chopped
2 cups plain flour, sifted
1 1/2 teaspoons baking powder
1 tspn vanilla essence
2 eggs
Yellow, red, pillar red and blue liquid food colouring

Method
1. Preheat the oven to 150 to 160C. Grease and line, with baking paper, a round cake tin (22cm).

2. Place butter, milk and sugar in a medium saucepan over low heat and stir until the butter melted and the sugar is dissolved. Take this off the heat, add chopped chocolate while butter mixture is still hot. Stir until chocolate melts and is smooth.

3. Sift flour and baking powder in a mixing bowl. Add vanilla and eggs. Add chocolate mixture and whisk until smooth.

4. Divide mixture into 6 portions, try to be as evenly distributed as possible. With each portion, add food colouring to create different colours for each portion. I chose orange yellow, red, blue, green and purple. Use separate teaspoons to mix each portion.




5. In order of the spectrum, add each portion into the middle of the cake tin. As you pour each colour, the colours pushes out to the edge.




6. Bake for 50 to 60 minutes, or until the cooked when tested with a skewer. Cool in tin, then remove from tin and decorate.




Tip: To keep the cake moist, I’ve got into a habit of putting a baking tray of water on the bottom shelf of the oven so the steam will help avoid the cake from drying out. You can also blind bake this cake (carefully place baking paper on the top of the cake mixture before placing it in the oven).


Decorating

• Decorating this cake I used a cream cheese frosting (see my red velvet cupcake recipe) and added 2 tspn of lemon juice to give a little zing.
• Then using M&Ms to form the rainbow.
• And hundreds-and-thousands for the sides of the cake. I found it tricky to add the 100s and 1000s to the side of the cake, I worked out using the back of a teaspoon most effective.

Ever had lovely fresh bread but need something equally nice to eat it with? We were faced with this dilemma this weekend and decided to make hummus. Ah! The simple tastes are always enjoyed any time of the year. 

I often have heaps of vegetables in the fridge and struggle to use it up before it goes off. This time around we had a lovely head of Chinese cabbage but with only two of us, we were struggling to eat this watermelon sized cabbage. Until I came across the idea to make Japanese cabbage pancake. For those who aren’t cabbage lovers, this might turn you off. However, this is YUMMY! You wouldn’t even notice it's made of cabbage and it's also great for those fussy kids too.

Okonomiyaki means whatever you like, grilled (apparently). So feel free to put whatever you fancy in this dish with the base obviously being cabbage. I see many recipes putting seafood (prawns, mussels, scallops), other have pickled ginger, shallots, onions etc. I’ve outlined the basic “base” below and what I used from what I had in the fridge. This is a great quick meal and suitable for vegetarians (with simple substitutes).

The recipe below I’ve adapted from Cook, Snap, Repeat! And I followed the method from this youtube video called Cooking With Dog.

(Serves 2)
Ingredients
3/4 cup plain flour
1/2 tspn baking powder
1/2 cup of dashi stock (vegetarians can substitute for vegetable stock or water)
pinch of salt and pepper (to taste)
1 tblspn potato starch with a bit of water to form a paste (normal, the Japanese use grated yam but I didn’t have any handy, but the idea is to make it sticky)
~ 2+/- cup finely chopped cabbage (be sure to remove the thick bit of the cabbage)
1/4 large onion, finely chopped
200g mushrooms, chopped in small cubes
2 eggs, lightly beaten
herbs to suit (I added a bit of dill and parsley – not the most Japanese but I couldn’t pass up the option)
Oil (olive or vegetable) for coating fry pan
250g streaky bacon, cut in about 5cm lengths
~ You can add other ‘toppings’ to suit

To serve
Okonomiyaki sauce (optional)
Japanese mayonnaise (Kewpie)
Sesame seeds
Bonito flakes

Method
1. In a large bowl combine flour and baking powder. Add salt and pepper. Stir in stock to form a thick yet runny paste. You may need more liquid (stock or water) depending on the batter consistency. Watch the youtube video to get a better gauge of the consistency required. Add potato starch mixture and mix through.
2. Add chopped cabbage, onions, mushrooms (other filling ingredients you have chosen) to the batter. Add eggs. Stir to just combine. Be sure not to over mix.
3. On medium to high heat a small to medium fry pan, add oil to coat. Add about a cup of mixture to pan and using the back of a spoon, spread out to form a thick’ish pancake. Again the video will provide you with a good guide. Place bacon strips on the flattened batter. Add a little bit more batter just on top of the bacon so it secures the bacon onto the pancake.
4. After a few minutes (3 to 5 minutes), flip pancake. Cook for a further 3 to 5 minutes. Cover to cook through, uncover to crisp edges. Once cooked through, place on serving plate. Repeat step #3 and #4 with remaining batter.
5. To serve, top with sauce (I didn’t have any and am not a fan of sweet sauces so I left this out), mayonnaise, sesame seeds and bonito flakes. I also added nori sprinkles.

So after watching re-run of Friends, there was an episode where Rachel and Chandler kept eating this baked cheesecake. It was so good they were willing to eat it off the floor after dropping it. Oh it gave me a craving! I LOVE cheesecake. The dense, creamy, rich slice of goodness! Admittedly, cheesecake does take a little bit of effort to make. Obvious by how much I was talking about it at work the whole week – a lot. Sorry guys. It is also a more expensive cake to make, considering the ingredients used and the amount of time required to cook it. So fair warning, this isn’t a ‘quick and simple’ recipe.

The base in this recipe I adapted from Donna Hay’s version from Masterchef Australia 2011. For those of you who know me, I’m not really a Masterchef fan. Don’t ask, I just think there are more negatives than positives about that show that I choose not to watch it. Saying that, Mum was watching a particular episode and asked me to get the recipe from the web. Reading the base’s ingredients, it definitely perked my interest. Especially not having to crush my own biscuits – a big plus. The portions below is enough to have the base go up the side of the cake.

Because I like dense cheesecakes, I opted for a different filling recipe. The one I always use is from taste.com.au. I’ve reviewed many cheesecake recipes, but I always come back to this one. You’ll probably fall off your chair when you see how much cream cheese goes into it, its about 50% more than other recipes.  But it really makes it that much more dense and creamier! 

I’ve also researched a bunch of tips and tricks to get the perfect cheesecake. So follow the link and check it out before embarking on this cheesecake journey. Also I strongly suggest you use a proper cake mixer (Kenwood or Kitchen Aid). It just makes life a lot easier and is definitely worth the investment as its a lot easier to make other things too, including bread and pizza. You can find second hand ones/refurbished ones on eBay that are still in great working condition. They last a lifetime!

Ingredients
Base
1 1/2 cups almond flour/meal
1 1/8 cup plain flour
1/3 cup caster sugar
135g butter, chilled and chopped

Filling
750g cream cheese, at room temperature (3 packets)
1 cup caster sugar (I cut it down to 3/4 cup)
2 tspn finely grated lemon rind (grated skin of 1 lemon)
1/2 tspn vanilla essence
2 tblspn plain flour
4 eggs
300ml sour cream

Method
Base
1. Preheat oven to 160C. Grease base and sides and line the base only (don't line the sides, the base won't stick to paper) of a 20cm spring form tin with baking paper. Cover the exterior of the tin with foil.

2. Place almond meal, flour, sugar and butter into a bowl. Rub mixture with your fingertips. You can also use a cake mixer with the dough hook attachment. The mixture will form coarse breadcrumbs (see picture below). You know this mixture is ready when you squeeze a handful in your palm and it stays that shape.



3. Place the base mixture in the tin and press gently with fingers to line the tin until even and then smooth out with the back of the spoon. I suggest doing the sides first before you press down the base. Bake for about 15 minutes or until light golden. Remove from oven and set aside.




~ You can keep the oven on if you work fast enough to get the filling ready. Otherwise, I suggest turning it off to save power. But remember to turn it back on and preheat to 160C before returning the cake to the oven.

Filling
4. Using electric cake mixer, beat cream cheese until a smooth consistency. Mix in sugar, vanilla and lemon rind until just combined. Beat in flour. Add the eggs, one at a time, beat well after each addition until combined. Stir in sour cream until just combined. Be sure not to over mix, as this will force more air into the mixture.

5. Pour cream cheese mixture into the base. Tap lightly to get rid of any bubbles.

6. Place tin in a baking tray lined with a tea towel. Fill tray with boiling water until it comes midway up the tin. Place in oven and bake for 1 to 1 1/2 hours or until just set in the centre. If you notice the top browning or cracking, the heat is too high, turn down the heat.




7. Leave the cake in the oven, turn the oven off and leave the oven door a jar for a couple of hours or until cooled completely (this also prevents the cake from cracking). Take cake out of oven and baking tray, remove foil and place in fridge for about 6 hours or overnight to chill.

8. Top with fruit (optional), cut into wedges to serve. Keeps in fridge for a few days (if it lasts that long!)

Every South East Asian nation has their own version of stir fry noodles, and so does every Asian restaurant around the world, catering to the palates of their local patrons. 

With this dish, you have a lot of creative license. Throw together what you have or carefully select your favourite ingredients. Whatever you decide, there are a few simple directions to make this dish great. I’ve tried to highlight this in my instructions below. To summarise, it's a lot of different flavours – garlic, ginger, onions, herbs. And no matter how hard you try, you’ll always cook more than you think you need. But that’s okay, this is great as leftovers too (or mid-night snacks).

If you have your favourite version, I would love to hear about it, feel free to leave a comment.

This recipe serves 2 very hungry people or probably 3 to 4 average serves. Obviously you can increase the portions to cater for more people.

Ingredients
150g sirloin beef steak, thinly sliced
3 cloves garlic, minced
1 to 2 tspn minced fresh ginger
1 medium onion, chopped
light soy sauce (I’m not sure of quantities, so just keep the bottle out. Basically use soy sauce of your salt.)
2 to 3 tblspn oyster sauce (I used vegetarian mushroom oyster sauce)
150g mushrooms, sliced
1 head of broccoli, cut into bite sized ‘tree-tops’ (as my mum likes to call them)
2 sticks of celery – thick slices
200g fried tofu, halved or quartered. (Apologies, this isn’t very descriptive, but you can see from the picture what I mean. But we love our fried tofu, obviously this is optional)
Vegetable or olive oil for frying
1 tspn flour corn starch mixed with 1/8 cup of water (cold or at room temperature)
200g fresh rice noodles (available at most Asian supermarkets)
bunch of chopped fresh coriander (cilantro)
Pepper and sesame oil to taste

Other ingredients you can include:
Chopped cabbage
Baby spinach
Chinese greens (bok choy, choy sum etc)
Carrots – thickly sliced julienne
Cauliflower
Green beans
Snow peas
... I can go on! Essentially lots of veges
Eggs
Chicken, pork, fish (instead of beef)

Method
Preparation
1. Marinate the meat – It doesn’t matter what little time you have, some marinating time is better than no marinating. This particular instance I did this 3 days before and left it in the fridge, but that’s a bit extreme. I’d just so happened to defrost the meat to make pho. So I decided to marinate it and leave it in the fridge until I needed it later in the week. So in a small bowl, combine the sliced beef, 1 tspn minced ginger, 2 cloves of garlic – minced, soy sauce (enough to just coat the meat) and pepper. Stir and set aside.

2. Prepare veges – Once you have the meat marinating, spend all the time you like chopping up your vegetables. The idea is to get them bite sized. Not too big you’ll struggle to put the piece in your mouth, but not too small it falls apart and the noodles can’t carry it. When you’re chopping it, keep them separated. Though they’re similar in size, they still take different lengths of time to cook.

3. Other prep – chop up your onions, more garlic, more ginger. Again keep them separate. Slice up the tofu. Put rice noodles in a colander and rinse under tap hot water to loosen up and wash away the residual oil from the packet.

Cooking
4. The essence of this bit is high heat and work quick. If you can’t handle it, drop the heat or move the pan away from the burner until you’re ready to move on. Heat a wok or fry pan on high (when you put your hand over it, it should feel like you right next to a heater – toasty!) then add oil, swirl to coat the pan. Add onions, stir around until slightly translucent, add ginger and veges. General rule, the harder the vegetable, the longer it takes to cook. So carrots, broccoli generally take longer than the leafy spinach and the soft mushrooms.In this case I just added the broccoli, stir around, then add celery, reduce the heat slightly, add mushrooms, then add a dash of water and cover for about 30 seconds. This cooks the greens. You can tell its good when it just turns from a dull colour to a shiny bright colour, as soon as that happens take it off the pan and set aside. This will still be a bit crunchy but we’ll bring it back later so don’t worry.

5. In the same pan, bring the pan’s temperature back to hot, add more oil to just coat the pan and add meat. Stir around to just cooked through. As the meat starts browning add starch/water mix. This will create a thick gravy. Especially with beef this won’t take long. Set aside (can be in the same vessel as the vegetables from step #4).

6. Again, in the same pan, bring the heat back to hot and add a bit more oil and the tofu with about 1/2 tspn of chopped ginger. The idea is to the bring the tofu to hot and slightly flavour with ginger. Again this shouldn’t take long. 1 minute or so. At the same time, the tofu will pick up the residual flavour of the meat left behind from the previous step. Set aside (can be in the same vessel as the vegetables and meat from step #4 & #5).

7. In medium to high heat, add noodles, any gravy from the vegetables from step #4 and meat in step #5. Then add a dash of soy sauce and oyster sauce to noodles and stir to combine. Reduce heat to medium. Add all the veges, meat and tofu back into the same pan and stir to combine evenly. This step is to bring it all together, reheat the vegetables, meat and tofu you set aside and make sure you have all the flavours right. This is a point to taste and adjust the seasoning where you see/taste fit. If too salty, add sugar. If not salty enough, add soy sauce.

8. Serve hot with a light coating of sesame oil and pepper.

After creating two batches of custard tarts for the family, I had heaps of egg whites left overs. Which can only mean one thing, friands! These little morsels are just so tasty!

I first learnt about friands while working my way through university in a cafe. These little cakes were really popular but I never had one. I thought, why wouldn’t you just get a muffin, its 3 times bigger and probably cheaper. Then I had one one-day. Oh its so worth it. They’re dense, moist and really tasty. I then found a recipe in a magazine and gave it a go. I’ve never looked back. 

These are really easy to make and you can go wild with all sorts of flavours.
This time around I made 3 different versions: fresh strawberries and passion fruit, strawberry ripe and raspberry and white chocolate. All yummy and distinctly different. I’ve also changed the traditional recipe by substituting half the portion of almond meal/flour with hazelnut meal and cut down the sugar.

Ingredients
6 egg whites
185g butter, melted
1/2 cup almond meal
1/2 cup hazelnut meal
1 cup icing sugar mixture
1/2 cup flour

Variations
Strawberry ripe – 100g chopped strawberries, 100g chopped dark chocolate, 1/2 cup desiccated coconut
Raspberry and white chocolate – 100g frozen raspberries, 100g white chocolate chopped
Strawberry and passion fruit – 100g chopped strawberries, 1/3 cup passion fruit pulp
NB: Obviously if you want more or less flavouring you can add or subtract the quantities

Method
1. Preheat over to moderately hot (190-200C). Grease 12 x 1/3 cup (125ml) capacity friand or muffin pan.
2. Place eggs whites in medium bowl, whisk lightly with fork until combined.
3. Add remaining ingredients to bowl. Including flavour variations. Stir until just combined. Be sure not to over mix.
4. Divide mixture among prepared pans.
5. Bake in preheated oven for about 20 to 25 minutes. Stand in pan for 5 minutes before turning them out on a wire rack. Serve dusted with extra sifted icing sugar.