Baking RecipesFrom the McKenzie’s Kitchen

Edition 1

CONTENTSINTRODUCTION

COCONUT CITRUS BISCOTTI

COCONUT ROULADE CAKE

LEMON SLICE

HOMEMADE MARSHMALLOWS

RASPBERRY COCONUT SLICE

BAKED CHEESECAKE

JELLY SLICE

CHOC COCONUT YOYOS

SALTED CARAMEL SLICE

ALMOND SHORTBREAD FINGERS

NOTES

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Preparation Time: 20 minutes | Cooking Time: 1 hour | Serves: 60

Ingredients:1 cup caster sugar2 eggs11/2 cups plain flour1 tsp Ward’s Baking Powder1 cup McKenzie’s Fine Desiccated Coconut2 tsps each grated lemon, lime and orange rind

Method: 1. Preheat oven to 180°C. Grease oven tray.2. Whisk sugar and eggs in medium bowl until combined; stir in sifted flour and baking powder, then coconut and

rinds.3. Knead dough on floured surface until smooth. Divide dough in half, roll each portion into a 20 cm log. Place logs

on tray and bake for 30 minutes. Cool on tray for 10 minutes.4. Reduce oven temperature to 150°C.5. Using a serrated knife, cut logs diagonally into 5mm thick slices. Place slices, in a single layer, on ungreased oven

trays. Bake biscotti for about 30 minutes or until dry and crisp, turning half way through baking. Cool on wire rack.

Coconut Citrus Biscotti

McKenzies Baking RangeAt McKenzie’s, we have built our expertise in home baking for over five generations. Our range of quality baking products are based on original and reliable formulations to help you bake at your best. We hope that you and your family enjoy baking and sharing these recipes as much as we have enjoyed developing them!

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Preparation Time: 20 minutes | Cooking Time: None | Serves: 12

Ingredients:1 cup sweetened condensed milk200g unsalted butter400g plain biscuits2 cups McKenzie’s Fine Desiccated Coconut2 lemons, rind finely grated2 tbs (40 ml) fresh lemon juice

Lemon icing2 cups icing sugar mixture40g butter, softened2 1/2 tbs lemon juice (approx. 1 lemon)1 cup McKenzie’s Moist Coconut for sprinkling

Method: 1. Grease and line a 3cm-deep, 15.5cm x 25cm (base) slice pan with 3cm overhang. Place condensed milk and butter

in a small saucepan over medium heat. Cook, stirring for 4 to 5 minutes or until butter melts.2. Place biscuits in a food processor and process to fine crumbs. Combine crumbs, coconut, lemon rind and lemon

juice in a bowl. Add hot butter mixture. Stir until well combined.3. Press biscuit mixture into prepared pan. Refrigerate for 1 1/2 hours or until firm.4. To make Lemon Icing: Place icing sugar mixture, butter and lemon juice in a bowl. Beat with a wooden spoon

until smooth. Spread icing over slice. Top with coconut. Refrigerate for a further 30 minutes or until icing has set. Cut into pieces. Serve.

Lemon Slice

Preparation Time: 30 minutes | Cooking Time: 15 minutes | Serves: 8 slices

Ingredients:2/3 cup cornflour1 rounded tbs plain flour1 tsp Ward’s Baking Powder3 eggs, separatedPinch of McKenzie’s Australian Natrural Sea Salt/fine grind1/2 cup white sugar2 tsps vanilla essence2 tbs icing sugar1/2 cup McKenzie’s Moist Coconut1/3 cup strawberry jam

Method: 1. Preheat oven to 180°C2. Grease a swiss roll tin (30cm x 25cm x 2cm deep) and line base with baking paper, allowing a 3 cm overhang on the

long sides of the tin.3. Sift the combined flours and baking powder three times and set aside.4. Using electric mixer, beat the egg whites and salt until soft peaks form, then gradually add the sugar,

beating constantly until stiff peaks form.5. Add the egg yolks and vanilla. Beat until combined.6. Gently fold in the flour mixture and spread evenly into the tin. Bake for 15 mins, until cake springs back to

gentle touch in centre.7. Meanwhile, lay out another sheet of baking paper and sprinkle with icing sugar and coconut. 8. When cooked, turn sponge out onto baking paper; spread quickly with jam and then roll up, starting at the short end. 9. Leave to cool for around 15-20 mins. Slice and serve.

Coconut Roulade Cake

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Preparation Time: 20 minutes | Cooking Time: 40 minutes | Makes: 16 slices

Ingredients:100g unsalted butter, softened3/4 cup caster sugar3 eggs1 1/4 cup plain flour2 1/2 tsps Ward’s Baking Powder1/3 cup buttermilk2/3 cup raspberry jam1 cup McKenzie’s Fine Desiccated Coconut3/4 cup McKenzie’s Shredded Coconut

Method: 1. Preheat oven to 160°C/180°C fan-forced. Grease a 3 cm deep, 20cm x 30 cm slice pan. Line with baking paper, allow-

ing a 2 cm overhang on all sides.2. Using an electric mixer, beat butter and ½ cup sugar until light and fluffy. Add 1 egg. Beat until combined. 3. Sift flour and baking powder over butter mixture. Stir to combine. Stir in buttermilk. 4. Press mixture over base of prepared pan. Spread jam over mixture. 5. Whisk remaining eggs and sugar together in a bowl until fluffy. Stir in coconuts. Dollop and gently spread mixture

over jam. Bake for 35 to 40 minutes or until light golden. Cool in pan. Cut into pieces and serve.

Raspberry Coconut Slice

Preparation Time: 30 minutes | Setting Time: 11/2 hours | Makes: 20

Ingredients:1 1/2 cups caster sugar2 tbs McKenzie’s/Ward’s Gelatine Powder2 tsps vanilla extractPink food colouring2 cups McKenzie’s Fine Desiccated Coconut (optional)

Method: 1. Grease a 3 cm deep, 16.5cm x 26cm (base) slice pan. Line base and sides with baking paper,

allowing a 3 cm overhang at both long ends. 2. Combine sugar and 2/3 cups hot water in a saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar

dissolves and syrup is clear. 3. Using a whisk or fork, combine gelatine and 2/3 cup of cold water in a jug. Pour this mixture into hot syrup.

Cook, stirring, for 2 to 3 minutes or until gelatine has dissolved and mixture is clear. Pour into bowl of an electric mixer. Set aside to cool to room temperature (about 30 minutes).

4. Using an electric mixer, beat sugar and gelatine mixture on high for 6 to 10 minutes or until very thick. Add vanilla and food colouring to reach desired colour and beat for 1 minute. Spread into prepared pan. Smooth top. Set aside, at room temperature, for 1 hour or until set. Lift onto a board and cut into squares using a wet knife.

5. Optional: Place coconut in a shallow bowl. Once freshly cut, roll marshmallow into coconut to coat. Place on a wire rack until surface feels dry.

Homemade Marshmallows

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Preparation Time: 30 minutes | Cooking Time: none | Makes: 30 squares

Ingredients:Base1/2 cup plain flour1 tsp Ward’s Baking Powder1/2 cup brown sugar1/2 cup McKenzie’s Fine Desiccated Coconut60g margarine

Filling and topping1 x 400g tin sweetened condensed milkJuice of 2 lemons3 level tsps. McKenzie’s/Ward’s Gelatine Powder1/4 cup boiling water1 x 85g packet red jelly crystalsWater

Method: 1. For the base: Grease and line a 28cm x 18cm baking tray with 3cm overhang.2. Combine all base ingredients and mix well. Press into prepared tray. Bake in 180°C oven for 10 minutes or until

golden brown. 3. For the filling: In a medium bowl, blend condensed milk, lemon juice and gelatine (dissolved in the boiling water). 4. Spread over base and refrigerate until set. 5. Make up jelly as directed on packet, cool to room temperature and pour over slice.6. Chill until set. Cut into squares to serve.

Jelly Slice

Preparation Time: 30 minutes | Cooking Time: 2 hours | Makes: 10 slices

Ingredients:500g ricotta500g cream cheese, softened at room temperature1 3/4 cups caster sugar 1/2 cup McKenzie’s Arrowroot125g unsalted butter, melted4 eggs1 tsp vanilla essence500g sour cream

Method: 1. Preheat oven to 160°C. Grease and line a 25cm spring form tin with baking paper.2. Process all ingredients with electric mixer except the sour cream until smooth.3. Gently fold in sour cream. Spoon into prepared tin. Bake for 1 hour 45 minutes to 2 hours until golden and almost set.4. Remove from oven, cool completely and then refrigerate for at least 2 hours.

Baked Cheesecake

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Preparation Time: 30 minutes | Cooking Time: 30 minutes | Serves: 48 small or 24 large squares

Ingredients:Base:3/4 cup McKenzie’s Rice Flour1 tbs McKenzie’s Arrowroot2 tsps Ward’s Baking Powder3/4 cup brown sugar1 cup McKenzie’s Fine Desiccated Coconut125g unsalted butter, melted

Caramel:30g unsalted butter 395g canned sweetened condensed milk2 tbs golden syrup2 tsps McKenzie’s Australian Natural Sea Salt Grinder/fine grind

Method: 1. Preheat oven to 180°C. Grease and line a 20cm x 30cm rectangular pan or slice tin.2. For the base: Combine rice flour, sugar and coconut in a medium bowl. Stir in butter. Press flour mixture evenly and

firmly into pan or tin. Bake for 10-15 minutes or until golden brown. Allow to cool.3. For the caramel: Combine butter, condensed milk and golden syrup in a medium saucepan. Stir over low heat until

smooth. Pour over base. Bake for 10-15 minutes or until golden brown. Allow to cool.4. For the chocolate Topping: Stir chocolate and oil in a medium heatproof bowl over a saucepan of simmering water

until smooth. Spread chocolate mixture over caramel. 5. Refrigerate for at least 30 minutes or until set. Slice with a hot knife.

Choc Topping:200g dark chocolate, chopped coarsely2 tsps vegetable oil

Salted Caramel Slice

Preparation: 25 mins |Cooking Time: 12 minutes | Makes: 40

Ingredients:Base:125g butter, softened3/4 cup firmly packed light brown sugar1 tbs golden syrup2 eggs2 cups plain flour4 tsps Ward’s Baking Powder1 cup McKenzie’s Fine Desiccated Coconut1/2 cup McKenzies Natural Minute Oats

Method: 1. Preheat oven to 180°C. Line oven trays with baking paper.2. Beat butter, sugar and syrup in small bowl with electric mixer until smooth. Beat in eggs, one at a time. Stir in sifted

flour and baking powder then coconut and oats.3. Roll rounded teaspoons of mixture into balls and place about 5cm apart on trays. Flatten with fork.

Bake for 12-15 minutes. Cool on trays.4. Meanwhile, make milk chocolate ganache. Stir chocolate and butter in heatproof bowl over small saucepan of simmer-

ing water until smooth. Cool slightly.5. Sandwich biscuits with milk chocolate ganache; refrigerate until firm.

Filling: 185g milk chocolate, chopped30g butter

Choc Coconut YoYos

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Preparation Time: 50 minutes | Cooking Time: 25 minutes | Make: 30

Ingredients:250g plain flour185g McKenzie’s Rice Flour60g ground almonds155g caster sugar1 tsp almond essence315g unsalted butter, softened 200g dark chocolate

Method: 1. Preheat oven to 160°C. Line trays with baking paper.2. Sieve the plain flour and rice flour. Mix in the ground almonds and caster sugar. 3. Add the almond essence and softened butter and mix with your hands until a dough forms. Wrap in cling film and

refrigerate for 20 minutes.4. Remove dough from fridge. Roll out to 1cm thickness and cut into finger sized pieces. Place fingers on a baking

paper lined tray and bake at 160°C for 25 minutes or until light golden. Allow fingers to cool to room temperature. 5. Melt the chocolate in the microwave for 30 seconds. Stir and continue to microwave in 30 second increments until

the chocolate has melted. 6. Prepare a clean tray lined with baking paper. Dip each finger into melted chocolate until half coated, place on the

tray to cool at room temperature before serving.

Almond Shortbread Fingers

Notes...