Rick Grants

Servings per pack: 6

Serving Size: 13.3g

Ingredients:

• 1 Large Egg (50mls)
• 100g Nuttelex (Or Dairy Free Margarine of choice*)
• 45mls Vegetable Oil
• 1 Teaspoon Vanilla Essence

Directions:

1. Sift mix into a large bowl. Tip the chocolate chips into the mix
2. In a bowl of an electric mixer add the Nuttelex, Egg, and Vanilla and cream the mixture until combined.
   
3. Add the sifted mix to the Nuttelex mixture and blend together on slow speed until mix has been incorporated.
4. Remove the mixing bowl from the mixer and place a tablespoon of cookie dough onto a baking paper lined oven tray.
5. Roll the cookie dough into balls and flatten slightly.
6. Place into a 175°C preheated oven and bake for 12-13 minutes, until cookies are golden. For a crunchier cookie cook for 2-3 minutes more.
7. Remove the cookies from the oven and allow to cool on the tray. Once cool place cookies onto a cooling rack to cool completely.
8. Enjoy when cookies are completely cool with freshly brewed tea or coffee, or anytime for a delicious snack... Enjoy!

Tip: The cookies will keep well in an airtight container and are great to add to kids lunch boxes. Just pop the cookies in a zip bag to keep them crunchy and fresh...Enjoy!

*Note: Butter can be substituted for the margarine if preferred.

Servings per pack: 20

Serving Size: 25g

Ingredients:

• 200g Unsalted Butter (Or Dairy Free Margarine*)
• 3 x Large Eggs (150mls)
• 2 Teaspoons Vanilla Essence
• 2 x 20cm Cake Tins

Directions:

1. Pre-heat oven to 170°C (or 185° Conventional).
   
2. Prepare a 20cm cake tin by greasing and lining the bottom with baking paper.
3. In a bowl of an electric mixer add the butter (or margarine) and beaten egg, and beat the mixture for a few minutes (Don't worry if mixture looks a bit curdled).
   
4. Sift the Cinnamon Tea Cake Mix into the Egg mixture and blend together on slow speed until mix becomes incorporated.
5. Add the Milk and Vanilla to the mix and increase the speed. Beat for 2 minutes and scrape down the bowl. Continue to beat again for a further 2 minutes.
   
6. Scrape the mixture into prepared cake tin and smooth the top of the cake.
7. Place  into a 170 °C preheated oven and bake for 35-40 minutes, until inserted skewer comes out clean. Once cooked remove from the oven and place Tea Cake onto cooling wire.
8. Place warm Tea Cake onto serving plate and serve a slice of Tea Cake with a knob of butter (or Margarine) along with freshly brewed tea or coffee.

TIP: For a delicious topping, combine 1/2 Teaspoon Cinnamon with 2 Teaspoons Caster Sugar. Brush cake with melted Butter or Margarine and sprinkle the combined Cinnamon and Sugar generously over the top.... Enjoy!

Servings per pack: 8

Serving Size: 35g

Servings per pack: 35 nuggets

Serving Size: 5 Nuggets

Servings per pack: 6

Serving Size: 13.3g

Servings per pack: 12

Serving Size: 50g

Ingredients:

• 1 x Egg (50ml)
• 85g Cold Grated Unsalted Butter (or Dairy Free Margarine*)
• 2/3 Cup Rice Milk (or milk of choice)
• 2 Tsp White Vinegar
• Optional: Beaten Egg for tops

Directions:

1. Pre-heat oven to 185°C (or 200 ° Conventional).
2. Sift mix into a large bowl.
3. Add Cold Grated Butter (or Margarine) and rub the butter through the Scone Mix for 2-3 minutes until mix resembles coarse bread crumbs. Don't over mix.
4. Mix in the beaten Egg, Milk and Vinegar with a wooden spoon until a rough dough is formed (you will still see some flour).
5. Place the dough (and flour that remains) onto a rice floured bench and gently knead the dough (but do not over-work) until it comes together.
6. Cut the dough in half and place on top of the other half. With your palm, gently flatten the dough to 1.5-2cm thickness and cut out scones (do not twist the scone cutter).
7. Place the scones onto a lined baking tray. reform the off-cuts and cut out more scones. Optional: For Golden tops, brush scones with beaten egg mixture.
8. Bake the scones for 13-14 minutes. The scones should have risen and be golden on top.
9. Remove from the oven and place scones onto a cooling wire to cool slightly before serving. Best served with warm jam and cream, butter or in fact, any way you like them.

Tip: Press your cutter straight down firmly.

Servings per pack: 8-10

Serving Size: 57g

Servings per pack: 6 Naan

Serving Size: 1 Naan

Servings per pack: 25 profiteroles

Serving Size: 3 Profiteroles

Ingredients:

• 200g Unsalted Butter (Or Dairy Free Margarine*)
• 3 x Large Eggs (150mls)
• 2 Teaspoons Vanilla Essence
• 2 x 20cm Cake Tins

Directions:

1. Pre-heat oven to 180°C (or 200 ° Conventional).
   
2. Prepare two 20cm cake tins by greasing and then lining the base and sides with baking paper.
3. Sift mix into a large bowl of a stand mixer (or bowl with hand held mixer).
4. Add the Butter (or Margarine), Eggs and Vanilla Essence into the bowl.
   
5. Mix slowly at first to incorporate the mixture, then increase speed to whip the mix. After 2 mins, scrape down the bowl and beat again on the highest speed for another 2 mins.
6. Divide the sponge Mixture evenly between the two lined cake tins. Place into pre-heated oven, bake for 20-22 mins until cakes spring back when top is gently pressed.
7. Remove the cakes from the oven and allow to cool. Using a kitchen knife, gently go round the cake tin and remove the cakes to cool on a wire rack.
8. When cool, top one sponge with jam and cream (or dairy free Butter Cream). Carefully place the other sponge on top. Dust top with Pure Icing Sugar and top with more cream and seasonal fruits.

*Dairy Free Butter Cream recipe:

100g Dairy Free Margarine, 1 Tsp Vanilla Essence, 175g Sifted Pure Icing Sugar. Add all ingredients to the bowl of a mixer and slowly mix together. Increase speed and beat until light and fluffy

Servings per pack: 8

Serving Size: 35g