Jam drops

December 15, 2022

Jam drops are so cute-looking and easy to whip up. I used raspberry jam, apricot jam and lemon curd as fillings. If you're not going gluten-free you can replace the Gf flour and ground almonds with 1 1/2 c plain flour.

Makes 32

125 g butter

1/3 c sugar

1 egg

1 tsp vanilla extract

1 c gluten-free flour

1 c ground almonds

1/2 tsp baking powder

jam of choice or lemon curd

Cream butter and sugar until pale. Add egg and vanilla and beat until combined.

Sift in flour and almonds and mix together. 

Shape into a disc or ball, cover and chill in the fridge for 15 minutes or so.

Line to trays with baking paper.

Roll 2 teaspoons of dough into a ball and place on the baking sheets, spaced apart. Use your thumb or finger to press an indentation into each one.

Fill the holes with jam or curd.

Refrigerate for 30 minutes so the biscuits will hold their shape when cooked.

Preheat oven to 150C. Make for 20-25 minutes until golden and cooked through.

Let cool on the trays for a few minutes before transferring to a wire rack to cool completely.


Coconut caramel slice

November 26, 2022

This is one of Donna Hay's better-for-you recipes from One Pan Perfect (Fourth Estate, 2022). She swaps out refined sugars and grains for unrefined sweeteners and nut flours. Coconut caramel is easy to make and versatile to use in slices or tarts or a sauce over ice cream.

Coconut caramel:

1 400 g coconut cream

1 1/2 c coconut sugar

2 tsp vanilla extract

Put all the ingredients in a saucepan and stir over high heat until sugar is dissolved and sauce is bubbling. Turn down to medium heat and contin...

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Chocolate orange marble cake

November 16, 2022

Ooh my favourite combo with dark chocolate - the classic jaffa. The flavours not only go well together but the mix of brown and orange is so groovy, baby. The addition of yoghurt ensures this cake stays moist.

Serves 10-12

225 g butter

3/4 c sugar

3 eggs

2 tsp vanilla extract

1 c yoghurt

1 3/4 c flour

3/4 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

2 Tbsp grated orange zest

1/2 tsp orange essence if desired

red and yellow food colouring 

30 g dark chocolate, melted


1/4 c sugar

2 Tbsp orange liqu...

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White chocolate & cranberry muesli bars

November 15, 2022

A super easy one-pot mix. White chocolate and cranberries are a good pair but you can mix and match with your favourite flavours and add nuts too, eg dark chocolate and apricot, chocolate and macadamia, white chocolate and pistachio, chocolate and prunes.

125 g butter

1/3 c brown sugar or coconut sugar

2 Tbsp honey

1 1/2 c rolled oats

1/3 c self-raising flour

1 c cranberries

1 c white chocolate drops

50 g white chocolate for drizzling

Preheat oven to 180C and line a 20 x 30 cm tin with baking paper, m...

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Pinwheel date scones

November 14, 2022

Here's a different way to add fruit to scones. Dates work so well but you can also use dried apricots or cranberries. By stewing the fruit first you can add a bunch more flavour with spices and juice. You can also make the date mixture ahead of time.

Date filling:

2 c dates, chopped

grated rind of 1 orange

1/2 c orange juice (or water)

2 tsp mixed spice (I used my chai spice blend)

2 Tbsp brown or coconut sugar

2 Tbsp honey or jam

25 g butter


2 c self-raising flour (or plain flour with 2 tsp bak...

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Millionaire's flapjacks

November 11, 2022

This is Allyson Gofton's 'healthier' version of millionaire's shortbread. It has an oaty base but the caramel is still made with evil condensed milk. Scrummy, no less!

1 3/4 c rolled oats

1 3/4 c desiccated coconut

1/2 c sugar (I used coconut)

175 g butter, melted

1 egg

For the caramel:

1 x 395g sweetened, condensed milk 

50 g butter

2 Tbsp golden syrup (I used brown rice syrup)

For the topping:

150 g dark chocolate

4 Tbsp coconut oil or Kremelta

Preheat the oven to 180C (160C fan). Line a 20 x 30 cm brow...

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Lemon berry cake

October 31, 2022

This gluten-free cake is light and tangy thanks to whipping up the egg whites, a lemon curd filling and bursts of berry freshness throughout. It's from Little & Friday Every Meal (Penguin, 2016).  The cafe has grown a delicious reputation over the last few years.

160 g softened butter

3/4 c icing sugar

4 eggs, separated

1 tsp baking powder

2 c ground almonds

4 Tbsp lemon juice

zest from 4 lemons

pinch salt

1 c frozen berries (eg raspberries, blueberries)

1/2 c lemon curd

1/2 c mascarpone or whipped crea...

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Carrot cake with everything

October 26, 2022

There are no less than 9 recipes for carrot cake on Bake Club - it's a perennial favourite for sure. This one ticks all the boxes for vegetables, nuts, fresh fruit, dried fruit, spices, healthiness and it's a double decker - all topped with the essential cream cheese icing. It's from Allyson Gofton's The Baker's Companion (Penguin Random House, 2019).

4 eggs

2 c grated carrot

1 3/4 c caster sugar

1/2 c raisins, plumped up by soaking in water or liqueur for half an hour

1/2 c walnuts or pistachios


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Panini with pepper crust

October 24, 2022

This small batch doesn't need much proving time, so you can prepare in the morning and have your fresh rolls for lunch. Gino D'Acampo adds a spicy pepper topping to these plain rolls. Everything in this pic is homemade - even the plate! From my garden are the lettuce and beetroot, and the rocket from which I made pesto, and the eggs are from our chooks.

Makes 6 rolls

230 g strong white flour

7 g fast-action dried yeast or active yeast

1 tsp salt

140 ml warm water (40C)

olive oil for brushing


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Hot dog rolls

October 21, 2022

What a difference a yeast makes. I had been using some old yeast and was wondering why my bread wasn't looking like the Instagram pictures. So make sure your yeast hasn't expired, fork out on a new jar if it's been in your pantry too long. These all-white rolls are so soft and makes your hot dog extra special.

Makes 10

200 ml warm milk (40C)

125 ml warm water

7 g active dried yeast

25 g / 2 Tbsp sugar

560 g / 4 1/2 c white flour

1 tsp salt

25 ml / 2 Tbsp vegetable oil

1 egg, beaten
egg wash (beaten egg...

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EST. 2010

Frances C loves to bake. She's also a freelance editor and DJ. She shares some of her adventures, culinary or otherwise, on Instagram.


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