... canes on tray in heart shapes. Using a tsp, spoon a little melted chocolate into the centre of each candy-cane heart. Lightly scatter each with sprinkles. Set aside for 1 hour or until set. Serve. Categories: Snacks; Dec ...
... cream, 50 g Devondale unsalted butter, 2 drops peppermint essence. Method: Using a mortar and pestle, gently pound candy canes until finely crushed. Place on a plate. Place chocolate, cream, butter and essence in a large ...
... , 300 g good quality dark chocolate, broken into pieces, 50 g Devondale unsalted butter. Method: Step One Crush the candy canes in a mortar and pestle or food processor. Set aside. Bring a saucepan of water to the boil ...
... . Method: Line a baking tray with baking paper. Pour chocolate onto paper and tilt to spread evenly. Sprinkle candy cane over chocolate. Refrigerate for at least 1 hour or until firm. Peel off paper and break into pieces ...
... cut slices into small narrow triangles. Using the picture as a guide, arrange a peanut-butter-cup piece to forma hat, 2 candy eyes, 1 jube triangle to form a carrot nose, 3 M&M's Minis to form buttons, and 2 Pocky stick ...
... to make. Ingredients: 500 ml chocolate ice-cream, 6 ice-cream cones, 6 choc-coated pretzels cut in half, 12 candy eyes, 6 Jaffas. Method: Line a baking tray with baking paper. Scoop ice-cream into 6 large balls. Place on ...
... . Pipe small dollops of meringue on trays, pulling the bag straight up to form little peaks. You can also make candy cane shapes, if you like. Bake for 40 minutes, then turn off the oven, prop the door open and leave ...
... . Increase heat to high and bring mixture to the boil to reach 150°C crack stage on a candy thermometer (about 6 minutes). Once sugar mixture reaches a deep golden colour, quickly add bicarbonate of soda, stirring ...
... Reduce heat to medium-low and simmer, uncovered, for 10 minutes or until mixture reaches 115°C on a candy thermometer. Remove pan from heat and stand for 5 minutes. Using an electric mixer, beat sugar mixture and vanilla ...
... , 1 cup pure icing sugar sifted, 2 tsp vanilla essence, 190 g Cadbury Dairy Marvellous Creations Jelly Popping Candy finely chopped, 1 pkt Cadbury Marvellous Creations Bunnies 198g, 2 box Cadbury Mini Eggs 41.5g. Method ...
... into the microwave in 30 second intervals while stirring in between until the chocolate is fully melted. Spray a candy mould with non-stick spray laying the lollipop sticks into the groves. Mix in the toasted almonds and ...
... the sugar has dissolved, then boil rapidly for about 15 minutes until setting point is reached. Check with a candy thermometer or spoon a little of the jelly onto a saucer that has been chilled in the refrigerator. Leave ...
These easy sugary treats use 4 ingredients and are a simple way enjoy grapes. Ingredients: 200 g seedless grape washed and halved, 4 tbs lemon juice, 4 tbs lime juice, 50 g caster sugar. Method: In a sealable bag, place ...
This tasty treat can also be used as a topping or garnish for your favorite cake. Ingredients: 400 g sugar, 2 cups water, 1 cinnamon, 1 star anise, 200 g dark chocolate, 2 orange sliced in 0.5 cm thick. Method: In a ...
Ingredients: 2 oranges, 2 star anise, 0.5 cup caster sugar. Method: Thinly slice 1 navel orange. Combine caster sugar, star anise and 1/2 cup water in a pan. Place over low heat and cook, stirring, for 2 minutes or until ...
Ingredients: 1.5 kg navel oranges, 1 kg caster sugar, 1 lemon juiced, 0.25 tsp salt. Method: Select thick-skinned oranges. Grate them to remove the rind, then place the oranges in a bowl of salted water and leave to soak ...
... of anything you may have hanging around in the pantry. Get festive by adding your favourite colourful candies as a theme for any special occasion. Ingredients: 350 g dark chocolate, 100 g assorted roasted nuts ...
... cups milk, 6 free range eggs, 1.2 kg Betty Crocker Creamy Deluxe vanilla frosting, 5 mini candy canes, 3 regular candy canes, 2 sandwich chocolate biscuit halved diagonally. Method: Preheat oven to 180°C/160°C fan-forced ...
... combined then spoon into a 7 cup-capacity loaf tin. Cover and place in the freezer overnight. Place remaining candy canes into food processor and pulse until finely chopped and transfer to a plate. Brush rim of 4 small ...
... 2 chocolate mud cakes, 2 tbs peppermint essence, 1 handful mint leaves, 500 g strawberries, 10 mint flavoured candy canes. Method: Whip cream and essence for 2 minutes or until stiff peaks form. Arrange one third of the ...
... cup milk, 1 tbs milk, 250 g butter softened, 1.25 cup icing sugar sifted, 1 tsp vanilla extract, 125 g candy canes crushed, 2 eggs, 0.75 cup caster sugar. Method: Preheat oven to 180°C. Line a 12-hole medium muffin tray ...
... length and wrap around neck. Position M&M's for eyes and nose, and lollies as buttons on body. Lay a candy cane across body. For hat pompom, stack marshmallows on top of each other, and top with a lolly. Dust with icing ...
... cinnamon doughnuts, 1 pkt orange sprinkles 25g, 200 g baked pretzels, 1 pkt green sprinkles 25g, 0.5 pkt candy eyeballs 25g. Method: Divide icing sugar equally between 2 bowls. Add enough milk (start with 1 tbs) to each ...
... Thins, separated, cream removed, 4 free range eggs, 1.25 cup caster sugar, 4 Mini Oreos, separated, 25 g candy eyeballs. Method: Preheat oven to 170°C. Line a 12-hole muffin pan with cupcake liners. Place plant-based ...
... cream, 1 tsp Queen Natural Vanilla Extract, 4 cup CSR soft icing mixture, 1 tsp Queen Peppermint Extract, 12 peppermint candy canes, 1 free-range egg, 3 free-range egg, 35 g Nestle Bakers Choice Cocoa, 8 mason jars, 0.25 ...
... powder, 0.33 cup plain flour, 0.25 tsp salt, 130 g M&M's caramel divided, 12 pieces green and orange candy melts, 4 tsp Macro Organic Virgin Coconut Oil. Method: Preheat oven to 160°C (325°F). Grease 16 mini muffin cups ...
... eyeballs and 1 M&M to 1 biscuit with a little melted dark chocolate. Repeat to make 8 in total with 16 candy eyeballs, 8 M&Ms and 8 biscuits. Using the picture as a guide, attach 2 pretzels to 1 biscuit with a little ...
... then wave forks back and forth around bunembouche, wrapping around any stray strands. Serve garnished with raspberries, candy and Easter eggs. Categories: Low salt; Seafood free; British; Hot cross bun; Apr 2020; Easter ...
... .5 tsp vanilla essence, 1 tbs peppermint essence, 2 drops red gel food colouring, 0.25 cup cocoa powder, 12 small candy canes, 2 free range eggs lightly beaten, 0.5 cup caster sugar. Method: Preheat oven to 160°C. Line a ...
... , 9 pkt mini traditional fruit hot cross buns, 0.5 cup lemon curd, 27 mini flower icing decorations, 18 candy eyes, 1 rainbow sour strap. Method: Using an electric mixer, beat butter, at room temperature, until very pale ...
... 60 g spreadable cream cheese, 2 tbs strawberry jam, 200 g fondant icing white, 1 cupcake mix red velvet, 25 candy eyeball decor. Method: Preheat oven to 180°C. Line two 12-hole muffin trays with paper cases. Prepare cake ...
... balls into chilled glasses, pour cointreau over each. Top up with sparkling rosé. Garnish candy canes. Serve. Note: This recipe contains alcohol. Categories: Australian; Cocktail; Watermelon; Summer; Leftover; Christmas ...
... colour, Queen black writing icing, Nestle Smarties, 4 candy canes broken to remove curved ends, 1 yellow ... colours of chocolate buttons on black string for lights. Press candy cane pieces in end of tree to make trunk. Roll ...
... cup Nestle Sweetened Condensed Milk, 3 eggs lightly beaten, 1.5 cup plain flour, 0.25 cup cocoa powder sifted, 12 candy canes trimmed, 60 g Queen Icing, 150 g Nestle mini Smarties. Method: Preheat oven to 160°C/140°C fan ...
... marshmallows, 2 cup crispy rice pops, 150 g white chocolate melts, 0.5 pkt mixed coloured sprinkles, 18 edible candy eyeballs. Method: Grease and line a 18 x 20cm (3cm deep) slice pan with baking paper. Place butter and ...
... 6 cup crispy rice cereal, 1 cup M&m's Minis Chocolate divided, 1 cup white chocolate chopped, 32 Dollar Sweets Candy Eyeball. Method: Grease 13- x 9-inch baking dish; set aside. In large saucepan set over low heat, melt ...
... to drip off. Dip chocolate end into sprinkles. Place on a baking paper-lined tray. Decorate with candy eyes. Use remaining chocolate to decorate wafers as desired. Refrigerate until set. To make the chocolate graveyard ...
... recipe is perfect for Easter. They're rich, fudgy and feature mini chocolate eggs - you can use milk, caramel or candy popping eggs. Ingredients: 0.6 cup plain flour, 0.25 cup cocoa powder, 0.5 cup brown sugar, 0.5 tsp ...
... set pretty quickly. Decorate with M&M's. Sprinkle with icing sugar before serving. Optional: Put a candy cane inside each one. Wrap individually for little gifts. Categories: North american; Desserts; Cookie; Christmas ...
... 5 cup plain flour, 2.5 tsp baking powder, 1 cup brown sugar, 0.25 cup shredded coconut, 6 large peppermint candy canes roughly chopped, 0.75 cup white chocolate chips, 150 g butter melted, 1 free range egg lightly beaten ...
... icing mixture, 1 tbs milk, 1 cup csr soft icing mixture, 0.5 cup cocoa powder, 1 pkt coloured candy-coated mini chocolate easter eggs, 1 pkt mini marshmallows. Method: Preheat oven to 180°C (160°C fan-forced). Prepare ...
... . Place sugar, glucose and the extra water in a medium saucepan and stir over medium heat. Using a candy thermometer, bring mixture to 100C and pour it over gelatine mixture in jug. Add remaining ingredients. Stir until ...
... they're so easy to whip up. Ingredients: 290 g white chocolate melts, 100 g salted pretzels, 25 g edible candy eyeballs. Method: Line a large baking tray with baking paper. Place chocolate in a microwave-safe bowl, then ...
... , 2 eggs, 0.5 cup brown sugar, 0.66 cup caster sugar, 0.5 cup Nestle Bakers Choice Baking Cocoa, 32 Candy Eyeballs. Method: Preheat oven to 180°C/160°C fan-forced. Line 16 holes from two muffin pans with paper cases ...
... cheese, 200 g ready to roll white fondant icing, 365 g red velvet packet cupcake mix, coloured writing icing, candy eyeballs, multix patty pans mini coloured. Method: Preheat oven to 180°C. Line two 12-hole muffin trays ...
... 1.25 cups self-raising flour, .75 cup caster sugar, 100 g unsalted butter softened, 3 cups icing sugar mixture, 83 g candy-coated mini easter eggs. Method: Preheat oven to 200°C/180°C fan-forced. Line a 12-hole, 1⁄3-cup ...
... . Lower the heat and allow to simmer for 15 more minutes to thicken, until the jam reaches 105°C on a candy thermometer. Remove from the heat, allow to cool before transferring to a sterilised jar and store in the fridge ...
... , without stirring, for 3-4 minutes or until mixture thickens and is syrupy (or reaches 121°C on a candy thermometer) but does not colour. Remove from heat. Allow bubbles to subside. Quickly stir sugar syrup into tahini ...
... nuts every 5 minutes or so to cook evenly and prevent the nuts from burning on the edges. Let the candied cashews cool for 30-40 minutes before breaking the nuts into clusters adding them to an airtight container to keep ...
In less than 20 minutes, you can make crunchy candied nuts using beer. These nuts keep very well and are the perfect snack or homemade gift. Ingredients: 0.25 tsp dried chilli flakes, 0.5 tsp ground cinnamon, 0.33 cup ...
... plate and set aside until needed. Cool syrup, then cover and set aside until needed. Top cheesecake with candied lemon slices and serve drizzled with a little syrup. Categories: Australian; Desserts; Baking; Lemon; Baked ...
For a sweet treat that's yummy on its own or as decoration on a cake or a cheeseboard, this candied orange peel is ready with just two ingredients. Ingredients: 4 navel oranges, 1.5 cups caster sugar. Method: Peel ...
Ingredients: 2 tsp celery salt, 1 tbs plain flour, 2 tsp dark brown sugar, 1 tbs unsalted butter, 2 bay leaves, 6 eschalots very finely diced, 3 cardamom pods seeds removed, 2 tbs extra virgin olive oil, 1 tsp balsamic ...
Ingredients: 16 large green prawns, 1 tbs fish sauce, 0.25 cup coriander leaves, 1 lime, 1 cup peanuts roughly chopped, 2 kaffir lime leaves finely chopped, 1.5 tbs caster sugar, 2 tbs vegetable oil. Method: Preheat a ...
A lovely combination of deep blue cheese flavour with the sweet and crunchy pecans. Ingredients: 200 g sesame seed crackers, 200 g blue cheese sliced, 150 g pecans, 4 tbs caster sugar. Method: Pre-heat the oven to 170°C. ...
... cream, 250 g unsalted butter chopped, 3 tsp gelatine powder, 3 orange 1 juiced and rind finely grated, 2 for candied orange, 2 star anise, 500 ml Greek-style yoghurt, 1 egg lightly whisked, 0.25 cup brown sugar, 0.75 ...
... until smooth. Line a baking tray with baking paper. Heat a non-stick fry pan over medium heat. Add candied walnuts ingredients. Stir for 5 minutes or until nuts are coated and syrup is thick. Pour onto tray. Separate ...
... . Divide mixture evenly between 4 x 180ml ramekins or glasses. Chill for 1 hour until set. Meanwhile, prepare candied orange slices. Slice 2 small Navel oranges about 5mm thick. Place into a saucepan and add enough water ...
... rolled in the towel. Transfer to a platter and refrigerate for 1 hour to firm, or until ready to serve. For candied lemon, combine sugar, 3/4 cup water, lemon juice and peel into a small pan. Bring to a boil, stirring ...
... , remove brie from oven and allow to cool for a minute or two before topping with your candied walnut mixture. Finish with a sprinkle of fresh raspberries. Categories: Australian; Halal; Entrees; Desserts; Seafood free ...
... wine vinegar, 300 g lettuce mix, 210 g leftover rotisserie chicken cut into cubes, 6 figs quartered, 180 g candied walnuts roughly chopped, 70 g pomegranate seeds, 4 tbs olive oil. Method: In a small lidded jar, mix the ...
... , 12 medium fresh figs stems removed, cut into quarters, 3 small plums halved, stones removed, sliced, 25 g candied almonds ready made, 100 g goats cheese crumbled, 2 tbs balsamic vinegar, 1 tsp honey, 4 tbs olive oil ...
... until syrupy. Add peel and simmer for 10 minutes. Decorate cake with mandarin segments and drizzle over candied peel and syrup. Serve. Note: Mandarins are in season April - October. Categories: Mandarin; Seafood free ...
... and line a baking tray with baking paper. In large bowl, combine diced apples, suet, raisins, sultanas, candied peel, brown sugar, orange zest and juice, lemon zest, almonds, brandy, mixed spice and cinnamon. Spread on ...
... plate and spread with frosting. Repeat layering, ending with the frosting. For extra decadence decorate your cake with candied carrots.Preheat oven to 120°C. Line a baking tray with baking paper. Peel 1 carrot and cut ...
... g butter, 2 tbs molasses, 10 g macadamia nuts crushed, 10 g walnuts crushed, 10 g flaked almonds flaked, 20 g candied peel drained, 100 g dark chocolate. Method: Pre-heat the oven to 180°C/160°C fan-forced. In a mixing ...
... 200 g fresh bread crumbs, 107 g raisins, 72 g slivered almonds chopped, 150 g dried currants, 175 g mixed chopped candied fruit peel, 0.63 cup beer, 1 tbs whisky, 1 lemon finely grated zest and juice, 124 g pitted dried ...
... 2 oranges grated zest and juice, 1 lemon grated zest, 300 g raisins, 500 g dried tropical fruit chopped, 1 tbs candied ginger chopped, 3 tbs brandy, 260 g butter softened, 250 g light brown sugar, 100 g soya flour, 125 g ...
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