All Blog Posts — Recipes

Raspberry Coconut Cake

Raspberry Coconut Cake

Phillippa's Raspberry Coconut Cake is one of the easiest cakes to bake.  Mix all the ingredients in a bowl, place in a cake tin and bake! Ingredients  135g coconut 375ml milk 200g raspberries, fresh or frozen 300g sugar 225g self-raising flour Method Preheat the oven to 180°C/160°C fan. Grease and line a 21cm x 11cm loaf tin. Mix all ingredients together and pour into the tin. Bake for 1¼ hours or until a skewer inserted in the centre come out clean. Remove and allow to rest in the tin for five minutes and then turn out on a wire rack and...

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Butterscotch Oat Log

Butterscotch Oat Log

For lovers of Chocolate Ripple Log Cakes, you'll want to try this Butterscotch Oat Log! Add a splash of whisky for the adults or let the kids enjoy it without. Either way, it's easy and fun to make, and will leave you wanting more! Ingredients  1 x 200g packet Phillippa's ANZAC biscuits 300ml pure cream ½ cup orange juice Whisky optional 30g chocolate - grated Method Whip cream until thick, flavour with a little whisky if inclined. Dip biscuits briefly into orange juice. Sandwich biscuits with the cream and form into a log shape. Cover the log with cream and...

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Phillippa's Easter Biscuits

Phillippa's Easter Biscuits

A sablé-style biscuit with aromatic lemon and tangy currants. Ingredients 140g salted butter 115g caster sugar 1 tsp finely grated lemon zest 2 egg yolks 225g plain flour 35g currants Pinch mixed spice or cinnamon Glaze: 1 egg white, whisked lightly; Caster sugar or raw sugar. Method Have all ingredients at room temperature; cream butter, sugar, zest and yolks together. Mix in remaining ingredients but do not over mix. Form into a ball and refrigerate for 20 minutes. Heat oven to 190c/170c fan. Sprinkle bench with a little flour, roll out dough to 4-5 mm thick; cut into circles about...

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Grandad's Pikelets

Grandad's Pikelets

This recipe is a treasured inheritance, as Grandad’s pikelets were simply the best. He insisted that the eggs had to be at room temperature and they must be beaten with the sugar to form a creamy, mousse-like mixture. His favourite way to serve hot pikelets was with butter and strawberry jam. We sometimes make a double batch on rainy Sunday afternoons and enjoy them covered in butter and a dusting of icing sugar. The rest we pack into lunchboxes on Monday. Ingredients (makes 20-24) 150g plain flour 1 teaspoon baking powder 1 egg 60g caster sugar 180ml milk 30g butter, melted and slightly cooled butter, extra,...

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