Treats & desserts

Ingredients

• self-raising flour — 1.5 cups
• greek yoghurt — 1 cup
• caster sugar — 1 tbsp
• lemon — 1
• icing sugar — 1 cup
• canola oil spray — for the basket

Method

1. Mix flour, yoghurt, sugar and the lemon zest into a soft dough.
2. Knead briefly on a floured bench. Cut into 8, roll into ropes and join into rings.
3. Spray the air fryer basket and the donuts with canola oil. Air fry at 180°C for 8 min, turning halfway.
4. Mix icing sugar with 2 tbsp lemon juice. Dip the warm donuts in the glaze and let it set.

Ingredients

• plain flour — 1 cup
• cocoa powder — 1/3 cup + 2 tbsp
• caster sugar — 1/2 cup
• baking powder — 1 tsp
• egg — 1
• milk — 1/2 cup + 2 tbsp
• butter — 40g
• vanilla extract — 1 tsp
• icing sugar — 1 cup
• sprinkles — 2 tbsp

Method

1. Heat the oven to 180°C and grease a 12-hole donut tin.
2. Whisk flour, 1/3 cup cocoa, sugar and baking powder.
3. Whisk in the egg, 1/2 cup milk, melted butter and vanilla until just smooth.
4. Pipe or spoon the batter into the tin, two-thirds full. Bake 10-12 min until they spring back.
5. Cool 5 min in the tin, then turn out. Mix icing sugar, 2 tbsp cocoa and 2 tbsp milk into a glaze.
6. Dip the tops in the glaze and scatter sprinkles. Check the sprinkle label for "may contain nuts".

Ingredients

• plain flour — 500g
• dried yeast — 7g sachet
• caster sugar — 210g
• milk — 250ml
• eggs — 2
• butter — 60g
• cinnamon — 2 tsp
• salt — 1 tsp
• canola oil — 2L for frying

Method

1. Warm the milk until just lukewarm. Stir in the yeast and 1 tbsp of the sugar, then stand 10 min until foamy.
2. Mix flour, 60g sugar and salt in a large bowl. Add the yeast milk, eggs and melted butter.
3. Knead 8-10 min until smooth and springy.
4. Cover and leave somewhere warm for 1 hour, until doubled.
5. Roll out 1.5cm thick. Cut rings with an 8cm cutter and a 3cm cutter for the holes.
6. Set the rings on baking paper, cover loosely and rise 30 min.
7. Heat the canola oil in a heavy pot to 175°C. Do not use peanut oil.
8. Fry 2-3 at a time, about 1 min per side, until golden. Drain on paper towel.
9. Mix the remaining sugar with the cinnamon. Toss the donuts in it while still warm.

Ingredients

• butter — 150g
• dark chocolate — 200g
• caster sugar — 1 cup
• eggs — 3
• vanilla extract — 1 tsp
• plain flour — 3/4 cup
• cocoa powder — 1/4 cup
• salt — 1/2 tsp
• walnuts — 1 cup chopped

Method

1. Heat the oven to 170°C. Line a 20cm square tin with baking paper.
2. Melt the butter and chocolate in the microwave in 30-second bursts, stirring between each. Cool 5 min.
3. Whisk in the sugar, then the eggs one at a time, then the vanilla.
4. Sift in the flour, cocoa and salt. Fold until just combined.
5. Fold through the walnuts and spread the batter into the tin.
6. Bake 25-30 min, until the top is set and a skewer comes out with moist crumbs.
7. Cool fully in the tin before cutting into 16 squares.

Ingredients

• butter — 125g
• dark chocolate — 150g
• brown sugar — 1 cup
• eggs — 2
• vanilla extract — 1 tsp
• plain flour — 2/3 cup
• cocoa powder — 1/3 cup
• salt — 1/2 tsp
• chocolate chips — 1/2 cup

Method

1. Heat the oven to 170°C. Line a 20cm square tin with baking paper.
2. Check the chocolate and chocolate chip labels for "may contain nuts" before you start.
3. Melt the butter and chocolate in the microwave in 30-second bursts, stirring between each.
4. Whisk in the brown sugar, eggs and vanilla until glossy.
5. Sift in the flour, cocoa and salt. Fold until just combined, then fold in the chocolate chips.
6. Spread into the tin and bake 22-25 min, until just set in the middle.
7. Cool fully in the tin before cutting into 16 squares.

Ingredients

• ground flaxseed — 2 tbsp
• water — 5 tbsp
• vegan dark chocolate — 150g
• vegetable oil — 1/2 cup
• caster sugar — 1 cup
• oat milk — 1/4 cup
• vanilla extract — 1 tsp
• plain flour — 3/4 cup
• cocoa powder — 1/3 cup
• baking powder — 1/2 tsp
• salt — 1/2 tsp

Method

1. Heat the oven to 175°C. Line a 20cm square tin with baking paper.
2. Mix the flaxseed with the water and stand 10 min until it thickens. This replaces the eggs.
3. Melt the chocolate with the oil in the microwave in 30-second bursts, stirring between each.
4. Whisk in the sugar, oat milk, vanilla and the flax mixture.
5. Sift in the flour, cocoa, baking powder and salt. Fold until just combined.
6. Spread into the tin and bake 25-28 min, until the edges are firm and the middle is just set.
7. Cool fully in the tin before cutting. They firm up as they cool.