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Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

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Fig recipes

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Chorizo hotdogs with chimichurri and smoky red relish

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Christine Manfield recipes

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Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Fruit shortbread stars with cinnamon-brandy glaze


You'll need

250 gm softened butter 220 gm (1 cup) raw caster sugar 75 gm (1/3 cup firmly packed) brown sugar 1 egg 400 gm (2 2/3 cups) plain flour ¼ tsp each ground ginger and ground cloves 400 gm light fruit mixture   Cinnamon-brandy glaze 380 gm pure icing sugar, sieved ½ tsp ground cinnamon 20 ml brandy

Method

  • 01
  • Beat butter and sugars in an electric mixer until pale and fluffy (5-6 minutes), scrape down sides of bowl, add egg and beat to combine. Add flour and spices, beat to just combine (1-2 minutes), then add fruit mixture and beat to just combine. Turn onto a lightly floured surface, halve and knead each half into a smooth disc. Roll out each disc on a piece of lightly floured baking paper to 5mm thick and refrigerate until firm (1 hour).
  • 02
  • Preheat oven to 180C. Cut out stars with a well-floured 5cm star cutter, pressing firmly to cut through fruit (re-roll scraps and rest for 30 minutes before re-cutting). Place on oven trays lined with baking paper and bake, swapping trays halfway through, until golden on edges (12-15 minutes). Cool on trays for 5 minutes.
  • 03
  • Meanwhile, for cinnamon-brandy glaze, stir sugar, cinnamon, brandy and 30ml water in a bowl until smooth. Dip biscuit tops into glaze, shake off excess glaze, place on a wire rack over a tray to set (30 minutes) then serve. Stars will keep in an airtight container for a week.

At A Glance

  • Serves 30 people
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At A Glance

  • Serves 30 people

Featured in

Dec 2012

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