Australian Women’s Weekly NZ

Bake & create

Brandy caramel sauce

SERVES 8 PREP AND COOK TIME 12 MINUTES

60g butter
2 tablespoons plain flour
⅓ cup (75g) firmly packed brown sugar
⅓ cup (125ml) milk
½ cup (125ml) cream
¼ cup (60ml) brandy

1 Melt butter in a small saucepan over a low heat. Whisk in the flour until combined. Whisk in the sugar, then gradually whisk in milk and cream until smooth. Whisk over a medium heat until the mixture boils and thickens.

2 Remove from the heat; stir in the brandy. Serve warm.

Not suitable to freeze. Suitable to microwave.

Brandy butter

SERVES 8 PREP TIME 5 MINUTES

250g butter, softened
1½ cups (240g) pure icing sugar, sifted
⅓ cup (80ml) brandy

1 Beat the butter and sugar in a medium bowl with an electric mixer until light and fluffy. Gradually add the brandy; beat until combined.

2 Spoon into a serving bowl. Suitable to freeze.

Cherry and almond slice

MAKES 16 PREP AND COOK TIME 1 HOUR 15 MINUTES (+ COOLING TIME)

1 cup (150g) plain flour
½ cup (40g) desiccated coconut
⅓ cup (75g) firmly packed brown sugar
125g unsalted butter, melted

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