laurasaur

Recipe here. Just line mini cheesecake pans (with the removable bottom – mine are “Bakers Secret”) with a round of baking paper and grease sides.

• 224 g cream cheese, softened
• 58 g butter, softened
• 125 g sifted confectioners’ sugar
• 5 ml vanilla extract

beat butter and cream cheese till creamy then add remaining. makes enough for 24 frosted like icing or 12 piped on.

1 1/2 cups wholemeal flour
3/4 cup white flour
2 tsp baking powder
1/2 tsp baking soda
3/4 cup desiccated coconut
3/4 cup rolled oats
1 1/2 cup brown sugar

250g butter
2 eggs
vanilla

caramel
400ml sweetened condensed milk
2 tablespoons golden syrup
150g butter

make caramel, mix all dry ingredients together in a bowl, in a smaller bowl mix melted butter eggs and vanilla, stir into dry ingredients.

press 3/4 of the mix into lined springform tin and pour caramel on top. crumble remaining mix on top. bake at 180 for 40-45 minutes or until golden.

melt white chocolate and drizzle on top.

Fluffy frosting

1/3 cup water
1/4 tsp cream of tartar
1 cup sugar
2 egg whites
flavouring (1 tsp vanilla or similar)
coloring if desired

Combine water sugar and cream of tartar in a small saucepan.
Stir over low heat until mixutre is bubbly and sugar is dissolved but not colored.

Place egg whites in a clean large dry bowl and start to whip with electric beater. Add syrup in a thin stream and beat for approximately 7-10 minutes until mixture is not hot and stiff peaks are forming. Add vanilla and colouring if desired and beat through.