Easy easy easy easy fruit crumble

Ingredients

Tin of fruit (tonight we used apple and raspberry)
1/2 packet butter cake mix
Approx 5 desert spoons butter
Handful of almonds (chopped)

Method

1. Divide the butter cake mix and put half into a bowl
2. Rub butter into butter cake mixture until you make a crumble
3. Put the tin of fruit into a greased pie dish (we used a round cake tin)
4. Mix crumble mixture and chopped almonds together
5. Put the crumble mixture over the fruit in the pie dish
6. Cook in a moderate oven for around 20 minutes or until the crumble is brown.

Tonight I made this while camping because we needed to warm up in the caravan while in Canberra. Mum and I were not sure if the crumble would work with the cake mixture but it tasted great and was really really easy to make.

Felicity and Pamela

Parmesan Cheese Sables - the yummiest savoury biscuits ever!

These are extremely easy to make, and well worth the effort. It takes no time to make a large batch and keep in the freezer until needed. They are perfect with pre-dinner drinks.

To make about 30-40, using a 5cm round cutter

Ingredients:

 

100g plain flour

Pinch each of salt, black pepper and cayenne

1/2 tsp dry mustard powder

90g unsalted butter

90g grated Parmesan or Gruyère

1 egg beaten to glaze
Small handful of poppy seeds or sesame seeds

Method:

1. Sift flour into a bowl or food processor and add the salt, pepper, cayenne and mustard powder.
2. Add the butter and rub in or blend until it resembles fine breadcrumbs.
3. Add the cheese and mix the dough together until smooth. If should be soft and pliable.
4. Chill for 30 minutes, and then turn out onto a floured surface.
5. Pre-heat the oven to 190C. Gently roll out to a thickness of 1cm. Using a round or heart-shaped cutter, press out the shapes and brush with the egg glaze.
6. Sprinkle with poppy seeds or sesame seeds and place on a flat baking sheet. Bake for approx 12-15 minutes until the biscuits are golden brown, and cool on a wire rack.

Note: These can be kept for a week in an airtight container, or frozen for 1-2 months.

Alison Farr-Handley