INGREDIENTS:

MAKES 36 BISCUITS 

THIS RECIPE IS ADAPTED FROM THE ARNOTTS RECIPE, WITH OUR NODO GLUTEN FREE FLOUR IN REPLACE OF REGULAR FLOUR.

• 2 CUP (320G) NODO PLAIN FLOUR
• 180G UNSALTED BUTTER SOFTENED
• 1/2 CUP (70G) ICING SUGAR
• 1/2 TSP SALT

ROYAL ICING

• 1 LARGE EGG WHITE
• 1 1/2 CUPS (200G) ICING SUGAR
• 1 TSP VANILLA EXTRACT
• 1 TSP GLUSCOSE SYRUP
• 1-1 DROPS RED COLOURING (WE USE NATURAL)
• 1/2 CUP RASPBERRY JAM
• 1/2 CUP DESICCATED COCONUT

METHOD

1. PREHEAT OVEN TO 160 DEGREES. LINE 2 BAKING TRAYS WITH BAKING PAPER
2. USING AN ELECTRIC MIXER, BEAT THE BUTTER, ICING SUGAR AND SALT FOR 2 MINS OR UNTIL PALE AND CREAMY. SIFT FLOUR INTO THE BUTTER MIXTURE AND MIX ON LOW SPEED UNTIL COMBINED.
3. PLACE HALF THE MIXTURE BETWEEN BAKING PAPER AND ROLL OUT TO APPROX 5MM THICKNESS. USING A COOKIE BUTTER, CUT OUT BISCUITS, TRANSFER TO BAKING SHEETS. REPEAT ROLLING AND CUTTING SHAPES WITH REMAINING MIXTURE, RE-ROLLING SCRAP DOUGH TO MAKE MORE COOKIES.
4. BAKE FOR 16-18 MINS OR WHEN BISCUIT STARTS TO TURN GOLDEN. LEAVE ON TRAY TO COOL.
5. TO MAKE THE ICING - PLACE EGG WHITE IN A CLEAN MIXING BOWL AND MIX ON LOW SPEED WITH A WHISK ATTACHMENT UNTIL THE WHITES BEGIN TO BREAK UP. GRADUALLY ADD THE ICING SUGAR, VANILLA AND GLUCOSE, WHISKING UNTIL COMBINED AND GLOSSY. IF THE MIXTURE IS TOO STIFF, ADD A TEASPOON OF WATER TO LOOSEN IT UP BUT ENSURE IT ISN'T TOO RUNNY AS IT WILL SLIDE OFF YOUR BISCUITS. IT SHOULD FORM A SMOOTH SURFACE. ADD YOUR COLOURING AND STIR UNTIL COMBINED. COVER SURFACE OF ICING WITH CLING WRAP UNTIL READY TO USE TO PREVENT THE ICING GOING HARD.
6. PLACE A SMALL ROUND TIP AND TILL YOUR PIPING BAG 1/3 FULL OF ICING. DO NOT OVERFILL YOUR BAG. FILL ANOTHER PIPING BAG WITH RASPBERRY JAM.
7. PIPE PINK ICING AROUND THE BISCUIT BEFORE PIPING JAM IN THE CENTRE.
8. SPRINKLE WITH COCONUT AND LEAVE IN AN AIRTIGHT CONTAINER TO SET OVERNIGHT. 

INGREDIENTS:

MAKES 1 BEAUTIFUL CAKE

• 4 x LARGE FREE RANGE EGGS
• 150g FULL FAT GREEK YOGURT
• 60g MILK
• 120g OIL OF CHOICE
• 1/4 TEASPOON SALT
• 1 TSP VANILLA EXTRACT
• 300g NODO SELF RAISING FLOUR
• 55g ALMOND MEAL
• 135g RAW SUGAR
• 300g FROZEN BERRIES (OPTIONAL)

METHOD

1. PREHEAT OVEN TO 170 DEGREES. LIGHTLY GREASE YOUR CAKE MOULD (WE USED 8 INCH ROUND TIN)
2. COMBINE WET INGREDIENTS USING A HAND MIXER OR WHISK BY HAND.
3. ADD DRY INGREDIENTS AND ANY OPTIONAL EXTRAS (LIKE FROZEN BERRIES).
4. MIX TIL JUST COMBINED.
5. BAKE FOR 40-45 MINUTES UNTIL GOLDEN AND SKEWER INSERTED INTO CENTRE COMES OUT CLEAN.
6. LEAVE IN TIN TO SLIGHTLY COOL AND THEN TURN OUT ONTO WIRED RACK.
7. TOP WITH ALL YOUR FAVOURITE TOPPINGS ONCE COMPLETE COOL. WE USED VANILLA BUTTERCREAM AND DECORATED WITH FRESH FRUIT AND EDIBLE FLOWERS
8. DFO - THIS CAKE CAN EASILY BE MADE DAIRY FREE, JUST SWAP GREEK YOGURT FOR COCONUT AND USE A DAIRY FREE MILK (ALMOND, SOY OR COCONUT).

BUTTERCREAM ICING

• 240G BUTTER, SOFTENED
• 680G ICING SUGAR, SIFTED
• 2 TSP VANILLA EXTRACT
• 2-3 TBSP MILK
• PINCH OF SALT

1. USING A HAND OR STAND MIXER WHISK THE BUTTER ON HIGH SPEED UNTIL LIGHT AND FLUFFY, ABOUT 5-7 MINUTES.
2. SLOWLY ADD YOUR POWDERED SUGAR ONE TABLESPOON AT A TIME, MIXING ON A MEDIUM SPEED UNTIL COMBINED.
3. ADD MILK, VANILLA AND SALT. MIX FOR 3 MINUTES ON HIGHT SPEED. YOUR BUTTERCREAM SHOULD BE LIGHT, AND FLUFFY WITH ZERO LUMPS.
4. USE STRAIGHT AWAY OR YOU CAN REFRIGERATE OR FREEZE FOR LATER USE. JUST ENSURE YOU LET IT COME BACK TO ROOM TEMP BEFORE USING ON YOUR PARTY CAKE.

INGREDIENTS:

MAKES AROUND 16 SCROLLS

• 800g          MILK (ROOM TEMPERATURE)
• 14g            YEAST
• 26g            PSYLLIUM HUSK
• 200g          LUKE WARM WATER
• 440g          SOFT BUTTER 
• 1Kg            NODO PLAIN FLOUR EXTRA FOR DUSTING
• 22g            XANTHAM GUM
• 120g          RAW SUGAR
• 10g             SALT

SUGAR CINNAMON BUTTER

• 250g        MELTED BUTTER
• 1cup        RAPADURA SUGAR
• 1tbsp       CINNAMON
• 1tsp         CARDAMOM

METHOD

1. ACTIVATE THE YEAST BY WHISKING WITH THE WARM MILK
2. WHISK PSYLLIUM AND WATER TOGETHER LET IT SOAK FOR AROUND 10 MINUTES
3. ON A SEPARATE BOWL WHISK ALL THE DRY INGREDIENTS
4. IN MIXING BOWL ADD THE YEAST MIXTURE, SOAKED PSYLLIUM  AND SOFT BUTTER. THEN ADD THE DRY INGREDIENTS ON TOP.
5. FITTED WITH THE HOOK, MIX THE DOUGH ON SLOW SPEED FOR 2 MINUTES.
6. SCRAPE DOWN THE DOUGH PROPERLY. MAKE SURE THERE ARE NO DRY INGREDIENTS PRESENT.
7. FURTHER MIX THE DOUGH ON MEDIUM SPEED FOR 3 MINUTES.
8. REMOVE THE HOOK AND COVER THE DOUGH WITH CLING WRAP AND PLACE IN THE FRIDGE. LET IT REST FOR AT LEAST 2 HOURS.
9. AFTER  RESTING THE DOUGH, TRANSFER TO A (GF) FLOURED BENCH. MAKE SURE THE DOUGH IS COLD AND WELL RESTED, IT WILL BE HARD TO ROLL AND FLATTEN THE DOUGH.
10. USING A ROLLING PIN, EVENLY FLATTEN THE DOUGH TO CREATE A RECTANGULAR SHAPE. AROUND 10 MM OF THICKNESS. USE ENOUGH FLOUR TO PREVENT THE DOUGH FROM STICKING
11. BRUSH THE DOUGH WITH THE MELTED BUTTER. MIX THE SUGAR, CINNAMON CARDAMOM AND GENEROUSLY SPREAD IT ON TOP OF THE BUTTER.
12. ROLL THE DOUGH TOWARDS YOU, LIKE ROLLING A SWISS ROLL 
13. THIS TIME YOU WILL HAVE A LONG LOG. CUT THE ENDS, THEN CUT EACH SCROLL AROUND 40-45MM OR 1 1/2 INCHES. 
14. TRANSFER THE SCROLLS EITHER INTO A SPRAYED MUFFIN TINS OR TO A RECTANGULAR BAKING/ SLICE TRAY WITH BAKING PAPER.
15. COVER THE SCROLLS WITH A DUMP CLOTH OR CLING WRAP
16. PROOF IT FOR AROUND 45 MINUTES TO ALMOST AN HOUR IN A WARM PLACE OF YOUR KITCHEN
17. PREHEAT THE OVEN: 190 DEGREES CELSIUS. 
18. BAKE THE SCROLLS FOR AT LEAST 25 MINUTES
19. AFTER BAKING BRUSH THE SCROLLS WITH THE REMAINING MELTED BUTTER.

NODO HOT TIPS: 

BEST EATEN WHEN ITS WARM.

YOU CAN ALSO TOP IT WITH CINNAMON FLAVOUR CREAM CHEESE FROSTING