EVERYDAY BAKING

LIFE IS SWEET WHEN THE ULTIMATE COOKIE COMES OUT OF THE OVEN. JUST A PINCH OF SEA SALT FLAKES ENHANCES THE MIXTURE OF FLAVOURS, GIVING EACH BITE A BOOST

PLUM & OLIVE OIL CRUMBLE MUFFINS

MAKES 12

2 cups (300g) self-raising flour, sifted
1 cup (220g) caster sugar
⅓ cup (30g) rolled oats
⅓ cup (45g) pecans, chopped
1 tsp ground cinnamon
Pinch of ground star anise
½ tsp each ground cloves and cardamom
250g sour cream, at room temperature
2 eggs
⅔ cup (165ml) olive oil
3 plums, thinly sliced
Thickened cream, to serve

CRUMBLE TOPPING

⅓ cup (30g) rolled oats
60g plain flour
25g caster sugar
Pinch of ground star anise
50g cold unsalted butter, chopped

For the crumble, place all ingredients in a bowl with a pinch of salt flakes. Rub butter into dry ingredients until large clumps form. Transfer to the freezer until ready to use.

Preheat oven to 180°C. Grease a 12-hole muffin pan and line with cases, or grease 12 individual ½-cup-capacity muffin pans.

Combine the flour, sugar, oats, pecans and spices in a large bowl. Whisk the sour cream, eggs and oil in a separate bowl. Add to the dry ingredients and fold to combine. Divide among muffin holes and arrange plum slices on top. Scatter with crumble and bake for 22 minutes or until a skewer inserted in the centre comes out clean. Serve with cream.

CLASSIC CHOCOLATE CHUNK COOKIES

MAKES 15

The cookie dough