For the Love

of Baking
Recipes made with our iconic range
 Baking with McKenzie's
For decades, McKenzie’s has been stocking your kitchens with quality baking
products to help create delicious cakes, biscuits and slices that bring so
much delight. Open any pantry door and chances are you will find at least one
McKenzie’s product.
Based on original and reliable formulations, our range includes iconic baking
essentials such as Bi-Carb Soda, Baking Powder, Cream of Tartar, Gelatine
Powder, shredded coconut and of course, desiccated coconut. The newest
addition to our baking range is an extensive range of alternative flours which
each provide their own unique texture and flavour to your baking.
We have poured our love of baking into this collection of recipes to help you
create precious food memories with family and friends. We hope that you
enjoy making them (and devouring them) as much as we have.

2 McKENZIE'S – FOR THE LOVE OF BAKING

Some of our Baking Essentials

FINE DESSICATED COCONUT coconut flour BI-CARB SODA (BAKING SODA)

Dried and finely shredded A dense white flour that is grain A food grade, odourless powder
coconut that adds moistness and free, gluten free and a source derived from soda ash. Releases
sweetness to baking. Available in of fibre. Adds a touch of natural carbon dioxide when in contact
a handy resealable bag. sweetness to your baking. with acid to aerate baked goods.

SHREDDED COCONUT CREAM OF TARTAR BAKING POWDER GELATINE POWDER

Long strands of quality, dried An acidic compound that helps A blend of bi-carb soda, starch Sets liquids into a
coconut perfect for decorating stabilise and give more volume and an acidic ingredient that gel. Our powder is of
or to add texture and flavour to beaten egg whites. Prevents works as a leavening agent to platinum strength.
to your baking. the crystallization of syrups. give your baked goods a lift.

McKENZIE'S – FOR THE LOVE OF BAKING 3

 Our Tip
Place into an airtight gift box
for a gorgeous edible gift

Gingerbread Balls
Preparation Time: 25 minutes MAKES: 25-30

Ingredient SHOPPING LIST Method

250g plain sweet biscuits 1. Place biscuits in a food processor and pulse until fine crumbs have formed. Remove to a large mixing bowl
1 cup McKenzie's Desiccated Coconut and fold in coconut, cocoa and spices, mixing well.

2 tbs cocoa 2. Add condensed milk and ginger to dry ingredients and mix well until combined. Form tablespoon
measures into balls and refrigerate until firm.
1 tsp McKenzie's Ground Ginger
3. Dip or drizzle balls with melted chocolate and decorate with coconut. Keep refrigerated until required.
¼ tsp McKenzie's Mixed Spice
395g can condensed milk
1 tbs finely chopped glacé ginger
100g dark chocolate, melted
⅓ cup McKenzie's Shredded Coconut,
for decorating

4 McKENZIE'S – FOR THE LOVE OF BAKING

 Our Tip
Our
ArrowrootTip
helps prevent the
egg whites from collapsing,
Store in the fridge in a sealed
adding extra fluffiness to the
container. When serving, allow
centre of the meringue.
the bars to sit for 5 minutes at
room temperature

Pavlova with
Tropical Fruits
Preparation Time: 20 minutes Cooking Time: 1 ½ hours Serves: 10

Ingredient SHOPPING LIST Method

4 egg whites 1. Pre-heat oven to 120°C (100°C fan-forced). Line a large baking tray with baking paper.
¼ tsp McKenzie's Cream of Tartar 2. Place the egg whites and cream of tartar in the bowl of an electric mixer. Beat until firm peaks have
1 cup caster sugar formed. Gradually add sugar a tablespoon at a time, until all is incorporated and you can no longer feel
sugar crystals when you rub it between your fingers. Fold in arrowroot.
1 ½ tbs McKenzie's Arrowroot
3. Dollop mixture onto baking paper in a circular shape to approx. 20cm diameter. Bake for 1½ hours and
300ml cream, whipped to firm peaks turn the oven off. Allow pavlova to cool completely in the oven.
2 tbs passionfruit pulp 4. For serving, fold 1 tablespoon of passionfruit into whipped cream, dollop over pavlova and top with mango,
Mango, kiwi fruit, pineapple slices and mint, kiwi fruit and pineapple. Sprinkle with some mint leaves and remaining passionfruit pulp.
for serving

McKENZIE'S – FOR THE LOVE OF BAKING 5

 Our Tip
Thread some ribbon through
wreaths and give as gifts.

Chocolate Wreaths
Preparation Time: 25 minutes Cooking Time: 20 minutes MAKEs: 30

Ingredient SHOPPING LIST Method

125g butter, cubed and softened 1. Pre-heat oven to 180°C (160°C fan-forced). Line an oven tray with baking paper.
²/³ cup caster sugar 2. Place butter, sugar and vanilla into the bowl of an electric mixer. Beat until pale and creamy. Slowly
1 tsp vanilla extract add flours, cocoa and baking powder until mix is combined. Remove to a lightly floured surface and
bring together with your hands.
1 ¼ cup McKenzie's Buckwheat Flour
3. Roll mixture out to 5mm thickness and cut into rounds using a 6cm round fluted cutter. Then using
¹/³ cup McKenzie's Tapioca Flour a 2cm round cutter, remove the centre of the rounds. Place onto tray and refrigerate for 10 minutes.
¼ cup cocoa Bake for 20 minutes and place on a cooling rack to cool completely. Repeat with remaining dough until
all has been used.
¼ tsp McKenzie's Baking Powder
4. Place coconut in a plastic bag with food colouring, shake until coconut is well coated. Spread biscuits
¾ cup McKenzie's Shredded Coconut
with melted chocolate, sprinkle with green coconut and decorate with red sprinkles.
15-20 drops green food colouring
100g dark chocolate, melted
Red sprinkles

6 McKENZIE'S – FOR THE LOVE OF BAKING

Lighter Fruit Cake
Preparation Time: 15 minutes Cooking Time: 1 hour Serves: 15-20

Ingredient SHOPPING LIST Method

440g can crushed pineapple in juice, drained 1. Pre-heat oven to 180°C (160°C fan-forced). Line the base and sides of a 22cm cake pan.
1 cup raisins or mixed dried fruit Combine pineapple and raisins, set aside.

2 cups McKenzie's Wholemeal Spelt Flour 2. Place spelt, baking powder and spice in a large mixing bowl. Combine well.

1 tbs McKenzie's Baking Powder 3. In a separate bowl, whisk together eggs, sugar and oil. Combine with the dry ingredients and mix until
just combined. Add fruit and fold in well. Pour into prepared pan, sprinkle with chopped nuts and bake
1 tsp McKenzie's Mixed Spice for 55-60 minutes or until an inserted skewer comes out clean.
4 extra large eggs
1 cup raw sugar
250ml sunflower oil
¼ cup chopped macadamia nuts
¼ cup chopped pistachio nuts

Our Tip
This cake improves with
age and is best eaten the
following day after baking.

McKENZIE'S – FOR THE LOVE OF BAKING 7

 Gingerbread
Loaves
Preparation Time: 20 minutes Cooking Time: 25-30 minutes makes: 4

Ingredient SHOPPING LIST Method

Gingerbread: Icing: 1. Pre-heat oven to 180°C (160°C fan-forced).
1 cup McKenzie's Wholemeal Spelt Flour 1 cup icing sugar, sifted Line the base and sides of 4 x mini loaf pans,
6 x 13cm.
1 cup plain flour 2 tbs lemon juice
2. Place the flours, baking powder, bi-carb soda,
3 tsp McKenzie's Baking Powder 10g butter, melted ginger and cinnamon in a large bowl and mix
½ tsp McKenzie's Bi-Carb Soda 2 tbs McKenzie's Shaved Coconut, well.
3 tsp McKenzie's Ground Ginger toasted 3. In a separate bowl, combine butter, milk,
Finely sliced glacé ginger, for decorating eggs, sugar and golden syrup. Whisk until well
1 tsp McKenzie's Ground Cinnamon
combined. Add to dry ingredients and mix well.
165g butter, melted Pour between loaf pans and bake for 25-30
½ cup milk minutes, or until an inserted skewer comes
out clean.
2 extra large eggs
4. For icing, combine all ingredients in a small
¾ cup brown sugar
bowl and mix until smooth. Spoon over the
¼ cup golden syrup cooled cakes, sprinkle with coconut and
ginger and allow to set.

8 McKENZIE'S – FOR THE LOVE OF BAKING

 Our Tip
We used halved mini
candy coated choc
buttons for the nose!

Meringue Snowmen
Preparation Time: 20 minutes Cooking Time: 16 minutes Serves: 8

Ingredient SHOPPING LIST Method

2 egg whites 1. Pre-heat oven to 110°C (90°C fan-forced). Line an oven tray with baking paper.
¼ tsp McKenzie's Cream of Tartar 2. Place egg whites and cream of tartar in the bowl of an electric mixer. Beat until soft peaks form.
½ cup caster sugar Add sugar 1 tablespoon at a time until all incorporated. Continue beating a further 3-4 minutes
until sugar has dissolved completely.
100g white chocolate, melted
3. Spoon mixture into a piping bag with a 1 ½ cm round nozzle. Pipe double dollops onto prepared tray
½ cup McKenzie's Desiccated Coconut and bake for 1 ½ hours. Turn oven off and allow to cool in the oven.
Writing gels and lollies, for decorating 4. Dip the base of cooled meringues into melted chocolate and then into coconut. Set aside. Use gels to
draw on eyes and buttons. Use some of the leftover melted chocolate to stick on a nose.

McKENZIE'S – FOR THE LOVE OF BAKING 9

 Our Tip
Wet your hands prior to
rolling to prevent sticking

Coconut Ice Bliss Balls

Preparation Time: 10 minutes MAKES: 20

Ingredient SHOPPING LIST Method

3 cups McKenzie's Desiccated Coconut 1. Combine coconut and icing sugar in a large mixing bowl. Make a well in the centre and add coconut
1 cup icing sugar, sifted cream, maple syrup, raspberries and food colouring if using. Mix well.

½ cup coconut cream 2. Form tablespoon measures into balls and roll in additional coconut. Refrigerate in a sealed container
for up to 5 days.
1 tbs maple syrup
¼ cup fresh raspberries, smashed
½ cup McKenzie's Desiccated coconut,
for rolling
3 drops red food colouring, optional

10 McKENZIE'S – FOR THE LOVE OF BAKING

Cherry Ripe Cheesecake
Preparation Time: 25 minutes Refrigeration Time: 2 hours Serves: 10

Ingredient SHOPPING LIST Method

Cheesecake: 1. Line the base and sides of a 20cm cake pan with removable base with baking paper. Place biscuits in the
250g plain chocolate biscuits bowl of a food processor and pulse until fine crumbs have formed. Add coconut and butter, mixing until
½ cup McKenzie's Moist Coconut Flakes just combined. Press into the base of prepared pan and refrigerate until required.
100g butter, melted 2. Pour boiling water over gelatine and stir. Microwave for 25 seconds until mixture is just boiling. Set aside
2 tsp McKenzie's Gelatine Powder to cool.
¼ cup boiling water
3. Place cream cheese and sugar in the bowl of an electric mixer, beat until smooth. Add cooled gelatine
500g cream cheese, diced and softened to
mixture and mix in well. Add the melted chocolate, mixing until well combined. Remove from mixer
room temperature
and fold in whipped cream and cherries. Pour over the biscuit base and refrigerate for 2 hours until
½ cup caster sugar
set and firm.
200g dark chocolate, melted
1 cup cream, whipped to soft peaks 4. For chocolate sauce, heat cream and sugar in a small saucepan until sugar has dissolved and cream is hot.
Pour over chocolate and slowly stir until chocolate is melted and smooth. Allow to sit for 5 minutes before
½ cup pitted cherries, chopped
drizzling over cheesecake. Top with cherries.
Chocolate Sauce:
¹/³ cup cream
1 tbs brown sugar
80g dark chocolate, chopped
Fresh cherries, for serving

McKENZIE'S – FOR THE LOVE OF BAKING 11

 Our Tip
Recipe is just as delicious
with other citrus fruits such
as lemon or orange

Coconut Macaroon
& Lime Cheesecake
Preparation Time: 25 minutes Cooking Time: 25 minutes,plus 2 hours setting time Serves: 8-10

Ingredient SHOPPING LIST Method

Cheesecake: 1. Pre-heat oven to 180°C (160°C fan-forced). Line the base and sides of a 20cm cake pan with removable
3 cups McKenzie's Shredded Coconut base with baking paper. Set aside. Spread coconut evenly over an oven tray and toast for 8-10 minutes,
2 extra large egg whites tossing regularly until golden. Set aside to cool.
½ cup caster sugar
2. Place egg whites and sugar in the bowl of an electric mixer. Beat until frothy and sugar has dissolved.
¼ cup boiling water
Remove from mixer and fold in the toasted coconut and press firmly into the base of prepared pan.
3 tsp McKenzie's Gelatine Powder Bake for 15 minutes until golden. Set aside to cool.
500g cream cheese, cubed and softened to
room temperature 3. Pour boiling water over gelatine and stir. Microwave for 25 seconds until mixture is just boiling.
¾ cup caster sugar Set aside to cool.
1 tsp finely grated lime rind 4. Place cream cheese and sugar in the bowl of an electric mixer, beat until smooth. Add cooled gelatine
2 tbs lime juice mixture and mix in well. Add the lime rind and juice and mix well. Remove from mixer and fold in the
1 ½ cups cream, whipped to soft peaks whipped cream. Pour over the coconut macaroon base and refrigerate for 2 hours until set and firm.
Lime Syrup: 5. For the syrup, combine sugar and water in a saucepan. Heat until sugar has dissolved and simmer for
½ cup caster sugar 5 minutes until thickened slightly. Stir in lime slices and cook for 3-4 minutes, remove and set aside on
¼ cup water baking paper to cool. Cool the thickened syrup.
1-2 limes, thinly sliced 6. For serving, remove cheesecake from pan onto serving plate, top with some lime slices, drizzle of lime
2 tbs McKenzie's Shaved Coconut, toasted, syrup and finished with shaved coconut.
for serving

12 McKENZIE'S – FOR THE LOVE OF BAKING

 Our Tip
Always seal your coconut
in the ziplock bag and store
away from direct sunlight

Iced VoVo Cupcakes

Preparation Time: 30 minutes Cooking Time: 25 minutes MAKEs: 18

Ingredient SHOPPING LIST Method

Cupcakes: 1. Pre-heat oven to 180°C (160°C fan-forced). Line 18 x ¹/³⅓cup capacity muffin holes with paper cases.
125g butter, diced and softened
2. For the cupcakes, place butter, sugar and vanilla in the bowl of an electric mixer. Beat until pale and
¾ cup caster sugar creamy. Add eggs one at a time, mixing until well incorporated.
1 tsp vanilla extract
3. Fold in the flour, baking powder and milk alternately, mixing until batter is smooth. Spoon between paper
2 extra large eggs
cases and bake for 18-20 minutes. Allow to cool.
2 cups plain flour
2 tsp McKenzie's Baking Powder 4. For the icing, combine all ingredients and mix well. Spread over cooled cupcakes and allow to set.
²/³ cup milk 5. For the marshmallow, pour water over gelatine and set aside. Combine sugar and water in a saucepan
Icing: and heat until sugar has dissolved. Increase heat and simmer until mixture reaches 115°C. Remove from
¾ cup icing sugar, sifted heat and stir in gelatine mixture. Meanwhile, beat egg whites until firm peaks form, then slowly drizzle in
1 ½ tbs milk the sugar mixture until all incorporated. Beat for approx. 10 minutes until mixture is glossy. Spoon into a
2 drops red food colouring piping bag with a star or round nozzle and pipe down two sides of the cupcake top. Sprinkle with coconut
Marshmallow: and allow to set. Spoon jam between marshmallow and serve.
¹/³ cup water
3 tsp McKenzie's Gelatine Powder
1 cup caster sugar
¼ cup water
2 egg whites
2 drops red food colouring
2 tbs McKenzie's Desiccated Coconut, for sprinkling
½ cup raspberry jam
McKENZIE'S – FOR THE LOVE OF BAKING 13
 Vegan Berry Tarts
Preparation Time: 15 minutes Cooking Time: 15 minutes MAKEs: 4

Ingredient SHOPPING LIST Method

¾ cup rolled oats 1. Pre-heat oven to 180°C (160°C fan-forced).
¹/³ cup McKenzie's Coconut Flour 2. Place oats, flour, arrowroot and cinnamon in the bowl of a food processor and pulse until oats are a fine
1 tbs McKenzie's Arrowroot crumb. Add coconut oil and maple. Pulse until well combined.

½ tsp McKenzie's Ground Cinnamon 3. Divide mixture between 4 x 8cm small flan tins with removable base. Press mixture firmly into the base and
up the sides. Place on an oven tray and bake for 15 minutes. Allow to cool.
¼ cup coconut oil
4. For serving, swirl smashed raspberries through yoghurt and dollop into tart cases. Finish with fresh berries.
1 tsp maple syrup
¾ cup coconut yoghurt
¼ cup fresh raspberries, smashed
Mixed fruits, for serving

14 McKENZIE'S – FOR THE LOVE OF BAKING

 Our Tip
Use lemon or lime in
place of the orange for
a different flavour

Coconut & Orange

Meringue Tart
Preparation Time: 25 minutes Cooking Time: 20 minutes,plus 2 hours setting time Serves: 8-10

Ingredient SHOPPING LIST Method

Pastry Base: 1. Place flour, coconut, icing sugar and butter in a food processor. Pulse until mixture resembles
1 ½ cups plain flour breadcrumbs. Add egg yolks and continue mixing until dough just comes together. Remove to a floured
¼ cup McKenzie's Desiccated Coconut surface and form dough into a smooth ball. Cover and refrigerate for at least 30 minutes.
¹/³ cup icing sugar 2. Pre-heat oven to 200°C (180°C fan-forced). Roll pastry out on a lightly floured surface to a 6mm
125g chilled butter, cubed thickness to fit a 22cm pie tin (or a fluted tin with removable base). Press into pan, trimming edges and
2 egg yolks line with paper. Fill with baking beans and blind bake for 10 minutes on an oven tray. Remove paper and
Orange Filling: baking beans and cook for a further 10 minutes. Allow to cool.
1 cup caster sugar
3. For the filling, combine sugar, tapioca, water and orange juice in a saucepan. Whisk well and heat until
¹/³ cup McKenzie's Tapioca Flour boiling and thickened, taking care it does not stick. Remove from heat and whisk in the egg yolks, butter
½ cup water and orange rind until butter is melted. Pour into pastry case and chill for 2-3 hours until set.
¹/³ cup orange juice
4. For meringue, combine sugar and water in a saucepan. Heat until sugar has dissolved, then continue
3 egg yolks
cooking a further 5 minutes over low heat or until it has reached a temperature of 115°C.
60g butter, cubed
2 tsp finely grated orange rind 5. Beat egg whites and cream of tartar until soft peaks form, gradually add hot sugar mixture in a thin
steady stream, mixing until thick and glossy and bowl feels cool. Fold in coconut and chill.
Meringue:
1 cup caster sugar 6. For serving, spoon meringue over top of tart and scorch with a blowtorch until golden.
¼ cup water
3 egg whites
¼ tsp McKenzie's Cream of Tartar
2 tbs McKenzie's Desiccated Coconut
McKENZIE'S – FOR THE LOVE OF BAKING 15
 More great everyday recipes at
mckenziesfoods.com.au
/mckenziesfoods
/mckenziesfoods

16 McKENZIE'S – FOR THE LOVE OF BAKING