Fortune cookies


2 egg whites
1 tsp Vanilla Mart Madagascan paste
60g plain flour
100g caster sugar
1 pinch salt
3 tbsp cold water
1 tsp cornflour


  • Preheat the oven to 180°C/160°C fan.
  • Add the egg whites and vanilla paste to a medium bowl and use a whisk with an electric hand whisk until frothy, about 30 seconds.
  • Sift in the flour, cornflour, sugar, and salt and gently incorporate into the batter until paste-like.
  • Add the water, 1 tablespoon at a time, until the batter is smooth.
  • Place 1 tablespoon of batter onto a baking sheet and spread into a 3-inch circle.
  • Repeat until batter has finished and bake for 8 minutes, until the edges are golden brown.
  • Add a fortune in the middle of a cookie and then fold it in half, and place the flat side on the lip of a cup, folding the edges down into a fortune cookie shape.
  • Cut each cake in half horizontally.
  • Spread the jam on the bottom half of each cake, then the cream. Finish each cake off by lightly sifting icing sugar over the tops.
  • Serve with tea.

Easter fudge

Ingredients for dough:

1 tin condensed milk
400g white chocolate, chopped
50g unsalted butter
2 tsp Vanilla Mart paste
1 cup mini eggs
sprinkles (optional)


  • Line a baking tin with baking paper.
  • Combine the condensed milk, butter and white chocolate in a large saucepan and heat over a medium heat, stirring constantly.
  • Add the vanilla, sprinkles and 3/4 of the mini eggs. Stir to combine.
  • Pour into your tin and scatter the remaining eggs over the top.
  • Chill in the refrigerator until firm or overnights.
  • Cut into pieces and serve.

Choc chip muffins

Ingredients for dough:

300g self-raising flour
1 tsp baking powder
50g cold unsalted butter cubed
80g caster sugar
150g chocolate chips
2 beaten eggs, at room temperature
225ml milk, at room temperature
1 tsp Vanilla Mart vanilla paste
1/2 tsp salt
1 tsp ground cinnamon


  • Preheat the oven to 200°C
  • Whisk the flour, baking powder, salt, and cinnamon, together in a large bowl.
  • Rub in the butter until the mixture is like breadcrumbs. Stir in the sugar and the chocolate chips.
  • In a separate bowl mix the eggs, milk and vanilla paste together.
  • Pour the mixture into the dry ingredients and mix briefly. Use a whisk to rid any large lumps of flour, if needed. Avoid over-mixing.
  • Spoon the batter into the muffin cases and bake at 200°C for 5 minutes, then reduce the oven temperature to 170°C and continue to bake for 25 minutes until golden brown and firm to touch.

Secret Trick for muffin tops:

  • Fill your muffin tins all the way to the top. This and the initial high oven temperature will lift the muffin top up quickly and create a tall crust.