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For the shortbread cookies:

1. Cut out the letter templates.
2. Pre-heat oven to 180ºC.
3. In an electric beater, beat the softened butter while adding the sugar bit by bit. Beat until combined.
4. Add the flour one cup at a time and mix until a dough is formed.
5. Measure wax paper on your baking tray and grease it. Place the piece of wax paper on a flat surface and roll out your dough thinly onto the wax paper. Make sure that all the dough is rolled out to approximately 1/2 cm thick as the thickness will affect baking time.
6. You will need to cut out the shapes directly onto the wax-paper, as the cookies are too thin to move after cutting. Place your shapes onto the dough and use a sharp knife and cut out 4 x M-shapes and 2 x O-shapes.
7. Bake the cookies for 10 to 13 minutes. Once golden brown, remove from the oven and allow to cool completely.

For the meringue icing:

1. Measure out all your ingredients before starting as there is some precision involved in making the icing.
2. Place the water and 125ml of the sugar in a non-stick pan on medium heat and stir until dissolved.
3. Beat the egg whites until soft peak stage.
4. Add the rest of the sugar to the egg whites and beat until glossy.
5. Check if the melted sugar is at soft-ball stage: Use a spoon to scoop a bit of the sugar and place it into cold water. If the sugar dissolves, it is not ready. It should form a soft ball.
6. Add the sugar mixture into the meringue while beating, making sure that it dribbles down the side of the mixing bowl into the meringue.
7. Keep beating the icing until the bowl has cooled down.
8. Add the First Choice Butter, bit by bit, and beat until smooth and creamy.

Assebbly:

1. Use a flat surface platter to assemble the cream cake, to prevent the cookie letters from cracking.
2. Place the first layer of cookies on the platter and ice with little blobs in neat rows, using a piping bag with a medium sized round nozzle.
3. Place the second layer of cookie letters onto the icing, and repeat.
4. Spread your toppings evenly between the letters, making sure the letters are full of colour and delicious treats with every bite.
5. Bon Appetite!

1. Melt the First Choice Butter in a small saucepan, add the flour and stir for 1 minute. Remove from the heat and add all of the 375 ml First Choice Milk. Stir well and return to the heat.
2. Stir frequently until the mixture is thick and starts to boil. Remove from the heat and season with salt and pepper.
3. Combine the sauce, cheeses, pasta, bacon, chives, mustard and chili and season with salt and pepper to taste.
4. Transfer to a dish to cool at room temperature, cover and leave in the fridge overnight (or a few hours).
5. Beat together the eggs and 60 ml First Choice Milk.
6. Place the breadcrumbs in a shallow bowl.
7. Scoop out large tablespoons of the chilled macaroni mixture and roll into balls (use a little cold water on your hands if needed to prevent sticking).
8. Dip the balls into the egg and then into the panko crumbs.
9. Heat the oil in a deep fryer or saucepan to 160°C and fry the balls until golden brown and crisp.
10. Drain on the kitchen paper and garnish with chives

For the Hot Cross Buns:

1. Measure out all the ingredients for the dough.
2. Separate the milk into two ½ cup portions.
3. Place a ½ cup of First Choice Milk in a small saucepan, and the other ½ in the mixer bowl.
4. Take the 2 ½ tbsp of the measured flour, and whisk it into the milk in the saucepan. Make sure the flour-milk mix is completely smooth, with no lumps.
5. Heat the flour-milk mix over medium heat, while whisking constantly. After a few minutes, the flour-milk mix will start to thicken. Keep mixing while whisking, until you have a runny paste.
6. Remove from the heat. The tangzhong paste is now ready.
7. Cover with plastic wrap, making sure it’s touching the surface of the paste. Let it cool down to room temperature before using.
8. Dissolve ½ tbsp of the sugar in the warm milk in your mixer bowl. Sprinkle the yeast over the milk and stir gently. Let the yeast activate for about 10 – 15 minutes until it looks frothy and foamy.
9. Let the raisins sit in the warm orange juice for at least 30 minutes (this is to soften the raisins and for them to absorb orange flavour). Drain and lightly squeeze the raisins to make sure they are not soaked.
10. Into the mixing bowl with the activated yeast – add the sugar, eggs, melted First Choice Butter, spices, zest, flour paste and vanilla. Add the remaining flour, and finally the salt.
11. Mix all the ingredients together to form a loose and bumpy dough.
12. With the kneading hook attached to the stand mixer – knead the dough until you have a smooth dough (about 2 – 3 minutes).
13. The consistency of the dough should be soft and sticky. When kneading the dough at mid-speed, the dough should still stick to the bottom, but not to the sides of the bowl.
14. Knead the dough for a further 10 – 12 minutes.
15. When the dough is smooth and shiny and well kneaded, you can add the prepared raisins and mixed peel, and fold them into the dough until they are well distributed.
16. Place the ball of dough in an oiled bowl, covered with plastic wrap. Allow the dough to rise, until doubled in size, for about 1 hour.
17. Shape the dough into balls that are bigger than a golf ball but smaller than a tennis ball and place in a baking pan lined with baking paper.
18. Mix the First Choice Custard with the cornflour and pour the mixture into a piping bag to pipe crosses on each bun.
19. Bake at 180°C for 25 to 30 min.
20. While baking, heat the apricot jam, honey and vanilla essence in the microwave for about 1 minute.
21. Brush the warm apricot glaze over the warm buns, and leave it to cool completely.

For the Hot Cross Bun Custard Bake:

1. Preheat oven to 180°C.
2. Cut the buns in half and butter both cut sides.
3. Then spread apricot jam liberally.
4. Cut the bottom half of the buttered buns into smaller pieces and arrange in a buttered ovenproof dish.
5. Pour entire box of custard over the pieces in the dish.
6. Arrange the top half of the buns on top.
7. Sprinkle the Hot Cross Buns with brown sugar and bake for 20 to 30 minutes or until the buns are golden brown and the custard is set.
8. Dig in!

1. Preheat the oven to 170°C.
2. Combine the 80g melted butter and the 30ml passionfruit pulp.
3. Cut the croissants in half, horizontally and brush with the melted butter and passionfruit pulp. Sandwich the croissants together again and cut in half. Place into a rectangular ovenproof baking dish.
4. Combine the custard, milk and lemon zest in a saucepan and heat – do not allow to boil.
5. Beat the eggs and the castor sugar together and add the warm custard mixture to the eggs whilst stirring.
6. Add the passionfruit pulp. Pour the mixture over the croissant halves.
7. Set aside for 15 minutes to allow the croissants to soak up the custard (optional).
8. Bake the pudding in the oven for about 25 minutes until golden brown. Cool on a cooling rack.
9. Whip the cream and spoon dollops of cream on the pudding. Drizzle over some more passionfruit pulp.
10. Dust with icing sugar and serve.

1. Add the eggs into a mixing bowl and whisk together. Stir in the cottage cheese, milk, corn, spring onion and grated cheese.
2. Add the flour and salt and mix gently together to make the batter.
3. Heat the oil in a large non-stick frying pan on medium heat. Add heaped tablespoons of mixture, spread evenly to about 8cm in diameter.
4. Turn when crisp and golden on the bottom and cook on the other side, remove and drain on paper towel.
5. Serve the fritters with mashed avocado, crème fraiche and crispy bacon. Sprinkle with more chopped spring onion.

To Serve:
Crème fraiche, crispy bacon, chopped spring onion, avocado slices.