Marlis Schulz’s Ppeffrekuchen Gingerbread Biscuits

This family recipe for Pfefferkuchen brings together the perfect balance of flavors and textures: a soft, slightly chewy interior with a crisp, spiced outer layer. Whether you enjoy them plain, decorated with icing, or dipped in chocolate, these cookies are a treat for both the taste buds and the senses, filling your kitchen with the scent of the season.

what you’ll need

275 g Sugar

500 g Honey

200 g Schulz Organic Fresh Butter

250 ml Schulz Organic Full Cream Milk

2 Tbsps. Cocoa powder

1.5 kg Self Raising Flour

4 Egg yolks, beaten gently

20 -30 g gingerbread spices ( we’ve used equal amounts of All Spice, Cinnamon, Clove, Ginger and Nutmeg)

METHOD

 In a saucepan combine sugar, honey, butter, milk, cocoa and spices, mix well over a very low heat until butter and sugar are dissolved, and all is well combined.

Sift flour into a large bowl, then slowly add the melted butter honey mix and beaten egg yolks. Stir to combine.

Tip mixture onto a bench top, knead into a dough to fully combine all ingredients.

Divide the mixture into quarters and roll out into 1-2cm thickness as you desire.

Cut out into shapes, we’ve used Christmas-shaped cookie cutters.

Bake in a hot oven, 200C for around 10 mins.

Depending on your oven you may need to vary temperature and cooking times. Enjoy with a large glass of Schulz Full Cream Milk, a hot or iced coffee or with a herbal tea.

Tom Sarafian’s Chicken Fatteh with Tahini Yogurt and Brown Butter

Kindred spirit and Schulz supporter Tom Sarafian, (and the unofficial king of Hummus) known for his time at Bar Saracen before developing his line of Sarafian Melbourne jars. He has kindly shared his recipe for chicken fatteh with tahini yogurt and brown butter. Inspired by Arabic food, Tom combines traditional techniques with innovative touches using beautiful local produce (like Schulz Organic Dairy!). Fatteh is an Egyptian and Levantine dish consisting of pieces of fresh, toasted, grilled, or fried flatbread covered with other ingredients.

This recipe is moreish, and filling with our creamy Greek Yogurt topped with browned Schulz Fresh Butter and toasted nuts. Try it out for your next dinner or lunch!

Keep an eye out for Tom as he plans to open two Melbourne CBD spots in 2025: restaurant Zareh, and daytime eatery and deli Sarafian.

This recipe serves 4 people.

WHAT YOU’LL NEED

2 pieces Lebanese pita bread 

300g Canned chickpeas 

500g Chicken thigh fillet

Sea salt 

2 tbsp ground sumac 

2 tsp Aleppo pepper

Black pepper 

1/4 tsp Ground cinnamon 

1/4 cup Flaked almonds 

1/4 cup Pine nuts 

 1 Lemon 

1/2 cup Extra virgin olive oil 

4 Spring onions 

1/2 Red onion 

1 Long red chilli 

150g Schulz Organic Cultured butter 

1/4 Bunch coriander 

1/4 Bunch parsley 

1/4 Bunch mint 

1/3 Jar toum

300g Schulz Organic Greek Yogurt

 100g Tahini 

METHOD

1. Preheat oven to 180c. 

2. Take the chickpeas, drain their water and rinse thoroughly. Place in a medium-sized pot and cover with fresh water with a pinch of salt. Bring to boil over high heat and boil for five minutes. Turn off the pot and keep aside, covered, until ready to serve.

3. Place pita bread on a tray and rub a teaspoon of olive oil over both sides of each piece. Bake in oven for five minutes or until golden brown and crisp. Remove and set aside to cool. Once cool, break into small bite-sized pieces. 

4. Place the nuts on a tray and toast in oven for five to 10 minutes or until they’re the colour of honey. Remove and set aside to cool. 

5. Mix yogurt in a small bowl till smooth along with tahini annd toum and a pinch of salt. The consistency should be slightly thicker than pouring cream. Set aside at room temperature. 

6. Place chicken in a bowl and add 100ml of olive oil and a big pinch of sea salt, black pepper and Aleppo pepper. Mix well then lay flat on a baking tray and cook for 15 minutes. Remove from oven and rest for 5 minutes.

7. Slice chicken into strips around 1cm thick. Set aside on a tray and cover with foil to keep warm.

8. Thinly slice the chilli, red onion and spring onion. Place in a large mixing bowl. Pick, wash, dry and roughly chop herbs and add to bowl. Add a pinch of sea salt and the sumac. Squeeze lemon all over and add a splash of olive oil. Gently mix and set aside. (This should be the last step, just before assembling the fatteh.) 

9. When ready to serve, take the butter and gently melt in a small saucepan on a low heat. Place the chicken back in oven for a few minutes to reheat. Place the pot of chickpeas back on the stove and reheat until boiling.

10. Start to assemble the fatteh. Take a large serving bowl and place chicken on the bottom in an even layer. Ladle chickpeas over chicken with a good splash of their cooking water. Mix the salad and layer on top. Scatter the toasted pita all over the salad. 

11. Pour the tahini yogurt all over and gently spread to the edges of the bowl. Sprinkle cinnamon on yogurt. Take the pot of melted butter and add all the nuts. Turn heat to high and continue to cook, stirring frequently until nuts are golden brown and butter is caramelised. Pour on top of yogurt. The butter will sizzle all over the yoghurt and have the most incredible aroma.

Enjoy with your friends and family!

Lemon Meringue Tart

If you’ve stopped by the cafe lately you might have noticed this delicious morsel as one of our specials. This tart features a zesty lemon filling that brings a refreshing brightness to your palate, making it a perfect treat for a sunny spring afternoon. The buttery shortcrust provides a crisp, flaky base that perfectly complements the tartness of the lemon, while the smooth meringue topping adds a touch of sweetness. This recipe makes a 24-inch tart case, or approximately 12 smaller tart cases.

WHAT YOU’LL NEED

Shortcrust:

210g flour

10g caster sugar

145g cold Schulz Organic butter, cubed

40g cold water

Filling:

200g fresh lemon juice

240g caster sugar

4 eggs

200g Schulz Organic Pure Cream

Meringue:

3 egg whites

Pinch of salt

200g sugar

45g water

Method

Shortcrust:

1. In a food processor, combine flour, sugar, and butter. Blitz until the mixture resembles sand.

2. Gradually add cold water until combined. Wrap in cling film and chill for 1 hour.

3. Roll the pastry to be 4 cm larger in diameter than the tin. Line the tin, pressing the pastry into the corners. Poke with a fork and freeze for 30 minutes.

4. Preheat the oven to 170°C. Line the frozen pastry with baking paper and fill with pie weights or dried beans. Place on a rimmed baking sheet and bake for 20 minutes.

5. Remove the baking paper and weights, and return to the oven. Bake until golden brown, about 15-20 minutes more. Let the crust cool completely.

Filling:

1. In a medium bowl, mix all filling ingredients and strain through a sieve.

2. Pour into the cooled tart shell. Reduce oven temperature to 130°C and bake for 30 minutes, or until set but still slightly wobbly in the center.

Meringue:

1. In a saucepan, combine sugar and water. Bring to a boil over medium heat.

2. When the syrup reaches 115°C, begin whipping the egg whites and salt.

3. When the syrup reaches 118°C, remove from heat and slowly drizzle over the egg whites while continuing to whip until soft peaks form.

4. Decorate the tart with meringue and caramelize carefully with a blowtorch.

Enjoy your tart!

Almond Financier with White Chocolate Apple Mousse

Our ‘Chef in residence’ Lyssa Go has shared her recipe for this delicious Almond Financier with White Chocolate Apple Mousse. This recipe is as comforting as it is elegant. Combining the nutty richness of almonds with the smooth, creamy sweetness of white chocolate, creating a harmonious balance of flavors perfect for the season. Embracing the best of winter’s bounty, apples provide a fresh sweetness that pairs beautifully with the golden, buttery financier. Ideal for a quiet afternoon by the fire, this dessert brings warmth and indulgence to every bite.

WHAT YOU’LL NEED

Almond Financier

175g Almond flour

175g Powdered sugar

20g Glucose syrup

175g Egg whites

175g Browned Schulz Fresh Butter

40g Plain Flour

5g Baking powder

5g Salt

3g Vanilla extract

1 Lemon juice

2 Whole golden delicious apples (medium sized)

15g White sugar

5g Cinnamon powder

Method

1. Using a medium size pot, add 220g butter on medium heat. Leave for 5-8 minutes(could be a few minutes longer) or until the butter becomes slightly brown, you can tell by the aroma it has a nutty smell. The milk solids will be in the bottom of the pan. 

2. Using a kitchen aid mixing bowl and the paddle attachment add almond flour, powdered sugar, vanilla extract, glucose syrup and egg whites.

3. Once the brown butter is warm, use a strainer to remove the milk solids, we only want the brown butter. Then slowly add it to the mixture on low speed.

4. Add the plain flour, baking powder, and salt. Mix until smooth.

5. In a medium sized bowl, fill halfway with water and the juice of 1 lemon this will prevent the apples from turning brown.

6. Cut apples into small dice cubes and leave in lemon water until finished cutting the rest of the apples.

7. Strain all the lemon water, add the white sugar and cinnamon powder. Mix the apple cubes and toss until all coated.

8. Mix the apples with the finished cake mixture and pour into the sprayed cake pan.

9. Bake for 30-35 minutes on 160c.

Apple Purée 

6 Pieces golden delicious apples (medium sized)

50g White sugar

10g Cinnamon 

100g Apple juice

Method:

1. Using a small pot on medium heat, cut apples with skin into medium size. Add sugar, apple juice and cinnamon.

2. Cook until soft for 15-20 minutes. While still hot, use a blender and blend until smooth. 

3. Transfer the purée into another pot and cook on low heat for 1:30 mins stirring every 10-15mins. Especially the bottom and sides, we want to reduce this until ½.

White chocolate apple mousse

200g Cream #1

80g Homemade Apple Puree

24g glucose syrup

95g White chocolate 30-35%

227g Cream #2 (ensure this is cold fresh from the fridge)

Method:

1. In a small pot add the first amount of cream, heat on medium heat until simmering. Once simmer, pour over white chocolate. Leave for 3-5 minutes until chocolate is melted, use a hand blender to mix. 

2. Add the apple purée, glucose syrup and blend.

3. Lastly, the 2nd amount of cream and blend.

4. Leave in the fridge 4-6 hours or overnight.

5. When ready to decorate, using a kitchen aid and whip attachment add the mixture into the bowl. Mix on speed 3 until soft peaks.

Tips:

If you can’t find glucose syrup, another alternative could be honey, corn syrup, and or rice syrup.

To make Brown Butter, heat butter in a saucepan. Once you can smell the nutty aroma, take the pot off the heat and place aside, the residual heat from the pot will continue to cook the butter. This way you don’t burn the butter.

This recipe can also be GLUTEN FREE just substitute the T55 flour with buckwheat flour or other flour of choice.

Treacle and Whey Custard Tart

We’re so pleased to welcome Amanda Lowrenza of artisan baked goods store Amande (and our neighbour at the Carlton and Coburg Farmer’s Market) back to share another recipe!

This time, she’s crafted an amazing custard tart that uses leftover whey from creating the yogurt icing on her Orange and Saffron Cake – so it’s zero waste but extra delicious!

Amanda says:

This recipe was born because I had too much whey leftover from hanging the yoghurt for our Orange and Saffron Cake. I thought the whey had such good depth of flavour in it and it would be a waste to throw it away!

If you happen to not have whey but are still craving a custard tart, you can switch to full cream milk, or measure how much whey you have and adjust the quantity with milk – of course from Schulz, because they’re the best!

Also, this recipe is adaptable to other syrup, so if you only have honey in your pantry, use that! Malt syrup or molasses works well too. Happy custard baking!

WHAT YOU’LL NEED

For the sweet pastry:

200g plain flour

40g icing sugar

Pinch of salt

100g Schulz Organic Fresh Butter, cold, cut into 1cm cubes

2 egg yolks

A splash of cold water

24cm diameter tart tin

For the treacle and whey crème anglaise (thin custard):

180g egg yolks (about 9 eggs)

90g condensed milk

40g treacle

50g caster sugar

2g fine sea salt

1 vanilla bean, scraped

250g reduced whey (or replace/top up with Schulz Organic Full Cream Milk – learn how to separate your whey here)

400g Schulz Organic Pure Cream

Makes one 24cm tart.

METHOD

To make the sweet pastry:

In a food processor, put the plain flour, icing sugar, salt and butter in a bowl and whiz until it becomes a breadcrumb-like consistency.

Put egg yolks in a small bowl and using a fork, break them up.

Add egg yolks into the mixture and whiz in pulses until the mixture is just combined.

Transfer the dough into a bowl. Dip your fingers into the cold water and use your fingers to bring the dough together.

Once it starts to come together, transfer onto your bench and with your hands, gently bring the dough into a homogenous mix. Flatten the dough into a round disc and chill in the fridge for at least one hour, wrapped.

To make the crème anglaise:

In a small saucepan, reduce whey to 250ml. Alternatively, top up your existing whey with Schulz Organic Full Cream Milk until you have 250ml. You can also completely substitute the whey with Schulz Organic Full Cream Milk.

Take the same saucepan and fill up with 5cm of water, then put on the stovetop and bring to a low simmer.

To a stainless steel bowl, add egg yolks, condensed milk, treacle syrup, caster sugar, salt and vanilla bean. Hand whisk the mixture until it forms a creamy paste.

Whisk in the whey and cream into the mix.

Place the bowl on top of a saucepan of boiling water (double boiler), ensuring the boiling water does not touch the bottom of the steel bowl. Whisk the custard occasionally until it reaches 70°C.

When the custard reaches 70°C, switch to a spatula and cook until it reaches 80°C. If you don’t have a thermometer, you will know it’s ready when your custard is thick and glossy.

Immediately strain the custard through a fine sieve and let it cool at room temperature. Stir occasionally to release the heat.

Once room temperature, wrap the surface of the custard and chill in fridge.

Rolling the dough:

Lightly dust your work surface with some flour and dust extra on your rolling pin.

With your rolling pin, roll your dough into a 4-5 mm thickness.

To test if your rolled dough will fit into the tart, put the tart ring on the middle of your rolled pastry and check if you have enough pastry to go on the side of your tart ring.

Transfer your rolled pastry onto the tart and stick the pastry into the sides of your tart ring. Tuck the pastry into the edges of your tart with your fingers.

Chill in the fridge for at least 1 hour.

Preheat your oven to 175°C.

Poke some holes with a fork on your tart bast, cover with aluminium foil and fill it with baking beans or rice so the pastry doesn’t rise.

Bake at 175°C for around 20 minutes.

After 20 minutes, when the sides become golden brown, remove the baking beans and foil and put back the tart in the oven. Cook for further 10 minutes so the base is fully golden brown.

Assembling the tart:

Lower the oven temperature to 120°C .

Put the blind-baked tart in the middle rack of your oven.

Carefully and slowly pour the custard into the tart, filling as far as you can, about 5cm (don’t overfill or the filling will cascade between the crust and tin)!

Set the timer for 40 minutes and then do the first wobble check. If you’re not sure if the custard is cooked, use a thermometer and it should read 80°C internally. Give it another five minutes if you think it’s still liquid.

Turn the oven off and keep the tart inside for another 10 minutes with the door closed. The tart should have set firm, and when you touch the surface it will bounce a little.

Let it cool down at room temperature and chill in fridge for at least two hours before consuming.

If you like, grate some whole nutmeg with a microplane over the top – or eat as is!

Amande don't currently have a brick-and-mortar store, but you can find them weekly at the Carlton Farmers Market – plus stay tuned to their Instagram for more news on collaborations and new menus!

Orange & Saffron Cake with Schulz Yogurt Cream

A new neighbour to our weekly Carlton and Coburg Farmer’s Market stalls, we were so pleased to see Amande (headed by Amanda Lowrensa, previously of Supernormal and Osteria Ilaria) using Schulz Organic Dairy in her amazing products!

Amanda started her micro-bakery in March this year, selling classic cakes and baked goods. What makes her stand out is the unusual flavour pairings she incorporates into her fare, with the menu adapted to suit the seasonality of the produce. For example, the team is currently serving up chocolate, kumquat and toffeed sesame cake, thanks to the abundance of citrus during winter, plus apple, pecan and miso caramel layer cakes, Meyer lemon chiffon cake and more!

Amanda believes that good food is made with good ingredients, and prioritises working with small producers and growers such as Natoora, Nar Nar Goon fruit, Go Just Nuts and – luckily for us – Schulz Organic Dairy!

So we’re thrilled to say that she has shared her recipe for Orange and Saffron Cake with Schulz Yogurt Cream for our readers to enjoy. Of this deliciously zesty cake, Amanda says:

This is my twist on an Aussie classic orange cake. They are so moist and easy to bake!

Navel oranges work perfectly for this recipe, however, you can also use other citrus like Cara Cara oranges, blood oranges and tangelos.

If you’re not familiar with saffron, it is a spice known for its vibrant colour and rich flavour. They are widely used in cooking in the Middle East, Asia and India. A little thread of saffron goes a long way and I love the addition of this in the cake as it creates an extra depth of flavour!

Amande don't currently have a brick-and-mortar store, but you can find them weekly at the Carlton Farmers Market – plus stay tuned to their Instagram for more news on collaborations and new menus!

Amanda with her beautiful Orange & Saffron Cake.

WHAT YOU’LL NEED

For the cake:

2 oranges

250g eggs (approx. 5 eggs)

260g caster sugar

230g almond meal (blanched)

4g baking powder

A small pinch of saffron threads (I use Iranian saffron)

A small pinch of fine sea salt

For the yogurt cream:

300g Schulz Natural Yogurt

100g Schulz Pure Cream

3g sea salt

60ml extra virgin olive oil

Serves 8.

METHOD

The day before:

Take a bowl and sieve to hang the yogurt overnight. Place the yogurt in the sieve with a bowl underneath to capture the whey. Cover with cling wrap and chill overnight.

The next day:

For the cake

Fill a 20cm wide saucepan with 5cm of water. Add two oranges into the saucepan and bring to a boil over medium-high heat. Cook oranges until they’re tender and soft – this will roughly take about one hour. Drain the oranges and cool to room temperature.

Meanwhile, preheat the oven to 150°C and lightly spray a 20cm round, 5cm deep cake tin with cooking oil spray, then line the base and sides with baking paper.

Halve the cooked oranges, remove the seeds and coarsely chop, then process in a food processor to a smooth puree.

Combine eggs and caster sugar in a medium-sized bowl and whisk just until the yolks are just broken apart and combine well with the sugar.

Add 190g of the orange puree, almond meal, baking powder, saffron threads and fine sea salt into the mixture and whisk until it becomes homogenous.

Pour the cake batter into the tin and bake for 40-50 minutes until the cake feels fluffy and a skewer comes out clean.

Cool the cake in its tin on a wire rack for 5 minutes. Carefully flip the cake out onto the rack and invert it again so it’s top-side up.

For the yogurt cream

Whip the cream to medium peaks – not too stiff!

Fold the hung yogurt into the cream.

To assemble, pile the yogurt cream on top of the cake and using a spoon or small palette knife, spread the cream like a wave for the olive oil to sit on.

Drizzle EVOO on and enjoy!

Annie Smithers' Raspberry Clafoutis

Thank you to Annie Smithers, du Fermier chef, writer and friend of Schulz, for sharing this indulgent recipe! Annie says:

Clafoutis is really a fancy French name for a baked custard, but for such a simple dish, there are an awful lot of really, really bad clafoutis out there. This one is a gem, and many different types of fruit can be used at the bottom of it. I’ve used raspberries here, but they can be replaced with cherries, peaches or pears, or prunes soaked in Armagnac.

The most important part of this recipe finding the perfect pan. I love using my two-handled copper serving dishes that are about 5 cm (2 inches) deep and 22 cm (8 1/2 inches) across. Of course you don’t have to match these dimensions, but one secret to getting a good clafoutis is to fill the pan to the right depth – almost full – allowing the batter to puff up and then shrink back some. Before you start, check the volume of your chosen pan. The best way to do this is to fill it with water and measure the volume. Working by volume you can make a large clafoutis, a medium clafoutis or a tiny little treat to eat by yourself.

The ratio for this classic clafoutis is for every egg you need 1 tablespoon sugar, 1 tablespoon flour and 160ml combined Schulz milk and cream. To fill my 1 litre copper pan I use four eggs.

WHAT YOU’LL NEED

4 eggs

60g caster sugar, plus extra for dusting

30g plain flour

30g cornflour

320ml Schulz Organic Full Cream Milk

320ml Schulz Pure Cream

1 tablespoon Armagnac

250 g raspberries

Extra Schulz Pure Cream, to serve

Serves 8.

METHOD

Preheat the oven to 180ºC.

With a whisk, beat the eggs, sugar, flour and cornflour until thick and foamy. Gradually add the milk, cream and Armagnac and whisk until well blended. This mixture can be made several hours ahead of time and refrigerated until you are ready to cook it.

Butter the sides and base of your chosen pan and dust with extra sugar. Place the raspberries evenly across the bottom of the pan, then carefully pour the batter over the raspberries.

Bake for 45 minutes or until puffy, golden and done in the centre (if you give it a little shake there should be no wobble). Remove and allow to cool slightly, then serve with cream.

Anzac Biscuits

Everyone has a favourite Anzac biscuit recipe – and this is ours!

A big thank you to our new team member Olivia for sharing this delightful recipe, which was a customer favourite at her much-loved Brunswick cheese shop Harper & Blohm. Using quality ingredients makes a huge difference to any recipe, but we really think you can taste the difference when using Schulz Organic Dairy Butter in these treats.

It doesn’t matter if you’re a chewy or crispy Anzac biscuit person – these have just the right amount of both!

WHAT YOU’LL NEED

150g wholemeal flour

130g rolled oats

200g soft brown sugar

50g desiccated coconut

125g Schulz Organic Dairy Butter

50g golden syrup

40ml water

1/2 teaspoon bi-carb soda

Makes 12 biscuits.

METHOD

Preheat the oven to 160ºC.

Line two baking trays with baking paper.

In a bowl, combine the flour, oats, sugar and coconut.

To a small saucepan, add butter, golden syrup and water. Stir over a low heat until the butter has melted and the whole thing goes a little syrupy.

Add the bi-carb soda and mix well; the mixture will fizz and expand and a little, but keep stirring.

Pour this hot syrup into the flour mix and combine well.

Using clean hands, divide the dough in 12 balls (about 60g each).

Gently flatten each ball; you want to have 12 even discs about 2cm high. Allow a few cm between each, as they will spread during cooking.

Bake for 10 minutes, then turn the tray around and cook for a further five minutes, until a light golden brown. Remove from the oven if you’re a chewy biscuit person – if you’re a crispy biscuit eater, leave them in the oven a few minutes longer to crisp up.

When ready, remove the biscuits from the oven and leave to cool on a wire rack.

CERES Fair Food Apple Vanilla Yogurt Cake

We’ve long been fans of the team at CERES Fair Food – not only are they fantastic supporters of Victorian growers and producers, 100% of their profits are reinvested into their CERES Park and CERES School of Nature and Climate programs, where over one million students have learned more about how to care for the earth.

And now, they have kindly shared this amazing recipe for Apple Vanilla Yogurt Cake, using Schulz yogurt and pure thick cream. Quick and simple to put together (no creaming of eggs and sugar required!) this moist cake is also super flexible – add zest from summer lemons, your favourite seasonal berries or substitute pears for apples. Anything goes!

WHAT YOU’LL NEED

1/2 cup Schulz Organic Dairy yogurt, Greek or Natural
3 eggs
1 cup sugar
1 tsp vanilla essence
1 1/2 cups plain flour
2 tsp baking powder
1/2 cup vegetable oil (olive oil works well)
2-3 apples, tart variety like Granny Smith if possible
1 tbsp raw sugar
1/4 cup flaked almonds

Cinnamon Cream:
200g Schulz Organic Pure Cream
1 tbsp icing sugar
Pinch of ground cinnamon

METHOD

Preheat the oven to 180ºC.

Combine the yogurt, sugar, eggs and vanilla in a generous bowl and mix well with a fork or whisk until combined.  Add the flour and baking powder, and lightly mix until just incorporated.  Gradually stir in the oil and let it come together with minimal fuss.  Don’t be concerned that it looks really oily at first, you will end up with a fairly wet batter but all is well.

Pour the batter mixture into a greased and lined 9-inch cake tin.  If you’d like to add chopped/grated fruit to the inside of the cake, pour in half of the mixture and top with one chopped/grated apples before adding the remaining batter. Quarter, core and slice the remaining apple, laying them around the top of the cake as you please. Finally, top with the flaked almonds.

Pop it into the oven for 30-40 minutes. It’s done when the sides are coming away and a toothpick in the centre comes out clean. You want this one to err on the moist side, so don’t be tempted to go another five if it’s looking good. Cool in the tin for about 20 mins, then turn it out onto a rack.

Once completely cool, dust liberally with sifted icing sugar.

For the Cinnamon Cream
Pour cream into a medium bowl. Sift icing sugar and cinnamon together into same bowl. Whisk until cream forms soft peaks, it won’t take long!

Smoky, Spicy, Simple Corn Ribs with Herbed Quark

Our brand new Corn Ribs recipe turns the ordinary into the extraordinary. All it takes is a generous lathering of our simple spice blend and the humble cob becomes smoky golden-baked perfection. Topped with freshly chopped parsley and served alongside Schulz Organic Herbed Quark, it’s a guaranteed game-changer whether you’re serving it as a side dish, a spring snack or a pre-game appetiser.

WHAT YOU’LL NEED

2 corns on the cob
80ml EVOO
1 teaspoon smoked paprika
1/4 teaspoon chilli powder or flakes
1/2 teaspoon salt
Fresh parsley
Schulz Organic Herbed Quark, for serving

method

Cook the corn in boiling water for 5 minutes. Once cooked move into ice cold water to stop the cooking.
Cut the corn into quarters lengthwise and place on a tray lined with baking paper.
In a bowl, mix the EVOO, chilli, salt and paprika.
Heat an oven to 190°C.
Brush the EVOO mixture over the corn ribs generously.
Bake at 190°C for 10-15 min until they start to bend.
Sprinkle chopped fresh parsley and serve with Schulz Organic Herbed Quark on the side.

Cinnamon and Ginger Mulled Wine

Delicious, warming spices make this mulled wine a winter favourite in the Schulz Creamery and Cafe.

A simple adults-only treat, we love to enjoy this citrus and ginger-infused drink inside by the fire on a quiet Saturday, but it makes a great party pleaser too!

WHAT YOU’LL NEED:

750ml (1 bottle) shiraz

350ml fresh orange juice

200g caster sugar

1 star anise

1-2 cinnamon quills

3 pods green cardamon

10g fresh ginger, peeled

Zest of 1 orange

Zest of 1 lemon

50g cranberries

30ml rum

METHOD:

In a pot mix all ingredients on a low heat. As soon as it gets to the boil, turn it off and serve.

The Schulz Creamery and Cafe Epic Bagel

Hila’s fresh bagels are always a favourite in the Schulz Organic Creamery and Cafe, but the Epic Bagel takes this traditional roll to another level.

The Epic Bagel skips the classic cream cheese topping and gets straight to business: it’s already filled with creamy Schulz Organic Herbed Quark before being baked to perfection!

Hila has kindly shared her easy to follow bagel recipe below, so you can try these delicious lunchtime treats for yourself anytime.

Tip: these make an “epic” school holiday activity too!

Makes 8 bagels.

WHAT YOU’LL NEED:

500g bakers flour

10g dry yeast

50g caster sugar

10g salt

275mL water

30g olive oil

560g Schulz Organic Herbed Quark (70g per bagel)

8 spring onions, green ends only, for wrapping

Olive oil and sea salt, for after baking

METHOD:

Mix all dry ingredients in the bowl of a stand mixer. Add water and oil, then mix for 10 minutes or until the dough forms a smooth ball.

Cover and proof for about an hour at room temperature (or in the fridge overnight).

Cut the dough into eight pieces, 100g each, and shape into a ball. Let the dough balls proof for about 30 minutes.

While the dough balls are proofing, place your tub of Schulz Organic Herbed Quark into a piping bag.

Using a rolling pin, roll out each dough ball into an almond shape, about 30cm long and 10cm wide.

Pipe two thick lines of quark (about 70g) lengthways down the centre of the dough.

Take one long edge of the dough and fold it over to cover the quark – about 2cm away from the other long edge. Press the dough together firmly with your fingers to seal the quark in.

Take each end of the dough and bring together to form a bagel shape.

Stretch the hole in the middle further out, so it’s around double in size.

Take the green end of a spring onion and wrap around each bagel.

Place on a tray and cover. Allow the dough to proof until double the size.

Bake in a preheated oven at 180°C for 8-10 minutes.

As soon as the bagels are out of the oven, drizzle olive oil on top and sprinkle with sea salt.

Beetroot and Fetta Dip

Packed with earthy depth of flavour, Hila’s simple Beetroot and Fetta Dip is fantastic for entertaining (it’s a cheeseboard favourite), or to whip up as a quick weekend snack.

We love to top this dip with peppery rocket and crunchy walnuts, and serve with Hila’s soft Yoghurt Flatbreads. It’s also wonderful with crudites or spread on crusty sourdough from your local bakery.

WHAT YOU’LL NEED:

One large beetroot (or two small ones)

150g Schulz Organic Fetta

100g Schulz Organic Quark

1/2 teaspoon cumin

To serve: fresh rocket, walnuts and Hila’s Yoghurt Flatbreads.

METHOD:

Roast the beetroot, wrapped in foil in a 160°C oven for about an hour, or until soft.

Peel the beets.

Cut into wedges and put in your food processor or Thermomix.

Add Schulz Organic Fetta and blitz until it forms a chunky spread.

Add Schulz Organic Quark and cumin, then blitz lightly until combined.

To serve, top with fresh rocket and roasted walnuts.

Hila's Sesame Seed Bagels

These bagels are ‘Jerusalem style’ – they are soft and a touch sweet, and they get a delightful crust from the sesame seeds they are coated with. In the Schulz Organic Creamery and Cafe, head chef Hila uses these delicious baked treats for the popular Reuben Bagel and the Smoked Salmon Bagel.

Makes 8 bagels.

WHAT YOU’LL NEED:

500g bakers flour

10g dry yeast

50g caster sugar

10g salt

275mL water

30g olive oil

300g sesame seeds

Olive oil and sea salt for after baking

METHOD:

Mix all dry ingredients in the bowl of a stand mixer. Add water and oil, then mix for 10 minutes or until the dough forms a smooth ball.

Cover and proof for about an hour at room temperature (or in the fridge overnight).

Cut the dough to eight pieces, 100g each, and shape into a ball.

Let the dough balls proof for about 30 minutes, before shaping it into a bagel. Poke a hole in the middle of the ball and stretch to create a hole in the middle.

Dip the bagel in cold water, and then in the sesame seeds, making sure it's covered on all sides.

Place on a tray and cover. Allow the dough to proof until double the size.

Bake in a preheated oven at 180°C for 8-10 minutes.

As soon as the bagels are out of the oven, drizzle olive oil on top and sprinkle with sea salt.

Eat fresh as is, or use them to make sandwiches.

Yogurt Flatbread

Soft, delicious and versatile, Schulz Organic Creamery and Cafe Chef Hila Perry has shared her simple recipe for yoghurt flatbreads. These make a perfect snack alongside hummus or our Herbie Organic Quark, as a wrap packed with veggies for lunch, or to accompany a main meal.

WHAT YOU’LL NEED:

420g of plain flour 

1 tsp baking powder

1 tsp salt

1 tsp garlic powder 

190g Schulz Organic Natural Greek Yogurt 

¼ cup extra virgin olive oil (we love Mount Zero Arbequina Extra Virgin Olive Oil)

¾ cup or 180mL Schulz Organic Full Cream Milk 

Extra olive oil for bowl and frying

Extra flour for dusting 

METHOD: 

In a large bowl, mix all the dry ingredients together – plain flour, baking powder, salt and garlic powder. 

In a separate bowl, combine all wet ingredients  Schulz Organic Natural Greek Yogurt, olive oil and Schulz Organic Full Cream Milk.

Add the wet mix to the dry ingredients and stir with a wooden spoon until a ball of dough is formed. If the dough is too dry, you can add more milk.

Coat the sides of a separate clean bowl with some extra olive oil and place the dough ball inside. Cover with a tea towel and let it rest for 30 minutes. 

After 30 minutes, roll out your ball of dough onto a floured surface. Cut it into eight individual pieces and roll into ball. Using a rolling pin (or a wine bottle!) roll each ball into a flatbread shape. 

In a large saucepan, heat a drizzle ofolive oil over low to medium. Fry your flatbreads on both sides for 3-5 minutes or until golden.

Once cooked, place flatbreads under a tea towel so they keep nice and moist.

These flatbreads are best eaten and served fresh with some of our Herbie Organic Quark. Enjoy!

Hila's Homemade Granola

Our Creamery and Cafe pastry chef, Hila Perry, has shared her recipe for her homemade granola. Full of toasted mixed seeds, sweet dried apricots and cranberries, packets of Hila’s granola always sell out at the Cafe! Enjoy warm, straight out of the oven, with a big dollop of Schulz Organic Natural or Greek Yogurt.

what you’ll need:

500g rolled oats

100g poppy seed

250g sunflower seeds

250g pumpkin seeds

130g flaked almonds

200g shredded coconut

250g dried apricots (diced)

170g dried cranberries 

125g water

100g caster sugar

325g honey (We use Timboon Honey)

method:

Preheat oven to 160°C.

Mix the oats, poppy seeds, sunflower seeds, pumpkin seeds, flaked almonds and coconut together in a large bowl until evenly distributed.

Bring the water, castor sugar and honey to boil in a pot.

Pour the sugar mixture over your oat and seed mixture and toss together.

Spread onto a non-stick oven tray in an even layer.

Bake in the preheated oven, mixing every 10 minutes until golden.

Let cool for 5 minutes, then mix in the cranberries and chopped dried apricots.

Serve immediately with some seasonal fresh fruit and Schulz Organic Yogurt, or store in an airtight container for up to 3 months.

Hila's Chocolate Brownies

Our Creamery and Cafe pastry chef, Hila Perry, has shared her recipe for the indulgent Chocolate Brownies. Full of roasted hazelnuts and walnuts, these rich brownies always sell out at the Cafe! Enjoy straight out of the oven, gooey and warm, with a big scoop of Hila's No-Churn Ice Cream.

what you’ll need:

24cm Square tin

50g pecans

50g hazelnuts

150g dark chocolate (above 53% coca preference)

150g Schulz Organic Fresh Butter

3 eggs

200g caster sugar 

5g vanilla extract

40g cocoa powder

70g plain flour

Extra cocoa powder for dusting

method:

Preheat your oven to 160°C.

In a saucepan with boiling water, blanch your hazelnuts by quickly adding them to the water for 1-2 minutes and then draining to remove the skins. Once your oven has reached its temperature, lay your pecans and blanched hazelnuts out on a tray and toast them in the oven for 8 minutes.

Put it aside to cool.

Lower your oven temperature to 150°C.

Melt the chocolate and butter together by heating in the microwave at 30 second intervals. With a handheld or a stand mixer, whip your eggs until foamy, then gradually add sugar and vanilla. Once combined, fold the chocolate butter mixture into the egg mixture.

Sift the flour and cocoa powder together, and fold into the egg mixture. Once the flour mixture is incorporated and your batter looks smooth, fold in the toasted nuts.

Pour into a 24cm tin lined with baking paper. Bake in 150C oven for 25 minutes.

Leave to cool for 5 minutes before sifting over extra cocoa powder, then enjoy! Your brownies will keep in an airtight container for up to 1 week or stored in the freezer for up to 1 month.

Caramel Sauce / Dulce de Leche

Our Creamery and Cafe pastry chef, Hila Perry, has shared her recipe for the indulgent Dulce de Leche. This recipe makes between 500-700mls of golden caramel sauce, serves around 8 people and will keep stored in the fridge for about a month. Enjoy it drizzled atop Hila’s No-Churn Ice Cream or straight out of the jar with a spoon.

What you’ll need:

2 L milk 

400g cream 

 800g caster sugar

10 g bicarb soda

10 g vanilla essence

10 g salt (added for a salted version)

400 g butter - schulz butter 

Method:

Bring the milk, and cream sugar to a steady simmer in a pot.

Carefully add the bi-carb soda. So the mixture doesn’t overflow, reduce the heat to the minimum on the lowest flame until the mix has reduced by half. This is a long process, so be patient! It needs to be stirred regularly for 20 or so minutes to reach this point.

Take it off the heat once it’s got the caramel colour, The darker the colour, the thicker it’ll be.

Cool to room temperature before transferring to a blender, on a low setting blitz in the butter bit by bit. 

This makes it thicker so the mix can get to a proper spreadable thickness. Let it set at room temperature - storage in the fridge for up to 4 weeks. 

No-churn Ice Cream

Rich, smooth and extra creamy, this recipe for no-churn ice cream is the ultimate summer indulgence. Our Creamery and Cafe pastry chef, Hila Perry, has shared her recipe for the cafe’s ice cream, blended in our milkshakes to make them extra thick and as a creamy pairing with our desserts. This recipe makes 2 litres of ice cream, serves around 8 people and will keep stored in the freezer for about a month. Enjoy as is for a vanilla treat or add your favourite flavourings to this versatile recipe. 

What you’ll need:

500g Schulz Organic Dairy cream 

250ml condensed milk 

1 Tbls vanilla extract

Method: 

Place all ingredients into a stand mixer, alternatively, you can use a hand-held whisk and whip to soft peaks. 

Freeze in a large 2L tub to be scooped when serving or freeze pre-portioned into your desired servings such as ice cream moulds or bowls. 

Will store in your freezer for 1 month. Enjoy as is or with any of your favourite toppings!

HILA'S GOOEY CHOCOLATE CHIP COOKIES

Golden, soft and chewy, these cookies have all the comforts of home cooking wrapped up in one bite. Our Creamery and Cafe pastry chef, Hila Perry, has shared her recipe for the cafe’s famous chocolate chip cookies. These cookies are best on the day of baking but will keep for up to a week in an airtight container. For an extra step, once they are out of the oven, sprinkle some sea salt flakes on top to enhance the chocolate flavour. 

What you’ll need: 

220g butter soft

200g caster sugar 

50 g soft brown sugar 

5g vanilla paste

1 egg

280g plain flour 

2.5 g baking powder 

4g salt

300g dark callebaut chocolate chips 

Method:

1. In a mixer, with the pedal attachment cream together the butter, both sugars and vanilla. 

2. Add the egg and keep mixing on a low setting until it’s incorporated. 

3. Sieve flour, baking powder and salt and add to the butter. Mix only until a dough is formed.

4. Add your chocolate chips and mix until they are evenly distributed.  

5. Divide the dough in to 60g portions and roll in to balls.  

6. Place evenly about 5 cm away from each other (as they will spread!) on a tray lined with baking paper. 

7. Bake in a preheat oven on 160° for 12-15 minutes, until golden and crisp on the sides of the cookies.

8. When taking out of the oven "drop" the tray on the bench from about 30 cm high to create the cracks look on the cookies. Cool before serving with a tall glass of Schulz milk.