RECIPES
Mixed spice is a warm baking spice blend that commonly contains coriander, ginger, nutmeg, cassia or cinnamon, and clove.
In Australia, mixed spice is most often used in fruit cakes, puddings, biscuits, slices, hot cross buns and other cosy, spiced bakes. It brings gentle warmth and depth without letting one spice take over.
McKenzie’s Mixed Spice contains coriander, ginger, nutmeg, cassia and clove, making it a handy pantry shortcut when a recipe needs that familiar sweet spice flavour.
Egg replacer is a baking powder-style ingredient designed to help replace eggs in baked goods, not in cooking. To replace one egg, mix 1 teaspoon of egg replacer with 2 tablespoons of water, then whisk until smooth.
McKenzie’s Egg Replacer is made from potato starch, tapioca flour, pea protein, raising agent, stabiliser and a processing aid containing sulphites. It is designed for baking only, helping egg-free cakes, muffins, biscuits, pancakes and slices achieve a similar texture to recipes made with eggs.
To use gelatine powder correctly, sprinkle it over cold water first, let it bloom, then gently dissolve it before mixing it into your recipe.
That is the simple rule. Do not add gelatine powder straight into hot liquid, as it can clump. Give it time to absorb cold water first, then dissolve it gently so it blends smoothly into jellies, panna cotta, cheesecake slices, mousses, terrines, glazes and other sweet or savoury dishes.
McKenzie’s Gelatine Powder is a platinum strength setting agent that helps turn liquids into gel. As a guide, 2 teaspoons of McKenzie’s Gelatine Powder will set approximately 500ml of liquid.
