Quarantine Baking Recipes
Coronavirus has forced us to all slow down and if we are being honest, the days are a bit of a blur. In these slow days, we’ve had a chance to get back to basics. And by basics, we mean pantry basics, you know… flour, baking powder, yeast, sugar.
In this crazy time, it’s important to look after your mental health. Baking is very therapeutic and in many ways comforting and nostalgic. Another bonus of baking is that you can share your baked goodies with your community. What better way to connect than over a warm homemade cinnamon scroll – keeping within social distancing regulations of course!
Learn to bake decadent baked delights with a Just In Time Gourmet twist, guaranteed to put you in a coronacoma.
Buttermilk Fig Scones with Strawberry Jam & Cream
Our first quarantine baking recipe is our buttermilk fig scones which we serve with strawberry jam and cream. We use Vinofood Sparkling Strawberry Jam because it’s Australian made and completely free of artificial additives and preservatives. Figs offer a natural sweetness to this scone recipe, which means you need to use less sugar.
If you are lucky enough to have figs growing, go the extra mile a dry them out to truly make this fig scone recipe from scratch.
Servings: 8 – 10
Total time: 38 minutes
- 2 cups plain flour
- ¼ cup brown sugar
- 2 tsp baking powder
- ½ tsp baking powder
- 1 cup of dried figs (chopped)
- ¾ cup buttermilk (you can substitute with other milk if you don’t have buttermilk)
- 250ml cream (whipped)
- 1 tsp of vanilla extract
- Pinch of salt
- Vinofood Sparkling Strawberry Jam
- Preheat oven to 180◦ for 10 minutes.
- Sift all dry ingredients into a large bowl and mix together with a whisk.
- Add the butter and chopped figs and use your hands to combine with the dry ingredients.
- Add the buttermilk and vanilla extract and stir until combined.
- Coat a surface with flour and then kneed the crumbly flour mixture into a dough(do not overwork the dough).
- Press the dough until its about 3cm thick and cut into rounds using a biscuit cutter.
- Place the rounds on a baking tray lined with baking paper.
- Brush the tops with buttermilk.
- Bake for roughly 18 minutes or until golden and crisp on the top.
- Serve with Vinofood Sparkling Strawberry Jam, whipped cream and a cup of tea!
Mango & Passionfruit No-Bake Cheesecake
Now, this is a cheesecake we have a lot of passion for.
It’s fruity, creamy and downright delicious! Okay, so technically this recipe doesn’t involve baking, but it’s so good we couldn’t not include it.
The secret to the perfect cheesecake is to make sure your cream cheese is at room temperature before using. The other secret is Ogilvie and Co Mango and Passionfruit Sauce.
We use this sauce in the batter and drizzled on top to really make the flavours pop!
Total time: 5 hours
For the crust:
- 1 packet of plain biscuits, we’ve used Scotch Fingers in this recipe, but you can use any plain biscuits. If you prefer a thick base, you can use more biscuits but remember you will need to add more butter.
- ½ cup butter (slightly melted)
- 1 tbs brown sugar
For the cheesecake
- 700g cream cheese (room temperature)
- 1 can condensed milk
- ¼ passionfruit pulp
- ¼ cup mango pulp
- 3 tbs Ogilvie & Co Mango & Passionfruit Sauce
For the top:
- 1 cup of passion fruit pulp
- 4 tbs of caster sugar
- Ogilvie Mango & Passionfruit sauce
- Line a cake tin with baking paper, ensuring both the base and sides of the tin are lined.
- Using a food processor, pulse the biscuits, butter and sugar until they form a crumb texture. If the biscuits aren’t holding together, you may need to add more butter.
- Press the biscuit mixture into the base of the pan using your fingers until the bottom is covered evenly. Pop the tin into the fridge to set for about 30 minutes.
- Use a cake mixer or food processor to combine the cream cheese, condensed milk, passion fruit and mango pulp and mango & passionfruit sauce. Scrape down the side of the bowl occasionally to combine all ingredients evenly.
- Pour the mixture evenly over the biscuit base and smooth out with a spatular. Refrigerate for 4 hours.
- For the topping, combine the can of passion fruit pulp and sugar in a small saucepan until the sugar is dissolved. Let it cool completely and pour over the cake once it is set. Drizzle with Ogilvie Mango & Passionfruit Sauce and it’s ready to serve!
Salted Caramel Cinnamon Scrolls
If there is a heaven, we hope it’s full of these salted caramel cinnamon scrolls.
Because these babies are divine.
We use Ogilvie Co Salted Caramel Dessert Sauce to take these scrolls to the next level. We love to include Australian local products were we can in all our recipes – that’s just how we roll.
Total time: 2.5 hours
- 3 ½ cup plain flour
- ¼ cup brown sugar
- 1 sachet dry yeast
- 1 cup milk
- ¼ cup butter
- 1 large egg
- Ogilvie Co Salted Caramel Dessert Sauce
- ¼ cup butter
- 2 tbs brown sugar
- 1 tsp cinnamon
- 3 tbs corn syrup
- Pinch of salt
- Combine the sugar, salt and 1.5 cups of the plain flour in a cake mixer.
- Melt butter in a saucepan over medium heat and stir in the milk. Let the mixture cool slightly and stir in the yeast.
- Wait 10 minutes and then add the milk mixture along with the egg to your flour mix. Use a dough hook attachment to combine, and slowly add the rest of your flour in small increments until the dough starts to pull away from the bowl.
- Grease a bowl with oil and place the dough inside, cover with a tea towel and leave in a warm place to rise for about 1.5 hours.
- Line a baking tray with baking paper.
- To make the filling, combine the butter, brown sugar, cinnamon, corn syrup and salt in a small bowl and then spread evenly on the baking tray.
- Once the dough has risen, on a lightly floured surface punch it out and roll it into a rectangle.
- Spread the Ogilvie Co Salted Caramel Dessert Sauce on top of the dough until covered.
- Starting with the longer side, roll up tightly and cut into 12 equal slices and place into the pan on top of the mixture.
- Cover the baking tray again and set aside to rise for another hour.
- When your scrolls have finished rising for the second time, put them into the oven at 180◦ for approx 25 minutes or until they are golden. Remove from oven and allow them to cool on a rack.
- Serve with a sprinkle of salt.
Honey Macadamia Shortbread Bars
This gooey creation with a buttery shortbread base is absolutely mind-blowing. This recipe is super fun because you’ll learn to make the shortbread base from scratch.
Another great thing about these honey macadamia bars is that they are easy to share and are a perfect quick treat if you want something sweet and light. Instead of using normal honey, we use Duck Creek Pure Macadamia Honey because it enhances the macadamia flavour!
Total time: 50 minutes
- ½ cup unsalted butter
- ½ cup icing sugar
- 1 cup plain flour
- ¾ cup unsalted butter
- ½ cup brown sugar
- ½ cup Duck Creek Pure Macadamia Honey
- 1 cup of macadamia nuts (chopped)
- 1 tsp vanilla extract
- ¼ cup whipping cream
- ½ tsp of cinnamon
- Squeeze of lemon
- Pinch of salt
- Preheat oven to 180◦
- Line a square baking dish or tray with baking paper to cover the bottom and sides.
- In a mixer, combine the butter and icing sugar until creamy.
- Slowly add the flour until a soft dough forms.
- Put the dough in a baking dish and with your fingers press the dough until it covers the whole surface of the dish. Use a fork to poke some holes in the base and pop it in the oven for 15- 20 minutes. Cool on a wire rack.
- While the base is baking, add the butter, honey, brown sugar and cinnamon to a saucepan on medium heat. Cook for approximately 5 minutes stirring occasionally.
- While the filling is cooking, use a food processor to pulse the macadamia nuts into small pieces.
- Remove the saucepan from the heat and add the macadamia nuts, cream, salt, vanilla extract and lemon. Stir to combine.
- Gently pour the filling over the shortbread base spreading it evenly. Put the dish back into the oven for another 20 minutes.
- Cool on a wire rack, cut into bars and serve! You can store these delicious treats in an airtight container for several days.
Thanks for following along with our quarantine baking recipes. Save this article to your favourites for easy reference when you are in a baking mood. Trust us, we know you’ll be making these desserts more than once, they are addictive! If you are not in the mood for dessert or need some meal ideas, check out our blog Quarantine Cooking.
Even after our coronacations are over and life gets busy again, you’ll have new baking skills and recipes under your belt. Let us know what you think in the comments below.
At Just In Time Gourmet, we stock a large range of high-quality Australian gourmet products that you can use in creating delicious recipes. Our products are sourced from local makers, so you won’t find these gourmet products at standard supermarkets. Shop our range of delicious gourmet food products online and enjoy Australia-wide shipping.