Country Classics Cookbook, Plus Your Chance To Win!

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    The Australian Women’s Weekly, Country Classics cookbook, RRP $12.95, available where all good books are sold and online at Photography: Stuart Scott.

    Creating your own sweet treats for when family and friends pop over of is such a rewarding experience, especially when you get to tell everyone you made it from scartch. This month we've selected three delicious recipes from the Country Classics cooking book from the lovely people at The Australian Women’s Weekly, that allow you to do just that. We've made:

    • Blueberry Bagels
    • Chocolate Brownies
    • Date Scones with Whipped Caramel Butter


    Blueberry Bagels


    prep + cook time 1¾ hours (+ standing) 

    makes 12


    • 1 cup (250ml) milk
    • 3 teaspoons dried yeast (10g)
    • 2 tablespoons caster (superfine) sugar
    • ½ cup (125ml) warm water
    • 80g (2½ ounces) frozen blueberries, thawed
    • 3¾ cups (560g) plain (all-purpose) flour
    • 1 teaspoon ground cinnamon
    • 1 egg yolk
    • 1 teaspoon water, extra
    • ¼ cup (55g) demerara sugar
    • 250g (8 ounces) cream cheese, softened
    • ¼ cup (40g) icing (confectioners’) sugar
    • 125g (4 ounces) fresh blueberries


    1. Heat milk until just warm. Combine yeast, half the caster sugar, the warm water and milk, and blueberries in a large bowl; whisk until yeast dissolves. Cover; stand in a warm place for about 10 minutes or until the mixture is frothy.
    2. Stir sifted flour, cinnamon and remaining caster sugar into the yeast mixture; mix to a firm dough. Knead dough on a floured surface about 10 minutes or until dough is smooth and elastic. Place dough in a large oiled bowl; cover, stand in a warm place about 1 hour or until dough has doubled in size.
    3. Grease two oven trays. Turn dough onto a floured surface, knead until smooth. Divide dough into 12 pieces. Shape each piece into a ball. Press
    4. a floured finger through the centre of each ball to make a hole; rotate ball with finger until the hole is a third of the size of the bagel. Place bagels about 3cm (1¼-inches) apart on trays. Cover; stand in a warm place about 15 minutes or until risen.
    5. Preheat oven to 200°C/400°F.
    6. Drop 3 or 4 bagels, one at a time, into a large saucepan of boiling water (don’t overcrowd the pan). Turn bagels after 1 minute; boil for a further 1 minute. Remove with a slotted spoon. Return bagels to trays; brush tops with combined egg yolk and the extra water, sprinkle with demerara sugar. Bake about 20 minutes.
    7. Meanwhile, beat cream cheese and sifted icing sugar in a small bowl with an electric mixer until mixture is smooth.
    8. Preheat grill (broiler).
    9. Split bagels; toast under hot grill. Top bagels with cream cheese mixture and fresh blueberries to serve.

    Nutritional Count Per Bagel:  8.8g total fat, 5.2g saturated fat, 1287kJ (307 cal), 47.9g carbohydrate, 8.3g protein, 2.3g fibre

    Chocolate Brownies


    prep + cook time 1¼ hours (+ cooling) 

    makes 20


    • 30g (1 ounce) unsalted butter, chopped
    • 250g (8 ounces) dark (semi-sweet) chocolate, chopped coarsely
    • 80g (2½ ounces) unsalted butter, extra, softened
    • 2 teaspoons vanilla extract
    • 1 cup (220g) firmly packed brown sugar
    • 2 eggs
    • ½ cup (75g) plain (all-purpose) flour
    • ½ cup (70g) coarsely chopped roasted hazelnuts
    • ⅓ cup (80g) sour cream, softened

    Chocolate Icing

    • 125g (4 ounces) dark (semi-sweet) chocolate, chopped coarsely
    • 60g (2 ounces) unsalted butter, chopped


    1. Preheat oven to 180°C/350°F. Grease a deep 20cm (8-inch) square cake pan; line base with baking paper.
    2. Melt chopped butter in a small saucepan, add chocolate; stir over low heat until chocolate is melted. Cool 5 minutes.
    3. Beat softened butter, extract and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer mixture to a large bowl. Stir in sifted flour, then chocolate mixture, nuts and sour cream. Spread mixture into pan.
    4. Bake brownie about 45 minutes; cool in pan.
    5. Make chocolate icing.
    6. Turn brownie, top-side up, onto a wire rack; spread with icing. Cut into squares to serve.


    Chocolate Icing: Melt chocolate and butter in a small heatproof bowl over a small saucepan of simmering water (do not allow water to touch the base of bowl). Remove bowl from heat; cool to room temperature. Beat with a wooden spoon until thick and spreadable.

    Nutritional Count Per Brownie: 16.1g total fat, 8.8g saturated fat, 1069kJ (255 cal), 25.5g carbohydrate, 2.7g protein, 0.7g fibre


    Date Scones With Whipped Caramel Butter


    prep + cook time 40 minutes

     makes 18


    • 30g (1 ounce) unsalted butter, softened
    • ¼ cup (55g) brown sugar
    • 1 egg yolk
    • 2½ cups (375g) self-raising flour
    • ⅓ cup (50g) finely chopped dried seeded dates
    • 1¼ cups (310ml) buttermilk
    • whipped caramel butter
    • 150g (4½ ounces) unsalted butter, softened
    • ¼ cup (55g) brown sugar
    • 2 teaspoons vanilla extract


    1. Preheat oven to 220°C/425°F. Grease a 22cm (9-inch) square cake pan.
    2. Beat butter, sugar and egg yolk in a small bowl with an electric mixer until light and fluffy. Transfer mixture to a large bowl; add sifted flour, dates and buttermilk. Use a knife to cut the buttermilk through the flour mixture to make a soft, sticky dough. Turn dough onto a floured surface; knead gently until smooth.
    3. Press dough out to 20cm (8-inch) square, cut into nine squares using a floured knife; cut each square in half diagonally. Place scones side-by-side, just touching, in pan. Brush tops of the scones with a little extra buttermilk.
    4. Bake scones about 20 minutes.
    5. Meanwhile, make whipped caramel butter. Serve warm scones with whipped caramel butter.

    Whipped Caramel Butter: Beat ingredients in a small bowl with an electric mixer until light and fluffy.

    Nutritional Count Per Scone: 9.2g total fat5.8g saturated fat803kJ (192 cal)23.6g carbohydrate3.1g protein1.1g fibre

    TIP: Scones are best made on the day of serving. They can be frozen for up to 3 months. Thaw in the oven, wrapped in foil, or overnight in the fridge.


    ** This Competition has now finished, thank you to all who participated! **

    The two lucky winners for this competition were: Margaret Thomas and Alex.

    Now For The Winning Part


    The lovely people at The Australian Women’s Weekly are giving two (2) lucky readers the chance to win one of their Country Classics cookbooks. All you have to do is answer this simple question in the comments section of this blog post: What is your favourite treat for when guests pop over?

    Two (2) lucky winners will be selected and each will win their very own copy of The Australian Women’s Weekly,Country Classics, RRP $12.95, available where all good books are sold and online at Photography: Stuart Scott.

    Remember, we will be showcasing, trialling and giving away a new cookbook each month, so keep checking back for future giveaways.

    Please note:

    • Only one entry per person
    • Open to Australian residents only
    • Two (2)winners will be selected by Kambrook
    • The winners will be contacted by email and Kambrook reserves the right to announce the winners on our online site
    • This competition will run from 9am 15th July2013 to 12pm 21st July2013

    Click here for full Terms & Conditions.




    • Suzie Love 15 July 2013

      I love serving my guests homemade scones with jam and cream, simple to make and goes down nice and smoothly.

    • Narelle Rock 15 July 2013

      I love a platter of meats, cheeses, crackers and fruit, sharing food brings people closer together.

    • jody dunn 15 July 2013

      I love serving homemade Choc Chip muffins and and home made Monte Carlo Biscuits

    • Alexandra M 15 July 2013

      I rarely have guests over because everyone knows I can't cook! Hopefully I can win this book to give me a few tips!

    • katrina stubbs 15 July 2013

      I make pikelets with iceing sugar and also serve salted corn

    • Renata 15 July 2013

      My Healthy cake with a twist,
      Full of goodness, one cannot resist,
      With chia seeds, dates, raisins and more,
      My guests simply adore.

    • Maria Arganese 15 July 2013

      In my mini Kambrook blender a tin of tuna, mayo, capers, lemon juice and herbs I do mix, accompanied by crackers
      a real hit

    • Megan Iemma 15 July 2013

      Double Choc a Block cookies from Sally Wise (three types of choc)

    • Kathryn C 15 July 2013

      Quick apple pie made with puff pastry, sliced apples and sprinkled with apple and cinnamon :)

    • Avril Samuels 15 July 2013

      Love to bake a good carrot cake with lemon cream cheese frosting using low GI Sugar and cooking oil (instead of butter!) A refreshing pick me up in between meals.

    • Olivia J 15 July 2013

      I recently discovered Honey Jumbles from 'Merle's Kitchen' upon recommendation they were 'highly addictive', and regrettably, they are!!

    • Avril Samuels 15 July 2013

      Love to bake a good carrot cake with lemon cream cheese frosting with low Gi Sugar and cooking oil i(nstead of butter!)

    • Rachel. B 15 July 2013

      home made sponge cakes with homemade strawberry jam and fresh cream in the middle of them and on top. aaaaahhhh. what a treat.

    • michelle 15 July 2013

      I like to make some fried scones and serve with jam. quick easy and tasty

    • Vyktoria 15 July 2013

      I am a great lover of lemons and recently came across a lemon custard slice with a shortbread biscuit base in one of my mothers old cooking books that I love to share with friends ... and sneak one or two for myself!

    • Simone Preston 15 July 2013

      Definitely cake or something sweet. I also love chips and dip. I prefer extra chunky:)

    • Ariani 15 July 2013

      I love to serve orange poppy seed cake. The texture and flavor so great and crowd pleaser!

    • corrie 15 July 2013

      I love making my own beetroot dip with homemade pita chips! I never have any over when my guests are gone!

    • Jade 15 July 2013

      Yummy caramel slice

    • Emma Growden 15 July 2013

      I love making fresh blueberry banana bread - delicious served hot with either butter or if a special occasion some lemon butter - yummo!

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