Too Good Co. Nostalgic Recipes
Familiar favourites, fresh finds this Winter 🍲🍞☕️🍪✨
This winter, we’re partnering with Two Good Co to bring you a collection of nostalgic recipes that warm both heart and home. Rooted in comfort, generosity and purpose, these dishes celebrate the simple joy of cooking and sharing meals - just like the classics you grew up loving, with a thoughtful Two Good twist.
🧈 130-Year-Old Shortbread
A short, sweet recipe rich in history, inviting you to create your own family tradition. 🤎
🛒 Find all your baking ingredients at Greenwood Grocer
Ingredients:
- 250 g unsalted butter, softened
- 90 g (¾ cup) pure icing sugar, sifted
- 225 g (1½ cups) plain flour, sifted
- 90 g (¾ cup) cornflour
Method:
- Place the butter and icing sugar in the bowl of a stand mixer fitted with the paddle attachment and beat until light and fluffy. Add the flours and beat until just combined. Turn out onto a work surface and divide the dough in half.
- Shape one half into a log about 20 cm long, then place on a large piece of baking paper or plastic wrap. Smooth the top to make a flat side, then roll over and continue smoothing each side to make a rectangular log.
- Preheat the oven to 160°C fan-forced (180°C conventional). Line 2 baking trays with baking paper.
- Unwrap the logs, then cut into 1 cm-thick slices, leaving the ends for your loved ones just like Deb does.
- Place on the prepared trays, leaving a little room for spreading. Using a fork, prick the biscuits in 3 rows, or decorate however you please.
- Bake for 15–20 minutes or until firm but not browned.
- Cool on the trays, then store in an airtight container for up to 2 weeks.
NOTE ‘This recipe is over 130 years old and always brings me back to my childhood. It was my Grandma’s, who used to make it for my mum and her sister, who would then make it for me and my brother … and I now make it for my son and daughter.
☁️ Marshmallow Drops
If you’ve never made your own marshmallows before, prepare to be amazed – these are light, fluffy and preservative-free. Don’t be alarmed about the quantity this recipe makes – after all, marshmallows are mostly air (or at least that’s what we tell ourselves). They make excellent gifts, but if you’d rather not part with them, they’ll keep in an airtight container for up to 1 week. Play around with colours and flavours such as rosewater, orange blossom water or coffee essence.
🛒 Find all your baking ingredients at Romeo's IGA
Ingredients:
- 2 tablespoons powdered gelatine
- 1 egg white, at room temperature
- 250 g caster sugar
- 2 teaspoons glucose syrup
- 2 teaspoons vanilla bean paste
- Few drops of food colouring (optional)
- 2 tablespoons icing sugar
- 2 tablespoons cornflour
Method:
- Sprinkle the gelatine over 100 ml cold water in a heatproof bowl and stand for 10 minutes, then place the bowl over a saucepan of just simmering water and stir until the gelatine dissolves.
- Place the egg white in the bowl of a stand mixer fitted with the whisk attachment, making sure the bowl and the whisk are completely clean and free of grease to ensure the marshmallow reaches the fullest volume possible. Set aside until you have finished the syrup.
- Place the sugar, glucose and 100 ml water in a small heavy based saucepan and stir over low heat until the sugar dissolves. Bring to the boil, without stirring and cook until the syrup reaches hard-ball stage (when a teaspoonful of syrup dropped into a glass of cold water forms a hard ball) or 121°C on a sugar thermometer. Carefully add the dissolved gelatine, taking care as the mixture will spit, then stir to combine well.
- When the syrup is nearly ready, whisk the egg white until stiff peaks form. With the motor running on high speed, gradually pour the hot syrup down the side of the bowl in a thin steady stream and whisk until the mixture is completely cold and holds its shape. Add the vanilla and food colouring, if using, and combine well.
- Spoon the mixture into a piping bag fitted with a 1.5 cm plain nozzle and line 2 large baking trays with baking paper. Pipe teardrop shapes onto prepared trays and stand for 30 minutes.
- Combine the icing sugar and cornflour in a small bowl, then use a fine sieve to dust the marshmallows until well coated. Using a small spatula, turn the marshmallows onto their sides. Dust again with the icing sugar mixture, making sure all sides are well coated. Stand at room temperature for another 30 minutes, then store in an airtight container for up to 1 week.
🍫 Brown Butter, Macadamia &White Chocolate Blondies
This blondie will give your best brownie recipe a run for its money, and it’s so simple that the kids can even help you make it – bonus!
🛒 Find all your baking ingredients at Romeo's IGA
Ingredients:
- 200 g unsalted butter, plus extra for greasing
- 250 g (1⅔ cups) plain flour
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 300 g (1½ cups firmly packed) brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 130 g (1 cup) coarsely chopped macadamias
- 170 g (1 cup) white chocolate chips
Method:
- Preheat the oven to 150°C fan-forced (170°C conventional). Grease a 20 cm square baking tin with the extra butter and line the base and sides with baking paper, leaving the sides overhanging.
- Place the butter in a small saucepan over medium heat. Cook, shaking the pan regularly until the butter has started to turn golden and has a nutty, toasty aroma. When it gets to this stage, use a small whisk to whisk it well, then remove from heat and allow it to cool slightly.
- Place the flour, baking powder and salt in a bowl and whisk to combine.
- Place the brown sugar in another bowl, then whisk in the brown butter, followed by the eggs and vanilla until well combined. Stir in the flour
mixture until nearly combined, then add half each of the macadamia and chocolate chips and stir until well combined. - Pour into the prepared tin, then sprinkle the remaining macadamia and chocolate chips over the top, making sure you reach every corner and edge. Bake on the centre rack of the oven for 45 minutes or until a skewer inserted into the centre comes out clean.
- Allow to cool fully before cutting into small bars or squares. Store in an airtight container for up to 3 days (they are arguably better the day
after baking).
hese are a staple on the Two Good catering menu as a vegan, gluten-free and refined sugar-free fancy. Wonderful for any time of day, from elevenses to a late-night snack. 🛒 Find all your baking ingredients at Romeo's IGA Ingredients: Method: 🍑 Date, Apricot, Chia & Pumpkin Seed Bliss Balls
All recipes are from 'Nostalgia: Sweet Memories Cookbook Collection' by Two Good Co, a social enterprise that empowers and employs women living in crisis.
Make the Most of Winter Moments. See what else is on HERE❄️