Muffin Pan Neenish Crackles Recipe – Australian Special
Muffin Pan Neenish Crackles are a fun, bite-sized version of the classic Australian Neenish Tart. Known for their sweet, buttery base, tangy raspberry jam filling, and signature icing topping, these muffin pan crackles are a modern twist on the traditional tart. By using a muffin pan, they’re easy to make and serve, perfect for parties, afternoon tea, or a sweet treat to share with friends and family. With their combination of sweet, fruity, and creamy flavors, Muffin Pan Neenish Crackles bring all the nostalgia of the beloved Australian dessert in a convenient, mini form that’s perfect for any occasion.
- Prep Time15 min
- Cook Time10 min
- Perform Time1 hr
- Total Time1 hr 25 min
For the base:
- 1 1/2 cups plain flour
- 1/4 cup caster sugar
- 1/2 cup unsalted butter, softened
- 1 egg yolk
- 1/4 teaspoon vanilla extract
- 1-2 tablespoons cold water (as needed)
For the filling:
- 1/4 cup raspberry jam (or strawberry jam)
- 1-2 teaspoons water (to loosen the jam if needed)
For the icing:
- 1 cup powdered sugar
- 1-2 tablespoons water (to adjust consistency)
- 2 tablespoons cocoa powder (for the chocolate icing)
- A few drops of vanilla extract (optional)
Make the Base:
Preheat your oven to 350°F (175°C). Grease a muffin pan with non-stick spray or butter.
In a medium bowl, mix the flour and caster sugar. Add the softened butter, egg yolk, and vanilla extract, and combine until a dough forms.
If the dough is too crumbly, add a tablespoon of cold water at a time until it comes together.
Divide the dough into 12 equal portions and press them into the bottom of each muffin pan cup, forming a crust. Bake for 10-12 minutes, or until lightly golden. Remove from the oven and let cool.
Prepare the Jam Filling:
In a small saucepan or microwave-safe bowl, warm the raspberry jam with a little water (if needed) until it becomes more spreadable. Stir well to combine.
Spoon about 1 teaspoon of jam into each baked base and spread evenly.
Make the Icing:
In a small bowl, combine the powdered sugar, water, and vanilla extract. Mix until smooth and drizzle-able.
Divide the icing into two bowls. In one, add the cocoa powder and a little extra water to make a smooth chocolate icing.
Spoon or drizzle the white icing over half of the jam-filled bases, and the chocolate icing over the other half, creating a distinctive two-tone look.
Chill and Serve:
Allow the Neenish Crackles to cool completely and let the icing set before serving. You can place them in the fridge for 30 minutes to speed up the process.
Recipe Notes:
Base Variations:The base is similar to a shortcrust pastry but easier to work with. If you prefer, you can substitute half the butter with coconut oil for a different flavor.
Icing:The icing can be adjusted for sweetness. If you want a thicker icing, add less water. For a smoother, shinier finish, add a few drops of light corn syrup or honey to the white icing.
Chilling:These mini Neenish Crackles are best served once the icing has set. Chilling them in the fridge for 30-60 minutes helps the icing harden properly.
Make-Ahead:You can make the bases and jam filling ahead of time. Just store them in an airtight container and ice them on the day you plan to serve.
Storage:Leftovers can be stored in an airtight container at room temperature for up to 3 days. If refrigerated, they’ll last a bit longer but may get a bit firmer.
