Four fun recipes from TikTok star Morgan Hipworth’s new cookbook


Morgan Hipworth started chatting in the kitchen at the age of seven before setting up his home bakery a few years later and opening Melbourne’s bakery Bistro Morgan at the age of 15, where he became known for his donuts and other sweet treats.

Now the energetic baker is a rising internet star who has garnered more than 800,000 fans on TikTok and many more on Instagram and Facebook.

His new cookbook, Made by Morgan, Contains 60 of Hipworth’s most delicious and popular recipes, from breakfast to main courses to sweet treats and snacks. There are four at home here to try out.

Corn and pea donuts with avocado salsa

These donuts are quick, easy, and most importantly, delicious. You can enjoy them at any time of the day.


For the avocado salsa

  • 2 Roma tomatoes, finely chopped
  • ½ red onion, peeled and finely chopped
  • 1 avocado, pitted and finely chopped
  • 1 tablespoon of olive oil
  • ½ bunch of coriander, leaves plucked and finely chopped
  • Juice of 1 lime
  • Sea salt and freshly ground black pepper to taste

For the donuts

  • 2½ cups (300g) frozen mixed peas and corn, cooked according to package instructions
  • 1 cup (150g) self-raising flour
  • 1 free range egg
  • ½ cup (125 ml) whole milk
  • ½ onion, peeled and finely chopped
  • 1 clove of garlic, peeled and mashed
  • Sea salt and freshly ground black pepper to taste
  • ¼ cup (60 ml) vegetable oil
  • Lime wedges for serving


For the avocado salsa

  1. Combine and stir all of the salsa ingredients in a bowl, then set aside while you make the donuts.

To make the donuts

  1. In a large bowl, mix the peas, corn, flour, egg, milk, onion, garlic and spices and mix with a wooden spoon.
  2. Put the vegetable oil in a frying pan over medium heat, then carefully add 2 tablespoons of the mixture per donut, taking care not to overfill the pan, and cook in portions for 2-3 minutes, then carefully turn the donuts and more Bake for 2-3 minutes or until crispy and golden brown. Remove from the pan and top with the avocado salsa and serve with lime wedges.

top These donuts make a great breakfast, but they also make a great lunch or are even served as a starter. They are super versatile! If you want to “pimp” these up, try adding a poached egg over them.

Serves 6th

Learn how to make nasi goreng at home. Photo: penguin

Nasi Goreng

Whenever I traveled around Asia as a child, particularly Indonesia and Malaysia, nasi goreng was a staple, and I was often frustrated when I returned home when I couldn’t find fried rice to compare. So what did i do? I was busy in the kitchen creating my own version.


  • 2½ tablespoons of peanut oil (or vegetable oil)
  • 1 chicken breast, cut into bite-sized pieces
  • 1 shallot, finely chopped
  • 20 grams of dried shiitake mushroom, soaked in boiling water and finely chopped
  • ½ carrot, peeled and finely chopped
  • 2 macrut lime leaves, thinly sliced
  • 1 bird’s eye chilli, finely chopped
  • ½ teaspoon Terasi (Indonesian shrimp paste, optional)
  • 1 x 250 gram package of microwave jasmine rice, cooked according to instructions
  • â…“ cup (50g) frozen peas
  • 2 tablespoons of Kecap Manis
  • 1 free range egg
  • crispy shallots for serving
  • Coriander leaves, for serving


  1. Heat a wok over high heat, then add 1 tablespoon of peanut oil and the chicken breast. Fry 2-3 minutes until the meat is just beginning to turn brown. Take out of the wok and set aside.
  2. Add another 1 tablespoon of peanut oil, then the shallots, mushrooms, carrots, lime leaves, chilli, and terasi (if used). Cook for 2-3 minutes or until it starts to smell amazing. Return the chicken to the wok with the rice and stir. Add the peas and kecap manis and saute until everything has combined.
  3. Add the remaining peanut oil to coat a separate pan, then fry the egg with the sunny side up – the egg white should be firm and the yolk should still be a little runny.
  4. Serve the rice and top with the egg. Garnish with crispy shallots and coriander leaves.

Serves 2

This is an edited excerpt from à ??  Made by Morganà ??  by Morgan Hipworth, published by Penguin, MSRP $ 24.99 Homemade Tim Tams Single use only, do not reuse

Make your own classic Tim Tams. Photo: penguin

Homemade Tim Tams

Whose favorite cookie is not Tim Tam? Here is my take on this classic.


For the cookies

  • 230 grams of unsalted butter, room temperature
  • ¾ cup (150g) brown sugar
  • ½ cup (110 g) powdered sugar
  • 2 free range eggs, room temperature
  • 3¼ cups (485 g) plain flour
  • 2 tablespoons of cornstarch
  • 2 teaspoons of bi-carb soda
  • ¼ cup (25 g) cocoa powder

For the chocolate buttercream

  • 90 grams of unsalted butter, room temperature
  • 2 cups (250 g) powdered sugar, sifted
  • â…“ cup (30g) cocoa powder, sifted
  • 1 tablespoon of malt milk powder
  • â…“ cup (80ml) whole milk

For the chocolate topping

  • 200 grams of chocolate (50-60 percent cocoa mass)
  • 1 tablespoon of coconut oil


To make the cookies

  1. In a bowl of a food processor with a mixer, stir together the butter, brown sugar and powdered sugar for 3 minutes, then add the eggs and stir for another 5 minutes until the mixture looks smooth, pale and airy. Add the plain flour, cornstarch, bi-carb soda, and cocoa powder and mix everything until just blended.
  2. Squeeze out the dough into a disc (this makes it easier to roll out later), wrap it in a tea towel and leave it in a cool place for at least 1 hour or, ideally, overnight.
  3. Preheat the oven to 180 ° C (200 ° C conventional). Line a baking sheet with parchment paper.
  4. Roll out the dough between 2 layers of baking paper into a 5 millimeter thick tray. Remove the trays, cut the dough into 4 x 8 cm rectangles and place on the baking sheet. Bake for 10-12 minutes, then place on a wire rack and let the biscuits cool completely.

For the chocolate buttercream

  1. In the bowl of a stand mixer with a paddle attachment, stir the butter for 2 minutes or until smooth. Add powdered sugar, cocoa powder and malted milk powder and stir on medium speed for 3 minutes until a smooth and airy mixture is formed. With the blender running on low speed, slowly pour in the milk and continue mixing for 2 minutes or until mixture is well blended, scraping the sides as needed. Pour the mixture into a piping bag with a 1-centimeter nozzle.

For the chocolate topping

  1. Mix the chocolate and coconut oil in a bowl over a water bath and stir constantly until a smooth mixture is formed. (Alternatively, you can melt the mixture in the microwave and stir at 30-second intervals until smooth.)

Put together

  1. Squirt the buttercream filling onto a biscuit and place another biscuit on top to make a “sandwich”. Spoon the chocolate topping on top and sides on a wire rack and let it set.

Power 12th

Chocolate chip cookies

My signature choc chip cookies can also become your signature!


  • 230 grams of unsalted butter, soft, cut into cubes
  • ¾ cup (165g) of tightly packed brown sugar
  • ½ cup (110 g) powdered sugar
  • 2 free range eggs
  • 2½ cups (375g) plain flour
  • 1 tablespoon of cornstarch
  • 1 teaspoon bi-carb soda
  • ½ teaspoon of fine sea salt
  • 350 grams of high-quality dark chocolate chips (50-60 percent cocoa content)
  • 1 tablespoon of sea salt flakes to top the biscuits (optional)


  1. Preheat the oven to 200 ° C (220 ° C conventional). Line a baking sheet with parchment paper.
  2. In the bowl of a food processor with a mixer, mix the butter, brown sugar, and powdered sugar together and stir for 2 minutes until mixture is light and airy.
  3. Use a silicone spatula to scrape the sides and bottom of the bowl. Add the eggs and mix on high speed until the mixture is light and fluffy (and no longer looks separate). Add the plain flour, cornstarch, and bi-carb soda and mix on the lowest speed until all of the flour is just incorporated. Add the chocolate chips and mix at the lowest speed until the chocolate chips are evenly incorporated into the batter.
  4. Using your hands, mix the batter – it should be pretty sticky by now – so that the chocolate chips are evenly distributed. Divide the dough evenly into 10 balls. Be sure to keep it loose as the cookies should be light and airy. Place the biscuits on the parchment-lined baking sheet (do not press down), leaving at least 2 inches (2 cm) space between the biscuits to allow them to spread. Sprinkle each biscuit with a pinch of sea salt (optional) and bake for 15-18 minutes, or until golden brown.
  5. Take out of the oven, let cool on the baking sheet for 10 minutes and then transfer to a wire rack to cool down. These cookies are best enjoyed the day you bake them, but you can store leftovers in an airtight container for up to 2 days.

Power 10

This is an edited excerpt from Manufactured by Morgan by Morgan Hipworth, published by Penguin, MSRP $ 24.99. Buy now


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