Friday Food: Twix Biscuits

A twix biscuitThis morning while I was browsing the blogs I follow I saw The Decorated Cookie had made Twix Cookies on a Stick. Oh my word, I knew exactly what I wanted to bake today: Twix Biscuits!! A Twix is a finger bar of biscuit, topped with caramel and then dipped in milk chocolate: yum. I took a chance and did not chill the dough and it worked perfectly well, so you can go ahead and not chill the dough. I am living on the biscuit edge!!

I made half the recipe, so I measured out half an egg, by whisking the egg and then halving the millilitre measurement. My biscuit cutter measures  about 5cm and I made 20 biscuits, which means the full recipe for the dough would make about 40 biscuits.

I used Jersey caramels and pouring cream to make the caramels and milk chocolate melts for the topping. I loved making these biscuits and I think if I had a teeny tiny circle cutter I would make teeny tiny Twix biscuits, they are so cute!!

I am giving the quantities in cups because that seemed to be the easiest thing to do for em today. It also circumvents the whole making things metric. Still, I am converting the caramel and chocolate because they aren't in cups.

 

Twix Biscuits     makes about 40

 

  • 1 cup butter, softened
  • 1 cup pure icing sugar, sifted
  • 1 tspn vanilla extract
  • 1 egg
  • 2 1/2 cups plain flour
  • salt as desired
  • 330g of caramels, approx
  • 20ml pouring cream
  • 360g milk chocolate, melted

 

Preheat the oven to 190*C and line two baking trays with baking paper.

Cream and add egg

Cream the butter and sugar. When it is pale and creamy add the egg and vanilla.

And flour

Once the mixture is combined, slowly add the flour and salt, and mix on a low speed until the dough comes together. I used my hands to bring it together to form a ball. I love the special mixer attachment which scrapes down the side of the bowl, it really does work.

Rolling rolling rooling

I roll out dough between two sheets of baking paper, so as not to need extra flour and generally avoid sticky dough.  I use half the dough, cut out biscuits and then add in some more dough, about 1/4, etc. Cut out the biscuits and arrange on the baking trays. I left about 2cm between the biscuits and they did not spread very much.

And bake

Bake for 15 minutes, turning the trays and swapping them half way through. Cool on the tray for 5 minutes then move to a rack.

Melt

Melt the caramels and cream in the microwave for 90 seconds, mix to combine and then top each biscuit with as much as you choose.

Caramel and choc

Wait for 10-15 minutes until the caramel is set, then spoon or pipe on the melted milk chocolate. And you are done!! Keep the biscuits in an airtight container, I don't think they need to go into the fridge, and enjoy your Twix fix!!

Twix biscuits


Friday Food: Coconut Ice Cupcakes

Coconut ice cupcakeI have already baked these cupcakes once, for MrsDrWho, so I knew they were good. I baked a batch today to say thank you to the Doctors and Nurses at The Vet. When we haven't been to The Vet for a while I like to take them something baked. The recipe is from the May 2018 Taste Magazine. In the magazine they pipe a buttercream swirl as high as an elephant's eye on top of the cupcake. I did not. I am not a fan of huge amounts of buttercream, I prefer the cake to be the star and the icing to be, well, the icing on the cake.

I used the reverse creaming method, from The Scran Line, but you can absolutely cream the butter and sugar, add the eggs and then fold in the other ingredients.

I would not bother colouring the cake batter next time. The coconut cream does not play well with pink colouring once it is baked. I used red and yellow to make the pink and orange buttercream colour. I also think a pink and white swirl would look delightful.

I did colour the buttercream, and I love the way the icing looks. The recipe calls for white chocolate hearts and mini pearl sprinkles, but I eschewed those.

On the whole, an easy bake, and very coconutty!!

 

 

Coconut Ice Cupcakes    makes 12

 

  • 125g butter, softened
  • 155g caster sugar
  • 1 tspn vanilla extract
  • 2 eggs, at room temperature
  • 190g self raising flour
  • 45g moist coconut flakes
  • 270ml can of coconut cream

 

For the buttercream:

  • 375g butter, chopped, at room temperature
  • 380g icing sugar mixture, sifted
  • 60ml milk
  • 1-2 tspn vanilla extract
  • pink and orange food colouring

 

Preheat the oven to 150*C  fan-forced and line a muffin tin with paper cases.

Dry

Put the flour and sugar into the bowl and beat until combined.

Add butter coconut

Add the softened butter and continue to beat on a low-medium speed until it forms a sand-like texture. Add the coconut.

Wet

Mix the eggs, coconut cream and vanilla extract and add to the dry ingredients with the mixer on a low speed. Once it comes together, scrape down the bowl and then fold together with a spoon, just to check there are no ingredients hiding on the bottom of the bowl.

Cupcake

Here is where I coloured half the batter pink, I really wouldn't bother marbling the cupcakes. The mixture is perfect for 12 x 60ml cupcakes. I used an Australian tablespoon which is 20ml, and spooned 3 level tablespoons into each paper case.

Bake for 25 minutes, turning the tray halfway through. I left my cakes a tad too long and I feel they were just a little too golden. I have no photo, not because I am hiding them, but because I thought I had taken one. You can see the golden colour in the photo at the top of the post.

Cool in the tin for a few minutes and then carefully lift out and cool completely on a rack.

Butter

While the cupcakes are cooling, or anytime really, make the buttercream. Use a mixer to beat the butter until it is very pale and creamy.

Buttercream

I mixed the vanilla and the milk together. Gradually add the icing sugar and the milk mixture to the butter, alternating, beating on a low speed at first and then higher, until combined.

Colour

Divide the buttercream between two bowls and colour as desired. Prepare a piping bag with a 1cm fluted or star tip. Spoon the pink buttercream down one side of the bag and the orange down the other. I piped a few test swirls until both colours appeared. Pipe swirls, as desired, on top of the cooled cupcakes and then eat!!

Pipe

I find coconut cakes do not keep for a long time. If the climate is warm they need to be kept in the fridge in an airtight container, but I think 2-3 days for these cakes at most.

Cocnut ice cup cake


Friday Food: No, just no.

Due to circumstances beyond my control there is no Friday Food this week. I baked cakes, I took photos, MrsDrWho took these photos, I made people eat the cakes: then we had huge storms and the power went out and then my iPad (containing said photos) decided to break down.

Mermaid cakes

Ironic, isn't it, that the very week I was actually organised, well and ready, The Universe conspired against me. The storms, floods and wind were the worst since 1954 and the rainfall in Hobart, 250mm or 10 inches, was the fourth highest for one day since records began.

Mermaid cake1

I made Mermaid Magic flavoured cupcakes. The Mermaid Magic is a special flavouring from Queen Fine Foods and it tastes like melon and grape. I was inspired by Nic from TheScranLine and his Sea Kween Mermaid Cake and his Sea Kween cupcakes. I used the method for the cupcakes and the Mermaid Magic flavour. The cupcakes were magic: I coloured the batter and piped it into the cupcake papers. I also coloured the buttercream icing and piped that on top with all the colours in the one piping bag.

Mermaid cake cross section

The people tasting the cakes fell into three categories:

  1. Yum, these are delicious, quite sweet, but that suits me
  2. OK, quite nice, I will eat them, but I probably wouldn't choose them again
  3. Blerch

Mermaid cake2

And that's pretty much it!! I loved the process of making and colouring the cake and the icing and Onyi said the texture of the cakes was great

Mermaid cake3

I say so long, farewell, auf wiedersehen, good bye to my iPad and the 4500 photos. I have never used The iCloud because I am afraid of it.  Maybe I should conquer my fear?? Luckily I am very organised photo-wise and I have all the photos from my blog and others I just like, saved on my computer and DVDs. This gives me great impetus to use the photos and make a second photo book.

What else will happen?? Who knows!!!


Friday Food: Salted Butter and Chocolate Chunk Shortbread

Salted butter choc shortbreadI saw this recipe in the May Delicious magazine. Chocolate is a favourite ingredient because I can’t have it: I like to live vicariously though my friends’ enjoyment of the chocolate treats I bake for them. I also liked this recipe because I had all the ingredients except for raw sugar. It is always a good recipe if I have the ingredients. And I did stick to the letter of the recipe in every respect. Pigs do fly. I used an ordinary dark chocolate, not a 70% one. The recipe lets you decide. 

The only comment I have about the recipe, is that it was difficult to slice the chilled biscuit roll. I used a serrated knife at first and there was chocolate biscuit carnage. I switched to a non-serrated knife and it was much better, but the dough is not terribly sticky and I only ended up with 6 biscuits instead of 12, when using half the dough. This did not stop me from baking the flotsam and jetsam. I tasted a tiny piece when they were baked and it was to die for: buttery, brown sugary and salty. Absolutely delicious and it melted in my mouth.

As a bonus I still have a chilled roll of dough in the fridge for any biscuit emergencies!!

 

Salted Butter and Choc Chunk Shortbread         Makes 24

  • 225g salted butter, cut into 1cm chunks
  • 110g raw sugar
  • 60g light brown sugar
  • 1 tspn vanilla extract
  • 375g plain flour
  • 170g dark or bittersweet chocolate, cut into chunks, big and small
  •  1 egg
  • Demerera sugar for rolling
  • salt flakes

 

Prepare two baking trays. My new trays are non stick, but I would normally use baking paper.

Cream butter and sugars

Cream the butter, raw and brown sugars and vanilla extract for 3-5 minutes until light and fluffy.

Add flour

Scrape down the sides and then, with the beater on a low speed, add the flour. Beat until just combined.

Add choc chunks

Stir in the chocolate chunks so they are evenly distributed.

Biscuit roll and chill

Spread out some plastic wrap and tip the biscuit dough onto it. The dough does not form a ball or come together at all really. Roll the wrap around the dough and then squash the dough until it forms a log. I wrapped it again in more plastic wrap, and twisted the ends. Refrigerate for 2 hours, or until totally firm.

Before you unwrap the dough, preheat the oven to 175*C.

Coat and slice

Whisk the egg in a small bowl. I poured some Demerara sugar into a tray so I could more easily coat the dough. Brush the outside of the biscuit log with the egg and then roll in the Demerara sugar so that it is well coated. Use a non-serrated knife to slice 1 1/2 cm thick slices of dough to make biscuits. This is the half of the dough I tried to cut with the serrated knife.

Slice and bake

Put the nicely sliced biscuits on the tray, they do not really spread at all, so you can place them just 2cm apart. Sprinkle with as much, or as little, salt as you like and bake for 12-15 minutes or until the edges begin to brown. I baked mine for 18 minutes. Cool on a rack and then enjoy!

Salted butter choc chunk shortbread

 


Friday Food: Chocolate Malteser Fudge

Malteser fudgePerhaps the one recipe I can point to as inspiration is Nigella's Freezer Fudge , but there were lots of three ingredient fudge recipes floating around at Easter. It is just melting and mixing and you can add any kind of extra chocolate, nuts, fruit or any combination. I used ordinary dark chocolate, but you can use a combination of dark and milk, even white. You can add some vanilla extract, or even some alcohol to complement the chocolate bar used. To speed gift, you put the fudge in the freezer for two hours, which is what I did this morning. And then it needs to be stored in the fridge or freezer. It will keep for quite a long time in the freezer. 

I layered the fudge and Maltesers and when you cut the fudge it is a feast for the eyes.

 

 

Chocolate Malteser Fudge           makes 36 pieces?

  • 440g good chocolate, milk/dark
  • 1 395g tin of sweetened condensed milk
  • 140g packet Maltesers or chocolate of your choice
  • 1 tspn vanilla extract, or other flavouring

 

Line a square or rectangular container with baking paper. I used an empty Twinings tea box, which is about 15 x 15cm or 6 inches square.

Combine

Break the chocolate into smaller pieces and combine in a microwave safe bowl.

Melt

Melt in short bursts, 1 minute is good, and stop melting before you think you should: it is good to stir the last few chocolate lumps until the fudge is smooth. The microwave I used is 800W and I melted for a total of 4 minutes on High.

Layer

Once the fudge is smooth, add any flavours and then pour half the chocolate into the lined container. Make a layer of Matlesers, and I used some Baci too, and then cover with the remaining fudge and top with any remaining Maltesers.

Cover and refrigerate for about 4 hours, or freeze for 2.

Ready to slice

Cut into pieces and then enjoy!!

Malteser chocolate fudge


Friday Food: Maple, Apple and Pecan Cake

Apple pecan and maple syrup cakeQuelle surprise!! Friday Food returns. I found this cake in the April BBC GoodFood magazine. Onyi actually helped me choose what to bake a few weeks ago and I took the cake to MrsDrWho’s for tea.  I stopped at Onyi’s house on the way home so she could taste the fruits of her labour. The cake was declared a success! You create a home made apple purée, though you could use one from the supermarket, and add pecans and maple syrup- the real thing, not the flavoured syrup.

The cake is filled and topped with a simple maple buttercream and embellished with a pecan sprinkle. If you prefer not to use the buttercream, the cake is still moist, tender and very tasty.

I didn’t have a 20cm springform tin and so I used an ordinary 20cm tin, and made sure the baking paper went well above the sides of the tin. I had no trouble removing the cake. I could not buy the golden icing sugar the recipe called for, so I used ordinary pure icing sugar.

All in all, this is a delicious cake which is just a little bit fancy. I think it would need to be kept in the fridge, but served at room temperature, and because of the apple purée it will keep for just a few days.

There was a smudge on the camera lens, so consequently there is a smudge on some photos. This will not be a surprise either.

 

Apple, Pecan and Maple Cake       Serves 10

 

For the apple purée:

  • 250g peeled and chopped cooking apples, I used Granny Smiths

 

For the cake

  • 115g butter, softened
  • 75g light brown sugar
  • 75ml maple syrup
  • 1 egg
  • 225g plain flour
  • 1 1/2 tspn bicarbonate of soda
  • 1 tspn baking powder
  • 100g pecans, chopped

 

For the buttercream:

  • 125g softened butter
  • 225g pure icing sugar
  • 60ml maple syrup

 

For the pecan sprinkle:

  • 30g pecans
  • 1 tbspn light brown sugar (20ml)

 

 

Apple puree

To make the apple purée, I chose to microwave the apples in a covered container for 8 minutes and then I just used a spoon to stir and it was miraculously a purée. The recipe says to cook the apples in a pan, with a splash of water, for about 10 minutes and then purée with a hand held blender. You need 225g of purée. Once it is made, allow to cool to room temperature.

 Grease and then line the tin with baking paper and preheat the oven to 180C or 160*C fan-forced.

Cream butter and sugar

Begin the cake by creaming the butter and sugar until it is creamy and lighter in colour. Mix the egg and maple syrup together and gradually incorporate them.

Egg and maple syrup

Sift the flour, bicarb and baking powder together and stir in the pecans. 

Pecans and apple

Add these to the cake batter, alternating with the apple purée, and stir gently until well combined.

Batter and tin prepared

Spoon into the tin, smooth the top, and then bake for 40 minutes. Cool in the tin and then remove to a rack.

And bake

While the cake cools, make the buttercream.

Buttercream

Beat the butter until it is soft and then add the icing sugar and beat until smooth. Gradually add the maple syrup and you are done.

Pecan sprinkle

Make the pecan sprinkle by either finely chopping the nuts and stirring in the brown sugar, or using a food processor.

Two layers

I used my cake leveller to cut the cake in half and then I carefully placed them side by side, with the top layer upside down, so I could more easily and accurately put the layers back together.

Fill

Spread half of the buttercream on the bottom layer, I used a warm knife, and then put the top layer back. Spread the other half of the buttercream on top, and then the pecan sprinkle is used the edge the cake, although you can decorate as you wish.

  Top and sprinkle

I think the cake improved a little and was more delicious the next day, but you can eat it as soon as it is ready!!

  Apple pecan maple cake


Friday Food: Raspberry Almond Crumble Galettes

Rasp almond crumble galetteIt has been some time. I have been quite poorly this year and right now I am still trying to stave off another cold. And hoping it won't turn into a sinus infection, though I have a prescription for antibiotics in my bag.

I baked these raspberry almond crumble galettes with raspberry fool on the 3rd of March, and I cannot tell a lie, I accidentally deleted a folder from my camera so I had to do the pastry and crumble again this afternoon.

The recipe is from the Australian Gourmet Traveller magazine, and I can highly recommend it. It looks posh and luxe and complicated, but it's actually really easy to make. You can make the pastry part up to a week early and then just crisp the pastry in the oven before serving if it is a little limp.

I had no proper basil or mint, so I cheated twice: I used the tiny tiny basil leaves at the top of one sad stalk, and I cut little leaves from parsley, just for the photos!! I used half cream, half creme fraiche and whipped them together for the raspberry fool. You could also use mascarpone, or just all cream. There were no pink peppercorns to be found in all of the city and so I just ignored that part of the recipe. You could use any berry in the fool, whatever is in season.

For the first galettes I used Careme butter puff pastry, and for the second Pampas butter puff. MrsDrWho said she really couldn't discern any difference in taste. I could see that the Careme pastry had a much higher puff, and more layers. It is twice as expensive, but for a special occasion, I would use the Careme.

 

Raspberry Almond Crumble Galette    serves 6

  • 375g butter puff pastry
  • 1/2 egg lightly beaten
  • 40g plain flour
  • 40g caster sugar
  • 30g butter
  • pinch of salt
  • 40g flaked almonds

 

To embellish

  • icing sugar for dusting
  • basil leaves
  • extra whole raspberries

 

For the peppercorn topping

  • 1/2 tspn crushed pink peppercorns
  • 20g caster sugar
  • pinch of salt

 

For the raspberry fool:

  • 125g raspberries
  • juice 1/2 lemon
  • 40g pure icing sugar: 2 lots of 20g
  • 400g creme fraiche
  • seeds from 1 vanilla pod, or 1 tspn vanilla extract

 

Preheat the oven to 200*C and line a baking tray with baking paper.

Prepare pastry

Cut six 10cm rounds from pastry and place on the tray, dock with a fork and brush with egg. I am using the Pampas pastry in this photo, the Careme is rectangular.

Crumble

To make the crumble, put the flour, caster sugar and salt into a small bowl and rub in the butter to form coarse crumbs. Stir in the almonds and divide equally between the pastry rounds.

Crumble and bake

Bake for 15-18 minutes, turning the tray half way through, until golden brown and risen. Cool on a wire rack and dust with the extra icing sugar.

Crush raspberries

Begin the fool by crushing the raspberries in a bowl with the lemon juice and HALF the icing sugar. Set aside.

Raspberry fool

Whisk the creme fraiche, vanilla and remaining icing sugar to soft peaks and then ripple in the raspberry mixture.

Mix the peppercorns, salt and caster sugar in a bowl.

To serve, top a galette with raspberry fool, scatter with extra raspberries and pink peppercorn mixture and add a basil leaf or two.

Galette two pastries  two ways

(The Careme pastry, on the left, has risen higher then the Pampas pastry, on the right)


Friday Food: Choc Chip Hazelnut Biscuits

Choc chip hazelnut biscuits               Miss NewHouse at The Wool Shop can't have gluten and so a few weeks ago I found this recipe by Donna Hay: Choc Chip Hazelnut Cookies, well I say biscuits. They are gluten free. Then I was poorly, and then I baked a Banoffe Sheet Cake and Lamington Jam Drops, but today was the day for these biscuits.

As is my wont, I substituted almond meal for the hazelnut, and coconut flour for the cornflour. Coconut flour is more absorbent, so I added extra melted butter and then a tad more coconut flour until the dough felt "right". I added the whole packet of dark choc chips.

I baked them for an extra 5 minutes. They didn't spread at all. The first batches stayed as a rounded dome, so I squashed the last tray flatter. Honestly, I think semi-flat would be best. I made 17 x 40ml biscuits. Please feel free to follow the recipe!!!

Mis NewHouse thoroughly recommends the biscuits, she ate one, and then had another. I am very pleased that she is able to enjoy this recipe.

 

 

Choc Chip Hazelnut Biscuits      makes 12-17

  • 175g hazelnut meal
  • 40g cornflour
  • 110g caster sugar
  • 60g brown sugar
  • 1 tspn baking powder
  • 100g butter, melted and cooled
  • 1 egg
  • 1 tspn vanilla extract
  • 150-200g dark choc chips, or chopped chocolate

 

Preheat the oven to 160*c and line two trays with baking paper.

Dry ingredients

Put the hazelnut meal, sugars, cornflour, and baking powder into a large bowl and mix well to combine.

Add wet and chocolate

Make a well in the centre and add the butter, egg and vanilla extract. Mix well and then stir through the chocolate.

Measure out 2 tablespoons, (2x 20ml) for each biscuit. Squeeze together slightly and roll into a ball. Place on the tray and flatten slightly leaving an 8cm gap between biscuits.

And bake and cool

Bake for 10-12 minutes, I swapped and turned the trays half way though. Cool an the tray for 5 minutes and then remove to a wire rack.

The last of Miss NH's biscuit

I could not ask Miss NewHouse to eat another biscuit, just for my blog: Or could I?

 


Friday Food: Retro Ginger Snap Cream Cake

Retro gingersnap cream cakeI do like ginger, all things ginger, and yesterday when the new Delicious Magazine for March appeared it was straight to the supermarket to buy the ingredients for the Ginger Snap Cream Cake. It is a variation on the traditional Chocolate Ripple Cake. You only need six things, and it is quite easy to assemble and there is no baking at all.

I have just one quibble, which is a quibble I have been having with a few recipes lately: the sizes of loaf tins. I never have the right size. My favourite tin was too long, and the other one was too narrow. I bought some disposable foil loaf trays, which were also not the right size, but as close as I could get. With a little more cream and another packet of biscuits I made two desserts.

Australians are very picky about our Gingernut biscuits, we have several versions for various states. I used 1 2/3 packets or 400g-ish of biscuits and another 300ml of cream. I still had a little ginger syrup left over. I didn't use crystallised ginger. I am able to buy Naked Ginger, which is still sweet and sharp but not as sugary, which I prefer. If you don't want to use sherry, you could substitute orange or apple juice, or use lemon cordial.

You start this recipe the day before it is required, and I like the idea of being prepared for an upcoming dessert occasion. I am now prepared for Sunday dinner and the neighbours have a surprise dessert!!

 

 

Retro Ginger Snap Cream Cake        serves 6-8

  • 250ml (1 cup) sweet sherry
  • 125ml (1/2 cup) ginger cordial, I used Budgerim Refresher
  • 600ml thickened cream
  • 100g white chocolate, melted
  • thinly sliced candied ginger to serve

 

Make syrup

Make a ginger syrup by pouring the ginger cordial and sherry into a small saucepan over a high heat and then bring it to a boil. Boil for 5 minutes and it should have reduced by 1/3. I was chuffed when I measured to see I had exactly 250ml, so well done science. Set the syrup aside to cool.

Whip and chill cream

Whip the cream to stiff peaks and refrigerate until you are ready to begin. I added some sneaky vanilla extract, about 1 tspn.

Dip and layer

The recipe says to brush the tin with the syrup, I did this the first time, the second time I put a thin layer of cream over the sides and base of the tin. Now it is time to dip each biscuit in the ginger syrup, making sure both sides are covered, but it is not softened: it's a quick dip! Arrange the biscuits over the base of the tin. I tried two methods. With the first I broke biscuits to fill in the gaps. I didn't like that.

Cover and chill

In the second tin I overlapped the biscuits slightly, and just used halves to fill in the ends. I turned the tin around and started with whole biscuits at the other end as I layered.

Cover each layer of biscuits with about 1/2 cup of whipped cream, or as much as you need so you do not see any biscuits poking through. Continue layering until the tin is full, or the biscuits are all used up, and finish with a layer of cream. Wrap in clingfilm and refrigerate overnight. The flavours will meld and the biscuits will soften.

Melt chocolate

Meanwhile, make the chocolate shards. Melt the white chocolate using your preferred mentioned: I did 30 seconds bursts with stirring in between using the microwave. Pour the melted chocolate over a piece of baking paper and spread evenly. I used my offset palette knife because it makes me feel cheffy. Use a piece of paper that is bigger than you think you will need. I know this because I did not. Cover the chocolate with another piece of baking paper and smooth. This is where the bigger-than-you-think-you-need paper comes into play.

Spread  sandwich  roll  freeze

Wrap around a rolling pin, or the tube from the clingwrap, and secure. You don't want the chocolate to ooze out the ends. Freeze until set and when you unwrap it, you make shards!!

Ginger and choc shards

Slice the ginger thinly and you are ready to go. Top the cream cake with the shards and the ginger and serve while the shards are still cold, otherwise the wilt and they don't look as pretty: see below. It is very moreish and definitely a retro treat!!

Gingernut cream cake


Friday Food: Lemon Bars, not Key Lime

Lemon bars not key limeI love lemons, I love them even more because they are one of the dessert things I can eat. MrsDrWho gave me some lemons and I saw Sarah Carey make Key Lime Bars and so Lemon Bars were born. They are tangy, sour and sweet, crunchy and smooth: a delightful combination.

This is very similar to the filling for a Lemon Meringue Pie. Sarah Carey warns against eating the uncooked egg yolks, but in Australia our eggs are very safe and, unless you are pregnant or have some other condition, we eat raw eggs in mousse and mayonnaises all the time.

I used Granita biscuits instead of Graham crackers which I can't buy, because they crumb so easily and beautifully. I used fresh lemon juice and the zest of a lemon. And that's about it. You could easily use limes, though I have no chance of finding 23 Key Limes here! It works best if you use fresh juice, rather then bottled, but sometimes beggars can't be choosers so go with what you have.

I used the correct tin, 8" or 20cm square, but both the base and the filling were much thinner than the one in the video. Next time I would probably use a large bar tin instead of the square one. I don't know why this happened? In the past BH&G have made twice the caramel filling to achieve the look on the cover of their magazine, and I might just double the filling too.

This is best made the day before required and refrigerated overnight. It is simply served with a dollop of whipped cream and a decorative slice of lemon. It will keep for a few days in an airtight container in the fridge.

 

 

Lemon, Not Lime, Bars         serves 9-16

 

For the base

  • 1 1/4  cups Granita biscuits, crumbed (I used 14)
  • 80g butter, melted
  • 50g caster sugar

 

For the filling

  • 3 egg yolks
  • 1 lemon, zested
  • 1 tin sweetened condensed milk, 95g
  • 160ml fresh lemon juice

 

To serve

  • whipped cream
  • thin lemon slices
  • a dusting of icing sugar?

 

 

Make the base

Grease and line a tin, or just grease a glass baking dish. Preheat the oven to 180*C or 160*C fan-forced. Mix the biscuit crumbs, butter and sugar til thoroughly combined.

Bake and cool

Spread the crumbs in the tin, pressing down evenly and firmly. Bake for 10 minutes or until golden brown and dry. Cool on a rack. Leave the oven on.

Eggs and cond milk filling

While the biscuit base is baking make the filling. Whisk the egg yolks and zest for 5 minutes until very thick, then pour in the sweetened condensed milk slowly and beat for a further 3 minutes.

Add the lemon juice and whisk until just combined.

Lemon juice and filling

Pour the filling over the base and smooth. It says to wait until the base is cold but I am too impatient. Bake for 10 minutes at the previous temperature, turning half way through.

Fill and bake

Cool completely, then cover and refrigerate for at least 4 hours or overnight.

Slice and enjoy!!

Lemon not lime bars