XMAS HEAVENWWW.FOODHEAVENMAG.COM NOVEMBER baking heaven 11
cakes you are using. In a stand mixer
using the paddle attachment or in a
food processor, blend the torn and
crumbled pastries and cakes with the
rest of the ingredients (apart from the
oats and the chocolate vermicelli) until
evenly mixed. Alternatively, you can do
this by hand with a wooden spoon in a
mixing bowl, but it will take longer.
2 Taste the mixture – it may need more
cocoa powder, rum extract/essence or
icing sugar.
3 Because this is made with lef tovers,
the taste will vary a bit. If you feel it
needs more texture, you can add a
handful of oats.
4 Chill the mixture in the refrigerator for
about an hour to firm up.
5 Roll into balls a bit larger than the size
of a golf ball and roll in the chocolate
vermicelli strands to evenly coat.
6 Chill again in the refrigerator until you
are ready to serve.
7 Rum treats will keep well for 2-3 days
wrapped in clingfilm and stored in
the refrigerator.Serinakaker
Norwegian butter cookies
MAKES AROUND 40
300g (10½oz) plain fl our
1 tbsp baking powder
a pinch of salt
200g (7oz) cold butter, cut into
cubes
125g (4½oz) icing sugar
2 tsp vanilla sugar
1 free-range egg
1 free-range egg white, lightly
beaten, for brushing
pearl sugar or chopped almonds,
for sprinkling
1 Mix the flour with the baking powder
and a pinch of salt in a bowl. Add the
cubed butter and mix with your fingers
until it forms crumbs, then add the icing
sugar and vanilla sugar and mix again.
Add the whole egg and mix until the
dough is even (but don’t over-mix).
2 Pop the dough into a bag and leave to
settle in the fridge for about an hour.
3 Preheat the oven to 180°C/Gas Mark
- Line several baking sheets
with baking parchment.
4 Cut the dough into around 40 equal
pieces (around 15g (½oz) each), roll
them into small balls, then place on the
lined baking sheets. Make sure you
leave space around each piece of
dough, as they spread out while baking.
Using the back of a fork, press each one
down gently in the middle to a diameter
of around 3cm (1¼in) (they will spread
more when baking). If you prefer a flat
surface, use the bottom of a glass
or similar.
5 Brush the biscuits with the egg white
and sprinkle the pearl sugar or chopped
almonds over the top.
6 Bake in the preheated oven for around
10 minutes or until just baked through
(don’t let them go brown – you want onlya slight tinge of colour at the edges).
Baking times can vary depending on
your oven, so keep an eye on them.
Remove from the oven and leave to cool
before storing in an airtight container.Recipes on pages
10-11 are taken from
Bronte at Home by
Bronte Aurell,
published by Ryland,
Peters & Small,
photography by Peter
Cassidy (£16.99).BAKING^ TIPPEARL SUGAR?
USE FLAKED
OR CHOPPED ALMONDS
INSTEAD