By Jane's Patisserie (www.janespatisserie.com)Gingerbread
millionaire's
shortbread
MAKES 16
For the gingerbread shortbread
190g (6½oz) unsalted butter
85g (3oz) caster sugar
250g (9oz) plain fl our
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp nutmeg
½ tsp allspice
For the caramel
200g (7oz) unsalted butter
3 tbsp caster sugar
4 tbsp golden syrup
397g (14oz) condensed milk
For the topping
300g (10½oz) milk chocolate
2 tsp ground ginger
sprinkles
16 mini gingerbread men biscuits
1 Preheat the oven to 180°C/Gas Mark
4, then line a 23x23cm (9x9in) deep
square tin with parchment paper.
2 Cream together the sugar and butter
in a stand mixer with the paddle
attachment until smooth – mix in the
flour, ginger, cinnamon, nutmeg and
allspice until a dough is formed. It will be
crumbly, but the ingredients will be
evenly dispersed.
3 Firmly press the mixture into the
bottom of the tin and bake in the oven for
20-25 minutes until pale golden on top.
4 Once baked, remove from the oven
and leave to the side.
5 In a large saucepan, pour in the
condensed milk, butter, sugar and golden
syrup and melt on a medium heat until the
sugar has dissolved – stir frequently to
stop anything from catching.
6 Once the sugar has dissolved, turn
the heat up high and let the mixture
come to boiling point. Boil for
5-7 minutes, stiring constantly so that
the mixture doesn’t catch. Be careful as
it's very hot and can burn you if it
splashes back. The mixture will be
ready when it has changed to a slightly
darker golden colour and has thickened
to a soft fudge texture.
7 Pour the caramel onto the
shortbread base and leave to set for
an hour in the fridge.Baileys rocky road
traybake
MAKES 16
For the rocky road
250g (9oz) milk chocolate
250g (9oz) dark chocolate
125g (4½oz) unsalted butter
125ml (4½fl oz) Baileys
125g (4½oz) mini marshmallows
250g (9oz) biscuits
200g (7oz) glacé cherries
Optional extras
200g (7oz) dark chocolate
100g (3½oz) white chocolate
sprinkles
edible glitter
1 Line a 23cm (9in) square tin with
parchment paper, then set aside.
2 Prepare the rocky road bits – chop the
biscuits into pieces and cut the glacé
cherries in half. Add the biscuits, mini
marshmallows and glacé cherries to a
large bowl. Pour in the Baileys.
3 Melt both chocolates in a pan over a
very low heat carefully with the butter,
then stir until smooth.
4 Add the chocolate mix to the large
bowl with the rest of the ingredients
and fold it all together. Add the mixture
to the tin and press down.
5 If you are using the extra chocolates,
melt them both separately in a
heatproof bowl set over a pan of
simmering water.
6 Pour the dark chocolate onto the
traybake first, then dollop the white
chocolate on top. Swirl it all together
so it's pretty.
7 Sprinkle on your favourite sprinkles
and spritz on some edible glit ter, then
leave to set in the fridge until solid,
about 3-4 hours. Slice, then enjoy!8 Once set, melt the chocolate, stir in
the ginger and pour over the caramel.
9 Put some crushed and whole
gingerbread men on top of the
chocolate, along with some sprinkles,
then leave to set in the fridge until solid,
about 1-2 hours. Cut up and enjoy!By Jane's Patisserie (www.janespatisserie.com)XMAS HEAVENWWW.FOODHEAVENMAG.COM NOVEMBER baking heaven 15