GINGERNUTS
PREP+ COOKTIME 30 MINUTES
(+STANDING&COOLING)MAKES 10
90gbutter,chopped
1/3 cup(75g)firmlypacked
brownsugar
1/3 cup(115g)goldensyruportreacle
11/3 cups(200g)plainflour
1 tablespoongroundginger
1 teaspoongroundcinnamon
¾ teaspoonbicarbonateof soda
¼ teaspoongroundcloves
1 Preheatovento180°C/160°C
fan.Greasetwooven trays; line with
bakingpaper.
2 Placebutter,sugarandsyrup
ina smallsaucepan;stiroverlow
heatuntilbutterismelted.Remove
fromheat,stirinsifteddry
ingredients;standuntil mixture
feelswarmtotouch.
3 Rolloneleveltablespoonofmixture
intoballs(youshouldhave 10 balls).
Place3cmapartontrays;flatten
slightlywithyourhand.
4 Bakefor 12 minutesoruntil
browned.Loosen biscuits; cool
on trays.
TEST
KITCHEN
NOTES
Storegingernutsin
anairtightcontainer
for up to 1 week.CARAMELÉCLAIRS
PREP+ COOKTIME1 HOUR 30 MINUTES
(+REFRIGERATIONTIME)SERVES 8395gcannedsweetened
condensedmilk
60gbutter,choppedfinely
1 tablespoondarkbrownsugar
½ cup(75g)breadflourorplainflour
3 eggs
2 cups(500ml)thickened creamCARAMELICING
30gbutter,chopped
¼ cup(55g)firmlypacked dark
brownsugar
1 tablespoonmilk
1/3 cup(55g)icingsugar, sifted1 Preheatovento220°C/200°C fan.
Greasetwooventrays.
2 Pourcondensedmilkintoa
mediumshallowbakingdish;cover
dishwithfoil.Placedishina large
bakingdish;addenoughboiling
watertolargedishsoit comes
halfwayupthesidesoftheshallow
dish.Bakefor1¼hoursoruntil
condensedmilkisglossyand
caramelincolour.Cooltoroom
temperature.Whisk caramel
untilsmooth.
3 Tomakechouxpastry,place
butter,sugarand½cup(125ml)
waterina mediumsaucepan;bring
totheboil.Addflour;beatwith
a woodenspoonovermediumheat
untilmixturecomesawayfromthe
baseandsideofthepanandforms
a ball.Transfertoa largebowlofan
electricmixer,spreadingthepastry
thinlyupthesideofthebowl.Stand
for5 minutestocool.Beatineggs,
oneata time,atmediumspeeduntil
mixtureissmoothandglossy.
4 Spoonpastryintoa pipingbag
fittedwitha 1.5cmplaintube.Pipe
10cmlengthsontrays,about5cm
apart.Usinga fingerdippedin water,
smooth any rough edges.Chouxpastry
Afterthebutterandwaterhave
beenbroughttotheboil,theflour
isimmediatelyadded,andstirred
vigorously(themixtureisquitestiff)
overheatuntiltheingredientscome
togetherandpullawayfromtheside
and base of the pan into a ball.5 Bakeéclairsfor 10 minutes.
Reduceovento180°C/160°Cfan;
bakefora further 15 minutes.Using
a serratedknife,cutéclairsinhalf
horizontally,removeanysoftdoughy
centres.Returnéclairstooven;bake
fora further5 minutesoruntil
éclairsaredry.Coolontrays.
6 Meanwhile,makecaramelicing.
7 Beatcreamina mediumbowlwith
electricmixeruntilalmostfirmpeaks
form,withoutoverbeating.Spoon
creamintoa piping bag fitted with
a flutedtube.
8 Spreadcaramelintoéclairbases;
pipecreamovercaramel.Position
éclairtopsonbases;placeéclairson
a wirerackoveranoventray.Spread
caramel icing on éclair tops.CARAMELICING
Meltbutterina smallsaucepan.
Addsugarandmilk;cook,stirring,
overlowheat,withoutboiling,
untilsugardissolves.Bringtotheboil.
Reduceheattolow;cookfor1 minute.
Removefromheat;coolfor 10 minutes.
Whisk in icing sugar until smooth.108 #COOKWITHTHEWEEKLY
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