Baking Heaven April 2020

made

withouT

refined

sugar!

Recipe by Love Fresh Berries

(www.lovefreshberries.co.uk)

BISCUIT HE AVEN

WWW.FOODHEAVENMAG.COM APRIL baking heaven 47

Ricciarelli with

candied peel

MAKES 12

125g (4½oz) granulated sugar

100g (3½oz) ground almonds

1 large free-range egg white

a pinch of table salt

30g (1oz) mixed candied peel, finely

chopped

icing sugar, for rolling

1 Preheat the oven to 200°C/Gas Mark

6. Line a baking sheet with baking
   parchment. Whisk the sugar and ground
   almonds together in a bowl, to ensure
   they are well combined and there are
   no lumps.
   2 In a clean bowl, whisk the egg white
   with the salt until it forms soft peaks.
   Fold the almonds and sugar into the egg
   white, then stir in the candied peel and
   mix to distribute it evenly.
   3 Use your hands to divide the mixture
   into 12 evenly-sized balls. Put some

icing sugar into a shallow dish, then roll

each ball in it until it is coated.

4 Arrange the balls of dough on the

baking sheet, evenly spaced, then press

down very lightly on each one, just to

flatten the top a little.

5 Bake in the middle of the oven for

about 10 minutes, until the tops are

cracked and the bottoms are just golden.

Remove from the oven, transfer to a wire

rack and allow to cool completely.

Tip As with most biscuits, these are

best eaten fresh, but they will keep

happily in an airtight container for up

to 1 week.

Sticky blueberry

and banana lapjack

MAKES 12
60g (2oz) butter
60g (2oz) peanut butter
75g (2¾oz) honey, plus 1 tbsp
extra, for brushing
150g (5½oz) Chilean blueberries,
roughly crushed
250g (9oz) porridge oats
50g (1¾oz) pumpkin seeds
50g (1¾oz) almonds, chopped
50g (1¾oz) walnut pieces
1 ripe banana, peeled, mashed

1 Preheat the oven to 180°C/Gas Mark

4. Line a 20x20cm (8x8in) baking tin
   with parchment.
   2 Melt the butter, peanut butter and
   honey in a large pan. Once melted and
   beginning to bubble, remove from the
   heat and stir in the remaining
   ingredients (except the extra honey).
   Mix well, spoon into the tin and level
   the surface. Bake for 35-40 minutes

until firm and beginning to brown.

3 Warm the extra honey in a small pan,

then brush over the surface of the

This recipe is taken

from The Vegetarian

Kitchen by Prue Leith

and Peta Leith, out

now, published by

Bluebird (£25).

flapjack. Cool slightly and cut into

12. Store in an airtight container once
    cooled completely, for up to 4 days.