Delicious UK – (10)October 2019

Rolla rollingpingentlyoverthe
biscuits,pressingdownlightly
tosecuretheherbleaves.Peel
offthebakingpaper,brushwith
moreeggmixture,thenchillfor
another 30 minutes.
3 Bakethebiscuitsfor10-12
minutesuntilturninggolden
aroundtheedges.Removefrom
theovenandleavetocoolon
thebakingsheets.Servewith
drinksasa savourynibble.
PERBISCUIT(FOR30)76kcal s,
5.4gfat(3.3gsaturated),2.2g
protein,4.9gcarbs(0.2gsugars),
0.1gsalt,0.2gfibre

Cookies’moretraybake

SERVES16-20.HANDS-ONTIME 30 MIN,

OVENTIME 15 MIN

MAKE

AHEAD

Make to the end of step 2
up to a day ahead and
keep covered somewhere
cool. Complete the rest of the
recipe to serve.

• 150g salted butter, melted


• 75g Billington’s unrefined light
  brown muscovado sugar


• 75g Billington’s unrefined dark
  brown muscovado sugar


• 1 medium free-range egg


• 1 tsp vanilla bean paste


• 200g plain flour


• ½ tsp bicarbonate of soda


• 15g cornflour


• 200g dark chocolate chips


• 16 butter biscuits (such as
  petits beurres or rich tea)

FOR THE TOPPING

• 4 large free-range egg whites


• 200g Billington’s unrefined
  golden caster sugar


• 120g white marshmallows
  (small ones melt more easily)

YOU’LL ALSO NEED...

• 23cm x 33cm rectangular
  baking tin, greased and lined
  with non-stick baking paper;
  electric hand mixer

USEFUL TO HAVE...

• Kitchen blowtorch

1 Heat the oven to 180°C/160°C fan/

gas 4. In a large bowl, mix the

melted butter and both sugars

using a wooden spoon or electric

mixer until combined (the mixture

will have a grainy texture). Set

aside to cool for 10 minutes.

2 Beat in the egg and vanilla bean

paste, mix in the plain flour,

bicarbonate of soda and cornflour,

then gently stir in the chocolate

chips. Spread the mixture evenly

into the prepared tin, then press

the butter biscuits in a neat layer

over the top. Bake for 15 minutes,

then remove from the oven and

leave to cool completely in the tin

(see Make Ahead).

3 Meanwhile, make the

marshmallow topping. Put the

egg whites and caster sugar in

a heatproof bowl and gently whisk

with an electric hand mixer until

frothy. Set over a pan of just

simmering water (make sure the

bowl doesn’t touch the water)

and continue to whisk for about

10 minutes until the sugar has

dissolved and the meringue is stiff

and glossy. Add the marshmallows

to the bowl and whisk on a low

speed until they have melted

completely. Remove the bowl from

the heat and whisk for another

5 minutes until the mixture has

slightly cooled.

4 Spread the marshmallow

mixture over the top of the cooled

biscuit base in pretty swirls. Use a

kitchen blowtorch to lightly scorch

the mallow topping (or pop under

a hot grill for a minute, watching it

like a hawk). Leave to cool fully in

the tin, then serve in slices.

PER SERVING (FOR 20) 282kcals,

11.1g fat (6.5g saturated), 3.4g

protein, 41.9g carbs (28.8g

sugars), 0.3g salt, 0.9g fibre

Iced party rings

MAKES 28-30. HANDS-ON TIME 1 HOUR,

OVEN TIME 10-12 MIN, PLUS CHILLING

AND SETTING

FOOD

TEAM’S

TIP

We used ProGel food

colouring. Add in tiny

amounts with a knife tip.

• 225g cold unsalted butter, cubed


• 375g plain flour, plus extra
  for dusting


• 75g cornflour


• ½ tsp salt


• 125g Billington’s unrefined
  golden caster sugar


• 2 medium free-range eggs


• 2 tbsp vanilla bean paste

FOR THE ORANGE ICING

• 100g Billington’s unrefined
  golden icing sugar


• 20ml orange juice


• Orange food colouring (see tip)

FOR THE LEMON ICING

• 100g Billington’s unrefined
  golden icing sugar


• 20ml lemon juice


• Yellow food colouring (see tip)

FOR THE LIME ICING

• 100g Billington’s unrefined
  golden icing sugar


• 20ml lime juice


• Green food colouring (see tip)

FOR THE RASPBERRY ICING

• 120g Billington’s unrefined
  golden icing sugar


• 40g frozen raspberries,
  thawed, then whizzed in a mini
  processor (or crushed with
  the back of a fork) and pushed
  through a sieve into a bowl


• 1-2 tsp lemon juice

FOR THE WHITE ICING

• 50g Billington’s unrefined
  golden icing sugar


• 2 tsp lemon juice

YOU’LL ALSO NEED...

• Food processor; 7cm and 2cm
  round/fluted cutters; piping bag
  with 2mm plain nozzle; 2 baking
  sheets lined with baking paper →