Australian Gourmet Traveller - (12)December 2019 (1)

GOURMET TRAVELLER 135

Bringsugar,honey,glucoseand
40mlwatertotheboilinadeep
saucepanovermedium-high
heatuntil160°C.Removefrom
heatandimmediatelywhisk
inbicarbonateuntilevenly
dispersed.Pourintocake
tinandleaveforset(20-30
minutes),thencutintopieces.
6 Toassemble,topjellywith
aspongeroundandbrushwith
apricotpoachingliquidtosoak.
Fillwitha1cmlayerofhoney
custardandlineapricothalves
againstthesideofthebowl,
usingmoreapricotstoholdin
placeandalsocoverthelayer
ofcustard.Addcaketrimmings
tomakealayeroverapricots,
thencoverwithalayerof
honeycustard.Coverandchill
remainingcustard.Addanother
spongeroundandbrushwith
apricotpoachingliquid.Adda
1cmlayerofcoŽeejellyontop
andchilltoset(1‘⁄“-2hours).
Repeatwithanotherlayer
ofbrushedsponge,apricots
andjelly,andchilltoset
(1‘⁄“-2hours).Placealayerof
spongetrimmingsinthecentre
ofthebowlandbrushwith
apricotpoachingliquid.Whisk
remainingcustardtosoftenand
toptriflewithremaininghoney
custard.Coverandchilltoset
(30minutes),leaveatroom
temperaturebrieflytosoften
(15minutes),thentopwith
honeycombandmacadamia
nuts,andserve.
NoteCoŽeeliqueurcanbe
replacedwithregularcoŽee
ifdesired.Titanium-strength
gelatineleavesareavailable
fromTheEssentialIngredient.
WinesuggestionNVBollinger
RoséorRuinartBlancdeBlancs
fromChampagne,France.

Brunkager

MAKES ABOUT 50 // PREP TIME 15 MINS // COOK 20 MINS PLUS CHILLING

“A traditional Danish spiced gingerbread, these thin biscuits

are usually served at the end of the Christmas meal with

coee,” says Eldridge. “This recipe makes 50, but trust me

when I say they will disappear before you know it.”

250 gm (1⁄
 cups) plain flour

2 tsp ground cardamom

2 tsp ground cinnamon

½ tsp ground cloves

½ tsp ground ginger

25 gm blanched almonds,

finely chopped

½ tsp finely grated

orange zest

125 gm butter, cubed

125 gm golden syrup

60 gm dark brown sugar

½ tsp bicarbonate of soda

1 Sift flour and spices into a

large bowl, and stir in almonds

and zest.

2 Stir butter, golden syrup and

sugar in a small saucepan over

low heat until melted. Whisk in

bicarbonate and remove from

heat. Stir the syrup mixture

into the dry ingredients until

combined. Cover and set aside

to cool, then chill until firm

enough to roll and stay in

a round shape (30 minutes).

Form into a 4cm-diameter log,

wrap, and holding ends of

wrap, roll along bench to form

a smooth cylinder. Freeze until

firm (1 hour). Dough will keep

frozen for 1 month.

3 Preheat oven to 180°C and

line two oven trays with baking

paper. Unwrap dough and slice

into rounds about 4mm wide

(if dough is too firm, leave to

soften slightly before cutting).

Place rounds on trays, leaving

about 3cm between each

round. Bake in batches until

light golden (5-6 minutes;

biscuits should be slightly

soft when cool, cook for

1-2 minutes longer if you

prefer them crisp).

Drink suggestion Mac by

Brookie’s macadamia and

wattleseed liqueur on ice. 

Trifle Napkin from Hale Mercantile
Co. All other props stylist’s
own. Brunkager Tin from Lightly.
All other props stylist’s own.
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