TheAustralianWomensWeekly_Food_Issue_22_2016

4 Roll one dough portion between

two sheets of baking paper into a

20cm x 30cm rectangle. Repeat

with the remaining dough.

5 With one long side of the dough

facing you, place the red dough on

top of the plain dough, leaving a 1cm

border on the long end closest to you;

starting at this end, and using paper

as a guide, roll up dough to form a log.

Wrap with plastic wrap; refrigerate for

30 minutes or until firm.

6 Using a small, sharp knife, cut log

into 1cm−thick slices; placeon oven

tray. Bake for 10 minutes or until

lightly golden and a pinwheel can

be pushed gently without breaking.

Cool the pinwheels on trays.

7 Mix sifted icing sugar and the

water in a small bowl to form a

smooth paste. Place the candy cane

on a small plate. Spread a little icing

over the edge of a biscuit, then roll

edge in chopped candy cane; repeat

with remaining biscuits. Stand

biscuits until set.

ALMOND CARAMEL BARS

PREP + COOK TIME 30 MINUTES

(+ REFRIGERATION) MAKES 21

45g butter

⅓ cup (55g) blanched almonds,

chopped coarsely

200g soft caramels, chopped coarsely

2 tablespoons pouring cream

200g dark (semi−sweet) chocolate,

chopped coarsely

1 Grease a 20cm x 30cm slice pan;

line the base and sides with baking

paper, extending the paper 5cm

above the long sides.

2 Melt butter in a small saucepan

over low heat, add almonds; cook

for 5 minutes or until a light golden

brown. Add chopped caramel, stir

over low heat until melted; pour off

any excess butter.

3 Return nut mixture to heat,

add cream; cook, stirring, over

medium−low heat, for 4 minutes

or until thickened slightly. Spread

the mixture evenly into pan.

Refrigerate until set.

4 Place chocolate in a medium

heatproof bowl over a medium

saucepan of simmering water

(don’t let water touch base of bowl);

stir until melted. Spread evenly over

caramel; refrigerate until set.

5 Cut the caramel with a warm knife

into 2cm x 1.5cm bars. Sandwich two

pieces together, chocolate−side out,

to make 21 bars.

CANDYCANEPINWHEELS

PREP + COOK TIME 1 HOUR (+ REFRIGERATION
& STANDING) MAKES 30

150g butter, softened
¾ cup (165g) caster sugar
1egg
1½ cups (225g) plain flour
red food colouring
½ cup (80g) icing sugar
2½ teaspoons water
100g peppermint candy canes,
chopped finely

1 Beat the butter and caster sugar
in a small bowl with an electric mixer
until pale and creamy. Add the egg;
beat until just combined. Add sifted
flour; stir to combine.
2 Gently knead mixture on a lightly
floured surface until smooth. Divide
dough into two even portions. Tint
one portion red. Shape dough portions
into separate discs, then wrap in plastic
wrap; refrigerate for 15 minutes.
3 Preheat oven to 180°C/160°C
fan. Grease an oven tray; line with
baking paper.

124 AWW FOOD • ISSUE TWENTY TWO

CANDY CANE

PINWHEELS

Christmas Gifts