LET’S CELEBRATE!
Shortbread Squares
Active Time 10 minutes Total Time
40 minutes Makes 1 cookie crustDOUGH
1½ cups unsalted butter, at room
temperature
¾ cup sugar
1 tsp vanilla extract
3 cups cake flour
½ tsp salt- Heat oven to 180°C. Line a 33cm by
23cm baking tray with baking paper,
leaving an overhang on 2 long sides. - Using an electric mixer, beat butter
and sugar on medium speed for
2 minutes. Beat in vanilla. - Reduce mixer speed to low and
gradually add flour and salt, mixing
until just incorporated. Press or spread
mixture into bottom of prepared tray.
Bake until light golden brown (25 to
30 minutes).CHOCOLATEPEPPERMINT
Active Time 20 minutes Total Time 40
minutes, plus chilling Makes 24 squares- Prepare Shortbread Dough as directed.
- Using an electric mixer, beat 6 tbsp
unsalted butter (at room temperature)
on medium speed until smooth. On low,
gradually add 3 cups icing sugar until
fully incorporated. Add 3 tbsp double
cream and 1½ tsp peppermint extract
and beat for 2 minutes. Spread over
cooled crust and refrigerate until firm
(at least 30 minutes). - In a medium bowl, melt 340g milk-
chocolate chips and 6 tbsp unsalted
butter (cut into pieces) in microwave
on 50% power in 30-second intervals,
stirring after each interval until melted
and smooth. Spread onto peppermint
layer and refrigerate until set (at least
30 minutes). Cut into pieces.
EACH SQUARE About 1 550kJ, 2g
protein, 22,5g fat (14g saturated),
42g carbohydrate, 1g fibre, 45mg
sodium.TOFFEEPECAN
Active Time 15 minutes Total Time
15 minutes Makes 24 squares- Prepare Shortbread Dough as directed.
- In a heavy-bottomed medium pot,
combine 2 cups sugar and ⅓ cup
water. Heat on medium (do not stir),
swirling pot occasionally, until sugar
has dissolved. - Increase heat and boil until sugar is
a deep caramel colour. (Do not stir.)
Immediately remove from heat and
stir in ¾ cup double cream (it will bubble
up), then fold in 4 cups toasted pecans
(very roughly chopped). - Pour mixture over cooled crust and
sprinkle with flaky sea salt. Let cool
completely, then cut into pieces.
EACH SQUARE About 1 570kJ, 3g
protein, 25g fat (8,5g saturated),
38g carbohydrate, 2g fibre, 55mg
sodium.
RASPBERRY CRUMBLE
Active Time 15 minutes Total Time
55 minutes Makes 24 squares- Prepare Shortbread Dough as directed,
but transfer ¾ cup dough to a piece of
clingwrap, roll into log and freeze until
firm (30 minutes). - Spread remaining dough into tray and
bake for only 12 minutes; let it cool. - In a bowl, combine 1 cup raspberry
jam with 2 tbsp Grand Marnier or other
orange liqueur and 1 tsp orange zest
and spread over dough. - Using a box grater, coarsely grate
frozen dough over top. Bake until
topping is golden brown (35 to 40
minutes). Let it cool, then cut into pieces.
EACH SQUARE About 840kJ, 2g
protein, 11,5g fat (7g saturated),
23g carbohydrate, 0g fibre, 40mg
sodium.
Chocolate-
pepp ermint
Raspberr y Crumble
Toff ee -pecan
0420_GHE_052_067 let's celebrate.indd 10 2020/03/10 10:10 AMLET’S CELEBRATE!
Shortbread Squares
Active Time 10 minutes Total Time
40 minutes Makes 1 cookie crust
DOUGH
1½ cups unsalted butter, at room
temperature
¾ cup sugar
1 tsp vanilla extract
3 cups cake flour
½ tsp salt
- Heat oven to 180°C. Line a 33cm by
23cm baking tray with baking paper,
leaving an overhang on 2 long sides. - Using an electric mixer, beat butter
and sugar on medium speed for
2 minutes. Beat in vanilla. - Reduce mixer speed to low and
gradually add flour and salt, mixing
until just incorporated. Press or spread
mixture into bottom of prepared tray.
Bake until light golden brown (25 to
30 minutes).CHOCOLATEPEPPERMINT
Active Time 20 minutes Total Time 40
minutes, plus chilling Makes 24 squares- Prepare Shortbread Dough as directed.
- Using an electric mixer, beat 6 tbsp
unsalted butter (at room temperature)
on medium speed until smooth. On low,
gradually add 3 cups icing sugar until
fully incorporated. Add 3 tbsp double
cream and 1½ tsp peppermint extract
and beat for 2 minutes. Spread over
cooled crust and refrigerate until firm
(at least 30 minutes). - In a medium bowl, melt 340g milk-
chocolate chips and 6 tbsp unsalted
butter (cut into pieces) in microwave
on 50% power in 30-second intervals,
stirring after each interval until melted
and smooth. Spread onto peppermint
layer and refrigerate until set (at least
30 minutes). Cut into pieces.
EACH SQUARE About 1 550kJ, 2g
protein, 22,5g fat (14g saturated),
42g carbohydrate, 1g fibre, 45mg
sodium.TOFFEEPECAN
Active Time 15 minutes Total Time
15 minutes Makes 24 squares- Prepare Shortbread Dough as directed.
- In a heavy-bottomed medium pot,
combine 2 cups sugar and ⅓ cup
water. Heat on medium (do not stir),
swirling pot occasionally, until sugar
has dissolved. - Increase heat and boil until sugar is
a deep caramel colour. (Do not stir.)
Immediately remove from heat and
stir in ¾ cup double cream (it will bubble
up), then fold in 4 cups toasted pecans
(very roughly chopped). - Pour mixture over cooled crust and
sprinkle with flaky sea salt. Let cool
completely, then cut into pieces.
EACH SQUARE About 1 570kJ, 3g
protein, 25g fat (8,5g saturated),
38g carbohydrate, 2g fibre, 55mg
sodium.
RASPBERRY CRUMBLE
Active Time 15 minutes Total Time
55 minutes Makes 24 squares- Prepare Shortbread Dough as directed,
but transfer ¾ cup dough to a piece of
clingwrap, roll into log and freeze until
firm (30 minutes). - Spread remaining dough into tray and
bake for only 12 minutes; let it cool. - In a bowl, combine 1 cup raspberry
jam with 2 tbsp Grand Marnier or other
orange liqueur and 1 tsp orange zest
and spread over dough. - Using a box grater, coarsely grate
frozen dough over top. Bake until
topping is golden brown (35 to 40
minutes). Let it cool, then cut into pieces.
EACH SQUARE About 840kJ, 2g
protein, 11,5g fat (7g saturated),
23g carbohydrate, 0g fibre, 40mg
sodium.
Chocolate-
pepp ermint
Raspberr y Crumble
Toff ee -pecan