Women's Weekly Food

WHITE CHOC-MINTCANDY CANE BARKPREP + COOK TIME 1 0 MINUTES(+ REFRIGERATION) SERVES 16375g white chocolate Melts½ cup (15g) rice bubbles⅓ cup (25g) shredded coconut75g small candy canes,ends chopped coarsely2 tablespoons silver cachous (see tip)1 Grease a23cm x 32cm swiss rollpan. Line with baking paper.2 Place chocolate into a mediumheatproof bowl. Stir over a mediumsaucepan of simmering water untilsmooth (don’t let water touch baseof bowl). Remove bowl from heat.Stir in rice bubbles and coconut.3 Working quickly, spreadchocolate mixture onto tray as thinlyas possible. Sprinkle with candy canepieces and cachous. Refrigerate untilset. Break bark into pieces to serve.GIANT FATHERCHRISTMAS COOKIESPREP + COOK TIME1 HOUR 15 MINUTES(+ REFRIGERATION, COOLING & STANDING)MAKES 6``````You’ll need to start this recipe atleast a dayahead. You’ll also needa piping bag fitted with a smallplain tube (see tips on page 64).``````125g unsalted butter, softened1 egg, at room temperature½ cup (110g) caster sugar1⅓ cups (250g) plain flour12 dried currants12 tic tacs½ cup (40g) shredded coconutred food colouringblack writing gel``````ROYAL ICING1 egg white1½ cups (240g) pure icing sugar2 tablespoons lemon juice,approximately``````1 Preheat oven to 180°C/160°C fan.Line two oven trays with baking paper.2 Beat butter, egg and sugar ina small bowl with an electric mixeruntil combined. Stir in sifted flour,in two batches, to form a soft dough.Wrap dough in plastic wrap.Refrigerate for 30 minutes.3 Roll dough between sheets ofbaking paper until 5mm thick.Refrigerate for 15 minutes.4 Using picture on page 64 as aguide, cut out 6 Father Christmas``````shapes from dough, re−rolling scrapsas necessary. Place shapes about2.5cm apart on trays. Press currantsonto cookies for eyes. Bake for15 minutes. Cool on trays.5 Make royal icing.6 Half−fill a piping bag fitted witha small plain tube with royal icing.Using picture as a guide, pipe icingin an unbroken line to outline thewhite parts of the hat and pompom.Stand until icing has dried. Securetic tacs to faces with a little royalicing to make eyebrows.7 Spread a thin layer of the icingover one cookie for the beard, thenpress some of the coconut ontoicing before it dries. Repeat withthe remaining cookies.8 Stir enough of the remaininglemon juice (from royal icing) intoicing to make it the consistency ofpouring cream. Carefully spoon orpipe icing inside the outlines of thehat for white fur and pompom. Standseveral hours or until icing is dry.9 Colour remaining icing red.Pipe or spoon onto hats. Stand untildry. Use writing gel to make noseson the cookies.``````ROYAL ICINGWhiskeggwhiteinasmallbowlwith a fork until just broken up.Gradually beat in sifted icing sugar,1 tablespoon at a time. Beat in1 teaspoon of the lemonjuice. Cover surfacedirectly with plastic wrap.Deck The Halls Kids