recipes_Australia_Issue_129_April_2017

cook the cover

30 recipes+ APRIL 2017

RECIPE

LOUISE PATNIOTIS

PHOTOGRAPHY

JOHN PAUL URIZAR

STYLING

JANE COLLINS

FOOD PREPARATION

SARAH MURPHY

Love & kisses

To celebrate Anzac Day, we’ve created gooey caramel morsels

with an Anzac biscuit base. Share them with someone you love!

Chocolate

Caramel Kisses

MAKES 12 PREP 30 minutes

COOK 15 minutes + cooling + 1 hour

30 minutes to chill COST $1.65 each

300g packet Anzac biscuits,

broken into pieces

125g butter, melted, plus 40g extra

395g can sweetened condensed milk

2 tablespoons golden syrup

200g dark chocolate Melts, melted

1 Preheat oven to 170ºC/150ºC fan-forced.

Process biscuits in a food processor to

make fine crumbs. Add butter; process to

combine. Divide mixture among a 12-hole

mini cheesecake tray with removable

bases (5cm base measurement).

Using the back of a teaspoon,

evenly press crumb mixture

over base and sides of holes.

Chill while preparing

caramel mixture.

2 Combine condensed milk, golden syrup

and extra butter in a small saucepan over

low heat; cook and stir for 2 minutes or until

butter melts and mixture is hot. Pour

mixture into prepared holes.

3 Bake for 12 minutes or until caramel

just starts to colour around the edges.

Cool in tray. Chill for 1 hour or until cold.

If necessary, use scissors to trim edge of

crumb mixture so it is level with caramel.

Dip tops of caramel kisses into chocolate.

Place on a baking tray lined with baking

paper. Chill for 30 minutes or until set.

AS SEEN

ON OUR

COVER

MAKE

AHEAD

Store in an

airtight

container in

the fridge for

up to 3 days