MAY 2017 recipes+ 27RECIPES
DAVID HAHN & SCOTT HAWKINS
family kids
Jaffa Cream Hearts
MAKES 8 PREP 30 minutes
COOK 10 minutes + cooling COST 95¢ each100g butter, at room temperature,
plus 90g extra
½ cup caster sugar
1 egg
2 cups plain flour, plus extra, to dust
1 tablespoon cocoa powder,
plus 2 tablespoons extra
100g dark chocolate, melted
¾ cup icing sugar, plus 1 cup extra
2 teaspoons finely grated orange zest
1 teaspoon orange juice,
plus 2 tablespoons extra1 Preheat oven to 180ºC/160ºC fan-forced.
Grease and line 2 oven trays with baking
paper. Using an electric mixer, beat butter
and caster sugar in a bowl until pale and
creamy. Beat in egg. Sift flour and cocoapowder over butter mixture; stir to combine.
Stir in melted chocolate until combined.2 Turn dough out onto a lightly dusted
work surface; knead until smooth. Roll
dough out between 2 sheets of baking
paper until about 4mm thick. Using an
8cm heart-shaped cookie cutter, cut
8 hearts from dough. Place on prepared
trays, about 2cm apart. Bake for 10 minutes
or until lightly firm to touch. Cool biscuits
completely on trays (biscuits will firm).3 Meanwhile, using electric mixer, beat
extra butter, the icing sugar and zest in
a bowl until pale and creamy. Beat in juice.4 Sandwich biscuits together with orange
buttercream. Sift extra icing sugar and extra
cocoa into a small bowl. Stir in extra juice
to form a spreadable glaze. Spread tops of
biscuits with glaze. Allow to set.Zesty Lemon
Melting Moments
MAKES 20 PREP 25 minutes
COOK 15 minutes + cooling COST 80¢ each250g butter, at room temperature,
plus 125g extra
½ cup pure icing sugar
1½ cups plain flour
½ cup cornflour
1 teaspoon finely grated lemon zest,
plus 1 teaspoon extra
1½ cups icing sugar, plus extra, to dust
1 tablespoon lemon juice
¼ cup bought lemon curd1 Preheat oven to 160ºC/140ºC fan-forced.
Grease and line 2 oven trays with baking
paper. Using an electric mixer, beat butter and
sifted pure icing sugar in a bowl until pale
and creamy. Sift plain flour and cornflour over
butter mixture; stir to combine. Stir in zest.2 Roll level tablespoons of butter mixture
into balls. Place on prepared trays, about
3cm apart. Flatten slightly with a fork. Bake
for 15 minutes or until lightly golden. Cool
completely on trays (cookies will firm).3 Meanwhile, using an electric mixer,
beat extra butter in a bowl until as pale as
possible. Beat in sifted icing sugar, extra zest
and juice until smooth. Transfer mixture to
a piping bag fitted with a plain 1cm nozzle.4 Pipe buttercream over half the biscuits.
Top with curd. Top with remaining biscuits.
Serve dusted with extra icing sugar.