recipes_Australia_Issue_130_May_2017

MAY 2017 recipes+ 29

family sweets

PHOTOGRAPHY

SCOTT HAWKINS, STUART SCOTT & ROB SHAW

TOP TIP

Store leftover

almonds and

sesame seeds in

the freezer. Thaw

before using

DIY IDEA

Replace hazelnut

meal with

almond meal

Chocolate

Sesame Crackles

MAKES 18 PREP 15 minutes + 1 hour to chill

+ cooling COOK 5 minutes COST 50¢ each

⅓ cup desiccated coconut

⅓ cup slivered almonds

¼ cup sesame seeds

2 cups puffed brown rice

¼ cup cocoa powder, sifted

2 tablespoons granulated stevia-based

sweetener

100g coconut oil, melted

1 Preheat oven to 180ºC/160ºC fan-forced.

Spread coconut over an oven tray. Spread

almonds and sesame seeds over another

oven tray. Bake both trays for 3 minutes or

until golden brown. Cool.

2 Reserve 3 teaspoons of the coconut.

Combine the remaining coconut with

almonds and seeds, puffed rice, cocoa

powder and sweetener in a large bowl.

Add the coconut oil; mix well.

3 Arrange 18 paper patty cases on a tray;

spoon in puffed rice mixture. Sprinkle with

reserved coconut. Chill for 1 hour or until set.

Hazelnut

Crackle Cookies

MAKES 18 PREP 20 minutes

+ 20 minutes to chill

COOK 20 minutes

100g dark eating chocolate,

finely chopped

75g butter, finely chopped

¾ cup firmly packed brown

sugar

1 egg, lightly whisked

½ cup hazelnut meal

(ground hazelnuts)

⅔ cup plain flour

¼ teaspoon bicarbonate of soda

2 tablespoons cocoa powder

¼ cup icing sugar, sifted

1 Combine chocolate and

butter in a heatproof bowl over

a saucepan of simmering water

(don’t let base of bowl touch

the water); cook and stir for

3 minutes or until melted and

smooth. Remove from heat.

Remove bowl from saucepan.

Cool slightly.

2 Add the brown sugar, egg

and hazelnut meal to chocolate

mixture; mix well. Sift the flour,

bicarbonate of soda and cocoa

powder over the chocolate

mixture; stir to combine.

Chill for 20 minutes.

3 Preheat oven to 180ºC/160ºC

fan-forced. Grease and line

2 oven trays with baking paper.

Roll tablespoon quantities of

chocolate mixture into balls.

Place icing sugar on a large flat

plate; roll chocolate balls in sugar

to lightly coat, shaking off any

excess. Place on prepared trays,

allowing room for spreading.

Bake for 15 minutes or until

slightly firm to touch. Remove

from oven; cool completely on

trays (biscuits will firm).

BUDGET

WINNER

25¢

EACH