recipes_Australia_September_2017

SEPTEMBER 2017 recipes+ 77

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PHOTOGRAPHY

BEN DEARNLEY & SCOTT HAWKINS

Fig & Hazelnut

Pinwheels

MAKES 20 PREP 20 minutes

+ 1 hour to stand + 1 hour to chill + cooling

COOK 15 minutes COST 80¢ each

1 cup dried figs, chopped

½ cup freshly squeezed orange juice

2 eggs, at room temperature

1 tablespoon maple-flavoured syrup

1 teaspoon vanilla essence

3 cups ground hazelnuts (hazelnut meal)

2 teaspoons finely grated orange zest

1 teaspoon bicarbonate of soda

½ cup coconut oil, melted

1 Combine figs and juice in a bowl. Stand

for 1 hour.

2 Transfer fig mixture to a saucepan; cook

and stir over low heat for 5 minutes or until

pulpy. Cool. Transfer to a food processor;

process until smooth.

3 Whisk eggs, maple-flavoured syrup and

essence in a jug. Add ground hazelnuts, zest

and bicarbonate of soda; mix well. Add

coconut oil; mix to form a soft dough. Turn

out onto a lightly floured work surface;

knead until smooth. Shape into a disc. Wrap

in plastic food wrap; chill for 30 minutes.

4 Roll dough out between 2 sheets of

baking paper to a 30cm x 20cm rectangle.

Spread fig paste over dough, leaving a

2cm border along one long edge. Starting

from the opposite long edge, roll up dough

tightly. Wrap log in baking paper; chill for

30 minutes or until firm.

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

Line 2 oven trays with baking paper. Cut log

crosswise into 1cm-thick slices. Arrange on

prepared trays. Bake for 12 minutes or until

lightly golden. Cool completely on trays

(pinwheels will firm).

Chocolate Hazelnut

Pinwheels

MAKES 30 PREP 15 minutes + 1 hour

to chill + cooling COOK 15 minutes

2 cups plain flour

½ teaspoon baking powder

⅔ cup caster sugar

125g butter, chopped

1 egg, lightly whisked, plus 1 egg yolk extra

½ cup chocolate hazelnut spread

1 Sift flour and baking powder into a large

bowl. Add sugar; stir to combine. Rub in

butter to make crumbs. Add egg and yolk;

stir to combine. Turn out onto a lightly

floured work surface; knead until smooth.

Shape into a disc. Wrap in plastic food

wrap; chill for 30 minutes.

2 Roll dough out between 2 sheets of

baking paper into a 30cm x 20cm rectangle.

Spread chocolate hazelnut spread over

dough, leaving a 1cm border along one

long edge. Starting from the opposite long

edge, roll up dough tightly. Wrap log in

baking paper; chill dough for 30 minutes

or until firm.

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

Line 2 oven trays with baking paper. Cut

log crosswise into 0.5cm-thick slices.

Arrange slices on prepared trays. Bake for

15 minutes or until lightly golden. Cool

completely on trays (pinwheels will firm).

BUDGET

WINNER

40¢

EACH

DIY IDEA

Omit figs. Use dried

apricots instead