I’ve upgraded todays baking exploit from the more basic Millionaires Shortbread because it turned out so well……..I am very pleased with the results xx
The recipe I followed was from M&S’s The Baking Bible
115g butter, plus extra for greasing
175g plain flour
55g golden caster sugar
filling and topping
115g golden caster sugar
3 tbsp golden syrup
400g canned condensed milk
200g plain (I used milk) chocolate, broken into pieces
Preheat the oven to 180○C/350○F/Gas Mark 4. Grease and line the base of a 23-cm/9-inch shallow square cake tin.
Place the butter, flour and sugar in a food processor and process until it begins to bind together. Press the mixture into the prepared tin and smooth the top. Bake in the preheated oven for 20-25 minutes, or until golden.
Meanwhile, make the filling. Place the butter, sugar, golden syrup and condensed milk in a saucepan and heat gently until the sugar has dissolved. Bring to the boil and simmer for 6-8 minutes, stirring constantly, until the mixture becomes very thick. Pour over the shortbread base and leave to chill in the refrigerator until firm.
To make the topping, melt the chocolate and leave to cool, then spread over the caramel. Chill in the refrigerator until set. Cut the shortbread into 12 pieces with a sharp knife and serve.
Ok, so my waste line may increase a little this week, but it will be well worth it as these are so yummy!! I may manage to offload a few squares on some friends, but the majority is destined for my tummy xx Mmmmmmmmmmmmmmm xx
I thought I would make my first weekly attempt at a new home baking recipe on Tuesday evening as I mentioned here in my New year post!!
And it went really well, I think!!
They tasted amazing and were relatively easy and straight forward to make!! I think I could make them a lot better looking the next time (possibly a bigger baking tray so they were further apart would help as a few were touching by the time the were baked)
If you fancy giving them a go, then here is the recipe I used:
50g ground almonds
25g hazelnuts, finely ground, plus 1 tbsp chopped for decoration
115g icing sugar
2 large eggs
50g caster sugar
6 tbsp hazelnut and chocolate spread
Place the ground almonds, ground hazelnuts and icing sugar in a food processor and process for 15 seconds. Sift the mixture into a bowl. Line two baking sheets with baking paper.
Place the egg whites in a large bowl and whisk until holding soft peaks. Gradually whisk in the caster sugar until you have a firm, glossy meringue.
Using a spatula, fold the almond mixture into the meringue one third at a time. When all the dry ingredients are thoroughly incorporated, continue to cut and fold the mixture until it forms a shiny batter with a thick, ribbon like consistency.
Pour the mixture into a piping bag fitted with a 1 – cm plain nozzle. pipe 32 small rounds onto the prepared baking sheets. Tap the baking sheets firmly onto a work surface to remove air bubbles. Sprinkle over the chopped hazelnuts. Leave at room temperature for 30 minutes. Preheat the oven to 160○C/325○F/Gas mark 3.
Bake in a preheated oven for 10-15 minutes. Cool for 10 minutes, then carefully peel the macaroons off the baking paper. Leave to cool completely.
Sandwich pairs of macaroons together with the hazelnut and chocolate spread.
I will definitely be making these again!! And I will also be trying many variations of the Macaroon in the future to find other flavours to go along side these!!