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Salted Caramel Meringue Cake Slice

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I have incorporated my love of salted caramel with my new invention “the cake slice”, which I accidentally hit upon when making a slice recently. A cake slice, in my definition, is a traybake or slice in which the base is “cakey” and the topping quite soft and maybe a little bit gooey!

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This Salted Caramel Meringue Cake Slice was inspired by a recipe of my grandmother, “German Biscuit” previously written about in this blog: https://thequirkandthecool.com/2013/06/27/german-biscuits/

That recipe combines a rich shortbread base with an apricot jam and meringue topping – I substituted the jam for a salted caramel filling in my version, plus I tweaked some of the measurements.

Ingredients

Shortbread and Meringue

2 tbls butter
1/2 cup sugar + 1/3 cup for meringue
2 eggs (yolks and whites separated)
Enough self raising flour to make a stiff dough (or plain flour with 1/2 tsp baking powder)

Salted Caramel Filling

I used some Dulce de Leche in a jar – enough to cover the shortbread. I added a tablespoon of butter and also of demerara sugar and blitzed in the food processor to combine to loosen the caramel. I think that the additions may not have been needed as the mixture was a little runny. Add sea salt to taste for the “salted” effect.

Method

Cream butter and sugar in a food  processor. Add beaten egg yolks and a little water. Mix in sifted flour. Roll out to about 1/2 cm thickness and place in a baking tin lined with baking paper and greased. Bake for about 10-15 minutes at 160 degrees C  or until biscuit is cooked and golden.  Remove from oven and cool to room temperature.

Spread the biscuit with the salted caramel to cover.

Beat egg whites until stiff, then add the remaining 1/3 cup sugar, beating mixture until of meringue consistency.

Spoon the meringue over the caramel, creating rough peaks. Bake in a slow oven (130 degrees C) to dry the meringue for about 15 minutes. The meringue should feel firm but spongy.

Remove from oven and when cool, cut into “cakey” slices.

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Butter Cookies – Caramel, Chocolate Caramel and Stem Ginger

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These butter cookies are based on Annabel Langbein’s Cookie Sampler recipe. I previously made a three flavour sampler and this time used the same basic recipe with some different twists.

The beauty of Annabel’s recipe is that has no egg and uses condensed milk as well as sugar. The resulting dough is easy to shape, freezes well and the cookies keep for a couple  of weeks. The cooked biscuits freeze well too.

Here are the links to Annabel’s recipe and my previous cookie sampler:

http://www.annabel-langbein.com/annabel/blog/one-clever-cookie/
https://thequirkandthecool.com/2013/08/14/cookie-sampler/

Basic Recipe

Ingredients

250 gms butter
1/2 cup sugar
3 tbsp sweetened condensed milk
A few drops of vanilla extract
21/4 cups plain flour
2 tsp baking powder

Flavourings of your choice (see below)

Method
Preheat oven to 160 degrees C. Line 2 oven trays with baking paper.
Cream the butter and sugar. Beat in the sweetened condensed milk and vanilla, then stir in the flour and baking powder.
To make Cookie Sampler, divide dough into 3 portions. Mix flavourings (see below) into each portion.
Chill mixture for 15 minutes. Roll into walnut-sized balls, place on baking trays and flatten slightly. Decorate according to instructions for different flavourings. Bake until lightly golden and set (about 15- 20 minutes).
Allow to cool for 10 minutes on the tray then transfer to a rack to cool completely before storing in an airtight container or jar.

Caramel Cookies

IMG_8181Mix in a couple of tablespoons of dulce de leche or other thick caramel spread into 1/3 of the dough. Once you have formed the walnut sized balls, place half a teaspoon of caramel in the centre of each ball.

Chocolate Caramel Cookies

IMG_8179Mix in 2 tablespoons of Dutch cocoa and 2 tablespoons of dulce de leche or caramel spread into 1/3 of the dough; add a handful of dark or milk chocolate bits to the mixture.

Stem Ginger Cookies

IMG_8229Add 2 teaspoons of ground ginger to 1/3 of the dough. Finely chop a handful of stem ginger (about 10 pieces), or pulse in the food processor with the dough. Once you have formed the walnut sized balls, place a sliver of stem ginger on the top of each cookie.

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