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Tag Archives: traybake

Nutty Praline Slice

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I love nuts! I will put them in all kinds of recipes, sweet and savoury, just to get that lovely crunch when you bite into something yummy.

I made this Nutty Praline Slice when I had some left over sweet pastry and lots of hazelnuts. I made some hazelnut praline as a topping, and incorporated hazelnut praline paste into the slice.

Ingredients 

Sweet Pastry Base

200g plain flour, plus extra for dusting

60g icing sugar

Pinch of salt

130g unsalted butter, cut into cubes

Finely grated zest of 1/2 lemon

1 free range egg yolk

10ml water

Hazelnut Praline Filling

60g butter

60g caster sugar

50g praline paste*

35g plain flour

Lemon Icing

Juice of half a lemon

Enough icing sugar to make a runny icing

Hazelnut Praline  

3 tbls caster sugar

75g hazelnuts

Method

To make the pastry, put the flour, icing sugar and salt into a food processor. Add the butter and lemon zest, then pulse a few times, until the mixture is the consistency of fresh breadcrumbs. Whisk the egg yolk and water, then add to the mix. Process once more, just until the dough comes together, then tip on to a lightly floured work surface. Knead the dough into a ball, wrap in cling wrap and press gently into a flattish disc. Put the dough in the fridge for at least an hour.

Preheat the oven (fan-forced) to 160 degrees C. Grease and line with baking paper a 27cm x 17cm baking tin.

Roll out the pastry into a rectangle and ease into the baking tin.

To make the hazelnut praline filling, blitz the butter and caster sugar in a food processor, add the praline paste, then add the flour and pulse until the mixture come together into a smooth filling.

Spread the filling on top of the pastry base, smoothing the top. Bake for 20-25 minutes in the preheated oven until the filling and the shortbread underneath is cooked.

Leave in the tin until cool.

For the lemon icing, mix the lemon juice with enough icing sugar to make a runny icing. Spread or drizzle the lemon icing over the slice.

For the praline, spread the nuts onto a piece of baking paper on baking tray. Put the caster sugar in an even layer over the bottom of a heavy based frying pan. Carefully melt the sugar over a medium heat, being careful not to stir the sugar or it will crystalize. Once the sugar has melted and turned a tea colour, carefully pour the hot toffee over the nuts and allow to set. Once set, bash the praline into small pieces.

Scatter the crushed praline over the top of the slice, and cut into squares to serve.

*You can buy hazelnut praline paste from specialist food supply stores. I actually had to buy the praline paste in Melbourne, not sure why I couldn’t get it in Sydney!

I know it’s readily available in the UK from Callebaut.

You can also make your own – I found this recipe works well: https://snapguide.com/guides/make-hazelnut-praline-paste/

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Salted Peanut Streusel Slice

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I like a good slice, or traybake as they are known in the U.K. In Oz they’re known as a slice, but years of devoted watching of The Great British Bakeoff have taught me that a slice by any other name is a traybake in the UK!

Do you love salted peanuts? I’m mad on nuts, preferably salted, so I have created a slice or traybake to incorporate shortbread, peanuts and a streusel topping.

For the shortbread base, I have used a Mary Berry biscuit recipe which is my latest go-to cookie recipe as it’s quick, rolls out easily and freezes well for future cookie adventures.

And the streusel is just butter, sugar, flour and cinnamon roughly combined.

Ingredients

For the shortbread base:

175g butter, softened

75g caster sugar

175g  plain flour

75g semolina

For the streusel:

50g butter

50g caster sugar

50g plain flour

1tsp cinnamon

Plus

100g salted peanuts in their skins

Extra butter

Method

Preheat the oven to 160 degrees C fan forced, 180 degrees C non fan forced. Line a rectangular baking tray – the kind with the low sides that you can make a Swiss roll in – with baking paper. My tray is 27cm x 17cm.

To make the shortbread base, put the butter, sugar, flour and semolina into the bowl of a food processor and mix until a soft dough is formed.

Remove the dough from the processor, and with your hsnds, gently bring the dough together. You could roll it out into a rectangular shape to fit your tray, but it’s just as easy to take pieces of dough and squash into the tray, smoothing and joining as you go. Just make sure the base is a uniform depth.

Make the streusel by pulsing everything in the food processor, being careful not to overmux – you want clumps of rubble streusel mixture for the topping. Put the streusel mixture over the shortbread base, covering all the shortbread.

Scatter over the salted peanuts. Dot the mixture with a little extra butter. Bake for 30 minutes in the preheated oven until the top is golden and the shortbread underneath is cooked.

Remove from the oven, cool in the tray, and cut into slices when completely cool.

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Berry and Custard Chocolate Brownies

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This is a great recipe for chocolate brownies with a couple of twists. It’s based on Jamie Oliver’s Peanut Butter and Jelly Brownies from his lovely book of delights Comfort Food.

I loved the idea of this recipe with its peanut butter custard, but sadly had to forgo the peanut butter as the group I was baking for had some problems with nuts. I made the custard with just vanilla. It was fine – the custard gives a velvety smoothness to the brownies. The “jelly” in Jamie’s recipe is raspberry jam. This part of the recipe I did adhere to, but added fresh strawberries instead of raspberries.

The resulting brownie is very chocolatey, with its rough chunks of dark chocolate, soft with the custard and sweet and sharp with the berry tang. Recommended!

Ingredients

Custard
250ml semi-skimmed milk
1 vanilla pod
2 large free-range egg yolks
50g golden caster sugar (or raw sugar)
1 heaped tablespoon cornflour
20g unsalted butter (at room temperature)

Brownie mixture
230g unsalted butter, plus extra for greasing
250g dark chocolate + 50g extra for chocolate chunks in the brownie
230g golden caster sugar (or raw sugar)
4 large free-range eggs
150g plain flour
2 tbls raspberry jam
75g fresh berries (I used strawberries)

Method

To make the custard, put the milk into a pan, halve the vanilla pod lengthways and scrape out the seeds, then add both pod and seeds to the pan and lightly simmer on the hob, stirring occasionally. Meanwhile, in a bowl, use a balloon whisk to combine the egg yolks, sugar, cornflour and soft butter. Whisking constantly, gradually pour the hot milk into the bowl, until combined. Return the custard mixture to the pan, place over a low heat and stir gently for 2 to 3 minutes, or until thickened. Leave the custard to cool completely.

Preheat the oven to 180 degrees C. For the brownies, grease and line a deep baking tray (20cm x 30cm). Melt the butter in a non-stick pan on a very low heat, then snap up and add the chocolate. Stir regularly with a spatula until melted and combined, then remove from the heat and stir in the sugar. Leave to cool slightly, then whisk in the eggs, one at a time, until silky. Sift in the flour and mix well.

Pour the chocolatey brownie mix into the prepared tray, then swirl through the chilled custard (discarding the vanilla pod). Roughly mix in the additional chocolate chunks. Erratically distribute little spoonfuls of jam over the surface, then poke in the fresh berries (any fresh seasonal berries that correspond with the jam you’re using). Bake for around 25 minutes, or until cooked on the outside but still a bit gooey in the middle. Leave to cool before cutting into portions.

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White Chocolate and Cranberry Blondies Revisited

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This is what I was cooking this time 3 years ago, in May 2013. It’s an ultra rich blondie inspired by a Gordon Ramsay recipe. I thought it worth revisiting – it’s easy to make, really fudgy, and the cranberries give a nice, slightly tart note to offset the caramel sweetness.

Ingredients

1 cup dried cranberries
2  x 100g white chocolate bars
225g plain flour
226g butter
1 pinch of salt
300g sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon of vanilla extract
2 free-range eggs

Method

Line a 23cm x 23cm tin with baking paper.

Melt butter, add sugar to mixing bowl. Add salt to sugar.
Add melted butter to sugar and whisk well. Add vanilla and eggs, whisk well.
Add baking powder and bi-carbonate of soda, mix well.
Whisk in half the flour. Once incorporated (no lumps), add the rest of the flour and mix well until there are no lumps.
Add the dried cranberries, changing from a whisk to a spoon.
Slice the bars of white chocolate into  thick matchsticks and mix in gently, trying not to break up the chocolate.
Spoon into baking tin (previously lined with baking paper (butter or non stick spray the tin to hold paper in place).
Spread mixture into the tin, using a spatula to make sure the mixture is even.
Bake at 180 degrees C for 35 -40 minutes.
Leave to cool, then remove from tin.
Cut into squares. Blondies will keep for a week and also freeze well.

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Peanut Butter Blondies

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This recipe is James Morton’s from a Rachel Allen recipe. James uses dark chocolate rather than white, as he thinks it a better flavour  with the peanut butter. I agree, as I discovered, when making Rachel’s original recipe – see my post Peanut Butter and White Chocolate Blondies.  I decided to use a mixture of dark and milk chocolate buttons.

Jame calls his recipe brownies, but I’m going with Rachel and calling mine blondies.  They are after all, pale, as they contain no cocoa or melted chocolate.

Oh, and although I LOVE the peanut butter in the recipe, I added macadamias to the mixture not peanuts!!!

For James’ brownies, see his beautiful book How Baking Works and What to do if it Doesn’t:

http://www.amazon.co.uk/How-Baking-Works-what-doesnt/dp/009195990X/ref=pd_bxgy_14_img_2?ie=UTF8&refRID=1D45NCBQD1RHZVHP2PCA

So here is my tweak on James’ and Rachel’s original recipes.

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Ingredients
100g softened unsalted butter
150g crunchy peanut butter
150g caster sugar
1 free range egg beaten
1 tsp vanilla extract or paste
100g self-raising flour
50g salted macadamias or peanuts  – or any nut really. I think the salt adds a great “salty “!! flavour
100g dark and/or milk chocolate buttons

Method

Preheat the oven to 170 degrees C/150 degrees C fan-forced/Gas Mark 3.  Place a square of baking paper into a 20cm (8 inch) square tin.
In a food processor or a large bowl, beat the butter, peanut butter and sugar together until paste-like. Add the egg and vanilla and beat until combined. James says not to worry about too much beating so long as the ingredients are combined.
Add the flour, nuts and chocolate, stirring gently to combine. Dollop the mixture into the  cake tin and spread out to the edges (the mixture will be quite stiff and hard to spread).
Bake in the oven for 25-30 minutes or until golden brown on top and a skewer inserted comes out clean.

 

 

Peanut Butter and White Chocolate Blondies

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Peanut butter is the next best thing to salted caramel in a traybake or blondies. And mix that with white chocolate and you have a delicious combination!

My mission is now to combine peanut butter, caramel and chocolate – white or milk – in a traybake.

I  found this recipe on Rachel Allen’s television show Rachel Allen Bake!: http://www.lifestylefood.com.au/tv/rachel-allen-bake/

Ingredients

125g plain flour

1 tsp baking powder

100g  butter, softened

50g crunchy peanut butter

175g  soft light brown sugar

1 free range egg, beaten

1 tsp vanilla extract

75g white chocolate, chopped

Method

Preheat the oven to 170 degrees C.  Grease a square or rectangular tin and line the base with baking paper.

In an electric mixer, cream the butter and peanut butter together until very soft. Add the sugar, egg and vanilla extract and beat until combined. Add the flour and baking powder and mix to form a dough. Carefully stir in the chopped chocolate.

Place the dough in the prepared tin, smoothing the top, and bake in the oven for 20–25 minutes or until golden brown and almost firm in the centre. Be careful not to overbake – the centre should be not quite cooked.

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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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