The ul­ti­mate cake stall:

per­fect for the next bake sale or to spoil the kids (big and small)

Australian Women’s Weekly NZ - - CONTENTS -

Choco­late freckle bis­cuit slab

MAKES 15 PIECES PREP AND COOK TIME 25 MIN­UTES (+ STAND­ING TIME) 125g cream crack­ers 150g but­ter, chopped ⅔ cup (150g) caster sugar 200g dark choco­late, chopped finely ¼ cup (65g) 100’s & 1000’s 1 Pre­heat oven to 200°C (180°C fan­forced). Grease a 25cm x 38cm Swiss roll pan; line base with bak­ing pa­per, ex­tend­ing the pa­per 5cm over long sides. 2 Place bis­cuits in a sin­gle layer in pan (trim to fit if nec­es­sary). 3 Com­bine but­ter and sugar in a medium saucepan over low heat; cook, stir­ring, for 2 min­utes or un­til but­ter melts. In­crease heat to high; cook, stir­ring, for 5 min­utes or un­til sugar dis­solves and mix­ture is well com­bined and bub­bling. Re­move from heat; pour over bis­cuits, spread­ing to cover evenly. 4 Bake slab for 12 min­utes or un­til golden. Re­move from oven; sprin­kle evenly with choco­late. Re­turn to oven for 1 minute or un­til choco­late melts. 5 Quickly, us­ing a pal­ette knife or the back of a spoon, smooth choco­late. Im­me­di­ately sprin­kle with 100’s & 1000’s. Stand for 1 hour or un­til the choco­late is set. Us­ing a large kitchen knife, cut slab into squares. Not suit­able to freeze or mi­crowave.

Al­mond and jube nougat

MAKES 8 LARGE BARS PREP AND COOK TIME 30 MIN­UTES (+ COOL­ING AND STAND­ING TIME) 4 sheets ed­i­ble rice pa­per 2⅔ cups (590g) caster sugar ½ cup (180g) honey ½ cup (175g) glu­cose syrup ⅓ cup (80ml) wa­ter 2 egg whites 1 cup (160g) al­mond ker­nels 250g mixed jubes and chopped jelly snakes 1 Grease a 23cm square cake pan. Line base and sides with bak­ing pa­per. Line base of pan with 2 rice pa­per sheets, trim­ming to fit if nec­es­sary. 2 Stir sugar, honey, glu­cose syrup and the wa­ter in a medium heavy-based saucepan over low heat for 5 min­utes or un­til sugar dis­solves. Brush down sides of pan with a pas­try brush dipped in hot wa­ter to dis­solve sugar crys­tals. In­crease heat to high; bring to the boil. Boil, without stir­ring, for 5 min­utes or the mix­ture reaches 132°C (hard ball stage) on a sugar ther­mome­ter (or un­til a small amount of syrup dropped into ice-cold wa­ter can be rolled into a hard but still pli­able ball). Re­move pan from heat. 3 Beat egg whites in a small heat­proof bowl with an elec­tric mixer un­til soft peaks form. Work­ing quickly, with mixer op­er­at­ing, grad­u­ally beat hot syrup into egg white un­til com­bined. Con­tinue for 1 minute, or un­til mix­ture is thick and glossy. Us­ing a large metal spoon, fold al­monds, jubes and jelly snakes into egg white mix­ture. 4 Spread egg white mix­ture into pan; level sur­face. Top with re­main­ing rice pa­per sheets; trim­ming to fit if nec­es­sary. Press down with the palm of your hand to level sur­face. Leave in a cool, dry place for 4 hours or un­til firm. 5 Turn the nougat onto a chop­ping board. Use a large, greased knife to cut the nougat in half, then cut each piece into four rec­tan­gles. Not suit­able to freeze or mi­crowave.

Choco­late freckle bis­cuit slab

Al­mond and jube nougat

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