Glam Liv­ing Cookie jar

Glamour (South Africa) - - Health Update - SERVES 12

Clas­sic short­bread

What you’ll need The how-to Toast the al­monds on a bak­ing tray in the oven at 160ºc for 10 min­utes, be­ing care­ful not to burn them. Set aside.

Beat the but­ter and cas­tor sugar in an elec­tric mixer with the pad­dle at­tach­ment un­til just creamed, and then knead in the sifted flour and salt.

Place the dough on a bak­ing tray and shape it into a disc the size of a small cake tin and 1.5cm thick. Prick all over, right through, with a fork and crimp the edges us­ing your fin­gers.

Press the toasted whole al­monds into the dough at reg­u­lar in­ter­vals. Re­frig­er­ate for 20 min­utes un­til the but­ter sets firm.

Pre­heat the oven to 160ºc. Bake the short­bread for 20-30 min­utes on the bak­ing tray with a cake tin set over the top for the first 15 min­utes.

Cut into tri­an­gu­lar slices and dust with cas­tor sugar while the short­bread is still hot.

Browned but­ter skil­let cookie

What you’ll need The how-to Pre­heat the oven to 180°C. In a small saucepan, heat the but­ter un­til it foams and be­gins to brown. Turn off the heat and add the sugar. Whisk un­til smooth, pour into a bowl to cool for a few min­utes and then whisk in the eggs.

Sift to­gether the flour, bi­car­bon­ate of soda, bak­ing pow­der and salt, then mix in the oats and chopped choco­late. Fold this into the but­ter mix­ture.

Press the dough into a 30cm cast iron skil­let – cast iron will pro­duce more of a crust whereas an enamel skil­let will give the stan­dard, drier cookie base – and bake for 25 min­utes or un­til the cen­tre has set. Do not over­bake as the cookie will con­tinue to cook as it cools in the skil­let.

Slice and serve warm with scoops of vanilla ice cream.

Rocky road bars

What you’ll need The how-to Line a 24cm square bak­ing tin with greased tin­foil. On the stove, gen­tly melt the but­ter, chopped choco­late and syrup in a pan over a low heat.

Break the Marie Bis­cuits into rough chunks in a food pro­ces­sor or by plac­ing them in a Zi­ploc bag and smash­ing them with a rolling pin.

Fold the bis­cuit pieces and chopped honeycomb, or Cad­bury Crunchie choco­late bars, into the melted choco­late in the saucepan, and then add the mini marsh­mal­lows.

Pour the mix­ture into the foillined tin and roughly level it with a spat­ula. Re­frig­er­ate for two hours or overnight. Once set, cut the rocky road slab into small square pieces.

JACK REACHER: NEVER GO BACK

Tom Cruise re­turns as Jack Reacher in this film, based on Lee Child’s best­selling nov­els. The trou­ble-at­tract­ing wanderer finds him­self back at his old mil­i­tary unit to clear his name af­ter be­ing ac­cused of a mur­der he didn’t com­mit. On the run with Su­san Turner (Co­bie Smul­ders), the two un­cover a sin­is­ter plot from his past that could change his life for­ever.

by Emma Cline (Vin­tage Pub­lish­ing; R313)

There’s been huge buzz around this de­but novel, which was sold for R30 mil­lion, op­tioned for a movie and is adored by Lena Dunham. Set in the ’60s and now re­counted as a series of mem­o­ries, it’s the story of Evie Boyd, an adrift Cal­i­for­nian teenager who falls in with a troupe of girls as “sleek and thought­less as sharks” – and through them into the bru­tal­ity of a Charles Man­son-like cult. Dis­turb­ing and se­duc­tive, this read will haunt you long af­ter you’ve fin­ished the last page.

‘I hope they don’t re­alise I don’t know what I’m do­ing,’ thought Jo­han.

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