Mini morsels of sug­ary de­lights to gift and share

Friday - - Food -

Makes 20

FOR THE BLONDIE BASE: 1 ½ cups light brown sugar 1 cup un­salted but­ter 2 ¼ cups all-pur­pose flour ¾ tsp bak­ing soda ½ tsp salt 2 large eggs 1 tsp vanilla ex­tract 1 ½ cups white choco­late chips FOR THE TURK­ISH DE­LIGHT LAYER: 2 pack­ets (20g) un­flavoured gela­tine pow­der 2 cups caster sugar 3 tbsp rose wa­ter 1 tbsp lemon juice A pinch of salt ¾ cup wa­ter 1 tsp lemon zest A few drops pink food colour­ing FOR THE TOP­PING: 100g white choco­late, melted YOU WILL ALSO NEED: 2 bak­ing pans, 22cm x 23cm

First make the Turk­ish de­light. Lightly grease one of the bak­ing pans with oil or cook­ing spray and set aside. Com­bine the gela­tine pow­der, sugar and salt in a small pan set over a medium-high heat. Add the wa­ter and rose­wa­ter. Bring the mix­ture to the boil and then lower the heat and al­low to sim­mer, un­cov­ered and with­out stir­ring, for 10 min­utes. Re­move the pan from the heat. Stir in the lemon zest, lemon juice and food colour­ing. Trans­fer the mix­ture to the greased bak­ing pan. Place in the re­frig­er­a­tor and al­low to set (for best re­sults, leave overnight). In the mean­time, make your blondies. Pre­heat the oven to 180C and grease your other bak­ing pan with but­ter. Melt the but­ter in the mi­crowave and in the mean­time, place the sugar into a bowl. Pour the but­ter over the sugar and stir un­til smooth. Set aside. Place the flour, bak­ing soda and salt to­gether in a bowl and mix to com­bine. Set aside. Check that the but­ter and sugar has cooled to room tem­per­a­ture. Add the eggs and vanilla to the sugar mix and whisk to com­bine. Grad­u­ally add the dry flour mix­ture to the wet egg mix­ture, mix­ing well af­ter each ad­di­tion un­til you have a smooth bat­ter. Stir in the white choco­late chips. Pour the bat­ter into the pre­pared bak­ing pan and bake in the oven for 20 to 25 min­utes, or un­til a tooth­pick in­serted into the cen­tre comes out clean. Al­low to cool in the pan for a few min­utes, be­fore trans­fer­ring to a wire rack to cool com­pletely. When the Turk­ish de­light is set, use a spat­ula or fish slice to re­move it from the pan and place on top of the cooled blondie base. Cut the lay­ered blondies into 20 equal bite-size squares. Driz­zle the melted white choco­late over the top. Al­low to set at room tem­per­a­ture be­fore serv­ing.

Cheese­board Dh815, Michael Aram

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