A clever recipe

Liquorice shards

The Simple Things - - FRESH - Recipe from Liquorice: A Cook­book by Carol Wil­son (Lorenz Books). Pho­tog­ra­phy: Nicki Dowey

Makes about 550g

But­ter, for greas­ing 200g caster sugar 100g golden syrup 100g black treacle ½ tsp cream of tar­tar 1 liquorice root*, pounded 1 tsp pow­dered liquorice or ½–1 tsp liquorice essence 65g liq­uid fruit pectin or 12g pow­dered fruit pectin ½ tsp bi­car­bon­ate of soda 1 tsp anise ex­tract

1 Grease a 23cm square tin and line with cling film as smoothly as pos­si­ble.

2 Com­bine the sugar, syrup, treacle and cream of tar­tar with 100ml wa­ter in a heavy pan. Stir over a low heat un­til the sugar has dis­solved. Add the liquorice root and liquorice pow­der or essence, and boil, with­out stir­ring, un­til it reaches 120C.

3 Mean­while, in a sep­a­rate bowl, com­bine the pectin (add 4 tbsp wa­ter if us­ing pow­dered), bi­car­bon­ate of soda and ½ tsp salt.

4 Pour the pectin mix­ture into the syrup and stir to com­bine. Boil again un­til the syrup reaches 103C, then stir in the anise ex­tract.

5 Pour the syrup into the tin, dis­card­ing the root, and leave to set for about 4 hours. Turn out onto a chop­ping board and break into shapes. Will keep in an air­tight con­tainer for up to 3 weeks.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.