Tag: caster sugar

Salted caramel tart

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Ingredients

About 185g sweet shortcrust pastry

For the filling:

150g caster sugar
300ml carton double cream
150g light brown muscovado sugar
100g butter
4tbsps golden syrup
1/2tsp sea-salt flakes

For the caramel topping:

100g granulated sugar
15g flaked almonds

Nutritional information

Each portion contains:

Calories350
18%
Fat22.0g
31%
Saturates12.0g
60%

of an adult’s guideline daily amount

That’s goodtoknow

If you don’t want to make the caramel praline topping, then drizzle over some melted chocolate.

Method

Roll our the pastry thinly to line tart tin. Chill the pastry case for 30 minutes.
Set the oven to 180°C/350°F/Gas Mark 4. Line the pastry case with baking parchment, fill with baking beans and bake for 15 minutes. Take out the paper and beans and cook for another 10 minutes, until golden and crisp. Leave in the tin to cool. To make the filling: Heat the caster sugar with 3tbsps water in a heavy-based pan without stirring, until dissolved.
Turn up the heat and boil for 10 minutes, watching it, until it turns a rich amber. Take it off the heat and add the cream straight away (it will bubble up, so watch it) and stir in the muscovado sugar, butter and syrup. Put back on the heat and simmer for 10 minutes, until thickened and a darker brown. Take off the heat and add the salt. Cool for 10 minutes, then pour into the baked tart case, cool and chill until set (overnight is best).
To make the topping: put the granulated sugar and 2tbsps water in a heavy- based pan over a medium heat. Bring to the boil, reduce heat and bubble until it turns amber. Swirl the pan occasionally, so it colours evenly. Add the almonds and cook for 1 minute, stirring, then pour onto a foil-lined baking tray, which has been oiled. Leave to cool for 10 minutes.
To serve, crack the praline into shards and scatter over the tart. Sprinkle with more salt.

By Woman’s Weekly

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How to make shortbread

Ingredients

115g butter at room temperature
50g golden caster sugar plus extra to dust
125g plain flour
50g ground rice

There is nothing nicer than a slice of buttery, crumbly shortbread to enjoy with a cup of tea or coffee and it is simplicity itself and so quick to make. This is our classic recipe but there are many variations, some made with semolina, some with cornflour and others just plain flour. We’ve used a little ground rice in this recipe as it gives a nice crisp biscuit with just a little crunchy texture.

To make the best tasting shortbread use the finest butter you can afford as this is where the flavour comes from!

Scottish Shortbread is traditionally made in a round wooden mould, often decorated with thistles, or pressed into a fluted metal flan tin. And, when marked and broken into triangles are known as petticoat tails. To make shortbread fingers press the mixture into an 18 cm square tin and mark it into fingers so that it can be cut or broken into bars once baked. it is best to mark the shortbread with the back of a knife before baking then cut again as soon as the biscuits come out of the oven, then allow to cool so it will snap easily.

If you want to make the mixture in advance, roll the dough into a sausage shape, wrap in cling film and chill. It will keep in the fridge for several days. When ready to bake cut into thick slices, place on a baking tray and bake for about 25 mins until golden.

Step 1

Heat the oven to 170°C/150°C Fan/Gas Mark 3. Cut the butter into cubes. Place the butter and sugar in a mixing bowl and beat with a wooden spoon until well combined.

Step 2

Add the flour and ground rice and beat with a wooden spoon until the mixture comes together, it will be crumbly at first but keep beating and it will form a soft dough.

Step 3

Dust the work surface with a little flour then pat or roll the dough out to an 18-20 cm circle. Crimp the edge between your finger and thumbs, mark into eight triangles and prick all over with a fork.

Step 4

Place on a baking tray. Bake for 45 mins or until pale golden. Allow to cool on the tray for 10 mins then cool on a wire rack. Dust with caster sugar.

Shortbread will keep in a cake tin for up to 2 weeks.

Twists

Cherry shortbread
Add 75g finely chopped glace cherries to the mixture then shape and bake as above.

Lavender shortbread rounds
Add 2 tbsp lavender flowers (check they haven’t been sprayed with pesticides) to the mixture and bake as above or roll out a little thinner and cut into rounds with biscuit cutter and bake for about 15 mins until golden.

Choc chip shortbread squares
Mix 100g plain chocolate chips into the soft dough and bake in an 18cm square tin for 40-45 mins until golden. Cut into squares and drizzle with melted chocolate if liked.

Ginger shortbread triangles
Finely chop 3 pieces preserved ginger from a jar and mix into the soft dough. Roll out thinly and cut into squares, Mark each with the back of knife into 2 triangles and bake for about 20-25 mins or until golden. Cool and snap in half.

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Anzac biscuits

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Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

These oaty cookies were originally made to send to the Australian and New Zealand Army Corps. Easy to make, and even easier to eat, these sticky and sweet biscuits make the perfect lunchbox or afternoon tea treat. And they will store for up to a week too.

Makes: 20
Prep time: 10 mins
Cooking time: 10 mins
Total time: 20 mins
Skill level: Easy peasy
Costs: Cheap as chips

That’s goodtoknow

These tasty sweet treats make the perfect gift, presented in cellophane bags tied with a colourful ribbons

Ingredients

85g oats
85g desiccated coconut
100g plain flour
100g caster sugar
100g butter
1tbsp golden syrup
1tsp bicarbonate of soda

Method

Preheat the oven to 200°C/Fan180°C/gas mark 4.
Mix together the oats, coconut, flour and sugar in a bowl.
Mel the butter in a small saucepan and add the golden syrup and bicarbonate of soda.
Make a well in the middle of your oat mixture and pour in the butter and golden syrup mix. Stir until well combined.
Line a baking tray with parchment and use a dessertspoon to transfer the mixture.
Bake in batches for 10 minutes, until golden brown.

By Anna Berrill

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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