TRIPLE CHOCOLATE BROWNIES
Makes 16
250g butter, chopped
200g dark chocolate
385g castor sugar
4 eggs
300ml flour, sifted
80ml cocoa, sifted
50g white chocolate, chopped into chunks
50g dark chocolate, chopped into chunks
icing sugar to dust
Preheat oven to 180ºC.
Place the butter and chocolate in a saucepan over low heat and stir until melted and smooth.
Put the sugar and eggs in a bowl and whisk to combine.
Add the chocolate mixture and mix well.
Sift the flour and cocoa, add to the chocolate mixture and mix until smooth.
Gently mix in the white and dark chocolate chunks.
Pour into a lightly greased lamington tin lined with non-stick baking paper and bake for 45 – 50 minutes or until just set.
Cool in the tin.
Cut into 16 slices. Dust with icing sugar and serve.
CHOCOLATE SALAMI
125g butter
400g dark chocolate
60ml Marsala or sherry
100g small Amaretti biscuits, crushed into a fine powder
200g shortbread-type biscuits, broken into pieces
60ml cherries, chopped
Melt the butter and chocolate in a bowl over simmering water. Remove from the heat.
Add the Marsala and Amaretti biscuits and stir until the mixture is smooth.
Fold in the shortbread biscuits and cherries.
Lay a large sheet of tin foil about 30cm in length on to a flat surface.
Pour the chocolate mixture down the centre of the foil and roll the foil over to form a salami shape. Refrigerate for 3 – 4 hours until set.
Cut into slices and pack in a pretty box.
JAM SHORTBREAD
125g butter
125ml castor sugar
2 extra large eggs
5ml vanilla extract
500ml flour
strawberry jam for filling
Cream butter and sugar well. Add eggs and vanilla and beat well.
Sift in the flour and mix to make a stiff dough.
Roll out the dough on lightly floured surface to about 3mm thick. Cut out with a heart-shaped cutter.
Using a smaller heart-shaped cutter, cut out the centre from half of the biscuits.
Place biscuits on greased baking tray and bake at 180ºC for 10 – 15 minutes until pale golden brown. Remove and cool.
Heat jam in microwave for 1 minute on high until it bubbles. Push through a sieve.
Spread the jam on a whole biscuit and top it with a biscuit from which the centre has been removed, so the jam shows through.
* Any flavour jam can be used if strawberry is not available.
LEMON DRIZZLE CUPCAKES
Makes 18
125g butter, softened
250ml castor sugar
3 eggs
7ml vanilla essence
500ml flour
10ml baking powder
3ml bicarbonate of soda
pinch of salt
200 – 250ml buttermilk
45ml lemon zest
30ml poppy seeds
Lemon syrup
250ml sugar
60ml lemon juice
100ml water
2 lemons, zested
CUPCAKES: Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla.
Sift the dry ingredients and add to the creamed mixture alternately with enough buttermilk to make a soft, dropping consistency. Add the lemon zest and poppy seeds and mix.
Spoon into 18 paper-lined cups and bake at 180ºC for 15 – 20 minutes. Remove and cool slightly.
SYRUP: Combine ingredients in a small saucepan and dissolve slowly over low heat. Bring to the boil, then reduce and simmer for 5 minutes.
Spoon the syrup over slightly cooled cupcakes and serve.
WHITE CHOCOLATE DISCS
200g good-quality white chocolate
30g butter
30ml apricots, finely chopped
30ml cranberries, finely chopped
30ml pistachio nuts, finely chopped
30ml toasted flaked almonds
Melt chocolate and butter over low heat. Pour spoonfuls on a baking tray lined with greaseproof paper.
Divide the fruit and nuts between them. Refrigerate until set. - The Star