These brownies are just about irresistible, so hide them from friend- or make lots !
Make 16.
250g/9oz bittersweet chocolate,chopped 150g5oz white chocolate, chopped
25g/1oz unsweetened chocolate,chopped pecan halves,to decorate(optional)
115g/4oz/1/2 cup unsalted butter, cut
into pieces.
90g/3 1/2 oz/ 1/2 cup light brown sugar FUDGY CHOCOLATE GLAZE
50g/2 oz/ 1/4 cup granulated sugar 175g/6oz bittersweet chocolate.chopped
Tampilkan postingan dengan label Biscuits. Tampilkan semua postingan
Tampilkan postingan dengan label Biscuits. Tampilkan semua postingan
Sabtu, 08 November 2008
Kamis, 06 November 2008
CHEWY FRUIT MUESLI SLICE
The apricotes give these slice a wonderful chewy texture and the apple keeps them moist.
Make 8
75g/3oz/scant 1/2 cup ready-to-eat 150ml/ 1/4pint/ 2/3 cup applea juice
dried apricots, chopped 15g/ 1/2oz/ 1 tbsp sunflower margarine
1 eating apple, cored and grated
150g/5oz/ 1 1/4 cups Swiss- style muesli
1. Preheat the oven to 190 degree C/375 degree F/Gas 5. Place all the ingredients in large bowl and mix well.
2. Press the mixture into a 20 cm/8 in round non-stick sandwich tin and bake for 35 - 40 minutes, or until lightly browned and firm. Mark the muesli slice into wedges and leave to cool in the tin.
Make 8
75g/3oz/scant 1/2 cup ready-to-eat 150ml/ 1/4pint/ 2/3 cup applea juice
dried apricots, chopped 15g/ 1/2oz/ 1 tbsp sunflower margarine
1 eating apple, cored and grated
150g/5oz/ 1 1/4 cups Swiss- style muesli
1. Preheat the oven to 190 degree C/375 degree F/Gas 5. Place all the ingredients in large bowl and mix well.
2. Press the mixture into a 20 cm/8 in round non-stick sandwich tin and bake for 35 - 40 minutes, or until lightly browned and firm. Mark the muesli slice into wedges and leave to cool in the tin.
Minggu, 02 November 2008
HAZELNUT SQUARES
These crunchy, nutty squares are made in a single bowl. What could be simpler ?
Makes 9.
50g/2oz plain chocolate 2 eggs, beaten
65g/2 1/2oz/5 tbsp butter or 2,5ml/1/2 tsp vanilla essence
margarine 115 g/4oz/ 1 cup skinned hazelnuts,
225g/8oz/generous 1 cup caster sugar roughly chopped
50g/2oz/ 1/2cup plain flour
2.5ml/ 1/2 tsp baking powder.
1. Preheat the oven to 180 degreeC/350 degree F/Gas 4. Grease a20 cm/8in square baking tin.
2. In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and butter or margarine. Remove the bowl from the heat.
3. Add the sugar, flour, baking powder, eggs, vanilla and half of the hazelnuts to the melted mixture and stir well with a wooden spoon.
4. Pour the mixture into th prepared tin. Bake in the oven for 10 minutes, then sprinkle the reserved hazelnuts over the top. Return to the oven and continue baking until firm to the touch, about 25 minutes.
5. Cool in the tin, set on a wire rack for 10 minutes, then unmould on to the rack and cool completely. Cut into squares before serving.
Makes 9.
50g/2oz plain chocolate 2 eggs, beaten
65g/2 1/2oz/5 tbsp butter or 2,5ml/1/2 tsp vanilla essence
margarine 115 g/4oz/ 1 cup skinned hazelnuts,
225g/8oz/generous 1 cup caster sugar roughly chopped
50g/2oz/ 1/2cup plain flour
2.5ml/ 1/2 tsp baking powder.
1. Preheat the oven to 180 degreeC/350 degree F/Gas 4. Grease a20 cm/8in square baking tin.
2. In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and butter or margarine. Remove the bowl from the heat.
3. Add the sugar, flour, baking powder, eggs, vanilla and half of the hazelnuts to the melted mixture and stir well with a wooden spoon.
4. Pour the mixture into th prepared tin. Bake in the oven for 10 minutes, then sprinkle the reserved hazelnuts over the top. Return to the oven and continue baking until firm to the touch, about 25 minutes.
5. Cool in the tin, set on a wire rack for 10 minutes, then unmould on to the rack and cool completely. Cut into squares before serving.
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