4oz (113 g) butter
4oz (113 g) sugar
1 1/2 c (180 g) flour
1 tsp b/pwdr
2 tsp ginger
pinch salt
Sift dry ingredients, and chop or rub in the butter. Add the sugar. Press into a flat buttered tin and bake in a moderate oven for 25-30 minutes. While still warm, ice with the following icing. Cut when cold.
Icing:
1 oz (30g) butter, 2 tsp golden syrup, melted together. Beat in 4 oz (113 g) icing sugar and 1 tsp ground ginger.
Source: GHB Cookery Book 1968
CARAMEL
395g / 14 oz can sweetened condensed milk
2 tbsp golden syrup
60g / 2 oz unsalted butter
BROWNIE
200g / 7oz unsalted butter
200g / 7oz baking chocolate
1 cup brown sugar
3 eggs, lightly whisked
1 tsp vanilla extract (or essence)
1/2 cup flour, plain/all purpose
1/4 cup cocoa powder
Pinch of salt
Instructions
Preheat oven to 180°C/350°F.
Butter and line a 20cm / 8″ square tin with parchment / baking paper.
CARAMEL
Place the ingredients in a small saucepan over medium to highish heat. Stir constantly while heating, for approximately 7 minutes until it turns a pale golden colour.
Remove from heat and place a lid on, set aside to keep warm.
BROWNIES:
Sift in the flour, cocoa powder and salt.
Place chocolate and butter in a bowl over a double boiler, stir until melted and smooth.
Add the sugar, and vanilla extract to the chocolate mixture and mix well to combine, then beat in eggs.
Add sifted dry ingredients, mix until smooth and combined.
Measure out 1 cup of brownie batter and set aside. Pour the remaining batter into the prepared tin.
Pour the Salted Caramel over the brownie batter, spreading quickly.
Dollop the reserved 1/2 cup of brownie batter randomly over the Salted Caramel. Use a knife or skewer to swirl.
Bake for 35 minutes.
Cool in pan for 15 minutes before lifting onto a cooling rack. Once cold slice.
250 g of flour
125 g of butter
100 g of sugar
100 g of ground almonds
1 egg
+
1/2 jar of raspberry jam / or Nutella.
Preparation:
Preheat the oven to 180°C
Prepare the shortbread dough, mixing all the ingredients: the dry ones together, then add the butter in pieces and crumble with your fingertips, then add the egg to form a ball. Place the wrapped shortbread in the fridge for 15 minutes.
Roll out a ball between 2 sheets of baking paper, and place everything on a prepared slice tray.
Spread the raspberry jam on top (or nutella)
Roll out the second dough between two sheets of baking paper and place it over the top.
Bake for about 20 minutes.
Leave to cool before cutting into squares.
Method:
Set oven at 180degC.
Line a standard sponge roll tin with baking paper.
Toast almonds in a dry pan until golden.
Cream butter and first measure of sugar until pale and smooth.
Slowly work in the flour and cornflour.
Turn dough out on to a floured surface and knead lightly.
Press into prepared tin and smooth with the back of a wet spoon.
Bake for 10 to 12 minutes or until pale brown.
While base is cooking combine condensed milk, lemon zest, juice and the egg yolks.
Stir well, pour over the cooked base then smooth.
Bake for a further 10 minutes or until filling is firm to the touch.
Beat egg whites until firm then gradually beat in the second measure of sugar.
Fold coconut into meringue.
Spoon meringue over filling, scatter toasted almonds over and bake for about 10 minutes or until golden.
Allow to cool in tin then cut into squares.
Store in fridge.
Ingredients:
½ cup margarine or butter
1 ½ cup Brown sugar
1 ¼ cup flour (plus 3 T.)
2 eggs
1 cup chopped, dried apricots
¾ cup flaked coconut
½ cup chopped pecans (or almond meal)
½ t. vanilla
½ t. lemon juice
¼ t. salt
Method:
Mix margarine, ½ cup brown sugar and flour (1 ¼ cup).
Press into ungreased 13 x 9 ” pan.
Bake in preheated 350 F oven for 10 minutes.
Blend remaining 1 cup sugar, eggs, apricots, coconut, pecans, vanilla, lemon juice, salt and 3 tbsp. flour and pour overtop of crust.
Bake an additional 8 minutes until top is done.
Cool and cut into squares.
This is a simple recipe that can eaily be adapted.
150 g butter
3/4 cup cocoa
2 eggs
3/4 c caster sugar
1 tsp vanilla essence
1/2 c flour, sifted
1 tsp baking powder
METHOD
Preheat oven to 160°C and line a 20cm square cake tin with baking paper.
Put the butter and cocoa into a small saucepan. Melt over a low heat and stir until smooth. Remove from the heat and set aside to cool.
In a large mixing bowl beat the eggs, sugar and vanilla essence until thick and creamy. Fold in the cooled chocolate mixture, sifted flour and baking powder. Pour the mixture into the prepared cake tin.
Bake for 30 minutes or until the surface of the brownie springs back when lightly pressed with your finger. Allow to cool in the tin.
Cut into pieces and dust with icing sugar or cocoa before serving.
Choc Hazelnut brownies
100g hazelnuts, toasted, skinned, roughly chopped. Add to the mixture before placing in tin
Black Forest Brownies
425 g can Cherries in Syrup, drained. Place the drained Cherries over the top letting them sink in by themselves.
For the dough:
170g unsalted butter, cubed, at room temperature
1/2 cup (70g) icing sugar
1/2 teaspoon salt
3/4 teaspoon vanilla extract
grated zest of half a lemon
1 3/4 cups (250g) flour
For the apricot filling:
2 cups (8 ounces, 230g) dried apricots
1 1/2 cups (375ml) water
1/2 cup (100g) sugar
3 tablespoons (60g) honey
pinch of salt
For the crumb topping:
1/2 cup (70g) flour
1/2 cup (95g) packed dark brown sugar
pinch of salt
3 tablespoons (45g) unsalted butter, cubed, chilled
1. Line a square pan, leaving an overhang on two sides of the pan.
2. Make the dough by creaming the butter with the icing sugar and salt in the bowl of a stand mixer, or by hand, until it’s light and fluffy. Add the vanilla, and lemon zest then gradually add in the 1 3/4 cup (250g) flour, mixing until the dough is smooth.
3. Transfer the dough to the prepared baking pan and pat it flat into the bottom of the pan using lightly floured hands. Refrigerate the dough-lined pan for at least 30 minutes.
4. Make the apricot filling by combining the apricots, water, sugar, honey, and a pinch of salt in a medium saucepan. Simmer over low heat for about 45 minutes, or until all the liquid has just about been absorbed. Let cool for a few minutes, stirring, then puree in a food processor until smooth.
5. Preheat the oven to 350ºF (180ºC).
6. Bake the shortbread for 25 to 30 minutes, until golden brown. Once baked, let the shortbread cool to room temperature.
7. Make the crumb topping by mixing together the 1/2 cup (70g) flour, brown sugar, salt, and butter in the bowl of the stand mixer, with the paddle attachment, until the mixture just barely starts clumping together.
8. Spread the apricot filling over the shortbread in the pan evenly, then top with the crumb topping and bake for 20 to 25 minutes, until the topping is browned.
9. Remove from oven and let bars cool completely in pan.
To slice, lift the bars out of the pan by grasping the edges of the paper. Slice into squares.
Storage: The bars can be stored at room temperature or in the refrigerator for up to three days.
Variation: For those of you wishing to use a different dried fruit, the yield on the apricot paste was 2 cups (about 500g), in case you wish to make a substitution.
120g butter
120g sugar
1 egg
180g flour
1 tbsp cocoa
1 tsp baking powder
Raspberry jam
Cream butter and sugar; beat in egg
Stir in dry ingredients.
Press into lined 18 x 23cm tin and bake at 175c for 25 minutes
When cold top with a layer of raspberry jam and then the following topping and then once that has set, ice with chocolate icing
120g butter
60g sugar
1/2 tsp vanilla
1/8 tsp cream of tartar
1 tsp gelatine dissolved in 3 tbsp cold water
Cream butter and sugar
Beat in remaining in ingredients until thick, pale and creamy
175g butter, melted
1½ cups flour
3 tbsp cocoa
2 tsp baking powder
3/4 c castor sugar
3/4 c coconut
Icing:
1 1/4 cup icing sugar
2 tablespoon butter, melted
2-3 tablespoons milk
2 tbsp cocoa
extra coconut to decorate (optional)
Method:
Grease and line a 20cm x 30cm slice tin. Sift the flour, cocoa and baking powder into a bowl and stir in the sugar, and coconut. Add the butter and mix to moist crumbs. Press the crumb base mixture into the prepared tin. Bake 180°C 20 minutes. Ice while still warm..
150g (5oz) butter
125g (4oz) sugar
1 tbsp golden syrup
250g (9oz) flour
1 tsp baking powder
1 tsp vanilla essence
1 egg
3/4 cup sultanas
Melt butter, sugar, golden syrup in a pot, stir until well mixed.
Allow to cool and add beaten egg.
Add flour and sultanas.
Press into sponge roll tin and cook 1/2 hour, 180C (360F).
Ice when taken from oven and cut into squares.
