Gaby's Bakery - 27

October 16, 2020

Gaby's Bakery - 27

“Strange isn’t it.” Michael said. “Millionaire’s Shortbread. How some titles seem so out of date. The sense that if you become a millionaire your life is all about excess. It’s a bit like alcohol. And how many people still associate celebration with poisoning themselves into oblivion - getting blotto, smashed, caned, etc. and generally making themselves really sick to rejoice something? Weird”.

Whatever! But a little of what you like does you good so I’m taking off my healthy toque blanche (chef’s hat) today for these rather delicious rich indulgences. Comfort treats in moderation. Brush your teeth after!

Chocolate & Hazelnut Meringues

Ingredients:
3 large egg whites
175g sugar
20g chopped hazelnuts
Pinch of salt
10g cocoa powder (and a little to sprinkle on top)

Method:
Prepare a baking tray with parchment paper. Preheat oven to 150⁰C.

Whisk egg whites and salt on low for 1-2 mins, then turn up to medium and whisk for another 1-2 mins until stiff peaks form, (but still moist looking). Increase speed to high and gradually add in the sugar. Continue whisking until the mixture is stiff and glossy.

Gently fold in the cocoa powder and a few of the hazelnuts. Using a large spoon drop spoonfuls of the mixture onto the tray leaving space between each. Sprinkle with the cocoa powder and remaining hazelnuts.

Reduce oven temperature to 140⁰C and place in the oven for 30-35 mins. Once they are ready turn off the oven and leave in the oven until cool, (this will stop them from cracking).

Millionaire’s Shortbread
Salted Caramel

Ingredients:

Shortbread:
250g plain flour
185g unsalted butter (room temp)
75g sugar

Salted caramel:
300g sweetened condensed milk
185g unsalted butter
75g sugar
3 tbsp golden syrup
1 tsp salt (leave the salt out for a traditional millionaire’s shortbread)

Chocolate:
150g dark chocolate

Method:
Line a 28 x 18 cm rectangular baking tray with parchment paper and grease. Preheat oven to 160⁰C (fan).

Shortbread base – beat the butter and sugar together until smooth and creamy. Add the flour and beat until it forms a soft dough. Press this evenly into the baking tray. Place in the oven and bake for appx 22-25 mins, until a pale golden colour. Remove from oven and allow to cool.

Salted caramel – place the butter, sugar, golden syrup and condensed milk in a saucepan over a medium heat and stir until everything has melted. Then turn the heat up a little and boil for 5-8 mins, stirring continuously so it doesn’t burn. Add in the salt. It is ready once it has thickened to a soft fudge consistency and darkened in colour. Pour this evenly over the shortbread layer and allow to cool.

Chocolate – once the caramel has cooled, melt the chocolate in a bain-marie and then pour this evenly over the caramel. Allow to cool and place in the fridge. Once fully cooled, cut up and enjoy. Store in the fridge, or freeze for a later date. Silver platter optional!

 Gaby Van Clarke





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