Well last nights Bake off didn’t disappoint..even if Sandis comments were starting to err on the side of sexual harrassment! 😂 My hero is Flo – bring on the gin 😍
I wouldn’t be suprised next week if they ask them to build a full scale model of a car that can travel 30miles though – that big bake was crazy! Working board games are impossible. I fancied having a go at Buckaroo but decided to respect my limitations!!
So this week I went for a simple chocolate cookie filled with salted caramel buttercream and a sticky salted caramel sauce!
I also had a bash at the fortune cookies! They were actually a lot easier than they made it look! Shaping them was hard though.
2 egg white
2 tbs oil
1/2 tsp almond essence
1/2 tsp vanilla extract
4 tbs plain flour
4 tbs caster sugar
•Whisk egg whites, oil and water with the vanilla and almond flavours until nice and frothy.
•Add flour, sugar and corn flour and whisk up to a thick batter.
•Refridgerate for half an hour.
•Write out some fortunes on little bits of paper.
•Line a baking tray with parchment.
•On one side put a spoonfull of mix on the paper and spread out thinly until you get a circle the same size as the bottom of a wine bottle. Repeat on other side.
•Bake for 10min
•Remove with a pallette knife and shape quickly – remembering to put fortune inside! Fold over then pinch ends together. Put over a mug and hold to get the shape.
If they come out the oven and you’ve made them too thick they won’t bend. Don’t throw them away though they are still tasty biscuits! I ate a few fails with my cuppa this avo!
Salted Caramel Sandwich biscuits
Ingredients for cookie
125g butter (half a block)
3 tbs caster sugar
1 tsp baking powder
1/2 cup cocoa powder
1 cup plain flour
•Beat butter and sugar then beat in the egg.
•Add the flour, cocoa and baking powder and beat until combined. •Refridgerate for 10min.
•Line baking tray with paper.
•Place teaspoons of mix onto your hand and and shape into balls. Press them down on the baking tray to make rough rounds.
•Bake for 12min.
•Leave to cool for a couple of minutes before removing to a cooling rack.
For the filling
259g icing sugar
75ml double cream
4tbs caster sugar
•Heat 4 tbsp caster sugar in a pan stirring with a rubber spatual until a nice glossy brown.
•Add a knob of butter and whisk well off the heat.
•Return to heat and add about 75ml doube cream whisking furiously as it bubbly and goes mad. Keep it bubbling for about a minute then remove from heat stirring all the time. Set aside.
•Whisk the remaining butter together with sifted icing sugar. Once all combined add just a splash of your caramel and whisk until fluffy.
To assemble get two cookies, spread one with a spoonful of buttercream then make a small hollow. Pour a little of your caramel into the hollow then place the other cookie on top. Repeat.
What did you think of The Bake Off last night? Are you going to have a go at anything? Let me know and show me your bakes!