Sweet tooth week all. Simple to Make
Caramel kisses
- Melted butter, to grease
- 1 x 250g pkt ( 8oz) Butternut Snap Cookies, broken
- 90g ( 3oz )butter, melted
- 1 x 395g can (12oz) condensed milk
- 3 tbs golden syrup
- 30g ( 1oz) butter
- 200g ( 6 1/2 oz) dark chocolate, coarsely chopped
- 150ml (5 oz) pouring cream
Preheat oven to 170°C (330F ). Brush 18 pans of a mini muffin tray with butter to grease. Place biscuit and butter in the bowl of a food processor. Process to combine. Divide among the pans. Press over bases and sides. Bake for 8 minutes or until golden.(after putting them in the oven if you use a teaspoon to push them down that works quite well.)
Meanwhile, place condensed milk, golden syrup and butter in a small saucepan over low heat. Stir until the butter melts.
Divide the condensed milk mixture among the pans. Bake for 10 minutes or until golden. Set aside in pans for 10 minutes to cool before transferring to a baking tray to cool completely.
Place chocolate and cream in a saucepan over low heat. Stir until the chocolate melts and the mixture is smooth. Pour over the caramel kisses. Place in fridge for 30 minutes to set.
Banoffee pies
- 1 x 250g ( 8oz) pkt granita biscuits
- 125g ( 4oz) butter, melted
- 2 bananas
- 1 x 300ml (10oz) carton double cream
- Caramel filling
- *****************
- 1 x 395g can sweetened condensed milk
- 1/3 cup ( 70g or 2 oz) firmly packed brown sugar
- 50g (about 1 1/2oz ) butter
Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Divide the biscuit mixture among six round 8cm (3inch) (base measurement) fluted tart tins with removable bases. Use the back of a metal spoon to firmly press the biscuit mixture over the base and side of each tin. Place in the fridge until required.
To make caramel filling, place condensed milk, sugar and butter in a medium saucepan over low heat. Cook, stirring constantly with a wooden spoon, for 10-12 minutes or until caramel thickens ****(do not boil)***.
Pour the hot caramel evenly among biscuit bases. Cover with plastic wrap and place in the fridge for 1 hour to chill.
Peel and thinly slice bananas, and arrange over the caramel filling. Top pies with a dollop of cream and serve immediately.
( could be made in one large tin but line with baking paper (wax paper)first for easy removal)
No : 59
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