Use a mixture of whatever dried fruits, nuts and other suitable edibles (marshmallows, maltesers) for this mix.
Serves 12 large pieces or 20 smaller ones.
400g of Plain Chocolate
50g unsalted butter
1 tablespoon clear honey
110g mixed nuts - chopped roughly into small pieces
250g mixed dried fruits/berries - raisins, apricots, cherries, blueberries, cranberries etc.
75g digestive biscuits
Line a small roasting/baking dish about 7in square with baking parchment (greaseproof paper).
Toast the nuts under the grill or in a dry frying pan (note this takes less time than you think and burns quite easily)
Chop the dried fruits/berries into small similarly sized pieces
Break chocolate into chunks and melt in a bowl set over a pan of simmering water, making sure the base of the bowl doesn't touch the water.
Remove from the heat and stir until smooth.
Add the butter and honey and stir until melted and combined completely. Add the nuts and fruit mixture to the bowl and stir in well; spoon into the baking dish and spread out, cover lightly with clingfilm and leave in the refrigerator to set.
Showing posts with label Sugar. Show all posts
Showing posts with label Sugar. Show all posts
Lavender/Vanilla Sugar
This is a quick win solution, and relatively cheap. No need to buy the expensive stuff from the supermarket.
Have a clean, dry, kilner jar of a suitable size.
Use two/three vanilla pods – score down them to release the essence and put in the jar – now fill with castor sugar and leave. When you take out some castor sugar, just add more. About once every 2-3 months, empty it all out into a bowl, and mix up then put back in the jar to ensure that the sugar at the bottom gets used.
Lavender sugar is the same, except you want to use less rather than more as it is very perfumed. Just use 1 small to medium head of lavender or infuse for only a short time then remove the lavender as the longer you leave it in the stronger it gets. Or you do what I do which is to use ¼ of lavender sugar to ¾ of normal sugar in my recipes thus ensuring you don’t overdo the lavender taste.
Either can be used in cake or biscuit making, or if you use it to infuse icing sugar, to dust over completed cakes/biscuits.
If I can find some nice smelling roses, I might try this with rose petals…. Hmmmm
Have a clean, dry, kilner jar of a suitable size.
Use two/three vanilla pods – score down them to release the essence and put in the jar – now fill with castor sugar and leave. When you take out some castor sugar, just add more. About once every 2-3 months, empty it all out into a bowl, and mix up then put back in the jar to ensure that the sugar at the bottom gets used.
Lavender sugar is the same, except you want to use less rather than more as it is very perfumed. Just use 1 small to medium head of lavender or infuse for only a short time then remove the lavender as the longer you leave it in the stronger it gets. Or you do what I do which is to use ¼ of lavender sugar to ¾ of normal sugar in my recipes thus ensuring you don’t overdo the lavender taste.
Either can be used in cake or biscuit making, or if you use it to infuse icing sugar, to dust over completed cakes/biscuits.
If I can find some nice smelling roses, I might try this with rose petals…. Hmmmm
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