英式傳統合桃蜜糖香橙燕麥餅

Ingredients

• finely grated zest of 1 large orange
• 160g of butter(cut into small bits)
• 135g of demerara sugar
• pinch of sea salt
• 30g of honey
• 100g of walnut pieces
• 300g of oats

Method

1. Preheat the oven at 160C.
2. Heat butter and sugar in a pot using medium/low heat
3. Mix with the rest of the ingredients.
4. Press the mixture into a tray(10″x 8″ lined with greaseproof paper)
5. Bake for 20-25 minutes until golden.

“Tze’s Tiffin is the best !” said Isabella.

You will need a tray 12″x7″ lined with greaseproof paper.

The base

Butter 165g

Brown sugar 60g

Golden syrup 75g

Cocoa powder 6 t/spoon

Rich tea biscuits 250g

Digestive biscuits 50g

Raisins or chopped dates 30g

Maltesers 100g

Topping

Dark chocolate 300g

Method

Crush the biscuits into small pieces.

Melt the butter, sugar in the pot using medium heat.

Turn the heat to low, add the syrup and cocoa powder until combined.

Turn off the heat add the raisins, crushed biscuits and maltesers. Mix well.

Pour the biscuits mix into the tray and press hard.

Melt the dark chocolate and pour on top.

Chill in the fridge until set and cut into squares.

“It melts in your mouth!”

Ingredients and Equipment

You will need a 7″ round 3″ deep cake tin and a tray slightly bigger tin (for hot water bath).

• 4 egg yolks,
• 100ml of milk
• 200g of cream cheese
• 1 teapoon of lemon zest
• 10g of potato flour, 26g of corn flour and 20g of plain flour
• 4 egg whites
• 80g of sugar
• a few drops of white vinegar

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Method

1. Preheat the oven to 180 C . Line the bottom of  the round cake tin with parchment.
2. Bring the cream cheese to room temperature, then in a bowl mix in with lemon zest and milk
3. Add the egg yolks follow by the flour(sifted)
4. In a separate bowl, using clean beaters, whip egg whites with a few drop of white vinegar for a few seconds. Gradually sprinkle in the sugar and continue whipping to stiff peaks.
5. Fold egg whites into the cream cheese mixture in three batches. Pour into the cake tin. Place the tin on the bigger tin and pour hot water in the big tin for about 2cm.
6. Bake for 15 minutes in the preheated oven, then reduce the heat to 150 degrees C . Continue to bake for 15 more minutes, then reduce to 120C for another 15 minutes.  Let the cake cool before removing from the pan.