Profoundly In Love With Food.
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 Preheat the oven at 160C. Heat butter and sugar in a […]
I didn’t really like chilli sauce until I’ve made my own. Ingredients 90g of red chillies One bulb of garlic Juice of three limes 18g of coconut sugar Method Wash and deseed the chillies then cut into small pieces Crush the garlic Place the chillies, […]
“The BEST millionaire shortbread in Newbury!” – Katy from Newbury
焦糖黑朱古力餅，傳統西方甜食，配茶或咖啡就最合適。
A baking tray (12″ x 7″).
温韾提示：做人一定要有尊嚴，做這款餅一定要記住樽盐！
1. Preheat the oven to 170C.
2. Mix the flour (sifted), sugar and a pinch of salt
3. Cut butter into small bits
4. Mix the butter with the flour mixture and rub until the texture resembles fine breadcrumbs.
5. Press the mixture into the base of the tin. Prick the shortbread lightly with a fork and chill for 10 minutes. Bake for 15 to 17 minutes. Leave to cool in the tin.
6. To make the caramel, place the butter ( cut into small pieces) , brown sugar, honey and condensed milk in a pan using medium heat, then low heat for about 7 to 8 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool. Add small amount of coarse sea salt on top of the caramel.
7. Break the dark chocolate into small pieces and melt it in a bowl inside the oven using the residual heat. It takes a few minutes depending on the temperature of the oven.
8. Pour the melted chocolate over the caramel and leave to set. Cut into squares and ready to serve.
A super fluffy chiffon cake perfect with a cuppa tea. No baking powder required! Ingredients 6 large eggs separated Zest of an orange 100g of orange juice 60g of vegetable oil Pinch of sea salt 20g of potato flour 90g of plain flour 100g of […]