Spray a bit of oil on the flat tray that will be used to cool down the thins. The light spread of oil will prevent the thin from sticking to the used surface.
Mix the crushed hazelnuts to the coconut.
Melt the sugar on high heat, then stir until it becomes golden and really clear.
Add a pinch of salt to the melted sugar, then put in the coconut and hazelnut. Mix very quickly with a spatula until the sugar is completely absorbed. This process should take 1 minute max… it has to be done very quickly.
Remove from the hob and lay the mix very flat on a dish prepared for it. Using a rolling pin or the back of the spatula, continue to flatten the mix, then create tracks as above on the picture.
The tracks you have created will allow you to easily break off the thins once the mix has cooled down and hardened.
If you rather make balls and have a high heat tolerance. You will have to move very quickly as the mix can cool down and harden within a minute… The balls can only be rolled by hand.
…And here is what I made few months earlier… in the dark
Note: melted sugar can be really painful if not handled with care. No children should be around when you are doing these thins.
Adding salt to the melted sugar breaks down its sweetness.
Drain the halved pears and cut them in 2 making each piece a quarter. Dry every quarter with paper towel and set them aside.
Mix the almond powder, lemon zest and sugar, together and set the mix aside.
Now prepare the chocolate sauce in the same way as for the sponge and orange sandwich (search the blog).
Spray some vegetable oil on the oven baking tray and lay the puff pastry flat on it.
Cover the pear quarters in chocolate and gently place them length ways on the pastry sheet.
Now, cover the pears with the almond, zest and sugar mix like on the third photo on the top. All you have to do now is just fold the pastry over the pears to create an envelope.
With a knife or fork score the edges of the pastry to seal the envelop. Using a baking brush, gently brush the top of the pie with some vegetable oil before placing it in the oven for 40 minutes at 180C.
Once the pie is ready, let it cool down for at least 10 minutes before serving. The dark chocolate can be very bitter for children, so, serve it to them with an ice cream or a fruit sauce. Enjoy!
There are many ways to make rice pudding more and enjoyable. Just find your preferred ingredients around the house and create until you find the best way you like your pudding.
Ingredients for 2 portions:
120g Ambrosia rice pudding
3 short bread biscuits or ginger biscuits
Jam or Marmalade
Plain pumpkin seeds
The option below has: liquidised kiwi, rice pudding topped with short crushed shortbread.
This next one was simply served in a wine glace with marmalade and poppy seeds. Any jam will do, but like the contrast between the bitterness of the marmalade and the soft sweetness of the rice pudding.
The next one was simply layered in the following order: Rice pudding, diced kiwi, chopped seeds.
You can also top your rice pudding with cooked berries and red fruits jams. Just have to find your own combo… Have fun.
Download the booklet to find out facts about ingredients in the did you know section.
400g self raising flour
2 tablespoons powdered milk
1 lemon zest
Pinch of salt (not if you are using salted butter)
Preheat the oven at 180C and place the butter in it for 3 minutes to melt.
Dissolve the milk in 50ml of water, then, beat together the melted butter, milk, salt, sugar and whole egg.
Beat them until the sugar granules are completely dissolved. Now sieve into the mix the flour.
Add the lemon zest and work the dough with your hands until it becomes a soft non-stick ball.
Wrap the dough in cling film and leave it to rest for about 10 minutes while you tidy up and create a space to roll and shape the biscuits.
Using a rolling pin or a clean full size wine bottle, flatten a portion of the dough on a surface dusted with flour. The thinner the dough, the crunchier will the biscuits be. After flattening the dough, slice it and create shapes. If there are children about, this is the time to let them loose. Let them shape the biscuits.
Once they are all shaped, place them on the oven tray and put it in the oven for 15-20 minutes at 180C depending on how thin the biscuits are. If your oven tray is scratch free, there is no need to butter or grease it before hand as the biscuits are dry enough not to stick.
Once all the biscuits have been in the oven, it is time to decorate them. Make a chocolate sauce like the one made for the sponge cake, divide the biscuits.
For some of them, just lay them flat on a dish and drizzle chocolate over them in patterns.
For the other set, dip one side in the chocolate then, dust with white chocolate shavings and for the other set, just leave it plain.
Offer them gift wrapped and they look expensive and beautiful.