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Digital Subscriptions > Baking Heaven > October 2019 > TEATIME TREATS

TEATIME TREATS

Enjoy an indulgent afternoon tea with friends!

Lemon flower tarts

SERVES 20

1 roll of puff pastry

200g (7oz) lemon curd

1 tbsp icing sugar (we like Silver Spoon)

1 Preheat the oven to 180°C/Gas Mark 4. Unroll the puff pastry and use a flowershaped cutter to create mini flowers. Place these in a non-stick mini cupcake baking tin and prick with a fork several times. This will prevent the puff pastry from over-rising at the bottom.

2 Place a teaspoon of lemon curd within each flower, then bake in the oven for 15-20 minutes or until golden.

3 Once baked, transfer the mini lemon tarts to a cooling rack and leave to cool completely. Dust with icing sugar to decorate.

Vegan beetroot brownies

By Baxters (www.baxters.com)

YOU WILL NEED

1 x jar of Baxters Beetroot

120g (4oz) maple syrup

200ml (7floz) almond milk

1 x vanilla pod, seeds scraped

120g (4oz) dairy-free dark chocolate, melted

250g (9oz) almond flour

2 tbsp coconut flour

a pinch of salt

½ tsp baking powder

½ tsp bicarbonate of soda

50g (1¾oz) dairy-free chocolate chips

1 Preheat the oven to 180°C/Gas Mark 4. Line a deep baking tray with baking parchment.

2 Strain the beetroot and pat dry on kitchen paper. Blend in a food processor until you have a smooth purée.

3 Mix together the beet purée, maple syrup, almond milk and vanilla seeds.

4 In another bowl, mix the almond flour, coconut flour, salt, bicarb and baking powder.

5 Beat the wet ingredients into the dry and mix well. Finally beat in the melted chocolate.

6 Pour the batter into the baking tray and sprinkle over the chocolate chips, then bake in the oven for 20 minutes.

7 Allow to cool in the tin, but not fully, as these brownies taste great while still warm!

Apricot & marmalade flapjacks

DOTTED WITH DELICIOUS DRIED FRUIT AND SEEDS!

By Crazy Jack (www.crazyjack.co.uk)

READ MORE
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About Baking Heaven

The Great British Bake Off is back with a bang and we're celebrating with Kim-Joy's cute and creative bakes! We chat to the 2018 runner-up all about her brilliant new book, plus she shares her top tips for baking success! Nadiya Hussain also shares delicious family-friendly recipes, John Whaite makes simple speedy puds and we find out how to make a GBBO showstopper that's perfect for autumn! PLUS, we've got spectacularly spooky recipes for Halloween, fantastic competitions and lots more – don't miss it!