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THE TIN MAN
Edd Kimber – aka The Boy Who Bakes – is back with One Tin Bakes Easy, a collection of incredible cakes, cookies and desserts that can be made in one standard-size tin and are guaranteed to put a smile on everyone’s face
SALTED PISTACHIO & ROSE BRITTLE
Serves 10 Preparation time 20-25 minutes, plus a couple of hours to set Cooking time 10-15 minutes
INGREDIENTS
• 250g/9oz shelled pistachios
• 4 tbsp vegan butter, plus extra for greasing
• 150g/5oz caster sugar
• 225g/8oz golden syrup
• 1 tbsp water
• 1 tbsp rose water
• ¼ tsp bicarbonate of soda
• 1-2 tbsp edible rose petals (optional)
• ½ tsp flaked sea salt
1. Lightly grease a 23x33cm/ 9x13in baking tin and line with a large, single sheet of parchment paper that fully covers both base and sides.
2. Take about 50g/2oz of the pistachios, roughly chop them and set aside for decoration.
3. Place the butter, sugar, syrup and water in a large, heavy-based saucepan over a medium heat, stirring occasionally until it reaches 149°C, 300°F on an instant-read or jam thermometer. Remove from the heat, add the whole pistachios and rose water and stir to combine. The mixture will thicken up immediately, so place it back on the heat and stir until it becomes liquid and again reaches 149°C, 300°F. Remove from the heat and add the bicarbonate of soda, mixing until combined.
4. Quickly tip the mixture into the prepared tin and spread evenly.Sprinkle immediately with the chopped pistachios, the rose petals (if using) and the salt. Set the tin aside for a couple of hours until firm. Remove the brittle from the tin and use a rolling pin to break into pieces.