BISCUIT HEAVEN

WE LOVE… MUESLI BARS pg48 // LEMON SHORTBREAD pg50 //MA’AMOUL COOKIE

Recipe by Dr. Oetker (www.oetker.co.uk)

Chocolate drizzled teacakes

SERVES 20-24

150g (3½oz) butter, melted

350g (12oz) malted milk biscuits, finely crushed 70g (2½oz) Dr. Oetker Liquid

Glucose

4 Sachets Dr. Oetker Egg White

Powder

225g (8oz) caster sugar

1 Sachet Dr. Oetker Cream of Tartar

150g (5½oz) Dr. Oetker Milk Chocolate Chunks, finely chopped

175g (6oz) strawberry jam

1 Grease a 20x30cm (8x12in) tray-bake or brownie tin and line with foil. Mix the butter and crushed biscuits until evenly coated. Scrape into the tin, spread to the edges and gently pat down to make an even layer. Leave in the fridge to firm up for 30 minutes.

2 Put the sugar, liquid glucose and 3 tbsp water in a small heavy-based pan (we used a 16cm (6in) milk pan), mix to combine, then set over a low heat to dissolve for 5-6 minutes. Push any solid bits into the mixture with a wet pastry brush to dissolve.

3 Combine the egg white powder by following the instructions on the back of the pack in a large mixing bowl then, using an electric mixer, gently whisk the egg whites and cream of tartar until foamy. Turn up the speed and whisk until stiff peaks form.

4 Turn up the heat to full and start the timer for 4½-5 minutes. The sugar mixture should be bubbling vigorously, but it shouldn’t caramelise (if you have a sugar thermometer it will be 120°C (248°F)).

5 Take off the heat and allow the bubbles to die down, then pour the mixture into one side of the bowl with the egg whites in a slow and steady stream while continually whisking. Keep whisking for 5 minutes until smooth, thick and glossy. Allow to cool.

6 Melt the milk chocolate in the microwave, then allow to cool slightly. Spread the jam over the biscuit base in an even layer. Fill a large disposable piping bag fitted with a 1.5cm (¾in) nozzle (or just snip the end to size). Pipe into evenly spaced little mounds (4 rows of 5 or 6), then drizzle over the chocolate. Leave to set for around 1 hour before cutting.

Baci di dama

MAKES ABOUT 20

135g (4oz) hazelnuts, toasted and skinned

130g (4½oz) rice flour

2 tbsp plain flour or gluten-free plain flour

100g (3½oz) chilled butter, cut into cubes

2 tbsp ice-cold water

75g (2¾oz) caster sugar

75g (2¾oz) dark chocolate, chopped