MOTHER’S DAY RECIPES
Baking in the kitchen with Mum is the best treat for both Mama and Bubba this Mother’s Day!
Need some new baking ideas to try…we have 2 just for you…
220 grams butter (room temperature)
150 grams icing sugar
1 medium egg
270 grams flour
30 grams cocoa powder A pinch of salt
250 grams dark chocolate couverture
30 grams butter
40 grams cream
70 ml strong espresso
2 tablespoons crushed cocoa beans (optional)
- Using the wire whisk attachment, beat butter and icing sugar in the mixing bowl for 8 minutes until light and creamy. Stir egg into the butter-sugar mixture. Combine flour, cocoa powder and a pinch of salt, sift onto the butter-sugar mixture and stir briefly – if you stir the batter too long, the biscuits will be less soft.
- Using a teaspoon or pastry bag, place a rosette of filling on the bottom of every other biscuit. Top each filling-covered biscuit with a second plain biscuit, and gently press together to form a sandwich cookie
- Preheat oven to 180°C (Convection 160°C). Using the Bosch fancy biscuit attachment, shape into small rosettes and distribute onto two baking sheets lined with baking parchment. One at a time, place baking sheets in the oven on the centre rack and bake for 8 to 10 minutes.
- For the filling, grate or finely chop 250 grams of dark chocolate couverture and place in a metal bowl. In a saucepan, combine butter, cream, and espresso, bring to a boil and pour over the couverture. Let stand for 4 minutes, then stir until the mixture appears smooth and creamy. Stir in crushed cocoa beans and refrigerate for at least 30 minutes.
LEMON CUSTARD TARTLETS
• 125 grams plain flour
- 55 grams unsalted butter, cut into cubes
- 1 small egg
- 1 tablespoon castor sugar
- A pinch of salt
- 2 tablespoons cold water
- 1 lemon
- 10 grams of unsalted butter
- 1 cup of thickened cream
- 2 tablespoons of castor sugar
- 4 egg yolks
- 1⁄2 teaspoon vanilla essenceMeringue:
- 4 egg whites (reserve the yolks for the lemon custard)
- 2 tablespoons of castor sugar
- To form the tart base, add in the pastry ingredients into the MUM5 mixer bowl. Attach the dough hook and operate at speed 4. Add in just enough cold water, to bind the dough together if it is too dry.
- Remove the dough from the MUM5 mixer bowl and roll it out evenly using a rolling pin. You can use tartlet tin baking cases to cut out the dough base. Pre-bake the shortcrust pastry in the oven at 175°C for 20 minutes until the dough turns brown. Remove and set aside to cool.
- To prepare the meringue, combine the meringue ingredients into a clean MUM5 mixer bowl. Attach the whisking tool and whisk at speed 7 until stiff.
- For the lemon custard, cut the lemon into halves and place the halves on top of the MUM5 citrus press attachment. Set the speed to 2 to yield freshly squeezed lemon juice. Transfer the juice into a bowl and set aside.
- In a heated pot, place in the unsalted butter and thickened cream. Stir evenly with a wooden spoon. Next, add in the castor sugar and continue to stir until the sugar is dissolved.
- Remove from the heat and add in 4 egg yolks one at a time. Stir continuously until it forms a nice custard-like texture. Lastly, pour in the freshly squeezed lemon juice and half a teaspoon of vanilla essence for flavouring. To assemble, spoon the lemon custard into the pre-baked pastry cases and spread evenly. Top with the meringue mixture and sprinkle some brown sugar on top.
- Bake in the oven at 175°C for 20 minutes or until the meringue is lightly browned. Serve warm or chilled.
HAPPY BAKING AND HAPPY MOTHER’S DAY TO YOU