Dried lime truffles with honey and salt (pictured above)
Prep 10 min
Cool Four hr+
Cook dinner 1 hr
Makes About 40
20g dried limes (about 6)
250ml double cream
Seeds and pod of ½ vanilla bean
2 tbsp gentle muscovado sugar
1 tbsp honey
250g darkish chocolate (70%), finely chopped
¼ tsp flaky sea salt
350g darkish chocolate (70%), finely chopped
2 tbsp finely chopped pistachios or cocoa powder
Put the chopped chocolate in a medium bowl and put aside.
Crack open the dried limes – a light-weight bash in a mortar may be very environment friendly and satisfying right here – then put the items of lime shrapnel in a small saucepan with the cream, vanilla, sugar and honey. Stir to mix, then put over a really low warmth to infuse for 10 minutes, stirring from time to time: it mustn’t simmer or boil at any time. After the 10 minutes, crank up the warmth a little bit. As quickly because it begins to simmer, take away from the warmth and pressure over the chopped chocolate. Scrape and press the lime and vanilla towards the sieve to extract all of their flavour, then discard. Add the salt and whisk till you might have a clean ganache. Pour right into a shallow container and put aside, uncovered, in a cool place for an hour, then cowl and refrigerate till simply agency – about two hours.
Line an oven tray with baking paper. Take away the ganache from the fridge and, utilizing a teaspoon, scoop out small mounds of truffle (simply over 10g per truffle) and placed on to the lined tray – don’t fear about shaping them at this stage. Refrigerate the truffles for half an hour to agency up, then hand-roll every mound roughly right into a ball. Put again within the fridge till very agency.
To coat the truffles, put two thirds of the chopped chocolate in a medium heatproof bowl set over, however not touching, a small saucepan of simmering water. Stir gently to soften the chocolate, take away from the warmth, add the remainder of the chocolate and stir till clean.
Utilizing two skewers, dip every truffle ball into the melted chocolate, leaving the surplus to drip again into the bowl, then put again on the lined baking tray. Go away the chocolate to set a little bit, then roll within the chopped pistachio nuts or gently mud with cocoa powder. Refrigerate till fully set earlier than packing in reward baggage. The truffles will hold for as much as two weeks in an hermetic container within the fridge.
Hazelnut and seed brittle
Snap choice: Helen Goh’s hazelnut and seed brittle.
Prep 10 min
Cook dinner 30 min
Makes Four-5 small baggage
1 tbsp sesame seeds
150g skinless, roasted hazelnuts, roughly chopped
2 tsp caraway seeds
2 tsp coriander seeds
¼ tsp flaky sea salt
2 tbsp water
135g brown sugar
135g caster sugar
115g unsalted butter, cubed
1 tsp vanilla extract
½ tsp baking soda
130g chocolate (60-70%), melted
Roughly chop the hazelnuts (you need pretty large items) and switch to a small bowl. Toast the sesame seeds in a dry frying pan over a low warmth. Shake the pan commonly till they start to tackle some color, then toss right into a bowl with the hazelnuts. Toast the caraway and coriander seea hazel nut brittle, marmelade ruds in the identical pan for a couple of minute, then switch to a mortar or spice grinder to grind coarsely, then add to the hazelnuts. Add the salt and blend to mix, then set asideMix within the salt.
Line a big oven tray with baking paper and put it near the hob. Put the water in a small saucepan, add the sugars and butter, and puton a low warmth. Stir gently till the butter has melted and the sugars dissolve.
Flip the warmth as much as medium-high and convey to a boil. Simmer, stirring commonly to stop it from catching and burning, then put a sugar thermometer into the caramel and prepare dinner till the temperature reaches 150C/300F – it should start to smoke a little bit, however don’t fear.
Take away from the warmth and add the vanilla and baking soda. Stir gently, being cautious because the caramel will bubble up a little bit, then shortly pour the caramel evenly on to the tray. Utilizing tea towels, rigorously tilt the tray so it kinds a good layer. Don’t unfold or contact the caramel as it will alter the consistency of the brittle. Put aside to chill and harden.
When the brittle has cooled, unfold the melted chocolate throughout in a good layer, then instantly sprinkle the nut and seed combine excessive. Put aside in a cool place (however not the fridge or freezer) for the chocolate to set, then break up into giant shards to place into reward baggage; you must get 4 to 5 small baggage. The shards will hold for seven to 10 days saved in an hermetic container.
Marmalade and almond rugelach
That’s a wrap: Helen Goh’s marmalade and almond rugelach.
Prep/chill 2 hr 30 min
Cook dinner 25 min
For the pastry
160g plain flour
¼ tsp baking powder
⅛ tsp salt
Finely grated zest of 1 small orange
Seeds of ¼ vanilla pod
125g unsalted butter, chilly, reduce into cubes
125g cream cheese, chilly
For the filling
40g flaked almonds, flippantly toasted, crushed
80g gentle muscovado sugar
½ tsp floor cinnamon
¼ tsp floor cloves
150g fine-cut marmalade
25g flaked almonds, finely crushed
¼ tsp cinnamon
1 tbsp demerara sugar
1 egg, flippantly crushed
Make the pastry as much as two days forward. Put the flour, baking powder, salt, orange zest and vanilla seeds in a meals processor and pulse twice to mix. Add the butter and course of till the combination resembles breadcrumbs. Add the cream cheese, and pulse till the dough simply begins to return collectively in a ball across the blade.
Tip the dough out on to a flippantly floured worktop and knead a little bit to convey it collectively. Divide the pastry into two, wrap loosely in clingfilm and press into flattish discs, and switch to the fridge for not less than an hour and as much as two days.
For the filling, put the almonds in a small bowl with the muscovado sugar, cinnamon and cloves, and put aside. Line a big oven tray with baking paper.
Roll every bit of dough on a flippantly floured work floor to a 25cm circle about 2mm thick (use a plate or saucepan lid to hint right into a circle in case your pastry seems to be very irregular). With a small spatula or again of a spoon, unfold the marmalade evenly over every floor, then sprinkle with the almond sugar combine. Use a knife or, even higher, a pizza wheel to chop the dough as if you might be slicing a cake into 12 equal triangles. The easiest way to do that is to slice into quarters, then every quarter into thirds. Separately, roll every wedge ranging from the broad, exterior edge and dealing in the direction of the purpose of the triangle, in order that it seems to be like a miniature croissant. Placed on the baking tray, spaced 3cm aside, then depart to relaxation within the fridge for about 30 minutes.
When able to bake, warmth the oven to 200C (180C fan)/fuel 6. For the glaze, Crush the flaked almonds with a rolling pin into very tremendous items then mix in a small bowl with , the cinnamon and sugar. Frivolously brush the tops of the rugelach with the crushed egg, and sprinkle with the almond sugar combine. Bake for 20-25 minutes till golden brown throughout, then switch to a wire rack to chill. These will hold for about 4 days.
Star of the present: Helen Goh’s black treacle gingerbread.
Prep 30 min
Chill 2 hr
Cook dinner 20 min
Makes About 50
420g plain flour
1 ½ tsp baking powder
¼ tsp bicarbonate of/baking soda
2 tsp floor cinnamon
1 tsp every floor cloves,
1 tsp floor ginger, floor allspice
¼ tsp freshly grated nutmeg
½ tsp salt
125g unsalted butter, room temperature, cubed
200g gentle muscovado sugar
200g black treacle
1 egg, flippantly whisked
30g candied orange peel (non-obligatory), finely chopped
For the glaze
100g icing sugar, sifted
2 tbsp water (or rum)
Sift the flour, baking powder, baking soda, spices and salt right into a bowl and put aside.
Put the butter, sugar and treacle within the bowl of a stand mixer fitted with the paddle attachment, and beat on a medium-high velocity for about two minutes, scraping down the perimeters of the bowl a few instances to make sure it’s evenly combined.
Add the egg and beat to include, then, on a low velocity, add the candied peel (if utilizing) and the dry components. M
ix till a dough comes collectively across the paddle, then tip out on to a clear, flippantly floured worktop. Knead gently to convey collectively, then cut up roughly into two. Cowl every half with a moist tea towel, then press gently to kind flattish discs put within the fridge for not less than two hours and as much as three days.
When able to bake, warmth the oven to 195C (175C fan)/fuel 5½ and line two oven trays with baking paper. Working with one piece of dough at a time, unwrap and placed on a flippantly floured worktop. Roll the disc out to 6-7mm thick, then use biscuit cutters to chop out shapes. Switch to the lined trays, then bake for 12-15 minutes, or till the biscuits are golden brown. The biscuits will likely be crisp across the edges and barely gentle within the center.
Whereas the biscuits are cooking, make the glaze bywhisking collectively the icing sugar and water/rum). When carried out, take away the biscuits from the oven, depart to face for 2 minutes, then brush with the glaze whereas the biscuits are nonetheless heat.
Cool fully earlier than wrapping. The biscuits will likely be crisp to start with and can soften over time, and can hold for 3 weeks.
• Helen Goh is co-author of Candy (Ebury Press, £27) and product developer at Ottolenghi.