07 Desserts Biscuits1
24/11/04
11:43 am
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Biscuits, slices & small treats
Marzipan cherries SERVES 4 INGREDIENTS: 12 glacé cherries 2 tablespoons brandy ● ● ● ● ●
250g/9oz marzipan 100g/4oz dark chocolate
Line a baking tray with baking parchment. Cut the cherries in half and place in a small bowl. Add the brandy and stir well to coat. Leave for at least 1 hour, stirring occasionally. Divide the marzipan into 24 pieces and roll each piece into a ball. Press half a cherry into the top of each marzipan ball. Break the chocolate into pieces, place in a heatproof bowl and set over a pan of simmering water. Stir until all the chocolate has melted. Dip each sweet into the melted chocolate using a cocktail stick, allowing the excess to drip back into the bowl. Place the chocolate-coated marzipan cherries on the baking tray and chill in the refrigerator until set.
Chocolate coconut squares SERVES 9 INGREDIENTS: 225g/8oz dark chocolate digestive biscuits 75g/3oz butter (plus extra for greasing) 175g/6oz canned evaporated milk 1 egg (beaten) ● ●
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1 teaspoon vanilla essence 25g/1oz caster sugar 50g/2oz self-raising flour (sifted) 100g/4oz desiccated coconut 50g/2oz dark chocolate
Preheat the oven to 190°C/375°F/Gas mark 5. Grease a shallow 20cm/8in square cake tin and line the base. Crush the biscuits in a polythene bag with a rolling pin. Melt the butter in a saucepan and stir in the crushed biscuits until well combined. Press the mixture into the base of the cake tin. Beat together the evaporated milk, egg, vanilla essence and sugar until smooth. Stir in the flour and coconut. Pour the mixture over the biscuit base and level the top. Bake in the oven for 30 minutes. Leave to cool in the cake tin for about 5 minutes, then cut into squares. Leave to cool completely in the tin.
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