Preparation time 30 minutes plus 40 minutes for decoration
Ingredients:
• 75g (3oz) hazelnuts
• 100g (4oz) butter
• 60g (2½oz) caster sugar
• 125g (5oz) plain flour, sifted
Ingredients For Decoration:
• 100g (4oz) plain chocolate
• 2tsp water
• 15g (½oz) butter
Ingredients For The Filling:
• 300ml (½pt) double cream, whipped
• 2tbsp runny honey
Preparation:
1. Toast the nuts in a hot over. When they are dark brown, rub in a dry tea towel to remove the skins. Reserve 6 nuts for decoration and grind the rest.
2. Cream together the butter and sugar until light and fluffy.
3. Fold the flour gently into the mixture. Add the ground hazelnuts.
4. Set the oven to 190°C/375°F/Gas Mark 5.
5. Divide the paste into three. Place each third on a baking sheet and, using the fingertips, press out into thin flat rounds of approximately 18cm (7in.) diameter. Chill for 30 minutes.
6. Bake the shortcake for 10-12 minutes. Allow to cool a little, then use a palette knife to loosen them from the baking sheet. Quickly cut one into 6 portions (they will become crisp as the cool).
7. To make the decoration: melt the chocolate and water together in a pan set oven a low heat. Stir in the butter. Set the cut portions of shortcake on wire rack over a piece of greaseproof paper. Coat each portion with the melted chocolate. Allow to set.
8. To make the filling: mix the whipped cream and honey together, place a little in a piping bag fitted with a large fluted nozzle. Use half the remaining cream to sandwich together the 2 whole shortcakes and spread the other half on top.
9. Set the portions of chocolate-coated shortcake into the cream, placing each at a slight angle. Pipe a whirl of honey cream on top of each portion and decorate each whirl with a whole hazelnut.
This recipe was published in 'StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER - p44'
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