Читать книгу Easy Meals Text Only - Rachel Allen - Страница 27
ОглавлениеChocolate, toffee and peanut squares
One of my guilty pleasures is a tin of boiled condensed milk. The sugars in the milk caramelise to make a thick toffee-like sauce. It’s perfect for cooking or eating straight from the tin (with or without a spoon!). It’s also possible to buy ready-boiled condensed milk, which is sold in jars as dulce de leche. If you want to make your own, boil unopened tins of condensed milk for 2 hours – I like to prepare a few tins at a time and then keep them in the cupboard where they’ll store for months.
Makes about 24 squares (v)
PREPARATION TIME
10 minutes
COOKING TIME
20 minutes, plus chilling
100g (3½oz) caster sugar
200g (7oz) butter, softened and diced
300g (11oz) self-raising flour, sifted
400ml (14fl oz) dulce de leche or boiled condensed milk (see recipe introduction)
125g (4½oz) salted peanuts, roughly chopped
200g (7oz) milk chocolate, broken into pieces
20 x 30cm (8 x 12in) Swiss roll tin
* Preheat the oven to 180°C (350°F), Gas mark 4. Line the base of the Swiss roll tin with baking parchment.
* In a food processor, whiz together the sugar, butter and flour for the shortbread base until the mixture resembles coarse breadcrumbs. Alternatively, rub together the butter and flour in a bowl with your fingertips and stir in the sugar. Tip into the prepared tin and press down with your hands or a palette knife to level out the mixture.
* Place in the oven and bake for about 20 minutes or until golden brown all over, then remove from the oven and allow to cool in the tin.
* Once it is cool, spread over the dulce de leche to cover the shortbread, then press the roughly chopped peanuts into it, making sure they are evenly distributed.
* Place the chocolate in a heatproof bowl set over a saucepan of simmering water and allow to melt. Remove from the heat and pour over the peanut-studded dulce de leche, allowing it to cool, then leave in the fridge for 1–2 hours to set. Once set, cut the mixture into squares in the tin and serve.
