Читать книгу The Hummingbird Bakery Cake Days: Recipes to make every day special - Tarek Malouf, Tarek Malouf - Страница 26

CRANBERRY MAGIC BARS

We find that cranberry works best with white chocolate; however, you may also wish to add milk or plain chocolate chips, depending on your taste.

Makes 10–12 bars

FOR THE BASE

150g (5½oz) plain flour, plus extra for dusting

40g (1½oz) icing sugar

120g (4oz) unsalted butter, softened

FOR THE TOPPING

100g (3½oz) white chocolate chips

100g (3½oz) dried cranberries

150ml (5½fl oz) unsweetened condensed milk

50g (1¾oz) desiccated coconut

50g (1¾oz) pecan halves

One 22 x 31cm (9 x 12½in)

baking tray

1. Preheat the oven to 170°C (325°F), Gas mark 3, and line the baking tray with baking parchment.

2. In a freestanding electric mixer with the paddle attachment, set on a low speed, or rubbing together by hand, mix together the flour, icing sugar and butter until a dough forms.

3. Using floury fingers, press the dough into the prepared baking tray, making a slight lip around the edge to stop the filling from pouring over the edges of the base during cooking. Place in the oven and bake the base for approximately 20 minutes or until the edges are a light golden brown and the middle is pale but cooked.

4. In a large bowl, mix together all the ingredients for the topping, then spread evenly over the prepared base. Place back in the oven and bake for a further 20 minutes or until the topping is set and golden brown around the edges. Allow to cool before carefully slicing into 10–12 slices.