CHOCOLATE SHORTBREAD SPIRALS

INGREDIENTS makes 30

Vanilla shortbread- 160g soft unsalted butter
- 80g caster sugar
- ½ Vanilla bean, seeded
- 150g plain flour, sifted
- 80g ground rice

Chocolate shortbread
- 165g soft unsalted butter
- 10g caster sugar
- 150g plain flour, sifted
- 60g ground rice
- 40g cocoa, sifted        

 

 

 

PREPARATION

 

Preheat oven in 170°C. Line trays with baking paper.
Use an electric beater to beat the butter, sugar and vanilla in a bowl until light and fluffy. Gradually add flour and ground rice, beating on low speed until almost combined. Use your hands to bring the dough together in the bowl. Place between 2 sheets of baking paper, roll out to form a 25 x 30 rectangle and set aside.
For chocolate shortbread using an electric beater, beat butter and sugar in a bowl until light and fluffy. Gradually add flour, ground rice and cocoa beating on low speed until almost combined. Use your hands to bring the dough together in the bowl. Place between 2 sheets of baking paper, roll out to form a 25 x 30 rectangle and set aside.
Gently place chocolate dough on top of vanilla dough. Roll up firmly to form a log and refrigerate for 30 minutes. Cut into 1 cm thick slices, transfer into prepared baking trays. Bake for 40 minutes,swapping trays from top to bottom after 20 minutes, or until pale golden and firm. stand biscuits on tray for 5 minutes before transfering to wire rack to cool completely.

Facebook Chez Marie Clement, call 04 10 733 278 or e-mail mlfc78@gmail.com

 

TARTE TATIN

Ingredients
Pastry
- 250 g flour,
- 125 g butter, cubed
- Pinch of salt,
Caramelized apples
- 8 apples, peeled, quartered and cored
- 120g butter
- 120g sugar

PREPARATION
Pastry dough
Put all ingredients in a large bowl. Work butter from the tip of your fingers. Don’t allow it to be fully integrated to the flour. Use a few table spoons of cold water to bring dough together. Small pieces of butter must remain.
Wrap the dough in cling film and place it in the fridge.
Caramelized apples
Preheat oven at 180°C.
Using an oven resistant dish, make a caramel with butter and sugar.
Place apples inside – do not hesitate to over garnish as they will collapse - and cook on low heat for 30 minutes.
Roll out pastry. Cover apples and put remaining dough inwards. Perforate dough.
Bake for 35 minutes.
Remove dish from the oven, let it cool slightly (10 minutes) and unmold.
Serve slices of tarte tatin with a generous dollop of creme fraiche or ice cream.