Christmas is just around the corner (and I love it, I love Christmas so much that I once wrote a song called “Hurry Up
Christmas”) and it’s time to get your Christmas prep on.
Marzipan is a really Christmassy thing to me, and I use it
quite a lot in my festive baking, like the absolutely delicious apple and
marzipan pie, and the classic Stollen. I never really thought that
marzipan
would be easy to make, I didn’t even know if it was possible to make in a home
kitchen.
And then GBBO had a marzipan task. Challenge accepted,
Berry.
And it turns out it’s pretty easy, and it’s nice to work
with. I’ll be making my own marzipan exclusively from now on. This is a win!
Makes approx. 500g
marzipan, enough to cover a small cake, or about 60 chocolate covered morsels
Ingredients
- 90g golden caster sugar
- 140g icing sugar, plus extra for kneeding
- 1 tbsp vanilla sugar
- 225g ground almonds
- 1 egg
- ½ tsp lemon juice
- 50g dark chocolate
- 50g milk chocolate
Method
Mix together the sugars and almonds until combined.
Make a well in the centre and crack in the egg and pour in
the lemon juice.
Using a knife, mix in the egg to the drg ingredients. When
combined, tip onto a board that’s lightly coated in icing sugar.
Kneed briefly until it all comes together. I halved it at this point, half for a pie
tomorrow and half to cover in chocolate!
Roll out to a thickness of about 1.5cm and cut out to your
desired shapes.
Place on a lined baking tray and place in the fridge for
30-60 minutes (I don’t know if you’re meant to do that with marzipan, but I
wanted it slightly harder for working with).
Melt the chocolate in the microwave, carefully.
Dip the marzipan in the chocolate and place on a wire rack
to harden, this will allow the excess chocolate to run off.
Store in a cool dry place.
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