Another addition to my afternoon-tea tray of delight. Found
this recipe online somewhere, and it is fantastic. You know those delicious
little hard biscuits you get in IKEA at Christmastime (pepparkakar)? Imagine
the flavour of those, but in a dense chewy cake-bar with white choc chips
sprinkled in. I’ll give you a second to wipe up the drool from the keyboard.
..
Anyway, these are great. The only sticking point in the
recipe may be using the shortening. I used lard (ooh, delish) and it was a
little hard to work with straight from the fridge, next time I might leave it a
bit to become room temperature enabling me to blend/cream it more effectively.
These are so packed with flavour and spice, like a delicious fruit cake without any of the gross dried fruit.
 |
| Chocolate instead! |
My number one cooking rule is: fruit has no place in
desserts. Exception that proves the rule: banoffee. Blowing minds, all up in
here.
Makes many squares.
25-30 or so
Ingredients
- 200g caster sugar
- 40g muscovado sugar
- 100g shortening (or lard, softened)
- 50g butter, softened
- 1 heaped tsp vanilla sugar
- ½ cup golden syrup
- 2 eggs
- 350g plain flour
- 1 tsp baking powder
- 1 tsp salt
- 1 ½ tsp cinnamon
- 2 tsp ground ginger
- ¼ tsp mixed spice
- 100g white choc chips
Method
Line and grease a pan, preheat oven to 190 degrees celcius.
Cream the butter and shortening, add in the sugar and mix
until light and fluffy. Mix in the golden syrup. Add the eggs one at a time and mix well to combine.
Sift the flour, baking soda and spices, and gradually add
into the wet ingredients.
Mix until just combined and then mix in the chocolate chips.
Spread evenly into the prepared pan and bake for 20-25 minutes until set.
Cool in the pan on a wire rack. When cooled, lift out of the
pan and slice into chunky squares.
 |
| The first cut is the hardest. |
 |
| Slightly gooey, very delicious |
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