friday

22 July 2017Last updated
Search

Food | Recipes

Make delicious candies and biscuits at home

Brighten your day with a bit of easier-than-you-think candy-making and baking

Camera Press
3 Apr 2017 | 02:24 pm
  • Vanilla meringues

    Source:Camera Press

Vanilla meringues

Prep time 5 mins
Baking time 1 hour 30 mins
Makes 8

1 slice of lemon
5 large egg whites
300g caster sugar
2 vanilla pods
1¼ tsp cornflour

Preheat the oven to 150°C and line a baking tray with baking paper.

Wipe the inside of a bowl with lemon to remove any traces of fat and dry it completely with a paper towel. Pour in the egg whites and, using an electric mixer, whisk until they form soft peaks. Add sugar a tablespoon at a time, beating well between each addition, until the mixture forms stiff peaks. Scrape the seeds from the pods and add them with the cornflour to the egg mix. Beat to incorporate. Drop dessertspoonfuls of the mixture on to the baking tray in dollops. Bake for 90 minutes, then turn off the oven and allow to cool without removing the meringues.

Iced butter biscuits

FR_170331_CAM_-Iced-butter-biscuits-(Read-Only)

Prep time 45 mins
Cooking time 2 hours 30 mins
Makes about 30 biscuits

200g flour
200g caster sugar
200g unsalted butter, softened
1 egg
½ tsp vanilla extract
4 egg whites
850g icing sugar, sifted
Food colouring of your choice
A little water
Decorations of choice

Sift the flour into a large bowl and add the caster sugar. Mix to combine. Rub the butter in using your fingertips until the mixture resembles fine breadcrumbs. Make a well in the centre and add the egg and vanilla extract. Combine well until the mixture forms a ball – do not overmix or the biscuit will shrink. Wrap the dough in cling film and refrigerate for 20-30 minutes.

Preheat the oven to 160°C. Transfer the dough to a flat, lightly floured surface and press into a disc shape. Cover with a layer of baking paper and roll out to a thickness of 4mm. Cut out biscuits using cookie cutters. Transfer to a lightly greased baking tray lined with baking paper, leaving enough space between them. Bake for 18-20 minutes or until just turning a pale golden colour. Remove from the oven and place biscuits on a wire cooling rack. Cool completely before icing, or the icing will melt. Place the egg whites in a clean bowl and, using an electric beater, whisk until foamy. Add a few tablespoons of icing sugar and beat to combine. Gradually add remaining sugar and beat until the icing is thick, white and the consistency of toothpaste. Add food colouring and mix well. Spoon into a piping bag fitted with a number one or two nozzle (cover any remaining icing with cling film).

Pipe a border of icing around each biscuit and allow it to dry. Make sure there are no gaps or the iced filling will overflow. Then squeeze the remaining icing back into the bowl and gradually add a little water until it is just of pouring consistency. Fill a piping bag and pipe inside the borders. Decorate and allow to dry completely before serving.

Marshmallows

FR_170331_CAM_Marshmallows-(Read-Only)

Prep time 10 mins
Cooking time 30 mins
Makes about 20

Icing sugar, for dusting
1 cup cold water
4½ tsp powdered gelatin
2 cups granulated sugar
½ cup liquid glucose
¼ tsp salt
2 large egg whites
¼ tsp pink food colouring
Desiccated coconut, optional

Lightly grease the bottom and sides of a 22x16cm rectangular baking tin or roasting tray and dust with icing sugar.

Add half a cup of cold water to a large bowl and sprinkle the gelatin granules over the top.

Add the granulated sugar, liquid glucose, salt and another half cup of cold water to a large, heavy-based saucepan and melt over low heat, stirring until the sugar has dissolved. Increase the heat slightly and bring the mixture to the boil, without stirring, until it reaches soft-ball stage, or reads 116°C on a sugar thermometer (about 12 minutes). Remove from the heat and pour the mixture over the softened gelatin, stirring until the gelatin has dissolved.

Using an electric mixer, beat the mixture on high speed until thick and nearly tripled in volume, about 10 minutes.

Whisk the egg whites in a separate bowl until they form stiff peaks. Add to the sugar and gelatin mixture along with a splash of pink food colouring and beat until just combined. Pour the mixture into the prepared baking tin and sift a little icing sugar evenly over the top to coat it. Place the tin in the fridge and leave to set until firm.

Run a palette knife around the edges of the pan, cut the marshmallow into rectangles and roll each one in some icing sugar or in desiccated coconut.

Fizzy sherbet fountains

FR_170331_CAMSherbet-fountains-(Read-Only)

Prep time 10 mins
Makes 425g

100g citric acid powder
25g bicarbonate of soda
300g icing sugar
About ½ tsp powdered food colouring
Liquorice sticks, to serve

Combine all the ingredients except the food colour. If it tastes too tart add more icing sugar and if it’s too bitter then add more citric acid.

Add the powdered food colouring a little at a time, mixing as you go, until the sherbet is tinted.

Serve in little bottles or glasses with liquorice sticks for dipping.

Coconut ice

FR_170331_CAM_Coconut-ice-(Read-Only)

Prep time 1 hour 30 mins, including refrigeration time
Makes about 30 pieces

360g tinned condensed milk
3 cups icing sugar
3½ cups desiccated coconut
½ tsp vanilla extract
250ml coconut oil
¼ tsp pink food colouring

Lightly grease a 20x20cm square cake tin and line with wax paper. Combine the condensed milk, icing sugar, desiccated coconut, vanilla extract and coconut oil in a bowl and mix well. Divide the mixture in two and press half into the base of the prepared tin.

Add a hint of pink food colouring to the remaining mixture and stir to combine. Press the pink mixture over the white slab, and dampen your fingers slightly to smooth the top. Cover loosely with cling film and refrigerate until set.

Turn the mixture out on to a large cutting board, peel off the paper and, using a cookie cutter, cut into shapes or slice into squares. Store in an airtight container.

Camera Press

Camera Press