pecan nuts

Eggless Faker…Pecan Shortbread

Pecan Shortbread

Pecan Shortbread

Around this time of year, I am inundated with recipe requests. As a result, I tend to indulge more and have very little time for the gym. I made a batch of these on Sunday….and it reminded me of how special good home-made biscuits are. These super light biscuits are ‘oh so yum’ buttery, super light AND eggless!

Butter, pecan nuts and milk chocolate…another perfect combo…the nuts take on a slightly toasted flavor and add a moreishly crunchy texture to these buttery babes!

If you love buttery biscuits as much as I do, click on this link for the traditional Cardamom and Almond Biscuits – Naan Khatay: https://yudhikayumyum.com/2013/07/28/sugar-n-spice-naan-khatay/

And now for the recipe….

Pecan Shortbread

Ingredients

300g soft butter
150ml castor sugar
5ml vanilla essence
125ml finely chopped pecan nuts
475ml cake flour
250ml cornflour

50g milk chocolate, (I used Lindt)
15ml hot cream

Here’s how:

Cream the butter (I used the Kenwood for this) until light and gradually add the sugar.
Continue beating until very pale and creamy.
Scrape down the sides of the mixing bowl.
Add the vanilla essence and beat for a minute.
Sprinkle the nuts into the mixture, and swop to the dough hook attachment.
Sift the dry ingredients into the butter.
Work the mixture very lightly into a soft dough.
Roll the dough into a log using plastic wrap.
Refrigerate until slightly firm.
Slice into rounds, place on a greased baking tray.
Bake at 160 degrees celsius for 15 – 20 minutes depending on the thickness.
These biscuits should be very pale in colour – not golden brown.
Leave to cool for a few minutes on a baking tray.
Move the biscuits to a wire rack and leave to cool.
Chop the milk chocolate and stir into the hot cream.
Continue stirring until the chocolate is smooth and has cooled down.
Drizzle the chocolate over the biscuits and leave to set before storing in a baking tin!

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Did someone say ‘Sinner Bun’? – World Baking Day

Frosted Cinnamon Buns

Frosted Sinner Buns

The 19 May will be celebrated as World Baking Day.  So what will you be making to mark the day?  I have decided to spend some time teaching my kids how to bake some of their favourites and what could be better than a sticky cinnamon bun to start with.

I call these Sinner Buns just because that is what they are!  Smother the warm buns with lashings of silky soft frosting and they are orgasmic.  These are best eaten fresh and warm – they do not keep well but then again they seldom last till the next day.  They are not difficult to make but you do need one special ingredient…PATIENCE!  It does take time and something as sinful as this should not be rushed.

Here is the recipe….

Frosted Sinner Buns

5g fresh yeast
20g sugar
75ml warm water
200g cake flour, sifted
45g butter
1ml salt
5ml ground cinnamon
1 egg, lightly beaten

Filling
1 egg
Pinch of salt
7ml ground cinnamon
40ml sugar
100g pecan nuts, chopped

Frosting

50g butter
200g icing sugar, sifted
125g plain cream cheese
50ml fresh cream
50g whole pecans

Here’s how:

Place the warm water, fresh yeast and sugar in a bowl.
Stir gently and leave in a warm place until it starts to bubble and froth.
Stir in 100g of the measured cake flour and work into a soft dough.
Leave the dough in a mixing bowl covered with cling film to double in size.
Rub the butter into the remaining 100g of cake flour until it resembles bread crumbs.
Stir in the salt and cinnamon.
Add the dough and lightly beaten egg.
Work the ingredients into a sticky dough until well combined.
Cover the dough and leave to stand in a warm place for ten minutes.
Press the dough down lightly every twenty minutes – do not overwork.
Repeat this five times and then leave the dough to rise until it has doubled in size.
Knead the dough lightly and place it on a work surface dusted with flour.
Roll the dough into a 3 – 4mm rectangle, using your fingertips to flatten and shape it if necessary.
Beat the egg with a pinch of salt and brush the surface of the dough.

Finally the dough is getting some action!

Finally the dough is getting some action!

Sprinkle the cinnamon, sugar and pecan nuts over the dough.
Roll up the dough into a log and cut into 8 slices.

Looking good

Looking good

Place the slices in a 23cm greased loose bottom pie or cake tin with the cinnamon spirals facing up.
Cover with plastic wrap and leave aside for an hour.

Pre-heat the oven at 200 degrees celsius.

Place a roasting tin and leave to pre-heat.
Place the buns on the middle rack of the oven and lower the oven temperature to 180 degrees celsius.

Pour 500ml boiling water onto the roasting pan which will release steam – shut the oven door immediately.

Bake for 15 minutes or until the buns are golden brown.

DSC_0274While the buns are in the oven, prepare the frosting.
Beat the butter with icing sugar until pale.
Add the cream cheese and continue beating until smooth.
Lastly add the fresh cream and beat for a 10 seconds or until fluffy.

Remove the buns from the oven and turn out onto a wire rack.
Leave to cool slightly and spread the warm buns with the frosting.
Garnish with pecan nuts and serve immediately.

Yudhika’s tips:

These are best eaten fresh and warm.
The frosting may be left out if you prefer – brush the warm buns with a little melted butter and dust with sugar.