Tag Archives: biscuit

Caramelitas

I follow a few American foodies on Facebook, Instagram and blogs and love the different slices/bars they make. They look really enticing with the layers of pastry/brownie/caramel/nuts/jams/cookies/cheesecake etc etc.  One of my early food memories is a Tri-Level bar my sister made after a holiday to America.

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these images were taken from the wonderful http://chocolatechocolateandmore.com/

My main problem is even though there are numerous recipes out there, I find it really confusing converting cups to grams, as there are loads of different conversion tables which all come up with different results.

I visited the stall, at the Good Food Cake and Bake Show, for the Outsider Tart who have brought their yummy American baked goods to the UK.  I was able to try a few of their slices and my favourite was an oaty caramelly bar.

I later saw these on instagram and knew I had to make them.

Ingredients:
(made 24 squares)
240g/2 cups plain flour
160g/2 cups quick cooking oats (I used Quaker Oats
1 teaspoon bicarbonate of soda
¼ teaspoon of salt
200g/1 1/4 cups light brown sugar
240g/1 cup unsalted butter
100g chocolate chips
60g chopped pecans
400ml of Caramel (I used tinned Nestle Caramel)

(recipe adapted from: Brown Eyed Baker and Roxanas Homebaking, I used Roxanas conversions from cups to grams and made a few adaptations as I went along, still not 100% happy with the conversions but it turned out well)

Method:
1)Preheat oven to 180 C and prepare tin (I used my brownie tray, which is 13.5” by 8”)

2) cream the sugar and butter, add the flour/bicarb/salt and mix, once combined add the oats  and mix until it forms a crumbly mixture

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3) cover the base of the tin with ¾ of the crumble mixture, spreading so its even and bake for 10mins

4) take out of the oven and sprinkle with the chocolate chips and pecans, then pour over the caramel, and spread evenly using a spatula

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5) crumble the remaining crumble mixture over the top evenly

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6) bake in the oven for 10-15mins, til lightly browned

7) leave to cool, once at room temperature, leave in the fridge for two hours/overnight.  Cut into squares and serve (return to room temperature before serving, though if you can’t wait you can try one…or two).

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These were absolutely delicious and really easy to make.
The oaty biscuit base and topping is buttery and has a caramelly taste from the brown sugar, and the caramel/chocolate/pecan filling compliments it so well.

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Jammy Dodgers

Jammy dodgers are my favourite shop-bought biscuit… I’ve tried all the different varieties.. chocolate/custard and jam/toffee… but nothing can beat the classic raspberry jammy dodger

Theres something special about that chewy raspberry jam-like filling. I remember eating the as much of the biscuit part first and saving the jammy middle for later. MMMMmmm 🙂

 

Other jam sandwich type biscuits don’t come anywhere close (though I will happily eat them .. I’m not one to discriminate).

When I came across this recipe for Jammy Dodgers I knew I had found it, or as close to Jammy Dodger goodness as I was going to get. A raspberry caramel filled short bread biscuit; chewy juicy raspberry goodness in a buttery biscuit… irresistible!

I always felt that the shortbread biscuit in Jammy Dodgers let them down, so I decided to use a custard shortbread (taken from ‘John Whaite Bakes’):

250g plain flour, 50g custard powder, 100g caster sugar combined, then crumbled into breadcrumbs with 250g cubed butter , and kneaded until it combines. Chilled in the fridge before rolling for approx 30mins

After rolling the dough out and cutting into rounds, I used a star and heart cutter on half of the rounds to make the ‘window’, then baked until they were golden brown (approx 15-18min at 180deg).

The caramel was surprisingly easy to make, I did slightly over heat mine so it was very thick as it cooled, next time i would follow the timings advised better. It does keep very well in the fridge.

Once cooled, they were filled the caramel, if the caramel is too thick when cooled, it can be microwaved to reach the desired consistency, but be careful as it gets very hot!

The custard shortbread is sooo buttery and yummy, not too sweet, so balances out nicely with the caramel. Unfortunately, I find it does not freeze very well and I find it really crumbly when used from the freezer.

The quantities as above made about 36-40 sandwiches, with enough caramel left over the make another batch a few weeks later.  They stayed fresh and crispy for a week in an air tight container.

🙂