My son is going from strength to strength with his latest baking efforts! Although he happily passes on the whole photographing food thing that I have going on, I think he is secretly chuffed at his stuff making an appearance here.
1 tbsp golden syrup
He's always enjoyed baking but is especially enjoying my submission of his efforts to the newly created Children's Baking section on Violet's Pantry. He is now trolling through recipe books for something new to try, he has caught my bug!
I am of course totally delighted that he has an interest, but even more so as he is so darned good at it! His last couple of efforts have blown me away, he is going to be a better baker than I in no time if he keeps this up! The latest offerings are a glorious chocolate caramel slice and choc chip hokey pokey biscuits. The caramel slice is from an Alison and Simon Holst book "100 muffins and slices" that I must say gets used an awful lot in this house! The hokey pokey biscuits are from a tear out recipe found in a magazine, a promo for Nestle I think. My recipe folder is bursting with recipes like this, that I have found work and I use time and again.
Both recipes Rex made with very little help, but of course I couldn't help but hover and make suggestions! He has a knack though, once taught he is away!
Chocolate Caramel SliceBase:
200g soft butter
1/2 cup castor sugar
2 cups plain flour
400g tin of sweetned condensed milk
1 cup golden syrup
1/2 cup of chopped walnuts(optional I put them in)
2 tbsp cocoa
3 tbsp boiling water
4 tsp butter
2 cups icing sugar
Heat oven to 170 degrees on bake or 160 on fanbake. Line a 18x28cm tin with baking paper. For the base, cream the butter and castor sugar then mix in flour press into lined tin. Bake for 15 minutes so centre is firm. For filling measure butter, condensed milk and golden syrup into a pot. Bring to the boil over medium heat, stirring all the time, then reduce heat and cook for 10 minutes, stirring often, until the mixture is a deep golden colour. Take off heat, stir in walnuts if using them and pour over base straight away smoothing out if needed leave to cool before icing. For icing pour boiling water on cocoa ina small bowl. Beat in butter vanilla and icing sugar adding more water if nessecary. Make icing soft enough to spread over caramel. Leave for 2 hours before cutting.
Chocolate Hokey Pokey Biscuits (Rex doubled this recipe)
1 tbsp golden syrup
2 tbsp milk
1 tsp baking soda
1/2 c sugar
1 1/2 c flour, sifted
3/4c choc chips (Rex used 70% cocoa chocolate cut into chunks)
Preheat oven to 180C. Place golden syrup and milk in a saucepan. Heat, stirring, until golden syrup melts. Remove from heat, stir in bking soda. Cool. Cream butter and sugar. Beat until light and fluffy. Stir in golden syrup mixture then add flour and choc chips. Roll into balls 2-3cm in diameter and place on an ungreased oven tray (Rex used baking paper!) Press biscuits down with a fork and bake for 10-15 mins until golden brown.