bonfire night recipe book
by Guy Shedletsky
Copyright © 2020
bonfire night recipe book
Copyright © 2020
firework cookies recipe
what to prepare:
-250g / 2 sticks plus 2 tablespoons unsalted butter
-250g / 1 cup plus one heaped tablespoon caster or golden caster sugar
-2 large free range eggs
-500g / 4 cups sifted plain flour
-1 tbsp vanilla bean paste
-gel food colouring
preparation method:
The first thing to prepare for the cookies is the melted butter. then you combine it with the sugar in a large bowl. after you combine these two beat in the eggs and the vanilla bean paste. then sift in the flour and mix with a large spatula- the dough will be quite stuff, but keep mixing until its all incorporated.
Divide the dough into two equal parts in separate bowls, and add about a third of a teaspoon of a different gel food colouring of your choice to each one, then knead it in. Keep kneading until the dough is uniformly coloured, then wrap the dough in clingfilm and put in the fridge to rest for twenty minutes.
Next, prepare three large cookie sheets with non stick baking mat or parchment paper, and preheat your oven to 160c/gas. Roll out your two doughs on a liberally floured work surface, cutting out some in each colour if you’d like, before loosely pushing the doughs together and rolling out again. Cut out the shapes of your choice.
Bake for 10-14 minutes and remove from the oven if they’re starting to get browned (generally if they are starting to get browned, they will be done). Let cool completely on a cooling rack.
2
bonfire toffee apples
what to prepare:
-8 Granny Smith apples
-400g golden sugar
-one tsp vinegar
-4tbsp golden syrup
preparation method:
Place the apples in a large bowl, then cover with boiling water (you may have to do this in 2 batches). This will remove the waxy coating and help the caramel to stick. Dry the apples and push a wooden skewer or lolly stick into the stalk end of each apple.
Lay out a sheet of baking parchment and place the apples on it, close to your stovetop. Tip the sugar into a pan along with 100ml water and set over a medium heat. Cook for 5 mins until the sugar dissolves, then stir in the vinegar and syrup. Set a sugar thermometer in the pan and boil to 150C. If you don’t have a thermometer you can test the toffee by pouring a little into a bowl of cold water. It should harden instantly. If you can still squish the toffee, continue to boil it.
Dip and twist each apple in the hot toffee until covered, let any excess drip away, then place on the baking parchment to harden. You may have to heat the toffee a little if the temperature drops and it starts to feel thick and viscous. Leave the toffee to cool before eating. Can be made up to 2 days in advance, stored in a dry place.
3
S’mores dip
what to prepare:
-200g milk chocolate
-2 tbsp full-fat milk
-350g mini marshmallows
-100g digestive biscuits
-100g strawberries , washed and hulled
-100g pineapple chunks
-skewers
preparation method:
Put the chocolate, milk and 200g of marshmallows in an ovenproof frying pan, and Heat insert the pan to the oven ,on a low heat, until melted and smooth. Top with the remaining marshmallows in circles so that the whole surface is covered.
Grill on high heat for 1-2 minutes, until the marshmallows are toasted. Serve with strawberrys and pineapple skewers for dunking.
4
marshmallow swizzle stick
what to prepare:
-100g milk chocolate
-200g marshmallows
-45ml (3tbsp) rainbow sprinkles
-45ml (3tbsp) sugar
preparation method:
Break the chocolate to pieces and place in a heatproof bowl set over a pan of boiling water. Leave until the chocolate has melted.
Thread three marshmallows on to a long wooden skewer and spoon some of the melted chocolate over the marshmallows to coat. Gently shake off any excess chocolate.
Sprinkle liberally with rainbow sprinkles or sugar to cover the chocolate completely. Place the skewers on a cooling rack.
Repeat with the rest of the marshmallows. Chill in the fridge for 30 minutes until set.
5
Published: Dec 2, 2020
Latest Revision: Dec 10, 2020
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