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Chocolate Hazelnut Tcharek

Chocolate Hazelnut Tcharek

by | May 12, 2020 | 0 comments

Think chocolate hazelnut spread stuffed shortbread, but better!

Chocolate Hazelnut Tcharek Chocolate Hazelnut Tcharek

Chocolate Hazelnut Tcharek
Yields 28
Print
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
28
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 400g cake flour
  2. 200g salted butter, softened
  3. 60g ground hazelnuts
  4. 30ml icing sugar
  5. 50ml orange blossom water
  6. 20ml water
For the stuffing
  1. 90g chocolate hazelnut spread
  2. 200g ground hazelnuts
  3. 25g sugar
  4. 10g butter, softened
  5. 15ml orange blossom water
  6. Icing sugar, for dusting
Instructions
  1. Preheat the oven to 180 degrees celsius, gas mark 4. Line 2 x standard baking sheets with baking paper and set aside.
  2. In a large bowl, mix together the flour, butter, ground hazelnuts and icing sugar. Rub together until the mixture resembles coarse breadcrumbs. Add the orange blossom water gradually with the tips of the fingers to form a soft dough.
  3. Divide the dough into 30g balls, refrigerate for 30 minutes.
  4. For the stuffing, mix all the ingredients together. Divide into balls 12g each. Shape each into a sausage about 3cm long.
  5. Remove the dough from the refrigerator and roll each out to 5mm thick into an oval shape. Place the filling in the centre and fold the dough around it so it completely covers the filling. Shape into crescents. Arrange on a lined baking tray and bake in the preheated oven for 15-20 minutes or until just turning golden brown. Allow to cool.
  6. Make the syrup by mixing the water, orange blossom and sugar together. Dip each tcharek into the syrup and then coat in the icing sugar. Dust with gold dust, if desired.
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The Kate Tin https://thekatetin.com/
Almost Instant Chocolate Peanut Butter Cookies

Almost Instant Chocolate Peanut Butter Cookies

by | Apr 2, 2020 | 1 comment

Only 4-ingredients and you have the ultimate peanut butter and chocolate treat made from ingredients you have in your pantry.

These almost instant chocolate peanut butter cookies are the perfect answer to satisfying your dessert cravings with minimal effort and even fewer ingredients. Made with only 4 pantry staple ingredients, forget about going to the shops and just start baking. And for those who aren’t huge fans of peanut butter, you can totally sub in any nut butter you enjoy and voila! 

If dark chocolate isn’t your fave, why not try white or milk chocolate instead. This will make them a little sweeter but it will still be just as delicious! Shop my chocolate range HERE.

 

Almost Instant Chocolate Peanut Butter Cookies
Yields 12
Print
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
12
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 1 cup peanut butter (smooth or crunchy)
  2. 1 cup white (or brown) sugar
  3. 1 large egg, at room temperature
  4. 100g The Kate Tin Dark Baking Chocolate, melted, for drizzling
Instructions
  1. Preheat the oven to 180 degrees celsius (160 degrees fan-forced).
  2. Grease or line two standard baking sheets.
  3. Combine the peanut butter, sugar and egg to form a smooth dough.
  4. Roll teaspoonfuls of the dough into balls and arrange on the prepared tray (leaving enough room to spread).
  5. Press each cookie with a fork.
  6. Bake in the preheated oven for 10-15 minutes or until just browned on the edges (don’t over bake them).
  7. Allow to cool completely.
  8. Drizzle the cookies with the melted chocolate and allow to set on the baking sheet.
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calories
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The Kate Tin https://thekatetin.com/
Peanut Butter Cookies

Salted Caramel Sweetie Pies

Salted Caramel Sweetie Pies

by | Mar 20, 2020 | 2 comments

These Salted Caramel Sweetie Pies have a buttery shortbread base, pillowy marshmallow creme, a secret salted caramel centre all enrobed with dark chocolate. So basically, heaven in a bite!

Hands up who eats their sweetie pies by digging out the marshmallow filling with their finger before they consume the chocolate shell? Only me then? Well, you’ll be switching to my technique for this one because the centre is loaded with a luscious salted caramel white chocolate sauce!  Coating them is super easy if you use my new range of baking chocolates – which you can shop online HERE. 

Salted Caramel Sweetie Pies

Sweetie Pies

Salted Caramel Sweetie Pies
Yields 8
Print
Prep Time
45 min
Cook Time
45 min
Total Time
1 hr 30 min
Prep Time
45 min
Cook Time
45 min
Total Time
1 hr 30 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
8
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. SHORTBREAD
  2. 125g salted butter, at room temperature
  3. 25g (30ml) castor sugar
  4. 25g (50g) cornflour (cornstarch)
  5. 60g (100ml) cake flour, plus extra, for dusting
  6. SALTED CARAMEL WHITE CHOCOLATE SAUCE
  7. 200g white sugar
  8. 80g butter
  9. 120ml cream
  10. 100g The Kate Tin White Baking chocolate
  11. sea salt flakes
  12. MARSHMALLOW FILLING
  13. 100g egg whites (from about 2 eggs)
  14. 200g caster sugar
  15. 1 tsp vanilla extract
  16. 200g The Kate Tin Dark Baking Chocolate Drops, melted, for dipping
Instructions
  1. Preheat the oven to 180 degrees celsius (160 degrees fan-forced).
  2. Line a baking sheet with baking paper and set aside.
  3. Make the shortbread discs, place the butter and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream until light and fluffy - about 8 minutes.
  4. Sift the cornflour and cake flour into the creamed mixture and mix until just combined and the shortbread comes together.
  5. Roll the shortbread out onto a lightly floured surface to 5mm thick.
  6. Cut out rounds using a 5cm-round cookie cutter.
  7. Arrange the cookies on the prepared baking sheet and bake for 10-15 minutes or until golden brown.
  8. Allow to cool completely.
  9. To make the caramel sauce, place the sugar in a small saucepan and heat (without stirring) until melted and caramelized to a deep golden brown colour.
  10. Add the butter and cream and swirl to form a sauce.
  11. Add the white chocolate and a pinch of sea salt flakes.
  12. Allow to cool completely.
  13. To make the marshmallow filling, in a large glass or metal bowl combine the egg white, sugar and vanilla and gently whisk over gently simmering water until the mixture reaches 60 degrees celsius or feels hot to the touch.
  14. Remove from the heat and beat with an electric mixer or stand mixer fitted with a whisk attachment until fluffy and white then continue beating until cool.
  15. Whisk in the vanilla.
  16. Place the marshmallow into a piping bag fitted with a star nozzle and pipe a circle of marshmallow onto each shortbread disc.
  17. Spoon some of the caramel sauce into the centre and then top with more marshmallow.
  18. Drizzle or dip the sweetie pies into the melted chocolate then place on a cooling rack to set completely.
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calories
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fat
0g
protein
0g
carbs
0g
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The Kate Tin https://thekatetin.com/

Speckled Easter Egg Macarons with Chocolate Ganache

Speckled Easter Egg Macarons with Chocolate Ganache

by | Mar 8, 2020 | 3 comments

Hi my name is Kate and I have an addiction - to speckled eggs! I buy a bag, okay maybe two, and then I scoff them on the way home so I don't have to share. You may or may not find a bunch of scrumpled up bags in my car's cubbyhole. Always get rid of the evidence, right? As a tribute to my obsession, I paired them with another of my obsessions; baking macarons. They are by far my favourite thing to make in the whole world! I love the challenge they present and I still get ridiculously excited when they make feet – and yes, I do sit in front of my oven and watch them bake every single time – even after all these years! Just a warning though, when buying a bag of speckled eggs for this recipe, make sure to buy two because, like me, you will not be able to resist digging into the bag and before you know it, there are none left! If you’ve never tried macarons before, I challenge you to try this recipe – it is the only one that has never let me down! Happy Easter! x

Speckled Easter Egg Macarons

Makes 12

 

120g ground almonds

200g Natura Sugars Demerara Icing Sugar

100g egg whites (about 3 large eggs)

1/4 tsp cream of tartar

35g Natura Sugars Golden Caster Sugar

Pastel food colourings

Brown gel colouring

 

Dark chocolate ganache

110ml cream

250g The Kate Tin Milk Baking Chocolate, chopped

 

100g speckled eggs, chopped (plus extra for nibbling!)

 

Line 2-3 baking sheets with baking paper. Sift together the ground almonds and icing sugar to remove any clumps. Blend any leftover mixture in a food processor then sift again until nothing remains.  Begin beating the egg whites and cream of tartar on low speed. Once the egg whites are very foamy, start sprinkling in the sugar as you beat. Increase the speed to medium, if necessary, and beat the meringue to stiff glossy peaks. Add about 1/4 of the almond/sugar mixture and fold until no streaks remain. Continue to add the almond mixture in quarters, folding until incorporated. Carefully divide the batter among 3 bowls and tint each a different colour, being careful not to overmix. The batter should be the consistency of molten lava. Pour the batter into a piping bag fitted with a straight nozzle and pipe rows of batter onto the baking sheets, giving them space to spread. Drop the baking sheet firmly on the counter from a height of about 20cm firmly, repeat 3 times. Allow the cookies to rest on a level surface at room temperature for 30-60 minutes until they are no longer tacky to a light touch. While they rest, place an oven rack in the lower 3rd of your oven and preheat to 150C (fan-forced). Bake the cookies for 16-20 minutes. If the tops are firm and no longer move away from the bottoms, then they are ready.

Make the ganache by heating the cream and pouring over the chocolate. Stir until melted then allow to set until spreadable. Sandwich the macarons together with the ganache and crushed speckled eggs. Speckle with brown gel colouring using a pastry brush.

 

 

No-Bake Chocolate Oat Fudge Bars

No-Bake Chocolate Oat Fudge Bars

by | Feb 21, 2020 | 2 comments

No trip to visit my Granny Williams would be complete without leaving with a tin of these fudgy chocolate bars. In our house, they are the go-to recipe to cure the 8pm munchies when there is no chocolate to be found in the house (because, hello? I live there!). You most probably already have all the ingredients in your cupboard, and they only take 10 minutes to knock up. I’ve used my own cocoa powder in these as it is darker and richer than the kind you get in the shops – it’s also sustainably sourced which is a big deal for me. Click here to shop my range now – and add some baking chocolate too, for next time 😉 

Oat Fudge Bars

No-Bake Chocolate Oat Fudge Bars
Yields 12
Print
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
12
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 125g salted butter, cubed
  2. ½ cup (125ml) milk
  3. 400g (2 cups) white granulated sugar
  4. 35g (80ml) cocoa powder
  5. 1 tsp vanilla extract
  6. 270g (3 cups) instant oats
  7. 40g (1/2 cup) desiccated coconut
Instructions
  1. Line a 20x20cm baking tin with baking paper and set aside.
  2. Place the butter, milk, sugar and cocoa powder into a medium-sized saucepan over low heat and stir until the sugar has dissolved completely.
  3. Bring the syrup to the boil (do not stir) for 3-5 minutes or until the syrup reaches soft ball stage – drop a small amount of the syrup into a cup of tap water, it should immediately form a soft ball and come together.
  4. Remove the syrup from the heat and immediately add the vanilla, oats and coconut.
  5. Working quickly, pour the mixture into the prepared tin and spread out using the back of the spoon.
  6. Allow to cool for 5 minutes then slice into bars.
Notes
  1. TIP: These also make fantastic clusters! Working quickly use an ice cream scoop to scoop out the mixture and dollop onto a lined baking tray.
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The Kate Tin https://thekatetin.com/
Chocolate Oat Fudge Bars

Espresso Millionaire Shortbread

Espresso Millionaire Shortbread

by | Dec 19, 2019 | 2 comments

I find most millionaire shortbread recipes to be way too sweet. A good dessert should be well-balanced, not cloying – and my version is exactly that.  I love the combination of the bitter espresso, dark caramel, buttery shortbread and milky sweet chocolate!

This recipe is from my cookbook ‘Chocolate’ which you order here. 

Espresso Caramel Millionaire Shortbread
Yields 20
Print
Prep Time
20 min
Cook Time
30 min
Total Time
40 min
Prep Time
20 min
Cook Time
30 min
Total Time
40 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
20
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. SHORTBREAD
  2. 125 g (125 ml) salted butter, at room temperature
  3. 60 g (75 ml) soft brown sugar
  4. 175 g (285 ml) cake flour
  5. ESPRESSO CARAMEL
  6. 200 g (250 ml) white sugar
  7. 30 ml (2 tbsp) water
  8. 80 g (80 ml) salted butter
  9. 120 ml cream
  10. 100 g The Kate Tin Dark Baking Chocolate, finely chopped
  11. 5 ml (1 tsp) espresso powder
  12. TOPPING
  13. 200 g The Kate Tin Milk Baking Chocolate, melted, for the topping
  14. 5 ml (1 tsp) vegetable oil
  15. Coffee beans and gold dust, to decorate (optional)
Instructions
  1. Preheat the oven to 220 °C (200 °C for fan-forced).
  2. Line a 24-cm round springform cake tin with baking paper (you could also use a 20cm square cake tin for this).
  3. To make the shortbread, cream the butter and sugar together until light and fluffy, about 8 minutes.
  4. Add the flour until the mixture forms a soft dough.
  5. Press the dough into the bottom of the lined cake tin, prick the base with a fork (this aerates the shortbread and stops it from forming bubbles).
  6. Bake for 15-20 minutes in the preheated oven, on the middle rack, until golden around the edges. Allow to cool.
  7. To make the espresso caramel, place the sugar in a medium saucepan with the water and heat (without stirring) until melted and caramelised.
  8. TIP Don’t be afraid to take the caramel to a lovely deep golden-brown colour. This gives you the slight bitterness which will balance the sweetness. When it starts smoking slightly, it’s ready!
  9. Remove from the heat and (carefully - it’s hot!) add the butter and cream, and swirl to form a sauce.
  10. Add the chocolate and espresso powder and stir until melted.
  11. Pour over the shortbread base and allow to set - you can pop it in the freezer briefly to speed up the process.
  12. To make the topping, mix the melted chocolate and oil and spread evenly over the top.
TIP How to melt chocolate
  1. On the stove: bring a saucepan with 2cm hot water to the boil then remove from the heat. Place a glass or metal bowl over the steaming water and add the chocolate. Stir until smooth.
  2. In the microwave: place the chocolate in a microwave-safe bowl. Microwave on medium heat stirring every 20 seconds until smooth.
  3. Allow to set completely, then cut into bars with a hot knife to serve. Decorate with the coffee beans and gold dust to serve.
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calories
0
fat
0g
protein
0g
carbs
0g
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The Kate Tin https://thekatetin.com/