Lemon White Chocolate Melting Moments

Lemon White Chocolate Melting Moments

by | Apr 5, 2016 | 4 comments

#SPONSORED

This recipe is straight out of one of those old Australian Women’s Weekly cookbooks – hand’s up who has one? I have like, a gajillion of them but ‘Beautiful Biscuits’ is my favourite and obviously this recipe was in it because these are just that – beautiful! The shortbread is rich and buttery which is how they earned their name because with so much butter, they almost magically melt in your mouth. I don’t think there is a person on this planet that would not close their eyes in sheer bliss when biting into one – and speaking of things that are sheer bliss, the addition of the lemon zest and white chocolate in these biscuits is the perfect pairing for the Haute Cabriere Chardonnay Pinot Noir which is loaded with with citrus, vanilla and peaches. Who said cookies and wine don’t go together?!

You know what else goes together? These melting moments and the delectable-looking Cauliflower Couscous with Salmon Trout and Horseradish Dressing that Sarah Graham (A Foodie Lives Here) has made. In case you missed my Chocolate Truffles post, we’ve paired up with Haute Cabriere to create some even more perfect pairings with their iconic Unwooded Pinot Noir and Chardonnay Pinot Noir wines.
So why not invite some friends over for lunch and serve up our perfect pairing or heck if you don’t feel like sharing do what I did and bake up a batch of these cookies and polish off the bottle of Chardonnay Pinot Noir on your own*. Now that’s my idea of a melting moment!

Lemon White Chocolate Melting Moments

Makes 20

 

350g butter, softened slightly

1/2 cup icing sugar

1 tsp vanilla extract (almond extract is also delicious)

2 cups cake flour, sifted

1/2 cup corn starch (Maizena), sifted

Zest of 1 lemon

200g The Kate Tin White Chocolate, melted

 

Preheat oven to 180°C. Line a baking tray with baking paper. Cream the butter, icing sugar and vanilla in a bowl until light and fluffy. Stir in the flour, cornstarch and lemon zest until combined and soft. Place the mixture into a piping bag fitted with a fluted nozzle. Pipe 3 cm rounds onto lined baking tray, allowing room for spreading. Place the tray of biscuits into the fridge for 30 minutes for the butter to chill then bake for 12-14 min or until golden. Cool on the tray. Sandwich the cookies together with the melted white chocolate. Store in an airtight container.

 

TIP Don’t skip the chilling time in the fridge – the massive amount of butter in this recipe means that the biscuits need to be cold to avoid them spreading flat.

Disclaimer: This post has been created in collaboration with Haute Cabrière – I only work with brands I think are awesome and that I actually use myself.
Swedish Waffle Rosettes

Swedish Waffle Rosettes

by | Jul 16, 2015 | 6 comments

These little rosette waffles are incredibly crunchy with enough nooks to collect pools of golden syrup and plenty crannies to hold piles of snowy icing sugar – so when you bite into one, it quickly crumbles into submission. I love desserts that fall into my mouth without me having to do much!

There is only one memory I have of these rosettes and it’s a sweet one; of Friday afternoon’s spent whisking them up with my best friend, Tammy (still in our school uniforms) just before a weekend sleepover. We would devour them still-hot with sticky syrup running down our forearms and icing sugar on our noses. My excitement was partly due to that after-school-Friyay-feeling but mostly due to the waffles which I was only able to make at Tammy’s house because her mom had one of the old fancy irons. Of course, that just made them infinitely more delicious. Because they were special.

And they were just a sweet memory until I stumbled on the vintage waffle iron at an antique shop. Of course, after that, I saw them everywhere – you can now even buy them (cheapish) online. It’s a rosette revolution, people. And you’re invited!

The pretty waffle iron is the most intricate part of this recipe; the batter is literally a pancake mix ratio.  So simple. Whisk. Deep-fry. Eat. Repeat.  What’s that? You don’t have a pretty waffle iron? Well then, put the batter into a squeezy bottle and pipe your OWN pretty designs into the oil. No excuses here, move along.
I didn’t get the chance to try these with anything else (I ate them all) but I imagine (nay, fantasize) that vanilla ice cream would be the bomb. So would a salted caramel sauce. Or or or!

Swedish Waffle Rosettes

Makes 30

 

1 cup (250ml) cake flour

pinch of salt

2 tsp (10ml) castor sugar

2 large eggs

1 cup (250ml) milk

1 tsp (5ml) vanilla extract

Vegetable oil, for deep-frying

Golden Syrup, for serving

Icing sugar, for dusting

Combine the flour, salt and sugar together in a medium-sized bowl. Whisk the eggs, milk and vanilla together separately then slowly whisk into the dry ingredients. Heat the oil in a deep-fryer or pot until 180 degrees Celcius. Using a Swedish waffle iron, dip the iron into the hot oil first, then into the batter. Remove the iron from the batter then dip in a second time before placing into the hot oil. Allow the waffle to cook in the oil until it starts turning golden, then push it off the iron using a skewer or chopstick. Fry until golden brown, then drain on paper towel. Repeat with the remaining batter. Serve warm with dustings of icing sugar and pools of golden syrup.