Guest Blog: Jean Gibbons from Pretty Tasty Bakes

We have a little treat for you all here at AHomeMadeByCommittee, we are fortunate enough to have convinced Jean from Pretty Tasty Bakes to let us in on a few trade secrets in time for Paddy’s day…. read and enjoy…

 

St Patrick’s Day Leprechaun Hats.

J2. Leprechaun Hats

 

As Lent has *just* begun and good intentions are at their highest level of commitment, many of us sweet toothed parishioners are faced with a dilemma; whether or not to break lent for St Patricks Day?

Is it not our right to enjoy the celebrations of our great nations Patron Saint? Can we indulge on Paddy’s day, and then just add an extra Lent day back in at the end? I’m sure I had a New Year’s resolution that I stuck to for longer than a day … can I add this to my Lenten quota? The jury is still out …

But if you have given up all sweets, chocolate and biscuits for these long 40 days and 40 nights, and intend to break it for Paddy’s Day, then I have found the *perfect* recipe to indulge on all fronts, with a little nod to our folklore.

What you need:

Tools:

  • Weighing scales, 2 bowls, whisk, spatula, baking tray, wire cooling trays, toothpicks, cutters

 

Ingredients:

For the biscuits:

  •  Butter (125g)
  • Caster Sugar (125g)
  •  Flour (250g)
  • 1 egg
  • 1 tsp. vanilla extract  (I would advise investing in a vanilla extract rather than using an essence.  Extract comes from the natural vanilla; essence is a manufactures chemical product. )

For the Top hats:

  • 1 pack large marshmallows.
  • 3 bars chocolate (the best you can afford, I would advise to use 70% cocoa content if possible, LIDL/ADLI have good prices for theses)

Decoration:

  • Jam (your favourite flavour)
  • Green pen icing

 

Get started

Biscuits are quite simple to make, just takes a little bit of prep time and cooling.

  1. Put the butter & sugar to a bowl and whisk until light and fluffy (this is good when there are no grains of sugar left, and the butter has turned a very pale colour)
  2. Add the egg and vanilla and continue to mix until combined.
  3. Fold in half the flour mix, once incorporated, fold in the rest.
  4. Once the mixture is combined, knead slightly to ensure no flour lumps.
  5. Wrap this is cling film and put in the fridge for about a half hour. This step is important to let the butter harden again. The biscuits will keep their shape better when baking.

When you are ready to remove the mixture from the fridge,

  1. Heat your oven to gas Mark 4, /180 C/350F
  2. You need a cutter that is about 1cm wider than your marshmallow. Household objects such as egg cups or shot glasses can be used for this.
  3. Roll your dough to about 2cm in height, and cut out your circles
  4. Line a baking tray with parchment, and bake your circles for approx. 10- 15 mins. You will know they are done when they are lightly golden on top, and not too soft to the touch. Remember the biscuits will continue to cook in the hot tray, so take out before they get too hard/dark.
  5. Melt the chocolate over hot water.
  6. Using a cocktail stick, dip the marshmallow into the chocolate, and leave to set on a wire rack. (the tricky part is getting it off the toothpick without losing some of the chocolate)
  7. Do the same with the biscuits once cooled off.
  8. Leave to harden for about 30-45 mins.

Now they are ready to assemble!

  1. Use the jam and glue. Dab a little bit on the base of the marshmallow, and stick to the centre of the biscuit. Remember these are hats, so try leaving an even space around the rim!
  2. For a finishing touch, give the leprechauns s shamrock for their cap.
  3. Using the green icing pen, give 3 dots in a triangle shape, and a little swish at the end for the stalk.

And you are ready or your “here’s one I made earlier” moment. Boil the kettle, get a hot cup of tea, and relax while munching on the smooth and crunchy goodness of Lenten indulgence.

Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s