Wednesday, 12 September 2012

Striped Slices

Another pretty hectic day today in work resulting in me missing my lunch and leaving nearly an hour late....which I can assure you is generally not my style. I scurried across the road to make my monthly visit to the chemist to pick up my prescription. This took a further 20 minutes but I won't lie I did enjoy having a little browse in the make-up counters picking up a few items for research & blogging purposes of course. Upon my arrival to the 'cosy cave' a.k.a my apartment Molly greeted me with a glass of red wine, a welcome treat as I relaxed for a half hour before getting busy in the kitchen. Mid-week drinking is generally kept to a minimum in our house but some days a girl needs a glass of wine! If today isn't a day for red wine I don't know when is. I had been hypothesising about possible quantities and flavourings for layered bars in work today during my few brief moments between tasks. This idea was one I had never tried before so thought I'd give it a go. These bars look really good and are super sweet! Happy baking!x

Rum & White Chocolate Bars

55g butter
55g sugar
115g plain flour
175g icing sugar
1-2 tsp warm water
1/2 teaspoon rum extract
Pink food colouring
Brown food colouring
175g white chocolate

1. Preheat the oven to 180C. Grease a tin or dish appropximately 30 x 20cm.
2. Place the butter and sugar in a free standing mixer or bowl and mix until light and fluffy. Then 
    stir in the flour and 2 teaspoons of icing sugar and pink food colouring. Bind together until it 
    forms a smooth dough  (add a teaspoon or two of milk if the mixture looks very dry and 
    floury). Knead the dough and using your finger tips press into the prepared dish, being 
    careful push the dough right into the edges of the dish. Prick the surface of the dough with a 
    fork and place in the oven baking for 10-12minutes or until golden and firm to touch. Leave to   
    cool in tin.
3. Meanwhile place the icing sugar, rum extract and water in a bowl along with a dash of brown 
    food colouring. Mix together until smooth and set aside. (For a butter-cream type filling simply 
    add 20g of butter to the mix).
4. Melt the white chocolate in a heat proof bowl over a pot of boiling water.
5. Once the dough base has cooled, layer the icing mixture over it and allow to set. Finally pour 
    the molten white chocolate over this and leave to cool and set. (You can place the bars in the  
    fridge at this stage to allow to set). Once hard on top, remove from the dish and cut into bars.

E-D's Notes:
- These bars can be altered in so many ways. Why not try replacing the rum extract with 
   peppermint extract and the white chocolate with dark chocolate? Thus creating perfect 
   peppermint bars!
- Word to the wise these bars are deliciously sweet so if you don't love sweet these probably 
  aren't for you. But play around with the recipe, replacing what you don't like with something you 
  really love! There's no right or wrong when it comes to baking these kind of things!
- As well as flavours play around with colours for different occasions, for example blacks and 
  oranges for Halloween, reds and greens for Christmas!

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