Category: Salted Butter

For the cake

1. Line 2 x 15cm or 6”cake tins with baking parchment Pre-heat the oven to 180c/350f.
2. Sieve the flour, cocoa powder, baking powder and sugar together into a large bowl.
3. Whisk together the eggs, sunflower oil, milk and golden syrup.
4. Make a well in the centre of the dry ingredients, pour in the wet ingredients and whisk gently to combine.
5. Pour even amounts into the two tins and bake for 25-30 mins until risen and cooked in the centre.
6. Allow to cool in the tins for 20 minutes then turn out onto a wire cooling rack.

For the ganache

1. Break up the chocolate and put in a heat-proof bowl.
2. Heat the cream until just below boiling point.
3. Pour over the chocolate and stir until all the chocolate has melted.
4. Allow to sit at room temperature until it is of a spreading consistency.

To assemble

1. Use some of the chocolate ganache to sandwich the cakes together one on top of the other, then coat the top and the sides with the rest.
2. Arrange the marshmallows on top and using a blowtorch, torch them until they are golden, take care as it is easy to burn them.
3. For a special touch, top with a sparkler.

1. For the crust, combine the flour, sugar, salt, and almond flour in a bowl. Add butter and rub with your fingertips until the mixture resembles breadcrumbs.
2. Stir in egg yolk and add water little by little, kneading until the dough is smooth and pulls away from the sides of the bowl (add more water if it is too dry, or sprinkle with more flour if it is too sticky). Wrap in plastic film and refrigerate for 30 minutes.
3. Dust a working surface with flour and roll out the dough into a circle of about 15” in diameter. Line bottom and sides of medium size quiche pan with removable bottom (11 to 12”, 1/3” in thickness).
4. Refrigerate the crust for about 15 minutes while the oven heats to 350ºF/medium/180ºC.
5. Meanwhile, for the filling, combine egg, honey, heavy cream, flour, and vanilla in a bowl and set aside.
6. Peel pears, cut in half, core, and cut them into thick slices (1/4”). Sprinkle slices with lemon juice to prevent browning.
7. Arrange pear slices into the crust in circles and pour prepared cream over them.
8. Bake tart for about 45 minutes until crust and filling are deep golden brown.
9. Remove tart from oven, place it on a wire rack and let it cool for 1 hour.
10. Unmold on a serving plate and dust surface with powdered sugar.

1. Line a large baking sheet with parchment paper and set it aside.
2. Place butter and sugar in the stand mixer bowl and, using the paddle, cream until fluffy. Combine the egg and stir in the flour, cornstarch, baking powder, salt, vanilla extract, cinnamon.
3. Beat until you get a soft dough that doesn’t stick to the bowl.
4. Divide the cookie dough into 3 parts. Add yellow food color to 1/3 of the dough and combine to get it even and dye the last 1/3 in orange. Wrap each 1/3 of the dough with plastic film and take them to the fridge to chill for 15 minutes
5. Meanwhile, cut two parchment paper rectangles parchment 8×10’ and set them aside. Dust a work surface with flour.
6. Using a rolling pin, roll each one of the 3 doughs into 3 equal rectangles (6×8” with about 1/3” in thickness). Place natural dough on the bottom, the yellow one on top, and finish with the orange dough. Cut rectangles in half and invert one to change the final colors effect. Pressing and rolling with hands, shape both rectangles into two perfect 2” logs.
7. Wrap each log in plastic film, place them on a baking sheet, and chill for 3 hours.
8. Take logs from the fridge and using a sharp knife slice them into ¼” rounds. Line a large baking sheet (or 2 medium ones) with parchment paper and place crackers without touching one another (they spread a little).
9. Take them to the fridge for another 15 minutes. Meanwhile, heat the oven to 350ºF/medium/180ºC.
10. Bake the cookies for about 25 minutes, until they get crispy and light golden brown on the edges.
11. Remove cookies from the oven and let them cool for 2 minutes. Release them from the baking sheet using a spatula and place them on a wire rack. Let cookies cool completely and store them in an airtight container for up to 10 days.