Is baking the way you demonstrate your love? It is for me, I love cooking for the people who are the most important in my life. Here is another recipe to tempt you into the kitchen this Valentines Day, Simmone Logue’s Caramel Kisses from In the Kitchen:
In the Kitchen by Simmone Logue (Murdoch Books, RRP $39.99)
Preparation 40 minutes
cooking 30 minutes
“These are just so good, and not too big, so you don’t feel guilty when you indulge in one — although it’s very hard to stop at just one! These caramel kisses freeze brilliantly in an airtight container, so you can make up a huge batch by doubling or tripling the recipe, and getting the kids to help press the biscuit mixture into your mini muffin tins. I like to give them as gifts to my friends and family, who find them irresistible.” p.186
vegetable oil spray
200 g (7 oz) digestive biscuits (cookies)
40 g (11⁄2 oz/scant 1⁄2 cup) desiccated coconut
30 g (1 oz) light brown sugar
50 g (13⁄4 oz/1⁄3 cup) plain (all-purpose) flour
80 g (23⁄4 oz) unsalted butter, melted
80 ml (23⁄4 fl oz/1⁄3 cup) golden syrup or treacle
1 tablespoon milk
400 g (14 oz) tin condensed milk
50 g (13⁄4 oz) unsalted butter
50 ml (13⁄4 fl oz) golden syrup or treacle
Chocolate ganache topping
100 ml (31⁄2 fl oz) thin (pouring/whipping) cream
100 g (31⁄2 oz) good-quality dark chocolate, chopped
Preheat the oven to 170°C (325°F). Lightly spray three 12-hole mini muffin tins with vegetable oil spray.
To make the biscuit base, use a food processor or blender to whiz the biscuits into fine crumbs. Tip the crumbs into a bowl, add the coconut, sugar and flour and mix together. Pour in the melted butter, golden syrup and milk and mix until combined.
Take a heaped teaspoon of the mixture and roll it into a small ball, then press it into one of the muffin holes, and all the way up the side, as if you were making a little clay ‘pinch pot’. Repeat with the remaining biscuit mixture.
Combine the caramel filling ingredients in a saucepan. Stir over low heat for about 5 minutes, or until the mixture starts to thicken. Pour the caramel into a jug with a good spout, then three-quarters fill the biscuit cases with the caramel, leaving room for the topping.
Transfer to the oven and bake for 20 minutes, then remove from the oven and leave to cool completely.
To make the topping, heat the cream in a small saucepan until it is quite hot. Whisk in the chocolate until the ganache is nice and thick, and all the chocolate has melted. Pour the ganache into a small jug, then pour this shiny chocolate topping onto your little caramel kisses.
Place the caramel kisses in the refrigerator to set; they will keep in an airtight container in the fridge for up to 1 week.