No I dont sorry but if you happen to have some ginger nut biscuits in the house you can use these. Just get a muffin tray and lay one biscuit on top of each muffin hole and pop into a moderate oven until the biscuits "melt" into the hole (I think about 10 minutes). Take the tray out of the oven and leave until the biscuits become hard again. Take out of the tray and fill with the caramel. Very easy and very delicious!
sounds very delicious..
Would you need to spray the muffen tray so the cookies dont stick?
And Amelia - do you want to share the receipe? I wouldnt mind a good receipe for carmal tarts.
Heres a biscuit pastry receipe from the common sense cookery book:
125g Butter
1/2 cup sugar
1/2 cup self- raising flour
1 1/2 cups plain flour
1 egg
1. Cream butter and sugar
2. Add egge and beat well
3. Add sifted flours
4. Knead lightly
5. Roll out to size and shape required
6. Bake in a moderate oven 180 degrees for approx 20 minutes.
I havent used that one before but ive used another one in that book to make pastry for pies and it was yummmmo!
The caramel was just 30g butter, 2 tbsp of golden syrup and a can of condensed milk!! Put all in a sauce pan and bring to a simmer continously stirring. Make sure you stir cause I burnt mine so it had little specals through it but still tasted real good!!
We just boil a can of condensed milk for 2 hours ..... voila! Done. Some people think it is dangerous to boil a can but my Nana had been doing this for 40 odd years and we have been doing it for over 10 years and never had any problems. Just cover the can with a tea towel while opening it with a can opener when it is finished.
Thats the same caramel recipe i use for Caramel Slice mmmm..
the base is 1 cups brown suger, 1 cup self raising flour, 1 cup coconut and 125g melted butter. Mix and put into foil lined lamington tin, bake for 15 mins 180 degrees, melt the caramel the same as you have, put it on top of cooked base, cook for a further 10 minutes in oven, allow to cool then cover with melted dark chocolate and allow to set! mmmmmmm its the best caramel slice ever! DH eats it all in 2 days!!
Kellxx - I woke up this morning once DH had left for work and I had forgot to pack him some last night and now 1/3 of it is already missing and I have had none so far!!! Lol
Amelia
I found this recipe on a website, most of the ingredients are stuff that you usually have in the cupboard, if not it's stuff that you can get and it will last ages anyway and you'll have them for next time.
I hope that this recipe will come in handy for next time.
Some tips- *the better quality chocolate you use, the better it will taste.
* If you have some whipped or thickend cream you can put whipped cream on top, tastes great.
* I heard that you can keep dessicated coconut in the freezer, this stops it going funny and will make it last forever.
Hope this can help. Steph
Little Caramel Tarts
Chef: Valli Little: Food Editor of Delicious Magazine
You need:
150g (1 cup) plain flour
1 cup dessicated coconut
200g (1 cup firmly packed) brown sugar
150g unsalted butter, melted, plus extra to grease
395g can sweetened condensed milk
2 tbs golden syrup
125g good-quality milk chocolate
Method:
Preheat oven to 180°C. Brush two
12-hole non-stick mini-muffin pans with melted butter.
Combine the flour, coconut, sugar and butter in a bowl then use teaspoons of the mixture to line base and sides of each muffin hole. Bake in the oven for
5 minutes, then remove from the oven and gently flatten the mixture against the sides and base using your fingers or the handle of a wooden spoon.
Place the condensed milk and golden syrup in a saucepan over medium-low heat and cook, stirring constantly so the mixture does not catch, for 5 minutes until light golden and thickened. Set aside to cool slightly, then place a teaspoon of the caramel into each tart shell. Return to oven and bake for 5 minutes. Set aside to cool completely. Remove from pan and place on a wire rack.
Melt chocolate in a bowl over a saucepan of simmering water, then carefully spread over each tart. Set aside to cool completely
We went to USA foods and bought some butterscotch morsels for Marc who is a butterscotch fiend and as its fathers day tomorrow I thought I'd make him something yummy. But also kid friendly because Paris was helping me cook.
So we made these:
Peanut Butterscotch Crispies
1 2/3 C Butterscotch Morsels (Substitute for 1 1/2 cup white choc melts & 1/4 cup golden syrup)
1/3 - 1/2 C Peanut Butter
3-4 Cups of Corn Flakes (You want the corn flakes to be covered very well)
Raisins (optional I didn't use them)
Melt the chocolate and peanut butter and golden syrup in the microwave until completely melted. Then combine with corn flakes. Put Tablespoons of the mixture onto greasproof paper on a tray, to form little mounds. Refridgerate until set. ENJOY Now whilst I haven't tried my substitute method I'm sure it would work fine
1/2 cup butter
1/2 cup super crunchy peanut butter
3/4 cup packed brown or light muscovado sugar
1/4 tsp bicarb soda
1 egg
1 1/2 teaspoons vanilla extract
2 1/2 cups plain/allpurpose flour
2 cups chopped milk chocolate (I used coles belgian chocolate)
Preheat oven to 350F/180C
beat butter and peanut butter in a large bowl with electric mixer for 30 seconds. Add brown sugar and bicarb, beat til combined.
beat in egg and vanilla. beat in as much flour as you can wiht the electric mixer, and the remainder with a wooden spoon.
Roll dough into 1 inch balls. Place on an ungreased baking tray, 1 inch apart. Bake 8-10 mins until cookies are set and lightly browned underneath.
Cool.
Melt chocolate - I find the microwave best for this, I do it for 45 secs at a time, stir in between til its all melted.
Dip the cooled cookies in the cholocate, and place back on the tray. freeze or refidgerate to set.
YUM-O
Last edited by Pandora; September 7th, 2007 at 09:34 AM.
4 Mars Bars chopped
90g butter
2 1/2 cups Rice Bubbles
1/4 cup dessicated coconut
Chocolate (either milk, dark or white)
Put Mars Bars and butter in a large pot and stir over low heat without boiling until mixture is smooth (it will separate a bit first but keep stiring). Stir in Rice Bubbles and coconut. Press mixture into a 19x29cm lamington pan and refrigerate for 1 hour. Melt chocolate and either drizzle or spread over the slice and let set. Cut into squares.
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Now whilst I haven't tried my substitute method I'm sure it would work fine
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