Monday, March 10, 2014

Cherry Linzer Slices

I love a delicious tea time treats, and none more than delicious jam filled golden pastry in yummy slices!

Cherry Linzer Slices


  • 2 cups plain flour
  • 1 1/4 cups ground almonds
  • 1 cup caster sugar
  • 1 teaspoon cinnamon
  • Grated peel of 1 lemon
  • 155g soft table margarine
  • 1 egg, beaten
  • 1/2 cup black cherry jam

In large bowl, stir together flour, almonds, caster sugar, cinnamon and lemon peel.  Add margarine and egg; beat with wooden spoon until dough forms a ball.

On lightly floured surface, lightly knead dough until smooth.  Wrap and chill until quite form, at least 2 hours.

Divide in half.  Press 1 portion with fingertips into base of greased, paper lined biscuit tin (let the paper hang over the tin so you can use as handles).  Spread jam evenly over the dough.

On floured surface, roll out remaining dough and cut into thin strips.  Arrange in lattice fashion, fairly close together, over jam.  Press edges to seal.  Chill for 30 minutes.

Bake at 180 degrees celsius until pastry is golden brown, 30 to 35 minutes.  Cool completely in tin on wire rack.  Lift from tin using paper handles, cut into slices.

Cocinar, comer y ser feliz,

Monday, March 3, 2014

Pecan Squares

I do love pecan nuts, especially when they are available in delicious squares surrounded by golden pastry.

Pecan Squares

  • 60g butter, softened
  • 90g cream cheese, softened
  • 250g plain flour
  • water
  • 1 egg
  • 1 egg yolk
  • 2/3 cup golden syrup
  • 3 tablespoons brown sugar
  • 30g butter, melted
  • 1 teaspoon vanilla essence
  • 125g chopped pecan nuts
  • whipped cream
  • pecan halves to garnish

In a small bowl beat together the 60g butter and cream cheese until fluffy.  Mix in the flour until well combined, moistening with water if necessary to make the pastry cling together.  Shape into a ball. Wrap in plastic and chill for an hour.

In a bowl stir together the egg, egg yolk, golden syrup, brown sugar, melted butter and vanilla.  Beat until mixture is smooth.

On a lightly floured surface roll two thirds of the pastry into a 30x20cm rectangle.  Place in the bottom and 2.5cm (1in) up the sides of a 25x15x5cm baking dish.  Trim to fit. Crimp edges as for a piecrust.  Pour the filling mixture over pastry.  Sprinkle chopped nuts over the top.  On lightly floured surface roll remaining pastry into a 25x15cm rectangle.  With fluted pastry wheel cut into 1cm wide strips.  Lay the strips in a diagonal lattice pattern over the filling.  Trim strips evenly at edge of crust.

Bake in pre-heated oven at 180 degrees celsius for 25-30minutes or until fitting is set.  Cool. 

To serve, garnish each serving with a dollop of whipped cream and pecan half, if desired.

Cocinar, comer y ser feliz,
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