Baking

Dutch Windmill Speculaas Biscuits

Dutch Windmill Speculaas Biscuits

Dutch Windmill Speculaas Biscuits Prep Time:1 hour Cook Time:1 hour Serves:Serves Ingredients 120g butter 100g brown sugar 200g standard flour ½ tsp baking powder 1 tbsp Equagold Speculaas European Mixed Spice Pinch salt 1tbsp milk 50g Ground almonds   Method Cream the butter, salt and sugar together in a bowl on low speed until mixed, but do not over mix. Sieve the flour, baking powder and speculaas together and blend into the butter and sugar mix. Fold in the milk and the ground almonds, and form the dough into a ball. Wrap dough in a plastic bag or plastic wrap,...

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Chocolate Glace Fruit Slice

Chocolate Glace Fruit Slice

Chocolate Glace Fruit Slice Prep Time:1 hour Cook Time:1 hour Serves:Serves Ingredients  Equagold 250g 53% Couverture Chocolate 2 eggs (preferably sz 7) ½ cup Castor Sugar 1 rounded cup of desiccated Coconut 2tbs each of a mix of quality dried fruit. 2 tbsp Equagold Glace Ginger –chopped Icing Sugar to dust   Method If using block Chocolate, chop this first (no need to chop buttons). Place in a double saucepan over hot water, heat gently, stirring until melted and smooth. Spread the chocolate over the base of a well greased (or lined with baking paper) lamington tin. Refrigerate until firm. Beat...

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Chocolate and Mint Cake

Chocolate and Mint Cake

Chocolate and Mint Cake Prep Time:20 mins Cook Time:approx 50 mins Serves:Serves Ingredients 125g Equagold 70% Belgian Style Couverture Dark Chocolate 60 mls Water (1/4 cup) 200g plain flour (1&1/3 cup) 2 tbsp Equagold Premium Dutch Cocoa 1 tsp baking powder 1 tsp baking soda A pinch of salt 125g (1/2 cup) butter-melted 300g (1&1/2 cups) sugar 2 large eggs 1/3 cup plain yoghurt Ganache 120g Equagold Belgian Style Couverture 53% Dark Choc 120 mls cream 30g Equagold Choc/peppermint/nougat paste –extra Method Pre heat the oven to 180oC Grease, and line a 23cm round cake tin with baking paper (or...

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Glace Ginger and Date Chocolate Slice

Glace Ginger and Date Chocolate Slice

Glace Ginger and Date Chocolate Slice Prep Time:15-20 mins Cook Time:30 mins Serves:Serves Ingredients The quantities of ingredients fill a large 30 x 20cm slice dish. 120 g (approx 1/2 cup) Equagold Glaze Ginger. (Crystallised ginger is not recommended). 185 g (1 cup) approx 25 pitted dates, sliced into 3 pieces 1/3 cup Equagold Vanilla sugar 125 g butter, roughly chopped 2 teaspoons, Equagold Vanilla extract 3 cups of cornflakes 250 g (2 cups) Equagold Belgian style Couverture (70% chocolate) 2 Tablespoons, Equagold Cocoa Butter (or Kremelta vegetable shortening) Non-stick cooking paper Method Into a medium sized pot place ginger and sliced dates (kitchen scissors work well...

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