Dark Chocolate and raspberry brownie
250g caster sugar
75g golden syrup
200g dark chocolate (preferably 70%)
70g plain flour
Preheat the oven to 160c and line a square baking tin with baking parchment.
Melt the dark chocolate and butter in separate bowls
Whisk together the sugar and eggs and gradually add the melted butter, chocolate and golden syrup stir well to combine.
Add the sieved plain flour mix throughly and pour into a lined tin, push fresh or frozen raspberries evenly into the mixture.
Bake for 45 mins or until soft to touch.
Place in a fridge until cool and slice to serve or alternatively slice and serve warm with ice crea
Rosewater Mini Meringue
8 large eggs
500g caster sugar
1 tsp of rose water
2 drops of pink food colouring
Preheat the oven to 150c and line a baking tray with baking parchment
Beat the egg whites until peaks form, then beat in the sugar a spoonful at a time until the meringue is stiff and shiny
Gently fold the rose water and pink colouring
Then one full teaspoon of mixture per meringue make a slight indentation in the centre for your pomegranate and pistachios when serving
Place meringue into the preheated oven, and bake for 30 mins. Once cooked, turn the oven off and allow the meringue to cool inside the oven overnight is preferable
We serve ours with Pomegranate and pistachio
For plain mini meringue just omit rose water and colouring and serve with chocolate and hazelnut.
55g caster sugar
180g plain flour
1 tsp of orange rind (finely grated)
Pre-heat oven to 190c and line your trays with baking paper
Place all your ingredients in a bowl and mix with either a wooden spoon or a mixer
Bring mixture together to form a ball and roll flat to 1/2 Inch thick then cut to desired shape
Place on your lined tray, drizzle caster sugar and bake for 20mins