This week’s Great British Bake Off was all about desserts: trifles in round 1, Iles flottants in the technical challenge, and petit fours in the show stopper round. It hasn’t been easy to bake something particularly inspired by one of these rounds this week, because I can’t stand trifle (mainly the cold custard thing going on – yuk!) and I’m not a massive fan of meringues, I mean they’re OK, but I prefer to bake things that I’m actually going to enjoy rather than just eat politely because that’s on the menu.
As I don’t have a particular occasion to bake for, or the time to spend hours on intricate designs, petit fours weren’t really something I had the energy to do either. However, a couple of the contestants did some kind of millionaire’s shortbread for one of their petit four varieties, and this inspired me to have a go. I vividly remember the first time I ever baked millionaire’s shortbread: a tin of evaporated milk had been put in the wrong place amongst the condensed milk tins in the supermarket, and I gaily poured it in to the pan without realising until later when the caramel didn’t set that I had in fact bought the wrong thing! I have made it since, and it turned out much better, but it’s not something I make very often. As Tom has had a busy week at work and still volunteered to take both boys out on Saturday morning to a Dads and toddlers group in town, I thought he would appreciate a thank you bake 🙂
I decided to do a twist on the usual millionaires shortbread by taking a bit of the edge off the sweetness – I added cinnamon to the shortbread base and ginger to the caramel. I think these spices work well with chocolate. I can’t call them petit fours, they’re nothing like that delicate or small, but my tester approved of their taste and texture. Sadly not long after I made these I came down with a bug and haven’t felt like eating them myself, so most have gone in the freezer for when I’m better.
- Biscuit base
- 180g flour
- 90g semolina
- 2tsp cinnamon
- 180g margarine
- 90g sugar
- 400g tin condensed milk
- 150g margarine
- 150g brown sugar
- 2tsp ginger syrup (from stem ginger jar)
- Chocolate topping
- 100g plain chocolate
- Pre heat the oven to 160ºC (fan) and line an oven dish with greaseproof paper.
- Cream the margarine and sugar for the biscuit base in a bowl.
- Add the flour, semolina and cinnamon, and mix until a stiff dough forms.
- Press the dough into the bottom of the oven dish, and bake for about 30 minutes until lightly golden, then leave to cool.
- While the base is cooling, make the caramel.
- Melt the margarine and sugar in a pan.
- Add the condensed milk and ginger syrup and bring to the boil, stirring all the time.
- Keep at the boil for a few minutes, until the caramel starts to thicken.
- Allow it to cool a little before pouring over the cooled base, then leave to set in the fridge.
- Once cooled, melt the chocolate in the microwave or over a pan of boiling water, and pour over the top of the caramel, spreading it out to cover all the top.
- Leave to cool in the fridge until set.
- To cut into squares, dip a sharp knife in freshly boiled water for a little while before using it to cut the chocolate – this will hopefully help it to glide through although it didn’t work every time for mine!
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