Treacle tarts
PREP+ COOK TIME 30 MINUTES (+RESTING TIME) MAKES 18
FROM THE TEST KITCHEN
Treacle has a strong molasses flavour, substitute golden syrup if you prefer a milder taste.
1 To make the pastry, process the flour, butter and icing sugar in a food processor until just combined. Add a tablespoon of chilled water and continue to process until the pastry just comes together. Cover with plastic wrap and refrigerate for 30 minutes.
2 Preheat oven to 180°C/160°C fan. Grease 18 pan holes of 2 x round based patty pan tins.
3 Roll dough out thinly to about 3mm. Using an 8cm cookie cutter, cut out 18 circles of pastry and press into greased pan holes; freeze while making the filling.
4 In a medium bowl combine coconut, cardamom, lime rind and juice, treacle and egg yolk; stir well. Divide filling evenly among pastry cases and bake for 15-20 minutes or until browned. Cool tarts for 10 minutes in the pans before transferring to a wire rack.
5 Dust with icing sugar before serving.
Tea sandwiches
PREP TIME 25 MINUTES MAKES 10 WHOLE SANDWICHES
1 Using a mandolin, thinly slice the cucumber lengthways.
2 Combine butter and pickles in the bowl of a small food processor; process until blended. Transfer to a small bowl.
3 Spread 20 slices of bread with the pickle butter. Top 10 slices of bread with sliced cucumber and watercress sprigs. Season with salt and freshly ground black pepper. Top with the remaining bread slices. Trim the crusts and cut into triangles.
Wilted greens & goat's cheese squares
PREP+ COOK TIME 45 MINS MAKES 20
This story is from the Issue 93 edition of The Australian Women's Weekly Food.
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This story is from the Issue 93 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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