Evolution Bakery: 241 Darkness and Light.

30 Jul

Here at the bakery we waste not and we want not…we actually want plenty but that’s not the point right now.

We were making some peanut and dark chocolate biscuits and as the recipe called for only egg yolk, we were left with spare whites…perfect for rustling up a batch of mini angel cakes.

Both recipes are terribly easy…

Peanut and Dark Chocolate Biscuits

  • 100g soft butter
  • 160g plain flour
  • 160g peanut butter (crunchy and wholenut if you can find it…Waitrose does it)
  • 50g caster sugar
  • 2 egg yolks
  • tsp baking powder
  • bar of dark chocolate (80% cocoa)

Pre-heat oven to 180°C.  Place everything into a mixing bowl apart from the chocolate and mix with a good, sturdy wooden spoon into a smooth dough (do not eat yet…you will have no biscuits at the end…it is so very delicious at this stage).  Roll into 16 small balls and place on a baking tray.  Smash the chocolate into little shards and press one into each dough ball.  Bake for about 10 minutes.  They will still be soft but golden, leave to cool and harden.

They lack the austerity and ostentation I usually enjoy in a biscuit but it’s hard to be refined shovelling these delectable, crumbly delights in your food hole…grab your Slanket, sit on the sofa and munch away.

Mini Angel Cakes

  • 2 egg whites (left over from the biscuits above)
  • 50g caster sugar
  • pinch of cream of tartar
  • 25g SR flour
  • few drops of almond essence
  • few drops of rose water

Keep the oven on 180°C from the biscuits.  Whisk the egg whites until foamy, whisk in everything else except for the flour until you get a smooth, glossy mixture that doesn’t feel gritty between your fingers.  Fold in the flour gently to preserve the air trapped in the white, meringue cloud.  Plop the mixture into 4 muffin cases in a muffin tray.  Bake on a low shelf for about 25 minutes.  Leave to cool then disrobe the cakes from their cases, cut in half and fill with sweetened cream cheese and blueberry jam.

You only get 4 of these light as air morsels, perfect for afternoon tea with a cup of Darjeeling and a better use for egg whites than coating the inside of the Brabantia.

There you go, two super simple recipes for the price of one…One dark, dirty and indulgent; one light, sweet and prissy…Marvellous!

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