WE LOVE… BERRY & MAPLE CHOUX BUNS pg55 // CARROT CAKE pg56 // CITRUS TART pg59
For the fudgy chocolate orange brownies, see page 55
Apple bliss balls
By Elisa of the Happy Skin Kitchen @happskinkitchen for Jazz Apple (www.jazzapple.com)
MAKES 10-12
60g (2oz) pecans
60g (2oz) oats 3 tbsp shredded coconut, plus extra for coating
6 dried figs ½ aJAZZ Apple, grated
(skin included)
1 tbsp date syrup (optional)
1 tsp of cinnamon
1 Place the oats and the nuts in a food processor and blitz until a flour starts to form.
2 Add all the remaining ingredients and process for another minute or so until you have a sticky dough.
3 Remove the mixture from the food processor and roll it into balls the size you prefer. Coat in the shredded coconut and place in the fridge for 30 minutes to firm up. They can be stored in airtight container in the fridge for up to 2 weeks.
Blueberry millionaire shortbread
By Love Fresh Berries (www.lovefreshberries.co.uk)
MAKES 15
For the base
200g (7oz) butter, chilled
225g (8oz) plain flour
110g (4oz) caster sugar
For the caramel
50g (1¾oz) butter 1 tin of condensed milk
30g (1oz) brown sugar
150g (5½oz) blueberries, halved if large
For the topping
200g (7oz) dark chocolate, melted extra blueberries, to serve
1 Preheat the oven to 180°C/Gas Mark 4.
2 Dice the butter and place in a food processor with the flour. Blitz to a breadcrumb texture, then add the sugar and continue blitzing until it forms a crumbly dough. If you prefer, rub the butter into the flour, then stir in the sugar and continue mixing until it comes together.
3 Press the mixture into a 20x30cm (8x12in) baking tin, levelling the surface, then prick all over and bake for about 30 minutes until golden. Leave to cool in the
