June 2008 Daring Bakers Challenge #19: “Danish Braid” from Sherry Yard’s The Secrets of Baking

Danish braid, sound good, this month challenge is being hosted Kelly of Sass & Veracity, and Ben of What’s Cookin’? and the recipe is from The Secrets of Baking: Simple Techniques for Sophisticated Desserts by Sherry Yard (I still don’t have this book and after making this Danish braid, I will reconsider about buying it).

I made laminated dough before but I can’t say I’m master, and having a chance to try new recipe is a real challenge. I love to make this kind of bread (it will make you occupied for day). At first when making the dough (Detrempe), I couldn’t believe the dough will be workable, it’s super sticky dough for laminated dough, but I just follow the instruction and put it in the fridge. Anyway I use a lot of flour to sprinkle the dough when roll in the butter block, it’s amazing that after the second turn, the dough was very manageable and because of the stickiness, the leaking of the butter was less. I think this recipe is great even I still find it quite hard to work with (in the first and second turn), but the bread turn out beautiful and delicious, I love the little freckle of orange zest and vanilla bean, which made this bread smell so good.

Note: I find the filling is too little, may be I use small size apple, next time I will make it again but I will make more filling (and the filling is very delicious may be I will make it for using with other kinds of sweet too).

“Danish Braid” from Sherry Yard’s The Secrets of Baking

DANISH DOUGH

Makes 2-1/2 pounds dough

Ingredients
For the dough (Detrempe)
1 ounce fresh yeast or 1 tablespoon active dry yeast (1 tsp instant yeast)
1/2 cup whole milk
1/3 cup sugar
Zest of 1 orange, finely grated
3/4 teaspoon ground cardamom
1-1/2 teaspoons vanilla extract
1/2 vanilla bean, split and scraped
2 large eggs, chilled
1/4 cup fresh orange juice
3-1/4 cups all-purpose flour
1 teaspoon salt

For the butter block (Beurrage)
1/2 pound (2 sticks) cold unsalted butter
1/4 cup all-purpose flour

DOUGH

Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed. Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well. Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky. Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.

Without a standing mixer: Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk. Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well. Sift flour and salt on your working surface and make a fountain. Make sure that the “walls” of your fountain are thick and even. Pour the liquid in the middle of the fountain. With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges. When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes. You might need to add more flour if the dough is sticky.

BUTTER BLOCK

1. Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Set aside at room temperature.

2. After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting it lightly with flour. Spread the butter evenly over the center and right thirds of the dough. Fold the left edge of the detrempe to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.

3. Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes.

4. Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.

APPLE FILLING

Makes enough for two braids (mine was enough for only one!)

Ingredients

4 Fuji or other apples, peeled, cored, and cut into ¼-inch pieces
1/2 cup sugar
1 tsp. ground cinnamon
1/2 vanilla bean, split and scraped
1/4 cup fresh lemon juice
4 tablespoons unsalted butter


Toss all ingredients except butter in a large bowl. Melt the butter in a sauté pan over medium heat until slightly nutty in color, about 6 - 8 minutes (mine was not that long). Then add the apple mixture and sauté until apples are softened and caramelized, 10 to 15 minutes. If you’ve chosen Fujis, the apples will be caramelized, but have still retained their shape. Pour the cooked apples onto a baking sheet to cool completely before forming the braid. (If making ahead, cool to room temperature, seal, and refrigerate.) They will cool faster when spread in a thin layer over the surface of the sheet. After they have cooled, the filling can be stored in the refrigerator for up to 3 days. Left over filling can be used as an ice cream topping, for muffins, cheesecake, or other pastries.

DANISH BRAID

Ingredients
1 recipe Danish Dough
2 cups apple filling, jam, or preserves

For the egg wash: 1 large egg, plus 1 large egg yolk

1. Line a baking sheet with a silicone mat or parchment paper. On a lightly floured surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet.
2. Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.

3. Spoon the filling you’ve chosen to fill your braid down the center of the rectangle. Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover. Next, fold the bottom “flap” up to cover filling. This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends.

Egg Wash

Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.

Proofing and Baking

1. Spray cooking oil (Pam…) onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.
2. Near the end of proofing, preheat oven to 400 degrees F. Position a rack in the center of the oven.
3. Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown. Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.

SCOTCH SHORTBREAD - SIMPLY DELICIOUS

My love for this cookie is a long time passion, how can simple ingredients transform into great cookie? You don’t need anything more than butter sugar and flour to make shortbread. The shortbread recipes are a lot, anyone seen to have their own favorite, and this one is mine. This recipe comes from:.................. the thin book which has a lot if great simple recipes. Ok, I don’t talk about the book today, Haha. Most of you should have all these ingredients in your pantry (if you love to bake all of them are basic). Why don’t give this simple cookie a try, you may fall in love with them, like I do.

SCOTCH SHORTBREAD

MAKES 27 BARS

1 cup (8oz/250 g)	unsalted butter, at room temperature
¼ cup (1oz/30 g)	confectioners’ (icing) sugar
¼ cup (2 oz/60 g)	granulated sugar, plus 1 tablespoon for sprinkling
2 teaspoons	vanilla extracts (essence)
1½ cups (7½ oz/235 g)	all-purpose (plain) flour
¼ teaspoon	salt

Preheat the oven to 300°F (150°C).

Have ready an ungreased 9-inch (23-cm) square baking pan.

In a large bowl, using an electric mixer on high speed, cream the butter until fluffy and pale yellow. Add the confectioners’ sugar and the ¼ cup granulated sugar and continue beating until the mixture is no longer gritty when rubbed between your finger and thumb. Beat in the vanilla.

Sift the flour and salt together onto a sheet of waxed paper. Gradually add the flour mixture to the butter mixture and mix on low speed or stir with a wooden spoon just until blended.

Using floured fingertips, press the dough evenly into the pan. Sprinkle evenly with the 1 tablespoon granulated sugar.

Bake the shortbread until the edges are golden, about 1 hour.

Remove the pan from the oven and immediately use a thin, sharp knife to cut the shortbread into strips 3 inches by 1 inch (7.5 cm by 2.5 cm). Use a toothpick or the tines of a fork to decorate the shortbread with a pattern of dots. Let the strips cool in the pan on a wire rack for 30 minutes before transferring them to the rack to cool completely.

Parmesan Grissini – Italian Parmesan Bread Sticks

This grissini has its own charm, who can resist the salty sweet smell of the Parmesan, I can’t. I make it many times; this special recipe is from one of my beloved books: ......................(I once wrote about it, you can read about it here). It will stay crisp long after baking (this bread stick is a bit dry, you can put it in a long glass and place it in the room, mine stays crisp for day).The key ingredient of this grissini is the Parmesan cheese, but don’t use the one in a green bottle (you know it!), use the real Parmesan cheese and freshly grate it. I must admit that I try to make it by using that green bottle parmesan once and the result was unacceptable, so this is my warning sign. The dough is so easy to work with and it will be easier if you use a stand mixer, but when using a stand mixer for kneading, you may need about 2-3 tbsp of water because the dough will be quite dry.

Parmesan Grissini – Italian Parmesan Bread Sticks

Makes about 25 grissini (25 cm long)

50g	unsalted butter
200g	whole milk
10g	fresh yeast (or 1¼ tsp instant yeast)
375g	strong white bread flour or Italian 00 (doppio zero) flour
3 generous tablespoons	grated Parmesan
10g	fine salt
	Olive oil for brushing

Melt the butter in a pan, add the in milk and heat it gently until it just feels warm to the fingertips (37-40°C). Whisk in the yeast.

Put the flour, Parmesan and salt in a bowl, then add a little of the milk mixture at a time, mixing it in well with your hands until it forms a dough. Alternatively, mix in a food processor (stand mixer), with a dough hook, for 3 minutes on the first speed, then 6 minutes on the next speed.

Turn the dough out on a clean work surface (you don’t need any flour or oil), and dimple and fold. Cover with a damp tea towel and leave for 30 minutes.

Preheat the oven to 230°C, gas 8.

Repeat the dimpling and folding process and leave for another 30 minutes, again covered with the tea towel.

Cut the dough in half lengthways; flour your work surface and roll each piece out into a big rectangle.

Cut the dough across its width into strips about 1cm wide - you can use a sharp knife against a clean plastic ruler.

Roll each strip with your fingertips, starting at the center and moving outwards in three movements, stretching the dough slightly as you roll. Press each end lightly with your thumb, to make an ‘ear’ shape. Lay on a non-stick baking sheet and leave to rest for 10 minutes, brush lightly with olive oil before baking.

Turn the oven down to 180°C, gas 4 and bake for 10-15 minutes until crisp arid lightly golden. Remove from the oven and let cool on a wire rack.

CHOCOLATE CHIP COOKIE BARS

There are a lot of the chocolate chip cookie recipes, but I think this one is quite interesting. It takes so little time for shaping these cookies, because after mixing the dough all you have to do is put the dough in the pan and bake, no need to use a lot of equipments, no need to shape in to portion. The recipe comes from my own magazine collection so old right? But I believe good recipe never grow out of date. As always I reduce the sugar amount in the recipe but if you use only nut in the recipe you may increase the sugar amount to 100g (or not up to your taste).

CHOCOLATE CHIP COOKIE BARS

Makes about 14 large pieces or 21 small pieces

170 g	unsalted butter, room temperature, plus more for baking sheet
260 g	all-purpose flour
1 teaspoons	baking soda
½ teaspoon	salt
80 g	granulated sugar
160 g	brown sugar
1	large eggs
2 tsp	pure vanilla extract
180 g	Semi-sweet chocolate chip, Nut or White chocolate chip

1. Preheat oven to 180°C, with rack in center. Place a baking paper in 10 x 10 inches rimmed baking sheet; set aside. In a medium bowl whisk together flour, baking soda, and salt; set aside.

2. In the bowl cream butter and sugars on medium speed until light and fluffy, about 2 minutes. Add eggs and vanilla; mix until well combined. Add half of the flour mixture; beat on Low speed until just combined. Beat in the rest of the flour and chocolate chips or nut (if using).

3. Spread dough on prepared baking sheet. Bake, rotating sheet halfway through. until edges are brown and top is golden, 30 to 35 minutes.

Transfer to a wire rack; let cool completely on baking sheet. Use a serrated knife to cut into bars.

*If using nut, let cool for 5 minutes and cut into bars before let the cookies cool.

Adaptation From: Martha Stewart Living -Holiday Party Foods (Special Issue December 2003)

Small Batch Vanilla Scented Yeast Doughnuts

I always think about fried doughnut as a kind of comfort food (or you can say that I love all fried food, haha, and they all give me a comfort feeling). Fried yeast doughnuts are childhood favorite, but the purchased one is not good enough to satisfy me, so I have to make it by myself, I don’t say that this is the best recipe but it’s easiest both to make and to eat. I follow the recipe from ................... but I adjust the recipe a little bit because I want my doughnut to be special. So, I use vanilla scented sugar instead of the plain sugar to give the doughnut a lovely fragrance and increase the amount of the sugar (this is very strange for me, usually I reduce it, but a little bit sweeter is great for this one). You can use plain sugar and add 1 tsp of the vanilla extract to the dough instead if you don’t have vanilla scented sugar.

The doughnut is great while still warm, and beware you may need more than one.

Small Batch Vanilla Scented Yeast Doughnuts

Makes about 6-8 pieces (use 6.5cm doughnut cutter)

150 g	Bread flour
30 g	Cake flour
15 g	Unsalted butter
1	Egg
70 ml	Milk
2 tbsp	VANILLA-SCENTED SUPERFINE SUGAR
1 tbsp	Dried milk powder
¾ tsp	Instant Yeast
¼ tsp	Salt
	Oil for frying
	VANILLA-SCENTED SUPERFINE SUGAR For coating the donut

Mix together egg, and milk, set aside.

Put both of kinds of the flour, the sugar, dried milk powder and yeast in a bowl, whisk to combine, add and salt whisk again. Pour the egg and milk mixture into the bowl.

Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together.

Take the dough out of the bowl and knead, you will see the dough will be elastic after about 2 minutes.

Add the butter and knead (see the picture in Hand knead bread making - How to) by using the heel of your hands to compress and push the dough away from you, then fold it back over itself. Give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough. Knead for 6-8 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny.

Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size (can be 1 hour or 1 hour and a half check often depend on the temperature).

Take the dough out of the bowl, deflate by touch it lightly.

Using a rolling pin, roll out dough to 1.5 cm thick on a floured surface. Cut out dough using a 6.5 cm doughnut cutter. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.

Preheat the oil in a deep fryer to 170°C. Gently place the doughnuts into the oil. Cook until golden on both sides, then remove to drain on paper towels. Place the doughnut in the bowl of sugar, turn to coat the doughnut with the sugar, transfer to a cooling rack placed in baking pan.

Hand knead bread making - How to

Put the flour, the sugar and yeast in a bowl, whisk to combine, add and salt whisk again. Pour the liquids mixture into the bowl.

Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together.

Take the dough out of the bowl and knead, you will see the dough will be elastic after about 2 minutes.

Add the butter and knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself. Give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough. Knead for 10-15 minutes (up to your strength and up to the recipe) or until the dough is soft, pliable, smooth and slightly shiny, almost satiny.

Or you can also try stretching part of the dough, if it can stretch into a thin sheet without breaking, you've kneaded enough.

Or you can try by touching the dough and count to 10, if there is nothing stick to you hand, the dough is ready to rise.

Green tea Macarons with red bean paste

I have to say I had made macarons with the recipe from this book before and the macarons came out look like a meringue. I don’t know why and I don’t want to try again until now. I have a lot more confident to make these little French cookies. Now, I know that the real problem is not the book or the recipe but the technique, making Macarons is not hard but you have to know HOW. The recipe is from................ (I have all 3 of her books and ..............is the one which I wrote about last time). The recipe is from this book but the how-to is changing. I use the methods that give me the good result every times.

I know that Macaron is French but it’s very popular in Japan and this is one of great combination. Green tea is good contrast to the sweet flavor of the red bean, and when come along with a cup of hot green tea, these little cookies will be the best way to brighten up the lazy afternoon.

Green tea Macarons with red bean paste

MAKES ABOUT 30 ‘LITTLE SANDWICHES’

For the macarons
80 g	icing sugar
50 g	ground almonds (or sliced almond*)
5 g	Green tea powder
50 g	egg whites, at room temperature*
25 g	caster sugar
For red bean
	Sweeten red bean (you can buy it or make by yourself follow the recipe: Sweetened red bean paste)

* Fresh egg white is not good for this kind of cookie.

Sift icing sugar, almonds and green tea powder through a fine sieve, pushing mixture through with a wooden spoon; this will help to make a smooth macaron.

* If using sliced almond: Place the almond, icing sugar and green tea powder in a food processor and process until the mixture fine as flour (about 3-5 minutes). When the almonds are ground, using a wooden spoon, press the mixture through a medium strainer.

Using an electric mixer, whisk egg whites until foamy. Add caster sugar, a little at a time until using all, and whisk to firm soft peaks.

Stir in almond mixture; in three or four additions. When all the dry ingredients are incorporated; the mixture will look like a cake batter.

Spoon mixture into a piping bag fitted with a 5mm nozzle.

Pipe or spoon mixture into 2.5cm rounds onto baking paper-lined (or Silpat) oven trays. When you’ve pipe out all the macarons lift each baking sheet with both hands and then bang it down on the counter (you need to get the air out of the batter).

Set aside for 1 hour. After 1 hour the top of the macarons will be dry, and ready to bake.

Preheat oven to 150°C. Bake for 16 minutes (baking time can be varied, from 10-15 up to your oven) or until firm to the touch. Remove from oven and cool on trays. Slide a knife under each macaroon to release from paper. Store in an airtight container for up to 1 week or until ready to assemble.

Sandwich macarons with filling.

Yummy Blog Award, Oh mine!

The Hungry hamster has nominated me for Yummy Blog Award, I’m so surprised and it’s a great honor for me. The Yummy Blog Award is an award given to blogs with recipes/photos. I really love to bake, cook (and yes buy a cookbook), so this is the place that I will find my new friends who love to be in the kitchen or in front of the oven as much as me.

I have to say that I really love many kinds of desserts and choose only two can be a hard thing for me.

So I tell you the couple of the desserts which I have a good memory about them and they can be called my favorite too.

First: My Birthday Cake, it’s a Japanese Sponge Cake with fresh cream strawberries (just like the one that Hungry Hamster likes) I get it almost every years (for 5 years now) from my dear. I love the softness of the cake and when pairing with the sweet whipped cream, it’s heaven sent.

Second: Tiramisu, how can I say more? I love it from the day that I tasted it and I really want to make it by myself. I love the one from Harrods and any time that I go to London, this is must have on my list. I don’t know why but I can smile every time that I have the Tiramisu, may be I’m a little crazy (or drunk) when I take it.

For the blogs which I nominate this award are:

First: Dhanggits kitchen, French food can be easy to make (plus great pictures).

Second: Dessert by candy, I read her blog for so long and I like her pictures and idea.

Pretty and small cake (sweet) book

Pretty and small cake (sweet) book

ちっちゃくて、かわいいプチケーキの本。

By 荻田 尚子 (Hisako Ogita)

As the name of the book, all the sweet in this book are come in small size and cute, too. I bought this book because I really like small size sweet, for the cute look, easy to eat and small size is welcomed by everyone (even the people who’s on diet, haha).

The book divides into 6 parts:

Part 1: Sponge

Part 2: Choux

Part 3: Tart

Part 4: Pie

Part 5: Chocolate & Cheese

Part 6: Small container

With a special wrapping idea on each part.

About 49 recipes which base from the basic recipe.

All the part start by the basic recipe and how-to make instruction, then follow by the recipe of each sweet which use the base from the basic. Like small layer cake from sponge cake and etc. The recipe is not hard to make after reading the basic part you will know how to from the master recipe (that came with a step by step pictures).

I have to say that I like Japanese book from the way that the instruction is clear, a step by step pictures are the best, even for the people who bake a lot like me.

The photographs in the book are cute, and inspiring, may be because I always like a small thing.

I like to bake so much and small size is great both for eating and giving, so I can bake more without having a lot of cake or any kinds of sweet in my fridge.

And now, it time for recipe testing. I make a Petite Chocolate Muffin (in fact the name in the book is double chocolate muffin), but I add more chocolate chip on top and use both kinds of dark and white chocolate chip. You can use only dark chocolate chip but I like the taste of the muffin to be milder so I add white chocolate chips.

This muffin is quite small, so it’s a good snack for the afternoon you can serve it with a coffee or tea and may be one is not enough.

Petite Chocolate Muffin

Makes 4 x 3.5 cm – 12 pieces

About 18 mini muffins

(I use mini-cheese cake pan line with paper makes 9 pieces)

90 g	Cake flour
1 tsp	Baking powder
20 g	Cocoa powder
1	Egg
60 g	Sugar
60 cc	Whole milk
50 g	Butter
25 g	Semisweet chocolate chip
25 g	White chocolate chip
	Extra chip for sprinkle on top

Preheat oven to 180 °C.

Sift together cake flour, cocoa powder and baking powder.

Line tins with cupcake papers or use paper baking cup.

In a bowl, cream the butter on the medium speed of an electric mixer, until smooth. Add the sugar gradually and beat until fluffy. Add the eggs, beating well. Combine the flours and add in 3 parts, alternating with the milk, on the last portions of flour add both chocolate chips.

Spoon the batter into the cups about three-quarters full. Sprinkle with chocolate chip.

Bake until the tops spring back when lightly touched, about 17-20 minutes. (Be careful not to over bake, the muffin will be too dry). If using mini muffin the baking time will be about 15 minutes.

Caramel Nut Diamonds - For Nut & Caramel Lovers

Nuts and a lot of nuts, this is the cookie for nut lover (esp. my own brother and my dear). The name of the recipe is diamond but I find it’s better to cut the cookies into square because all the cookies will be presentable and you don’t have to finish the scrap (the triangle pieces, left from cutting) by yourself (even I don’t mind, I still think that you should cut into square). The cookies are sweet but it’s welcomed by brother who always says that my cake, cookies or etc. don’t sweet enough. I feel like eating candied nut with a cookie and it’s delicious (how can I like this sweet thing I don’t know, but it’s feel like a child to have a kind of cookie) The recipe came from ............., I make only half of the recipe (the recipe here is half of the original) and now my brother said that he want more.

Caramel nut diamonds (I mean square, haha)

Makes 15 pieces

Caramel nut topping
60 g	raw unsalted macadamia halves
60 g	raw unsalted pecans
60 g	blanched almonds or raw cashews
120g	unsalted butter
100 g	brown sugar
35 g	caster sugar
1½ tbsp	golden syrup
1 tsp	vanilla extract
¼ tsp	salt
Base
120 g	unsalted butter, brought to room temperature
100 g	caster sugar
1	egg yolks
½ tsp	vanilla extract
150 g	plain flour
35 g	self-raising flour
15 g	custard powder
½ tsp	ground cinnamon
¼ tsp	salt

Just in case someone doesn’t know, this is a golden syrup.

Preheat the oven to 180°C. Grease a 28cm x 17cm slice pan, and lined with paper.

Spread nuts on a large baking tray, then roast for 5-7 minutes, stirring twice, until they smell toasty and are pale golden. Remove and cool. Thickly slice pecans and almonds (or cashews), then mix with macadamias. Set aside.

For the base: Beat butter with sugar on medium speed with an electric beater for 5 minutes or until light and fluffy. Add egg yolks, beating well, then beat in vanilla.

Sift flours, custard powder, cinnamon and salt into a bowl. Mix into the egg mixture on low speed until combined. Pat mixture into the pan with your hands, then roll a tumbler over the top to smooth out. Bake for 20-25 minutes until puffed and golden.

Meanwhile, place the butter, sugars, golden syrup and salt in a large, heavy-based saucepan over low heat. Stir until the butter melts and sugar dissolves. Increase the heat to medium and bring mixture to a gentle bubble. Cook for 7 minutes, then mix in the nuts and vanilla (the mixture will bubble). Remove from heat and keep warm.

When base is ready, remove from oven and cool for 3 minutes. Working quickly, pours over the warm topping and spread evenly. Return pan to oven and bake for 10-15 minutes until top is golden and slightly bubbly. Transfer pan to a wire rack.

Cool slightly for 5 minutes. Gently loosen sides around pan. Make diagonal slices across the pan in opposite directions to make diamonds (If you want to make a diamond cut, or just cut into squares). Cool completely in pan, then remove and store in an airtight container, between sheets of baking paper, for up to 5 days.

Adaptation from: Delicious Magazine issue June 08 (recipe by Belinda Jeffery)