Tactical Tastes

Category: Dessert

  • Alfajores

    Alfajores

    Alfajores is a argentina dessert favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 300g All purpose flour
    • 200g Cornstarch
    • 200g Butter
    • 100g Sugar
    • 2 Egg Yolks
    • 1 teaspoon Lemon Zest
    • Dulce de leche
    • Sprinkling Desiccated Coconut

    Method

    Make the Dough: Cream butter and sugar. Add egg yolks and lemon zest. Gradually mix in flour and cornstarch to form a dough. Chill for 1 hour.

    Bake the Cookies: Roll out the dough, cut into circles, and bake at 180°C (350°F) for 12-15 minutes. Let cool.

    Assemble: Spread dulce de leche on one cookie, then sandwich with another. Roll the edges in coconut flakes.

    Pro Tips:

    Chill the dough before rolling it out to make it easier to handle and to prevent the cookies from spreading too much while baking.

    Dip the alfajores in melted chocolate and let them set on a wire rack for an extra decadent treat.

    Want to watch it come together? See the full walkthrough.

  • Anzac biscuits

    Anzac biscuits

    Anzac biscuits is a australian dessert favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 85g Porridge oats
    • 85g Desiccated Coconut
    • 100g Plain Flour
    • 100g Caster Sugar
    • 100g Butter
    • 1 tblsp Golden Syrup
    • 1 teaspoon Bicarbonate Of Soda

    Method

    Heat oven to 180C/fan 160C/gas 4. Put the oats, coconut, flour and sugar in a bowl. Melt the butter in a small pan and stir in the golden syrup. Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the golden syrup and butter mixture.

    Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently to incorporate the dry ingredients.

    Put dessertspoonfuls of the mixture on to buttered baking sheets, about 2.5cm/1in apart to allow room for spreading. Bake in batches for 8-10 mins until golden. Transfer to a wire rack to cool.

    Want to watch it come together? See the full walkthrough.

  • Apam balik

    Apam balik

    Apam balik is a malaysian dessert favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 200ml Milk
    • 60ml Oil
    • 2 Eggs
    • 1600g Flour
    • 3 tsp Baking Powder
    • 1/2 tsp Salt
    • 25g Unsalted Butter
    • 45g Sugar
    • 3 tbs Peanut Butter

    Method

    Mix milk, oil and egg together. Sift flour, baking powder and salt into the mixture. Stir well until all ingredients are combined evenly.

    Spread some batter onto the pan. Spread a thin layer of batter to the side of the pan. Cover the pan for 30-60 seconds until small air bubbles appear.

    Add butter, cream corn, crushed peanuts and sugar onto the pancake. Fold the pancake into half once the bottom surface is browned.

    Cut into wedges and best eaten when it is warm.

    Want to watch it come together? See the full walkthrough.

  • Apple & Blackberry Crumble

    Apple & Blackberry Crumble

    Apple & Blackberry Crumble is a british dessert favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 120g Plain Flour
    • 60g Caster Sugar
    • 60g Butter
    • 300g Braeburn Apples
    • 30g Butter
    • 30g Demerara Sugar
    • 120g Blackberries
    • ¼ teaspoon Cinnamon
    • to serve Ice Cream

    Method

    Heat oven to 190C/170C fan/gas 5. Tip the flour and sugar into a large bowl. Add the butter, then rub into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy. Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.

    Meanwhile, for the compote, peel, core and cut the apples into 2cm dice. Put the butter and sugar in a medium saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns to a light caramel. Stir in the apples and cook for 3 mins. Add the blackberries and cinnamon, and cook for 3 mins more. Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.

    To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven for 5-10 mins. Serve with vanilla ice cream.

    Want to watch it come together? See the full walkthrough.

  • Apple cake

    Apple cake

    Apple cake is a netherlands dessert favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 4 Eggs
    • 200g Sugar
    • 200g Self-raising Flour
    • 200g Melted Butter
    • 1 tsp Vanilla Extract
    • 1 tsp Ground Cinnamon
    • 3 Apples
    • Pinch Salt
    • Sprinkling Ground Sugar

    Method

    Preheat the oven to 180°C. (350˚F) Grease a cake pan and line it with baking paper.

    In a large bowl, break the four eggs with the sugar and beat until they have tripled in volume and become fluffy.

    Sift the self-rising baking flour and add it to your egg mixture. Fold this over, preserving as much air as possible. Add the melted (and slightly cooled) butter and mix until combined.

    Add cinnamon, pinch of salt and vanilla extract.

    Add the diced apple to the batter and gently fold them into the batter so that the apple pieces are evenly distributed. You can roll the apple pieces through some more cinnamon.

    Pour the batter into the prepared cake pan and smooth the top with a spatula.

    Place the apple slices on top of the batter and press lightly. Sprinkle optionally with some almond shavings.

    Bake the apple cake in the preheated oven for about 45-50 minutes, or until a wooden skewer comes out clean when inserted into the center of the cake.

    Remove the cake from the oven and let it cool in the mold for a few minutes. Then carefully remove the cake from the mold and let cool completely on a wire rack.

    Sprinkle the cooled apple cake with powdered sugar

    Want to watch it come together? See the full walkthrough.

  • Apple Frangipan Tart

    Apple Frangipan Tart

    Apple Frangipan Tart is a british dessert favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 175g/6oz digestive biscuits
    • 75g/3oz butter
    • 200g/7oz Bramley apples
    • 75g/3oz Salted Butter
    • 75g/3oz caster sugar
    • 2 free-range eggs, beaten
    • 75g/3oz ground almonds
    • 1 tsp almond extract
    • 50g/1¾oz flaked almonds

    Method

    Preheat the oven to 200C/180C Fan/Gas 6.

    Put the biscuits in a large re-sealable freezer bag and bash with a rolling pin into fine crumbs. Melt the butter in a small pan, then add the biscuit crumbs and stir until coated with butter. Tip into the tart tin and, using the back of a spoon, press over the base and sides of the tin to give an even layer. Chill in the fridge while you make the filling.

    Cream together the butter and sugar until light and fluffy. You can do this in a food processor if you have one. Process for 2-3 minutes. Mix in the eggs, then add the ground almonds and almond extract and blend until well combined.

    Peel the apples, and cut thin slices of apple. Do this at the last minute to prevent the apple going brown. Arrange the slices over the biscuit base. Spread the frangipane filling evenly on top. Level the surface and sprinkle with the flaked almonds.

    Bake for 20-25 minutes until golden-brown and set.

    Remove from the oven and leave to cool for 15 minutes. Remove the sides of the tin. An easy way to do this is to stand the tin on a can of beans and push down gently on the edges of the tin.

    Transfer the tart, with the tin base attached, to a serving plate. Serve warm with cream, crème fraiche or ice cream.

    Want to watch it come together? See the full walkthrough.

  • Apple Pie

    Apple Pie

    Apple Pie is a dessert favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 4 Apples
    • 2 Eggs
    • 125ml Sugar
    • 1 1/2 cups Flour
    • 1/2 tsp Salt
    • 1 tsp Bicarbonate Of Soda
    • 250ml Sour Milk

    Method

    Peel and clean apples/rhubarb, cut in to a slices

    beat eggs and sugar together into a light foam

    Mix together flour, salt and baking powder

    Add the dry ingredients to the egg mixture and add sour milk gradually while stirring, Add berries.

    Pour dough in to a butter greased pan. Sprinkle over sugar (and cinnamon). Bake at 180 C for 30 minute

  • Apple pie pops

    Apple pie pops

    Apple pie pops is a dessert favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 1 tablespoon Sugar
    • 1 1/2 cups All purpose flour
    • 1 tsp Salt
    • 4 oz Unsalted Butter
    • 1 tablespoon Shortening
    • 1/4 cup Cold Water
    • 1 lb Apples
    • 1/4 cup Brown Sugar
    • 1 tsp Cinnamon
    • 3 tablespoons Unsalted Butter
    • 1/2 tsp Ground Nutmeg
    • 1/2 tsp Salt
    • 3/4 teaspoon Lemon Juice
    • Topping Sugar
    • 1 Egg
    • 2 tsp Water

    Method

    Need Lollipop sticks

    Instructions for crust

    Combine the flour, sugar, and salt to a food processor bowl. Mix using the pulse setting.

    Add butter and shortening and pulse about 10 -12 times until the texture is changed to small pebbles.

    Add ¾ of the ice water and pulse a few more times until the dough takes the shape of a ball. Add more water as needed. Don’t overmix. Don’t worry if the dough isn’t completely blended. You will use your rolling pin to finish creating the crust.

    Place dough ball onto the counter and flatten into a flat disc. Wrap it in plastic wrap and refrigerate for at least an hour or overnight.

    Instructions for pie filling

    Heat butter over medium heat, until just golden brown

    Add brown sugar, spices, salt and lemon juice. Stir to combine ingredients

    Add diced apples and stir.

    Allow apples to cook for about 5-7 minutes, over medium heat

    Remove from heat and let the apple mixture cool. You can place apples in the refrigerator to speed up the process.

    Mix egg and water for an egg wash.

    Roll out pie dough to 1/8 inch thickness.

    Cut out rounds of 2 ½ to 3 inches and place them on parchment paper. You will need to roll out the extra dough left over scraps from cutting.

    In half of the rounds, cut out shapes or holes for ventilation purposes

    On the other half of the rounds, gently press one lollipop stick about halfway up each round.

    Place one tablespoon of apple mixture in the center of each round.

    Place each round on top of apples seal the edges.

    Brush each pie pop with egg wash and sprinkle sugar on top.

    Bake 15-20 minutes or until golden brown.

    Enjoy!