I’m Still Making Baking Mistakes.
Don’t you just love it when you go to make a tart using a new long thin baking tin and you make a complete flop of it?
I bought this tin ages ago when my daughtlerling was doing Food Science and Nutrition and she wanted to make something impressive for an exam. I’d been dying to use it ever since.
I saw a post on Macarons and More’s Instagram about how to make a pastry case without using baking beans. The problem is I forgot a few steps. In it, Tim shares that if you put your pastry in the tin, then freeze it solid you can bake it for 20 minutes without beans and it will stay in shape. What I forgot is that he left it in the tin! I mean seriously! I’ve been baking forever and have shared recipes on this blog for nearly 10 years but still, I make rooky errors!
Don’t do what I did!
I took the tin with the frozen pastry out of the freezer. Removed the pastry from the tin and put it in the oven! What a wally.
I walked away for 5 minutes and when I got back it was one big pastry splat on the baking sheet! No pie case shape to be seen. So, I acted quickly.
I got a long sharp knife and I made cuts along the width of the pastry splat and let it continue to bake until the edges were browning.
Once I could lift one up and see the underneath was browning I removed the tray from the oven and separated each finger biscuit. There! No one would ever know that these fat fingers were supposed to be a rhubarb and custard tart.
Hide the evidence
As soon as the biscuit fingers were cooled I melted some chocolate, brushed it over the ends, sprinkled with chopped up walnuts (as they were all I had. I would have preferred hazlenuts)and left to harden and do you know what? They are delicious. They’re also quite big – which I don’t mind at all.
So, sometimes a flop can turn into something totally tasty.
Here’s the recipe. But what about you?
You can find the recipe and instructions for these below but before you rush off to find your ingredients I want to know. What baking flops have you had that turned out okay in the end? I’d love to know.
Leave a comment below and share the love.
Chocolate Walnut Shortcrust Finger biscuits
Notes
These will last around 48 hours but I suspect they’ll disappear quicker than that!
Ingredients
- 150g butter – at room temperature
- 100g icing sugar
- 30g ground almonds
- 1 large egg
- 300g plain flour
- 50g dark chocolate
- pinch of sea salt
- 10g chopped walnuts
Instructions
- Combine all the ingredients in a bowl until a dough forms. Try not to over mix or it will become tough
- Place the dough between two sheets of baking paper and roll out to around 5mm thick.
- Place the dough on baking on a flat tray.
- bake for 20-25 mins at 170C until the edges turn brown and underneath has some brown to it.
- Remove from the oven and allow to cool.
- Place a heat proof bowl over a saucepan on simmering water and melt the chocolate. Add the salt and stir in.
- Using a pastry brush, coat the ends of the shortcrust fingers with chocolate. Sprinkle the walnuts straight away.
- Leave the chocolate to solidify.
- Enjoy!
Nutrition Facts
Chocolate Walnut Shortcrust Finger biscuits
Serves: 16-18
|
Amount Per Serving: 1 Biscuit
|
||
|---|---|---|
| Calories | 406.74 kcal | |
| % Daily Value* | ||
| Total Fat 41.41 g | 63.1% | |
| Saturated Fat 24.72 g | 120% | |
| Trans Fat | ||
| Cholesterol 315.29 mg | 105% | |
| Sodium 121.49 mg | 5% | |
| Total Carbohydrate 4.3 g | 1.3% | |
| Dietary Fiber 0 | 0 | |
| Sugars 3.79 g | ||
| Protein 5.26 g | ||
| Vitamin A 44.17 % | Vitamin C 0.8 % | |
| Calcium 10.44 % | Iron 2.76 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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