Cheeky Treats

Hi everyone,

This week, we’ve been busy testing lots of xmas recipes at Zest HQ baking department (sorry it’s a bit late this post, I’ve been very busy with other projects coming soon so watch this space!) We’ve had lots of failures but we’ve also had lots of successes too…I think there’s a company motto that goes something like ‘from failure comes great success’. We’ve taken a break from the traditional mince pies and gone for an alternative (pictures coming soon!). In the meantime however, the elves at Zest HQ have been working out the best ways to use up leftovers from all of our tasty bakes. One of the most successful of these has been these cheeky pastry treats. They’re somewhere between a biscuit and sweet puff pastry treats. Anyway they’re stuffed with yummy things (it is Christmas after all!) In this recipe I’ve used cinnamon but you could easily replacethat with mixed spice or any sweet spice really. The key is to get the pastry nice and thin and to roll it between 2 bits of cling film. I have rolled mine 2-3 times to really build up the flavour but you could roll yours more if you like.

The key ingredient here is coconut sugar (sometimes called palm sugar) which turns to a caramel when it’s heated and gives this sweet treats their sparkle. I hope you enjoy them as much as me.

 

Festive Sweet Treats

Serves 1-2 Best served slightly warmed

Any leftover short crust pastry (recipe coming soon!)

1tbsp ground cinnamon

2tbsp coconut sugar

2 large pieces cling film

Icing sugar to dust (optional)

 

  1. Set the oven to 180c.
  2. Gather your remaining pastry and shape it into a square
  3. Lay your pastry square on top of one of the pieces of cling film (if you’re using my recipe this is usually about the size of an a4 size piece of paper)
  4. Lay the second piece of cling film on top and roll out your pastry. Your pastry should be roughly and 1/8th inch thick (that’s just less than half a centimetre)
  5. Remove the top sheet of cling film and spread over a third of the cinnamon and sugar mixture.
  6. Using your remaining sheet of cling film to help you, fold the square of pastry in half.
  7. Add the other piece of cling film and roll out again to an 1/8th inch again and repeat steps 4-6 until you feel happy.
  8. Cut this pastry into squares and place on a piece of baking parchment.
  9. Bake for about 10 mins. As a rule of thumb they’re usually done when you can smell the sweet cinnamon and treacly coconut sugar
  10. Dust with icing sugar if wanted
  11. Et voila. Your Sweet Treat are complete 😀

Happy Christmas everyone,

Katie Smiles,

CEO Zest and Fresh xx

 

 

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