I was quite nervous when I saw that Les Miserables were a technical challenge, but they weren’t actually that bad! They also tasted really nice – the lemon-soaked sponges were lovely, and the fresh raspberry buttercream was delicious. I’m surprised to admit it, but I would actually make these again!
As there are quite a few steps involved in this process, I think it’s best to refer you to the original website – their instructions are far clearer than I could manage. Good luck!
As it was forgotten bakes week, I had no idea what to expect when making this. I really didn’t expect to enjoy eating it but it was delicious! No soggy bottoms here either – I thought it would be very wet underneath, but it was crisp and dry!
- 200g (1 2/3 cups) plain flour
- 2 tbsp icing sugar
- 100g (1 stick minus 1 tablespoon) cold butter
- 1 medium egg
- 1 tsp lemon juice
- 2 tbsp cold water
- 1 egg, to glaze
- 250g (1 1/2 cups) Medjool dates, coarsely chopped
- 100g (1/2 cup) dried apricots, coarsely chopped
- 50g (1/3 cup) crystallised ginger, finely chopped
- 50mL (1/4 cup) dark rum
- 50g (1/4 cup) light brown soft sugar
- 50g (1/2 stick) butter, cut into small cubes
- Mix together all of the filling ingredients (except the butter), in a bowl and leave aside to soak while you make the pastry.
- For the dough, cut the butter into small cubes, and then add the flour and icing sugar. Rub into the dough until it resembles breadcrumbs.
- Add the egg, lemon juice, and water to the mixture, and mix to combine. Once it balls together, wrap in cling film and leave in the fridge for 15 minutes to rest.
- Pre-heat the oven to 180ºC (350ºF). Split the dough into two pieces – one third and two thirds. Roll out the two-thirds of dough and use to line a 22cm metal pie dish. Leave the excess pastry hanging over the edge.
- Spread the filling over the pastry case, and dot the butter around on the surface.
- Roll out the remaining dough and cut into 14 strips around 1/2” wide. Use these to create a lattice with 7 strands either side directly on top of the cake. Brush with the egg to glaze.
- Bake for 15 minutes, then turn the oven down to 160ºC (320ºF) for another 20 minutes.
- Serve warm or cold.
You can find the original recipe here, on The Great British Bake Off’s website.
When I discovered that stroopwafels were the next technical challenge, I was worried – I thought it would be impossible to create these without a waffle iron. However, necessity is the mother of invention! I managed to ‘make’ one using two cast iron pans, which you can see below:
With this setup, I heated up both pieces separately on a medium-high heat. Once heated, I added a ball of dough to the bottom, and (using oven gloves!) I put the smaller pan on top and squished it down for 30 seconds. I then left these to cook for a further minute and a half, and I think they turned out great! The smaller cast iron piece had a design on the base, so this also made them come out quite pretty, if I do say so myself!
As with all the bakers in this challenge, my caramel also came out very grainy. If I were to make these again, I think I would try to melt the sugar alone first, and then add in the butter. The sugar just did not want to dissolve for some reason.
However, they tasted amazing, and I would definitely attempt them again in the future.
For the dough
- 300g (21/2 cups) plain flour
- 65g (1/4 cup) butter
- 1 tsp dried yeast
- 1/2 tsp cinnamon
- 65g (1/3 cup) sugar
- 65mL (1/4 cup) warm water
- 1 large egg
- pinch of salt
For the caramel
- 200g (1 cup packed) soft light brown sugar
- 100g (1/2 cup) butter
- 1 tsp cinnamon
- 5 tbsp golden syrup
- 1 tbsp vanilla extract
- You will also need a 10cm (4 inch) round cookie cutter.
- In a large bowl, rub the butter and the flour together until it looks like breadcrumbs. Mix in the yeast, cinnamon, and sugar.
- Stir in the warm water and egg, and knead together for two minutes, until smooth. Cover and leave for 30 minutes.
- For the caramel, melt the butter and sugar together over a low heat until dissolved. Add the cinnamon and syrup and stir until it starts to bubble. Stir in the vanilla, and keep warm.
- Divide the dough into 12 equal-sized pieces, and cover with a damp cloth to prevent them drying out.
- Heat up the waffle iron or cast iron (see instructions above), and grease with butter. Place a ball on, and close the lid. Bake for 1-2 minutes until they are a dark golden colour.
- Quickly, remove the stroopwafel and place on a chopping board. Cut using a 10cm (4 inch) cutter, and slice in half with a sharp knife.
- Add a heaping tablespoon of caramel in the middle of one side, and gently push the two sides together to evenly distribute the caramel across the surface. Place on a wire rack to cool, and repeat with the remaining dough.
This recipe was originally from the Great British Bake Off’s website, which you can find here.
I was very excited when I saw that fortune cookies were next on the agenda – they have been on my to-do list for so long! This finally gave me an excuse to make them, and I’m pretty happy with how they turned out.
A silicone baking mat is required for this recipe – fortune cookies will stick to anything else (even greaseproof paper!), so make sure you have a mat! Also be aware that you need to manipulate these as soon as they come out of the oven – a small spatula can help to flip and fold the cookies to prevent burning yourself. My only other advice would be to make sure they have started to brown on the edges – underbaked dough will not harden fully and will prevent a crisp snap.
I really did enjoy making these, and I hope you will too!
Makes 12 Fortune Cookies – 6 of each
- 2 large egg whites
- 3tbsp vegetable oil
- 1 tbsp water
- 100g (1/2 cup) caster sugar
- 65g (1/2 cup) plain flour
- 11/2 tsp cornflour
- pinch of salt
- 1 tsp almond extract
- 1 tsp orange extract
- orange food colouring
- Preheat the oven to 150°C (300°F) / 130°C (270°F) fan. Line a baking sheet with a silicone mat, and prepare fortunes for your cookies.
- Gently whisk the egg whites together with the vegetable oil and water.
- Sieve the flour, cornflour, and salt together in a separate bowl, and stir in the sugar.
- Add the egg mixture to the bowl and beat until smooth. Do not aerate the batter.
- Divide the batter into two bowls. Add the almond extract to one, and the orange extract to the other.
- For the orange fortune cookies, place 3 tbsp batter into a disposable icing bag and set aside. Colour the remaining batter bright orange.
- For the almond cookies, place one tablespoon of batter onto one side of the silicone mat and using the back of a spoon, spread until you have a 10cm (4″) circle. Repeat on the other side of the mat with a second tablespoon of mixture. Bake for 10-12 minutes until lightly browned on the edges.
- Working quickly, remove from the oven and lift a cookie from the tray. Add a fortune to the centre, fold in half and press the edges to seal. Place the middle of the folded edge of the cookie on the rim of a glass to fold them in to make the classic shape. Place in a 12-hole muffin tin to cool and set. Repeat with the other cookie, and the remaining batter to make six in total.
- For the orange cookies, place two tablespoons of batter onto the silicone mat and spread as before. Using the piping bag, pipe six circles of light-coloured batter around the circle, 1cm in from the edge. Drag a cocktail stick through the first circle, and follow around to form a heart pattern around the outside of the cookie.
- Bake and shape as above, to make a further six cookies.
This recipe was adapted from Paul’s Fortune Cookies Recipe, which can be found on The Great British Bake Off’s website.
So here we are – Series 8 of The Great British Bake Off has started! As a personal challenge this year, I am going to attempt the technical challenges from each week and post my results.
As mini rolls are so readily available in the supermarket, it had never crossed my mind to make them from scratch! I used Prue’s recipe but made a couple of adjustments to emulate store-bought mini rolls. In this recipe, the peppermint filling is substituted for vanilla, and they are coated in milk chocolate instead of a combination of plain and milk chocolate.
Overall, they were trickier to make than I expected – it was quite fiddly to roll the sponge without tearing it, and to ensure the rolls were completely coated in chocolate. I am quite pleased with my results though – hopefully I wouldn’t be the first to leave the tent!
Makes 12 Rolls
For the Cake
- 60g (2/3 cup) cocoa powder
- 30g (2 tbsp) butter, melted
- 1 tsp vanilla extract
- 4 tbsp water (boiled)
- 6 large eggs
- 150g (3/4 cup) caster sugar
For the Filling
- 150g (1 cup) butter, softened
- 300g (21/2 cups) icing sugar
For the Coating
- 400g (2 cups chopped) milk chocolate
- 100g (1/2 cup chopped) white chocolate
- Preheat the oven to 180°C (360°F) / 160°C (320°F) fan. Grease two swiss roll tins (30cm x 20cm / 12″ x 8″) and line with greaseproof paper.
- Mix together the cocoa powder, butter, vanilla extract, and water.
- Separate the eggs. Add the egg yolks and 100g (1/2 cup) sugar together and whisk until smooth and frothy. Mix into the chocolate mixture.
- In another bowl, whisk the egg whites and remaining sugar until stiff peaks form.
- Beat one-third of the egg white mixture into the chocolate mixture, until mixed thoroughly.
- Carefully fold the remaining egg white into the mixture, making sure to keep as much air in the batter as possible.
- Pour the mixture into the two tins and level gently with a spatula. Bake for 12-18 minutes, then leave the tins to cool completely on wire racks.
Filling & Rolling
- Combine the butter, icing sugar, and vanilla extract until mixed, then beat vigorously until pale and fluffy.
- Flip the cakes onto fresh greaseproof paper and remove the old paper. Score a line 4cm (approximately 13/4“) from each short end of the cake, so you have two lines on each cake.
- Spread the buttercream evenly over the top of both cakes, and roll one side towards the centre using the greaseproof paper. Turn the cake and repeat on the other side so they meet in the middle and cut along this line. Repeat with the other sponge so that you have four long rolls.
- Even the ends by cutting off a small amount, then divide each roll into three. Place these seam-side down onto a cooling rack and chill in the fridge for 15 minutes to set.
- Melt the milk chocolate over a pan of simmering water. Place the cooling rack on top of a baking tray to catch the excess, and pour the chocolate over the rolls to cover.
- Once the milk chocolate has set, melt the white chocolate and place into a disposable piping bag. Cut off the tip and pipe lines across the top of the rolls. Leave to set.
This recipe was adapted from Prue’s Chocolate Mini Rolls Recipe, which can be found on The Great British Bake Off’s website.