Tuesday, October 17, 2017

TWD - Crumb-Topped Apple Bars


When I was in Grade 5 at school, we started doing lecturettes for assessment in class.  Sometimes, our teacher (whose name really was Wally) would select a theme and hand us each a random topic in keeping with that theme.  For example, when the theme was famous people in history, I drew Houdini and inexplicably swapped him with a classmate for the far less exotic George Stephenson.  Other times, we could choose our own topic.  I was most impressed by a lecturette given by a boy named David, who chose to deliver a lecturette on the Australian apple industry.  He stood there calmly peeling an apple the whole time, and managed to peel it without breaking the chain.  Some might find that distracting, but I thought it was the cleverest device ever, and I wanted to emulate it (but never did get the chance).

David's lecturette on apples came to mind while I was peeling apples for this week's Tuesdays with Dorie recipe, Crumb-Topped Apple Bars (or in the Australian vernacular, apple crumble slice).


This slice comprised a biscuit base, made easily in the food processor, topped with chopped Granny Smith apples, sultanas and chopped walnuts.  The sultanas and nuts were optional, but being a streudel loving girl, there is no way that I was going to leave them out.  The bars are then topped with a shortbread crumb made from the same dough as the base, and baked until golden brown. 

These bars are not 15 minute wonders - the baking time alone was over an hour.  However, the end result is well worth it for these buttery, fruity, scrumptious bars.  For me, we were back onto a winner this week.

To see what the other Dorie bakers made and what they thought of it, visit the LYL section of the TWD website.

Tuesday, October 10, 2017

TWD - Moka Dupont


This week's Tuesday with Dorie recipe is Moka Dupont, a type of chocolate biscuit cake.  It is named after a Madame Duponte, who apparently first made this cake, and the "moka" is from "mocha" for the coffee flavoured syrup that the biscuits are dunked in. 


I used Arnott's Milk Coffee Biscuits, as they seemed the closest match to those that Dorie used in the recipe.  The coffee soaked biscuits are coated with a grainy chocolate buttercream that is firmed up with an egg.  It chills for three hours after assembly before serving.



This dessert tasted OK.  I didn't love it, as it was just syrup soaked biscuits glued together with buttercream, but it was OK.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

Tuesday, October 3, 2017

TWD - French Snacklettes


This week's Tuesday with Dorie recipe is French Snacklettes.  That is the polite term for them - Dorie describes them as "nuggets".   I'll leave it up to you how to describe them, but they are little sandy chocolate cookies containing ground up almonds and chunks of chocolate.

The full recipe makes 60 cookies - I opted to quarter the recipe and got around 18 cookies.

These cookies are OK - not exciting, but very easy to make.  All you need is a food processor and your own two hands to fashion these cookies for baking.

To see what everyone else made this week, visit the LYL section of the TWD website.