Anzac Cups With Caramel Food

ANZAC CUPS WITH CARAMEL

Steps:

• To make the biscuits: Preheat oven to 150°C Line a baking tray with greaseproof paper.
• In a large bowl, mix together the rolled oats, coconut, sugar and flour.
• Place the butter and golden syrup in a small saucepan over low heat and stir until melted and combined.
• Mix bicarb soda with 2 tablespoons of boiling water and add to the butter mixture. Pour the mixture into the dry ingredients and stir until completely combined.
• Roll heaped tablespoon-sized balls of the mixture between damp hands and lay on a greased baking tray. Press down slightly and leave space in between each because they will spread. Bake in the oven for 15 to 20 minutes until they are golden. Remove the tray from the oven.
• You'll need to shape your soft warm biscuits into a concave shape. To do this, get out your muffin pan.
• Carefully lift a dozen of these warm biscuits and place over the mouth of each well in the muffin tray and gently push down to create the desired shape. Don't worry if some of the biscuits split a little - just push them back together.
• As they cool, the biscuits will harden and fuse.
• Gently tip the formed and cooled biscuits out of the muffin tin and place on a wire rack ready for filling.
• To make the filling: In a heavy-bottomed saucepan with high sides, heat the sugar until the sugar crystals dissolve, the mixture boils and it starts to take on a dark golden hue. Do not stir the sugar once it has started to boil.
• Once that state has been reached, carefully whisk in the butter with the pan on the heat.
• Beware now as the mixture will froth, so make sure that you've followed the instructions about a high-sided pan.
• When the butter has melted, remove from the heat, take a big deep breath and then pour in the cream. Another warning: It will froth again. Gently stir with a metal whisk to combine. Don't let any of the caramel splash from the pan as it is hot stuff.
• Let the caramel cool down so it is warm and still pourable.
• Pour some caramel in the base of each cup and fill to about halfway up. Place in the fridge to set.
• To make the ganache: Warm the cream, but do not boil. Place the chocolate in a heatproof bowl and pour over the cream. The chocolate will melt as you stir.
• Mix in the butter bit by bit until it's all incorporated and the ganache is sleek and glossy.
• Let the the mix cool for 10 minutes then, using a spoon, fill the ganache on to the cooled caramel and leave the Anzac tarts to set.
• When cool, decorate with a few flakes of salt.
• Serve with cream and sliced mango or ripe pear as a dessert, or with cups of tea for a decadent treat.

ANZAC COOKIES

Steps:

• Heat oven to 350°F Put the oats, coconut, flour and sugar in a bowl. Melt the butter in a small pan and stir in the syrup.
• Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the syrup and butter mixture.
• Make a well in the middle of the dry ingredients and pour in the butter and syrup mixture. Stir gently to incorporate the dry ingredients.
• Put dessertspoonfuls of the mixture on to buttered baking sheets, about 1in apart to allow room for spreading.
• Bake in batches for 8-10 mins until golden. Transfer to a wire rack to cool.

PECAN BLONDIE CARAMEL CUPS (PILLSBURY)

Steps:

• Heat oven to 350°F Line 16 muffin tins with baking cups.
• Melt butter in med saucepan over low heat. Remove from heat, stir in brown sugar. Add vanilla and egg, mixing well.
• Add flour, baking powder and salt. Blend well. Stir in the chopped nuts then pour batter into the lined muffin tins. Bake for 15-20 min until golden brown.
• Topping: In small saucepan over low heat, melt caramels with the water, stirring constantly.
• Immediately when muffins are out of oven, place chocolate chips evenly into middle of each cupcake. Spoon scant tablespoon of caramel over the chips in each cup. (if caramel starts to thicken, stir in additional water to maintain consistency). Top each with a pecan half. Store in a tightly covered container.