March 2014

March 2014

Monday, August 25, 2014

Jaffa Twist Melting Moments

Are you ready for a melting moment?
I love receiving new products to review, especially if they relate to my passion for baking. This week I was thrilled to be asked to trial some flavoured icing sugars from Sugar and Crumbs. Their new flavour innovations – Black Forest, Chocolate Milkshake and Jaffa Twist - will be launched at the beginning of September to complement their numerous other tasty options, like Cherry Bakewell, Banana Split, Turkish Delight and Salted Caramel. 

Two new flavours - Jaffa Twise & Chocolate Milkshake
I would really like to try them all but on this occasion I decided to make some Melting Moments, using the Jaffa Twist sugar, as it could be incorporated in the biscuit itself, as well as being used in the buttercream filling. Plus a good sprinkling on the top of each one would provide maximum taste and flavour.

Melting Moments are rich and buttery and, as the name implies, have a melt-in-the-mouth texture, and everyone usually loves them. This particular recipe has been adapted from several that I have used over the years and resulted in round mouthfuls of scrumptious, chocolate-orange loveliness which were definitely enhanced by the use of Sugar and Crumbs Jaffa Twist icing sugar. Indeed, a real melting moment!

Rounds of loveliness
For approximately 16 biscuits, you will need:
175g butter, softened
60g Sugar and Crumbs Jaffa Twist icing sugar
Zest of ½ orange
160g plain flour sifted
70g cornflour

For the filling:
75g butter
125g Sugar and Crumbs Jaffa Twist icing sugar
1 dessertspoon orange juice
Zest of ½ orange
A small quantity of Jaffa Twist icing sugar for sprinkling

Preheat oven to 160C/Gas 4 and line 2 baking trays with parchment.
Beat the butter and icing sugar until pale and fluffy, then add zest, flour and cornflour and mix until a smooth paste.
Roll mixture into about 32 large marble sized balls and place onto trays spaced apart.
Using a floured fork flatten each round slightly and create a striped pattern on each biscuit.
Bake in the oven for 12-15 minutes, or until firm to the touch.
When cooked, they are best left on the trays to cool completely.

For the filling, mix the butter, icing sugar, zest and juice until well combined.

When the biscuits have cooled, carefully spread 16 with the filling and sandwich together with the other halves. Finally, dust with some more delicious Jaffa Twist icing sugar to make them look pretty.


Kindly note: The Sugar and Crumbs icing sugars were sent to me free of charge but I was under no obligation to provide a favourable review of this product.

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