Blog

Hello and thank you for visiting the china squirrel blog/website.
I’m very excited…. this is my first blog post!
I have created a naïve storybook woodland, where cheeky brown rabbits and an inquisitive young deer play amongst handmade paper crafts and chocolate treats.
Please enjoy!

Peanut butter alphabet cookies

• Makes about 60 cookies
• ½ cup smooth peanut butter
• 125g unsalted butter, softened
• ½ cup brown sugar
• ½ cup caster sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 ½ cups plain flour
• ½ teaspoon baking powder
• about 125g milk chocolate, broken into pieces

Place peanut butter, butter, brown sugar and caster sugar into a large mixing bowl. Using an electric mixer beat until soft and creamy. Add egg and vanilla, beat until combined. Sift flour and baking powder together then add one cup at a time, mixing until well combined. Turn dough out onto a floured surface, knead lightly together. Wrap in plastic wrap and chill for 30 minutes.
Preheat oven to 180C.

Working in batches, roll dough between 2 sheets of non-stick baking paper to 3mm thick. Using a floured 4cm square cookie cutter cut approximately 60 squares from dough. Place onto baking trays lined with non-stick baking paper; allow room for cookies to spread a little. Bake for 12 minutes or until lightly golden. Remove from oven and allow cookies to cool on trays.

Melt chocolate in a heatproof bowl over simmering water or in a microwave oven, spoon into a baking paper piping bag or a small plastic sandwich bag. Using scissors snip off end and pipe desired letters onto cookies. (pipe the letters of family and friend’s names or the alphabet and play fun word games)

Chocolate & salted caramel tarts

These little tarts are more delicious if left overnight in the refrigerator for the flavours to develop. If you are making for your children, you may want to omit the salt.
Makes 12 tarts

• 2 cups plain flour
• ½ cup caster sugar
• 125g unsalted butter, chopped
• 1 egg, lightly beaten
• approx. 1 tablespoon chilled water
• 100g good quality dark chocolate, chopped
• 2 tablespoons water
• 25g butter
• 1 egg, separated
• 2 tablespoons caster sugar
• 1 cup store bought Dulce de Leche *
• 1-2 teaspoons sea salt, to taste

Process flour, sugar and butter in a food processor until mixture resembles fine breadcrumbs. With motor running add egg and enough chilled water to form soft dough. Turn dough out onto a lightly floured surface. Knead gently until smooth, wrap in plastic wrap and chill for 30 minutes.
Preheat oven to 180C.

Grease 12 x 8 cm fluted tart tins (measuring across top of tin).
Divide pastry in 2; roll pastry between 2 sheets of non-stick baking paper to 2mm thickness. Line tart tins with pastry then line each pastry case with a circle of non-stick baking paper that extends past the edge of the tin. Fill with pastry weights or uncooked rice or beans. Place on a baking tray and bake in a preheated oven for 10 minutes. Remove the weights and paper and bake for a further 5 minutes or until the pastry is golden.

Remove from oven and allow to cool completely.
Combine chocolate, water, butter and in a heavy based small saucepan. Stir over a low heat until smooth and glossy. Transfer to a mixing bowl and allow to cool at room temperature.

In a clean small bowl, beat egg white using an electric mixer until soft peaks form, add sugar, beat 1-2 minutes or until thick and glossy and sugar has dissolved.  Mix egg yolk into cooled chocolate mixture. Using a metal spoon, fold egg white gently through chocolate mixture. Refrigerate for 15 minutes.
Spread about 1 tablespoon of Dulce de leche in the base of each tart case, top with chocolate filling. Refrigerate 3-4 hours or overnight for best flavour.
Just before serving sprinkled with sea salt.

*Dulce de Leche is a caramel spread available from selected delis, supermarkets and gourmet food shops.

All recipes have been tested with Australian measures.