This is a base recipe and can also be found in Keeping it Simple...so if you are not organised to have access to this recipe, then there are two options. Not pretty, but very practical. Whenever a biscuit base is called for, this is a great alternative if you have the time. (And really, how much time does it require? Not a whole lot.) EASY. Quicker than running to the store for a packet of biscuits....yep. Great in so many recipes. Think cheesecakes, ice-cream cakes, lemon/lime meringue pie etc etc. Go for it.
- 50 g golden caster sugar
- Pinch Pink Salt Flakes pink salt flakes BUY
- 100 g cold butter, cubed
- 170 g bakers flour
- 1 tsp Vanilla - Bean Paste vanilla bean paste BUY
Preheat oven to 180°C and line the base of a 20cm round or square tin with baking paper.
Place sugar and salt into TM bowl and mill 10 sec/speed 10.
Add butter and chop 6 sec/speed 6.
Add flour and vanilla and mix 10 sec/speed 6.
Press into prepared tin and bake 15-20 minutes or until golden and fragrant. Use as directed in other recipes of choice.
Use as a cheesecake base.
Top with Caramelised White chocolate and then melted dark chocolate. Sprinkle with chopped toasted almonds.
Top with Marshmallow Sauce (recipe in KIS) Set in the fridge before topping with melted chocolate and sprinkling with toasted coconut.