Ken Train Dessert Recipes

1. SHORTBREAD FINGERS (Scottish)

 310g  Butter

185g Castor Sugar

          Cream well to a light 'fluffy' stage, then add;-

 40g    Ground rice

120g  Soft flour (Cake flour)

Beat again till well blended - this may take a few minutes if doing it by hand..., then add

340g  more of Soft flour, bring it together to a soft paste that may be 'tacky' to touch.

          Drop this entire mixture onto a metal tray ( 2cm deep) that has been lightly floured,       

Flatten & level by hand,  then dock (stick holes in it using a fork) dust with castor sugar and mark into ‘Fingers’

Bake at 400oF (190oC) – 15-18 minutes, take from oven then re-cut fingers return for 3-4minutes longer OR until light colour appears

TIP

I usually return these to the oven after  ‘re-cutting’  for 2-3minutes, this gives them that crunch, and allows the thicker ones to bake right through.....  don’t colour them too much. Store in airtight containers.

2. BRANDY SNAPS  - HARD

135g Butter

240g  Castor Sugar

120 Soft (Cake) Flour

120 Glucose

Ginger/Spices to taste

Soften butter with sugar, mix glucose in well followed by the flour/spices.

Refridgerate for 30-40 minutes before use.

Break off small balls of mixture and press evenly & flat onto lightly buttered tray, 3-4 at a time.

Bake at 330oF/160oC, They will colour quickly,- 4-5min depending on oven, and are ready to take out when browned so have a wooden spoon handle or ‘stick’ ready to roll the pieces up, moving quickly and avoid burning fingers. Set aside to cool - fill with unsweetened fresh whipped cream.

TIP. Don’t over bake these as they set very fast, making them hard to roll - if they are slightly under-baked they can be returned to oven. Store in airtight container.

 

3. RICE PUDDING

600mls Fresh Milk (Full cream)

60g   Medium or Short grain Rice

40g   Sugar

Bring Milk to boil, whisk/stir in the rice & sugar, turn down heat and stir regularly to avoid burning/catching on the bottom of the pan.

TIP

Use a thick bottom pan, stir regularly.

I serve it with:-  Good vanilla Ice cream, or even stewed fruits