Featured Recipe
Coconut Sable Breton
Sable Breton
- 200g caster sugar
- 225g Anchor Salted Butter
- 2g vanilla essence
- 3 egg yolks
- 165g plain flour
- 150g desiccated coconut
- 12g baking powder
You will need:
1.
Cream the sugar, butter, vanilla together and then add the yolk
2.
Fold in the sieved dry ingredients and pipe into prepared tins
3.
Bake at 180⁰C for 10 to 12 minutes until golden
Yuzu Curd
- 115g yuzu juice
- 2 eggs
- 70g caster sugar
- 70g Anchor Salted Butter
You will need:
1.
Whisk together the juice, eggs and sugar in the pot
2.
Add the chopped butter and bring to the boil whisking continuously until thickened
3.
Pass through a fine sieve and then pour into the baked sable breton cases and set in the fridge for 60 minutes
Coconut Crème
- 150g coconut cream
- 100g Anchor Whipping Cream
- 15g icing sugar
- 2g vanilla paste
You will need:
1.
Chill all of the ingredients in a bowl for 1 hour
2.
Whisk the chilled mixture to a firm peak
3.
Pipe the coconut crème onto the set curd and decorate as desired