The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/27463/h-for-harper-butter-biscuit-cake

lifestyle.com.au

H is for happiness!

Ingredients

  • Biscuit

  • 180g unsalted butter

  • 120g pure icing sugar

  • 3 eggs

  • 2 tsp vanilla extract

  • 225g plain flour

  • 225g self-raising flour

  • 30ml milk

  • Buttercream top

  • 300g unsalted butter

  • 600g icing sugar mixture

  • 400g white chocolate

  • Pistachio buttercream

  • 250g unsalted butter

  • 400g icing sugar mixture

  • 70g almond meal

  • 80g pistachio paste

  • 100ml thickened cream

  • Chocolate

  • 200g white chocolate

  • 400g milk chocolate

  • 200g large coconut flakes

  • 200g desiccated coconut

  • Macarons

  • 80g almond meal

  • 120g pistachio, ground

  • 200g icing sugar mixture

  • 1 vanilla bean

  • 75ml water

  • 200g caster sugar

  • 160g egg whites separated into 2 x 80g.

  • Macarons

  • 200g almond meal

  • 200g icing sugar mixture

  • 1 vanilla bean

  • 75ml water

  • 200g caster sugar

  • 160g egg whites separated into 2 x 80g.

  • Filling pistachio

  • 200g white chocolate

  • 100ml pouring  cream

  • 30g pistachio paste

  • 50g unsalted butter

  • Filling coconut

  • 300g milk chocolate

  • 200ml whipping cream

  • 50g caster sugar

  • 100g desiccated coconut

  • Meringue kiss

  • 200g egg whites (or approximately 6 large eggs)

  • 300g caster sugar

  • 2 tsp white vinegar

  • Green food colour lighter green

  • Coconut jelly

  • 2 400ml cans light coconut milk 

  • 220g caster sugar

  • 10 titanium gelatine sheets

  • 250ml water

  • 100g large coconut flakes

  • Liquorice

  • 80g water

  • 20g titanium gelatine sheets

  • 100g caster sugar

  • 30g molasses

  • 4g table salt

  • 0.4g anise essential oil

  • 20g caramel colouring black gel

  • 100g bread flour

  • Ice water, for ice bath, optional, as needed

  • Honeycomb

  • 1 cup caster sugar

  • ¼ cup honey

  • ¼  cup golden syrup

  • ¼  cup water

  • 2 tsp bicarbonate soda

Method

  • 1.

    For the biscuit, beat butter and sifted icing sugar until light and fluffy, add egg yolk 1 at a time and vanilla and beat. Add sifted flours and milk, then turn out dough to knead. Then separate into 3 and cover with glad wrap and pace into fridge.

  • 2.

    Shape 3 large ‘H’ by rolling on floured surface and then bake for 12 minutes at 180°C.

  • 3.

    (Biscuit 2; combine flour and baking powder in bowl, in stand mixer beat butter and sugar until smooth (2 minutes) add egg and vanilla, scrape sides, turn to low and add flour once combined, flatten out to 2 cm-thick disc and place in fridge for 10 minutes, then roll out and cut into H shape, bake for 10 minutes.) Take out and allow to cool.

  • 4.

    Make the buttercream.

  • 5.

    For the jelly, soak gelatine sheets in cold water (if not available skip step) heat coconut milk in saucepan for 5 minutes (do not let boil), take off heat and place in jug, add water and gelatine and heat until dissolved, add coconut milk then add sugar and after 3 mins or once sugar is dissolved remove and pour in lined tray and place in fridge. Toast large coconut flakes to place on top once jelly is cut.

  • 6.

    Pistachio macarons, blitz pistachio, almond meal and icing sugar and sift twice, in saucepan combine water, sugar and bring to the boil let go until 115°C. Meanwhile, whisk half egg whites in mixer until soft peaks form, once this happens slowly pour in sugar mixture and turn mixer up full ball. Combine almond mix with other half of egg whites with vanilla, mix a little egg white mix in each batter to loosen it up and then fully combine.

  • 7.

    Pipe onto remaining macaron mat and set aside to dry.

  • 8.

    For the pistachio cream, heat cream and sugar until it comes to boil and pour over chocolate, once choc is melted stir in pistachio and butter until melted and then place in fridge until required.

  • 9.

    Almond meal and icing sugar and sift twice, in saucepan combine water, sugar and bring to the boil let go until 115°C, as this is happening whisk half egg whites in mixer until soft peaks form, once this happens slowly pour in sugar mixture and turn mixer up full ball. Combine almond mix with other half of egg whites with vanilla, mix a little egg white mix in each batter to loosen it up and then fully combine. Make mini sizing. Rest to form skin.

  • 10.

    For the coconut, heat milk, pour over chocolate to melt and then add butter, finally stir in coconut, place in fridge.

  • 11.

    For the macarons, bake macarons 1 tray at a time for 14 minutes at 150 degrees longer if required to ensure feet don’t stick.

  • 12.

    For the meringue, set over to 120°C and whip egg whites until soft peaks the add tablespoon of sugar (warm sugar on tray in oven to help dissolve) at a time, once all sugar added scrape down edges and mix on high for 5 minutes, then add vinegar and mix on high for a further 5 minutes. Divide into piping bag and pipe onto tray and then place into oven for 1 hour, once done turn oven off and allow to cool in oven until ready to assemble.

  • 13.

    For the jelly, soak gelatine sheets in cold water. Heat coconut milk in saucepan for 5 minutes (do not let boil), take off heat and place in jug, add water and gelatine and heat until dissolved, add coconut milk then add sugar and after 3 mins or once sugar is dissolved remove and pour in lined tray and place in fridge. Toast large coconut flakes to place on top once jelly is cut.

  • 14.

    For the liquorice, add gelatine sheets to water one at a time to avoid clumping. Allow gelatine to bloom for 10 minutes, grease pan, place sugar in bowl and add molasses, salt and anise oil. Heat water on low heat until gelatine is dissolved, gradually add sugar and stir with rubber spatula and add caramel. Remove from heat incorporate flour, return to medium heat and boil, pour into mould.

  • 15.

    For the honeycomb, combine sugar, honey and water… dissolve sugar and bring to the boil… for about 5 mins until temp reached 150°, then remove from heat and mixture stops bubbling, then stir in bicarb and pour out onto lined tray.

  • 16.

    To assemble, layer the biscuit letters, fillings and buttercream. Decorate with macarons, meringue, jelly and honeycomb.

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