Demerara Sugar
Demerara (pronounced...
Details page sections
Pastry
Nut Butter and Banana Pop Tarts
45 mins
25 mins
Easy
6
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- Ingredients
- Method
Ingredients
- 165g nut butter
- 2 tbs Chelsea Golden Syrup, plus 1 tbs extra
- 1 banana, mashed
- ¼ cup (30g) hazelnuts, finely chopped, plus extra chopped roasted hazelnuts to serve
- ¼ cup (85g) marmalade, warmed
Cacao pastry
- 2 cups (300g) plain flour
- ⅓ cup (30g) cacao powder
- 2 tbs Chelsea Demerara Sugar
- 80g cold unsalted butter, chopped
- 1 egg
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
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Method
For the pastry, place the flour, cacao, Chelsea Demerara Sugar and butter in a food processor and whiz until the mixture resembles fine breadcrumbs. Add egg and 1 tbs iced water, and pulse until just combined. Bring together with your hands, enclose in plastic wrap and chill for 30 minutes.
Meanwhile, to make the filling, combine 1/3 cup (95g) nut butter, Chelsea Golden Syrup, banana and hazelnut in a bowl. Set aside.
Preheat oven to 200°C. Grease a large baking tray and line with baking paper.
Roll out pastry between 2 sheets of baking paper to 3mm thick. Cut into twelve 8cm x 11cm rectangles, re-rolling pastry as required. Transfer half the pastry pieces to the prepared tray. Top with filling, then remaining pastry pieces. Use a fork to press the edges together to seal.
Bake for 25 minutes or until pastry is firm (it will be a biscuit texture once cooled).
Meanwhile, combine remaining 1/4 cup (70g) nut butter with 2 tbs warm water and extra 1 tbs rice malt syrup.
Brush warm pop tarts with marmalade, drizzle with nut butter mixture and scatter with salt flakes and extra hazelnut to serve.
Chelsea Products in Recipe
Demerara Sugar
Demerara (pronounced...
Golden Syrup
Chelsea Golden Syrup in the...
Reviews
What did you think of this recipe?
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- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
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To serve
- 2 bananas, sliced
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ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
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- 1 tsp vanilla essence
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- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
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- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
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ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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