Bar One Cups & Almond Buttermilk Biscotti
Once the fire has burned down and your guests are feeling replete, it is the perfect time to wind up the occasion with a boozy, warming drink. This is best made individually in tin cups. Served with Almond Buttermilk Biscotti
Bar One Cups
Kettle Braai / Direct Wood or Charcoal Fire
- 4 mini Bar One® chocolates
- 500 ml (2 cups) fresh cream
- 500 ml (2 cups) milk brandy (optional)
- 20 ml (4 tsp) butter whipped cream (optional)
- 8 marshmallows (optional)
- Break the mini chocolate bars into pieces and divide between four tin cups. Pour 125 ml (1⁄2 cup) cream and 125 ml (1⁄2 cup) milk into each cup. Add a shot of brandy and a teaspoonful of butter and stir to mix.
- Place over the lowest heat point on the fire and leave there, stirring from time to time, until the chocolate has melted completely. For extra decadence add a spoonful of whipped cream and top off each drink with a couple of marshmallows.
Makes about 30
- 240g (2 cups) cake flour
- 5ml (1 tsp) baking powder
- 5ml (1 tsp) salt
- 210g (1 cup) caster sugar
- 125g butter, cubed
- 100g blanched almonds
- 2 extra-large eggs, lightly beaten
- 125ml (½ cup) buttermilk
- Preheat the oven to 180°C. Combine the flour, baking powder, salt and sugar in the bowl of a food processor.
- With the machine running, add the butter a block at a time and process until crumbly. Stir in the nuts.
- In a bowl, mix ¾ of the eggs with the buttermilk and add to the flour mixture, mixing until combined.
- Using well-floured hands, shape the dough into 2 equal-sized logs. Place on a baking tray lined with greaseproof paper.
- Brush the remaining egg over the logs and bake for about 30 minutes until golden brown.
- Reduce the oven temperature to 140°C.
- Cool for 10 minutes, then cut into 2cm slices and return to the baking tray for a further 15-20 minutes until nice and crunchy.