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Posts Tagged ‘Alice Medrich Pebbly Beach Fruit Squares’

When I was growing up, one of my favourite treats was the Arnott’s Spicy Fruit Roll – a buttery shortbread biscuit wrapped around a dried fruit filling.  These easy cookies are very reminiscent of those, and I find them incredibly moreish!

These delightfully named Pebbly Beach Fruit Squares come from Alice Medrich’s Chewy Gooey Crispy Crunchy Melt-In-Your-Mouth Cookies – the latest addition to my cookbook library, and an absolute treasure trove of interesting recipes.  I’ve added metric measures for the ingredients, as I always prefer to use scales when I bake.

  • 240g (8.5oz) plain (AP) flour
  • ½ teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • 125g (8 tablespoons) unsalted butter
  • 150g (¾ cup) sugar
  • 1 large (59g) egg
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground anise (or grated lemon rind, or ground cinnamon)
  • 1 cup moist dried fruit – I used a mix of blueberries, candied orange peel, golden raisins, finely chopped Persian figs and cranberries
  • raw or demerara sugar, for sprinkling (I used raw caster sugar, as I couldn’t find my demerara!)

1. Mix the dried fruit together, breaking up any lumps with your fingers.

2. In a medium bowl, stir together the flour, baking powder and salt.

3. In a large mixing bowl, beat the butter and sugar until combined (but not fluffy), then add the egg, vanilla and ground anise (or lemon rind or cinnamon) and mix well.  Then add the flour mixture, and beat until combined.

4. Divide the dough into two, flatten it out and wrap well in clingfilm, then refrigerate for at least two hours, or overnight.

5. Remove the chilled dough from the fridge and allow it to rest before rolling out.  Preheat oven to 175C (350F) with fan.

6. Between two sheets of parchment, roll out one piece of dough until it forms a large thin rectangle – the original recipe specifies dimensions of 8½” x 16½”, but mine wasn’t quite that big.  Carefully peel off the top sheet of parchment.

7. Scatter half the dried fruit mixture over half of the dough.

8. Using the parchment paper, carefully fold the other half of the dough over to enclose the fruit.  Lightly dust the top of the dough with flour and flip it back over onto the parchment, so that you can gently loosen the paper from the other side.

9. Scatter the top of the dough with raw or demerara sugar.  Trim the edges, and then cut into 16 pieces.

10.  Lay the cookies onto a baking tray lined with parchment paper, and repeat with the remaining dough and fruit.  Bake the cookies for 12 – 15 minutes (mine took 15 minutes) or until lightly golden brown, rotating the pan(s) once during the baking time.

11. Allow to cool on a wire rack, and then store in an airtight container. Try not to scoff them all at once!

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