Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

New cruises 2017

Cue the Champagne.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Apple desserts

Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Neil Perry pulls out of haute cuisine and closes Eleven Bridge

Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.

Dulce de leche marshmallow biscuits


These beauties are like the love child of Spanish alfajores and the good old Wagon Wheel.

You'll need

2 tsp liquid glucose 375 gm caster sugar 9 gelatine leaves (titanium strength), soaked in cold water for 5 minutes 3 eggwhites Scraped seeds of 1 vanilla bean For dusting: icing sugar For spreading: dulce de leche (see note) 300 gm milk chocolate, melted   Brown sugar biscuits 180 gm softened butter 170 gm brown sugar Scraped seeds of 1 vanilla bean 2 eggs 220 gm each plain flour and wholemeal flour 1 tsp baking powder ½ tsp bicarbonate of soda

Method

  • 01
  • For brown sugar biscuits, preheat oven to 180C. Beat butter, sugar and vanilla seeds in an electric mixer until light and fluffy (4-5 minutes), then scrape down sides of bowl, add eggs and beat to combine. Sieve in flours, baking powder, bicarbonate of soda and a pinch of salt, and mix to combine. Divide dough in half, roll out on a lightly floured surface to 3mm thick, then place on baking trays lined with baking paper and refrigerate until firm (30 minutes). Cut out 7cm rounds with a biscuit cutter and place on baking trays lined with baking paper. Bake until dark golden (8-10 minutes), then cool completely.
  • 02
  • For marshmallow, stir glucose, 250gm sugar and 100ml water in a small saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook until mixture reaches 118C on a sugar thermometer (3-5 minutes). Meanwhile, squeeze water from gelatine, then place in a bowl over a saucepan of simmering water to melt. When sugar syrup reaches 118C, whisk eggwhite and a pinch of salt in an electric mixer until soft peaks form, then gradually add remaining sugar and whisk until glossy. Continue cooking sugar syrup until it reaches 127C (6-8 minutes), then mix in gelatine and gradually add syrup to eggwhite mixture, whisking continuously on medium speed. Add vanilla seeds and whisk at high speed until cool and thick (10 minutes). Spoon into a 20cm x 30cm cake tin lined with baking paper, smooth top with a wet palette knife and stand at room temperature until set (2 hours). Turn out of tin and cut into 7cm rounds with a biscuit cutter dipped in icing sugar.
  • 03
  • Spread biscuit bases thickly with dulce de leche, then top half with marshmallow rounds. Sandwich with remaining biscuits and drizzle or spread with chocolate, or half-dip biscuits in chocolate, shaking off excess, and set aside to set (15 minutes). Biscuits will keep in an airtight container for 3 days, or refrigerated for up to a week.

Note The dulce de leche available in jars and cans from select delicatessens is the perfect thick, spreadable consistency for these biscuits.


At A Glance

  • Serves 16 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 16 people

Featured in

Jun 2013

You might also like...

Top 10 peanut butter desserts

recipes

Chocolate truffle layer cake

Party desserts

recipes

Elderflower, Champagne and berry jellies

Banana recipes

recipes

Prosecco jellies with Aperol granita

Cheesecake recipes

recipes

Lychees, cherries and guavas in lemon grass and vanilla syrup

Autumn dessert recipes

recipes

Balsamic caramel figs with ricotta mousse

Cognac and hazelnut affogato

recipes

Strawberry recipes

Crepes with honeyed oranges

recipes

Frozen dessert recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×