21-06-2017

The Cutest Treats EVA (!!)

So you know how people spend hours & hours online shopping, scrolling through ASOS, trying to find the “perfect” piece, well, I do that with food…. & Pinterest. The minute I decide I wanna make something new I literally spend hours trying to find the perfect sweet treat I never knew I needed in my life, but do need, like right now…(!!)

 

This exact way of scrolling lead me to>>  these << beauts  Raspberry & Pistachio bites. They are heaven, and probably, yep I’m gonna say it, one of the easiest things I’ve EVER made. Seriously, it’s a chuck it all in a bowl kinda situation, which is obvs my favourite kind…

 

I found the recipe from this lovely page, and literally ran to the shop, so easily, so tasty & SO pretty to look at. My three FAVE things!  


-Lets do this-


You will need:


  • 115g of melted butter, plus a lil more for greasing your tray.
  • 90g of all-purpose flour.
  • ¾ teaspoon of baking powder.
  • 50g of ground almonds.
  • 40g of ground hazelnuts.
  • 40g of ground pistachios.

 

 

 

  • 190g of icing sugar.
  • 5 egg whites, slightly whisked.
  • 2 teaspoons of vanilla extract.
  • 200g of fresh raspberries.
  • 50g of slivered pistachios.
  • a touch of icing sugar, for dusting!
Now for the fun bit:


Step one: Pop your oven onto 180c (OBVS) then combine all your ingredients (except the raspberries and slivered pistachios) in the bowl of a food processor and process for around one minute.

 

Step two: Spoon the mixture into your molds, filling them to about three-quarters full (DO, do this, otherwise they are HUGE) then top each mold with 2 or 3 raspberries and sprinkle with the slivered pistachios.

 

Step three: Now for the wait (!!) bake for 15 to 20 minutes, until the tops of the cakes are lovely and springy, I tend to do the ol’ put a knife through and see if anything is left on it trick, works a treat!

 

Step four: Leave the cakes aside to cool slightly in their molds, then remove and dust with icing sugar!

 

YUM (!!)

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