Nanaimo bars are a new concept to me. I have heard them mentioned on other blogs, but didn't know much about them, then I saw them in my copy of Cox Cookies & Cake.
Custard filling, mmmmmmmmmm! I would take these over a cupcakes any day. Although I would change the recipe somewhat. There really wasn't enough custard filling to fill the bars in quite the way they were shown in the cookbook, so I doubled up the custard filling. Next time, I will also use more custard powder and less icing sugar for a more custardy flavour. The colour was there, but the custard flavour was rather lacking.
In case you haven't come across Cox Cookies & Cake, it is the new venture of shoe designer Patrick Cox and master patissier Eric Lanlard. They have a shop in Soho, London selling their wares and this new book to accompany it. None of your delicate petals and pastel shades in this book. It is a full on neon-nightclub of a book and that includes the cakes.
50g/2oz butter, softened 25g/1oz custard powder 250g icing sugar a little warm water (optional) 150g/5oz dark chocolate, broken into pieces 50g/2oz unsalted butter
These custardy slices, which are reputedly the national sweet of Canada are a delight and very moreish. A coconutty biscuit base, topped with a custard icing, then finished of with a layer of chocolate.
Ingredients for the first layer
- 65g/2½oz sugar
- 15g/½oz cocoa powder, sifted
- 125g/4oz digestive biscuit crumbs
- 65g/2½oz desiccated coconut
- 65g/2½oz walnuts, finely chopped
- 125g/4oz unsalted butter, melted
- ½ tsp ground ginger
Ingredients for the second layer
Ingredients for the third layer
1. Line a shallow 20cm (8 inch) square baking tray with baking paper.2. To make the first layer: in a large bowl, mix all the ingredients together except the butter. Pour the melted butter over and combine well. Using a spoon, press this into the tin and chill in the fridge for 15 minutes to set.3. To make the second layer: cream the butter with the custard powder, ideally with an electric hand whisk, until fluffy. Then add the icing sugar a little at a time. Add a little warm water if it gets too stiff. Smooth the creamy mixture on top of the biscuit base, and again place in the fridge for 15 minutes to set.4. To make the third layer: melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water until smooth and glossy, making sure the base of the bowl does not touch the water. Let it cool slightly, then pour over the custard layer and smooth with a palette knife. Chill for a further 15 minutes, or until set.5. Take out of the fridge 30 minutes before serving to allow it to soften slightly, then cut into bars with a large sharp knife.
DetailsTotal time: Yield: 10 bars
I am entering my nanaimo bars for this month's Bookmarked Recipes (there is plenty time to add your own bookmarked recipe, just add your recipe to the linky) and for Karen's new challenge Teatime Treats. The theme is ginger and bonfire treats. These would definitely be great for bonfire night and I added a spot of ginger into the base.
Disclosure Statement: I received this book free from the publisher to review. I was not required to write a positive review. The opinions I have expressed are my own.