Tea Time Treats
Celebrating the sweetness of life!
Ingredients:
- 80g white sugar
- 30g unsalted butter (room temperature, cubed)
- 60ml cream (heavy/whipping cream)
- ½ tsp sea salt (or to taste)
- 40–50g roasted salted macadamia nuts (chopped or whole, for sprinkling)
How To Make Salted Caramel Sauce with Macadamia Nuts
- Melt the sugar: Place the sugar in a small, heavy-based saucepan over medium heat.
- Let it melt slowly without stirring — swirl the pan gently if needed.
- Watch closely as it turns golden.
- Add the butter: Once the sugar is fully melted and amber-colored, carefully whisk in the butter.
- It will bubble up — keep stirring until fully combined.
- Add the cream: Slowly pour in the cream while whisking (it will bubble again).
- Keep whisking until smooth.
- Add salt: Stir in the salt, then remove from heat.
- Let cool slightly — the sauce will thicken as it cools.
- Pour and sprinkle: Pour the warm caramel sauce over the chilled cheesecake.
- While still warm and soft, sprinkle the chopped (or whole) macadamia nuts on top so they stick.
Ingredients:
- 100g good-quality dark or milk chocolate (or a mix)
- 1 tsp coconut oil (optional, for shine and smoother dipping)
- 8–10 All Butter Shortbread Fingers
Sprinkles (to decorate)
How To Make Chocolate-Dipped Shortbread with Sprinkles
- Prep: Line a baking tray with baking paper.
- Have your sprinkles ready in a small bowl.
- Melt the chocolate: Break the chocolate into pieces and place in a heatproof bowl over a pot of gently simmering water (bain-marie).
- Stir occasionally until melted.
- Add coconut oil: Once melted, stir in the coconut oil until fully combined and glossy.
- Dip the biscuits: Dip each shortbread biscuit halfway (or as much as you like) into the melted chocolate.
- Let excess drip off.
- Decorate: Place the dipped biscuit on the baking paper and immediately sprinkle with your chosen sprinkles before the chocolate sets.
- Set: Leave at room temperature to set (or pop in the fridge for 10–15 minutes if you’re in a hurry).