London 2012 Themed
2012 has been a big year for Britain -- first the Queen's Jubilee and now the Olympic games. The excitement is building and with the big event only round the corner, here are three great themed recipes so you can host a London 2012 party in style.
Olympic medal shortbread
Serving size 12
For the base:
- 120 grams plain flour
- 50 grams caster sugar
- 120 grams butter
- 50 grams semolina
For the topping:
- 24 pieces butter fudge
- 75 grams dark chocolate
- edible gold luster dust
- Preheat the oven to 160C/140C Fan/Gas 2 and lightly grease a baking sheet.
- Place all the ingredients for the base into a food processor and blend together. Lightly flour a smooth surface, then remove the dough and knead until smooth. Leave in the fridge for 30 minutes then on a lightly-floured surface roll out the dough to a thickness of about 6 millimetres.
- Cut out 12 x 6 centimetre rounds and place them on the baking sheet. Prick twice with a fork and make a hole at the top of each biscuit.
- Bake for approximately 30-40 minutes until golden-brown and firm. Set aside to cool. Once the biscuits have cooled, soften two pieces of fudge by massaging it in your hands, knead it into a ball and roll or pat the softened fudge into a circle the same size as the biscuits. Press onto the surface of the shortbread. Repeat with all biscuits. Leave to set on a tray for 30 minutes.
- Break the chocolate into small pieces and place in a bowl over a pan of gently simmering water (do not let the bowl touch the water).
- Melt the chocolate, stirring infrequently, until smooth. Leave to cool slightly. Pour the chocolate over each biscuit until it is completely covered. Set aside until the chocolate has set, then brush the chocolate with the gold luster dust.
Olympic rings pizza
Serving size 8
- large round or rectangle pizza base
- 1 large tube tomato puree
- 350 grams mozarella cheese
- small pepperoni slices
- 10 millilitres olive oil
- Preheat the oven to 200C/180C Fan/Gas 6.
- Spread the tomato puree over the whole pizza base.
- Sprinkle the cheese over the puree until it is covered.
- Arrange the pepperoni slices in the shape of the five Olympic rings.
- Drizzle with oilve oil.
- Bake in the oven for 25-30 minutes.
Olympic games lemon cake
Serving size 6
For the cake:
- 225 grams butter, softened
- 225 grams caster sugar
- 275 grams self-raising flour
- 2 teaspoons baking powder
- 4 eggs
- 4 tablespoons milk
- 2 lemons (grated zest only; save juice for topping)
For the crunchy topping:
- 175 grams granulated sugar
- 2 lemons (juice only)
- 1 small packet of chocolate M&M's
- Cut a rectangle of non-stick baking parchment to fit the base and sides of a 30 x 23 x 4-centimetre roasting tin. Grease the tin and line with the paper, pushing it neatly into the corners of the tin.
- Preheat the oven to 180C/160C Fan/Gas 4.
- Measure all the ingredients for the cake into a large bowl and beat well for about 2 minutes, until well blended.
- Turn the mixture into the prepared tin. Level the top gently with the back of the spatula.
- Bake in the middle of the oven for about 35-40 minutes.
- Leave the cake to cool in the tin for a few minutes then lift it out while still in its lining paper. Carefully remove the paper and put the cake onto a wire rack placed over a tray.
- To make the crunchy topping, mix the lemon juice and granulated sugar in a small bowl to give a runny consistency. Spoon this mixture evenly over the cake whilst it is still just warm.
- Take appropriate colours from the bag of M&M's and place them to form the five Olympic rings.