Have you seen the Great British Bake Off? I love it! An Australian version was short-lived but to be honest the British version really appealed to me. I love learning about the history of cakes and tarts – as a history and all-things-British nerd I find the back-story of the bakes fascinating.
So, one of the show’s judges recently released Paul Hollywood’s British Baking, a beautifully presented hardback book with lovely big pictures. The book is divided into chapters covering the different regions of the UK and the amazing baked goods that come from each area.
I couldn’t wait to make his chocolate chip petticoat tails – a buttery treat studded with dark choc. All the good. Make it. Make it now.
GATHER:
100g butter, diced, at room temperature
55g caster sugar, plus extra for sprinkling
125g plain flour
20g semolina
55 g chocolate chips
LET’S GET TO IT:
Preheat oven to 150C and grease a 20cm fluted tart tin with removable base.
In bowl of electric mixer cream butter and sugar until smooth and pale. Add in flour and semolina and beat until just combined then stir in choc chips.
Do not overbeat, just beat until it comes together as a dough.
Press into the tin – you may think there’s not enough dough to cover the base but there is.
Use fork to gently prick all over, then place tin on a baking tray and bake for 22-ish minutes – you may need a bit longer depending on your oven but don’t overbake it.
Remove from oven then sprinkle with caster sugar, then cut into 8 triangles while still warm.
Allow to cool for 10 minutes before carefully removing from tin.
