Tart grapefruit gives refreshing flavour to these savoury shortbread cookie bars. Gradually add the food colouring to the glaze, alternating between red and orange, until you get a light coral colour. The tint will intensify as the glaze dries, so stop adding food colouring when it's a touch lighter than your desired shade.
Prep time25 minutes
Total time2 hours & 30 minutes
red and orange liquid food colouring
Per cookie: about
Total fat8 g
Saturated fat5 g
Total carbohydrate14 g
Cookies: In stand mixer with paddle attachment, or in bowl using wooden spoon, beat together butter, icing sugar, grapefruit zest, vanilla and salt until light and fluffy; stir in flour and thyme just until combined.
Press dough into bottom of parchment paper–lined 9-inch (2.5 L) square cake pan. Using palm of hand, flatten to make smooth even surface. Sprinkle with granulated sugar. Using knife, score surface of dough into 24 rectangles; prick each several times with fork. Refrigerate until firm, about 30 minutes.
Bake in 300°F oven until firm and pale golden, about 55 minutes. Let cool for 5 minutes; cut through score lines. Let cool completely in pan. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)
Topping: In bowl, whisk icing sugar with grapefruit juice. Alternately stir in red and orange food colouring to tint icing coral; drizzle over cookies. Sprinkle with thyme (if using). Let stand until set, about 15 minutes.
It takes just five simple ingredients to create this crunchy confection from our Holiday Celebrations 2009 special issue. To ensure an airy toffee, do not overstir the caramel when adding the baking soda. Dip the pieces in white chocolate for a festive touch.
Portion size48 servings
Credits :Canadian Living Magazine: December 2015
2 1/2 cups
white corn syrup
per piece: about
Total fat0 g
Saturated fat0 g
Total carbohydrate14 g
In large saucepan, bring sugar, corn syrup and 1/3 cup water to boil over medium heat, stirring just until sugar dissolves. Boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reads 300?F (149?C) or 1 tsp mixture dropped in cold water forms hard brittle threads, about 10 minutes. Remove from heat.
Standing back and averting face, whisk in baking soda and vanilla. (Caramel will bubble and sputter and increase in volume.) Do not overmix.
Pour into greased parchment paper– lined 13- x 9-inch (3.5 L) cake pan. Let cool in pan for 2 hours. Break into 1 1/2-inch (4 cm) pieces. (Make-ahead: Layer between waxed paper in airtight container; store for up to 1 month.)
This twist on an Irish coffee makes the classic warm cocktail extra enticing. In place of traditional Irish whiskey, we've used smoky mezcal, but if you can't find the agave-based liquor, peated Scotch whisky gives the same effect.
Prep time10 minutes
Total time10 minutes
Portion size1 serving
hot brewed coffee
mezcal or peated
Per serving: about
Total fat11 g
Saturated fat7 g
Total carbohydrate5 g
In heatproof mug, stir together coffee, mezcal and sugar until sugar is dissolved. Top with whipped cream; garnish with cinnamon stick.