Wookiee Hut Cuisine presents:
Jaffa Cake Tart
by Gillian F. Taylor
He was so upset that he wasn't really thinking where he was going, but he suddenly found himself at his daughters' school. They were tapping on his bumper, trying to get him to open the magcon shield to let them in. So he did.
Next thing, he found himself at home, pulling ingredients from the cupboards. He forced himself to focus and saw a packet of biscuits, marmalade, orange liqueur, butter, and some chocolates. Startled, he asked his girls, "Um ... what are we making?"
"Uncle Wes com'd and said you needed this," and Syal handed him a rolling pin. Miri was carefully sealing the zip top bag full of biscuits, her tongue poking out the corner of her mouth, before handing it to him. "Uncle Wes said to smack it hard, Daddy," said his younger daughter.
Wedge did have to admit that the bashing of the biscuits was very therapeutic. Panting a bit, he asked, "What do we do with it now?"
"Uncle Wes says to use them in the place of the first two ingredients of this recipe," replied Syal.
"He also said to serve it with cream or ice cream, and to note the squadron color," piped in Miri.
Wedge did find it delicious, and he was no longer angry. Cake makes everything better!
Place the flour and sugar in a bowl and mix. Add the butter and rub into the flour mix. Bring the mixture together to form a ball, wrap in cling film and chill for 15 minutes.
Press the shortbread into the base of a 20cm (8") loose-bottomed flan tin, using a flat potato masher. Prick it lightly with a fork and bake in the oven for 10 minutes until light golden brown. Allow to cool.
In the meantime, melt the chocolate with 30ml (2 tablespoons) of water (over a pan of water or in the microwave). Remove from the heat and mix thoroughly. Stir in the tablespoon of butter followed by the Cointreau. Allow to cool for a few minutes, then fold in the whipped cream.
Spread the marmalade evenly over the shortbread base and then spoon the chocolate mixture on top. Chill for at least 15 mins or overnight.
NOTE: Real Jaffa cakes have sponge bases, but this version has shortbread. The recipe gives instructions for making the shortbread base from scratch, but I buy shortbread biscuits, crush them and mix with melted butter for a quicker version.
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