The Big Issue : Edition 562
24 THEBIGISSUE.ORG.AU 18–31 MAY 2018 Matt says... It’s a hard task narrowing this down to one recipe. All of the recipes in my book Australian Food in some way or another mean home to me, because Australian food is the core of this book. My take on Australian food is deeply influenced by my upbringing, my career, by travelling and by the amazing produce I am lucky enough to come across every day in my restaurant kitchens. It’s the blending of these different experiences that forms the heart of my cooking, and what I feed my family at home. We’re making our own traditions, taking bits and pieces of all the cultural influences that are at play, putting our spin on them – it’s exciting stuff. Australians are said to be laid-back and I think it’s often the same when cooking for family and friends. That’s not to say it’s at the compromise of food – certainly not, cooking at home is one of my favourite places to cook. It’s about taking my time, relaxing and just enjoying creating a good meal. When I cook at home I like to strip it back and simplify, let the produce lead the dish. So even though it’s difficult to choose a recipe that means home to me, I can’t go past my Chocolate Cream Biscuits. These are my homage to that great Australian bickie: the Tim Tam. Although there have been all sorts of new flavours added to the range over the years, for me it’s all about the original version. A midnight snack or afternoon treat, there’s often a tussle over these bickies at mine – you have been warned, they’re very addictive! » Matt’s Australian Food by Matt Moran (Murdoch Books) is out now. 160g plain (all-purpose) flour 1⁄3 cup icing (confectioners’) sugar, sieved 1⁄3 cup Dutch-process cocoa powder, sieved pinch of salt 80g unsalted butter, diced 1 egg 100g dark chocolate buttons 100g milk chocolate buttons CHOCOLATE CREAM FILLING 100ml single (pure/ pouring) cream 80g dark chocolate buttons Method Preheat the oven to 160°C and lightly grease a baking tray. To prepare the biscuit dough, sieve the flour, icing sugar and cocoa powder into a bowl and add a pinch of salt. Add the butter, then rub in with your fingertips until the mixture resembles fine crumbs. Mix in the egg to make a dough, form into a disc, wrap in plastic wrap and refrigerate for 1 hour to rest. While the biscuit dough rests, make the chocolate cream filling. Bring the cream to the boil in a small saucepan over a medium-high heat, remove from the heat and add the chocolate. Stand for 5 minutes, then stir until the chocolate is smooth and combined. Refrigerate until beginning to firm, then transfer to a piping bag and set aside. Roll out the biscuit dough on a lightly floured work surface into a 5mm thick, 20 x 50cm rectangle. Cut into 4 x 8cm rectangles (use a ruler to help keep them even). Place the rectangles onto the prepared tray, bake for 10-15 minutes until crisp. Cool completely on a wire rack. To prepare the chocolate coating, melt all the chocolate buttons in a bowl over a saucepan of simmering water (make sure the base of the bowl doesn’t touch the water), stirring occasionally until smooth. To assemble, pipe the chocolate filling over half of the biscuits, then sandwich with the remaining biscuits. Dip each of the chocolate sandwiches into the melted chocolate, then place on a tray lined with baking paper until set. Serve with a nice hot cup of tea. Chocolate Cream Biscuits Ingredients Matt Moran’s Makes 10 biscuits PHOTOSBYWILLMEPPEM.