Thursday, September 29, 2011
I recently bought powder lúcuma as its one of the 2 fruits I really miss from Chile (the other one is Chirimoya). I was very excited to try it in a recipe and here I am!. After making the successful chocolate pretzels from a previous post, I decided to do my very own variation with lúcuma....and let me tell you something, I like this one even better than the chocolate one!!...too good to be true? give it a go!:
-100g or a generous 1/3 cup of unsalted butter.
-100g or 7 tbsp caster (superfine) sugar.
-200g of plain (all-purpose) flour.
-50g of lúcuma powder.
1. Lightly grease a baking tray or line with baking paper.
Beat together the butter and sugar in a mixing bowl until light and fluffy. Beat in the egg.
2. Sift together the flour and Lucuma powder and gradually beat in to form a soft dough.
Use your fingers to incorporate the last of the flour and bring the dough together. Make a ball, wrap with cling film and put in the fridge for 15 minutes.
3. Break pieces from the dough and roll into thin sausage shapes about 10cm/4 inches long and 6mm thick. Twist into pretzel shapes by making a circle, then twist the ends through each other to form a letter "B".
4. Place on the prepared baking tray, slightly spaced apart to allow for spreading during cooking.
5. Bake in a preheated oven, 190C/375F/Gas mark 5, for 8-12 minutes (not more or they'll probably burn).
The smell coming from the oven is just incredible.... and believe me, all your neighbours will be queuing up outside your door :-)
Leave the pretzels to cool slightly on the baking tray, then transfer to a wire rack to cool completely.
Sprinkle them with icing sugar, instead you can mix icing sugar and lúcuma powder to sprinkle your pretzels.
To store them, simply put them in an air tight container, a tin box is ideal.
I didn't want to dip them in chocolate like the choc pretzels I did before, simply because the lúcuma flavour is woth enjoying just the way it is, although nobody says you can't use chocolate!.