KETO Cherry Caramel Biscuit Bars! πŸ’πŸͺ|| The Great British Bake Off 2019 || The Keto Kitchen

KETO Cherry Caramel Biscuit Bars! πŸ’πŸͺ|| The Great British Bake Off 2019 || The Keto Kitchen


[Music] hello my small fat adaptive family and welcome back to the keto kitchen it is week two of the Great British Bake Off and this week gave us lots and lots of biscuits because most of my viewership is American you call what we call biscuits something different I just want to kind of clarify that as best I can really quickly an English biscuit is hard it’s crunchy it’s a sweet baked treat it comes from the Latin B scotum Panem which means double baked bread we do not call these biscuits the few of us that have witnessed your American biscuits we call them savoury scones except they’re nothing like British scones because they’re soft and fluffy and savory and our scones are dense and stodgy and sweet what we call a cookie is a soft moist chewy sweet baked treat what you call a cookie is our biscuits and our cookies so a British biscuit is an American cookie an American cookie is a British biscuit and an American biscuit is like a savory British scone apart from American scones are nothing like British guns easy enough right but the most important bit of all this biscuit cookie malarkey is that the Great British Bake Off contestants arrive every year on making shortbread and this is something ginger predicted the night before the episode in her great British Bake Off series this year ginger is key to fiying the category of the episode a day before the episode airs so make sure you check out her Great British Bake Off series so that you’ve got something to munch on whilst you watch the episode on Tuesday evening and you’ve got something to munch on whilst you wait for my video to come out okay so the three challenges this week in biscuit week were as follows number one was the signature bake but rather than just baking biscuits they had to make them into chocolate – biscuit bars think like Twix or kick-out number two was the technical challenge and this was fig roll figs coming in at a solid 20 grams of net carbs per hundred grams or 3.5 ounces valleys not happening today and number three the showstopper was making like sculptures out of biscuits and whilst they were awesome and that sounds like such a cool idea I’m not ready to do anything like that so this week I will be making the signature biscuit but I won’t be making my signature biscuits no no that’s already too easy for me and it is already on the channel and if you don’t know that is my no flour peanut butter biscuits you can make them in original you can make them in chocolate you can make them in chocolate orange all three of which link down below if you want to go and check those out if I’m doing this keto bake-off I’m gonna be replicating something that I see on the TV every week for week two of the Great British Bake Off I will be keto fiying jamie’s cherry caramel shortbread biscuits buzz these will consist of a dark chocolate coating a short reddish bottom a keto friendly caramel and keto friendly cherry on top it peaked my interest that Jamie used cherry in a millionaire shortbread because that’s something I’ve never heard of and that that taste combination does really interest me and remember just before I jump into this I will be only trying this one time and I’ve just got to trust my gut that it’ll work and if it doesn’t you will be able to see that all on camera so let’s have a look at what is in this recipe for the chocolate show you will need 400 grams of 85% dark chocolate for these shortbread you will need a hundred and seventy-five grams of almond flour 24 grams of whey protein powder 1/4 of a cup of sweetener 1 egg 2 tablespoons of salted butter it’s been left at room temperature to go soft will be caramel you will need 57 mil of double or heavy cream a sixth of a cup of sweetener 62 grams of peanut butter you can use either crunchy or smooth half a teaspoon of vanilla extra for the cherry filling you want 15 frozen cranberries and that’s about 25 grams and you want a quarter of a teaspoon of cherry flavoring in terms of equipment there is just two things you need on top of your normal kitchen equipment you will need 12 bouche mold or whatever you got that’s similar to a chocolate bar mold I have these not quite bouche is because bouche is have a curve I have these I’ve got them from middle a while ago they’re a bit smaller but they will do the job perfectly and the other thing that you will need is a pastry brush or an unused paintbrush if you don’t have one let’s get to Keith fi in this recipe we’re gonna start backwards and do the cherry filling first just so it can marinate a little bit whilst we do everything else now the reason I went with cranberries you can also use blueberries is because cranberries are sour and Jamie used sour cherry so I thought maybe it’ll work and cranberries a pretty low carb make sure there are fresh cranberries that have been frozen do not use dried cranberries they’re so high in carbs and what you want to do with your cranberries is just chop them all up like I have all I’m gonna do is take my cherry flavoring and I’m going to add 1/4 teaspoon and I’m just gonna give that a bit of a mix and then that mixture is just gonna go in the fridge until we need it the next step is our shortbread I mean technically this isn’t a shortbread I don’t really think it matters I think the important bit is that it has the right taste and texture first thing you’re gonna do is you’re going to pre-heat your oven to 175 Celsius or 350 Fahrenheit now that my ovens preheated in this medium to large bowl I have just almond flour and what I’m going to do is I’m going to add my whey protein and my sweetener to this and give it a good mix then once that mixture is all uniform and well combined I’m going to add one egg and my salted butter that has been softened we’re just gonna give this a really good mix now what I suggest you do when you get to a point where it’s sort of kind of combining but not massively it’s quite coarse bread crumbs is just mixed with your hands you want to keep that that sort of crumbly biscuity feel but you want it to be able to stick together okay so now that I have this sort of shortbread block that you can see sticking together but it’s also able to crumble a little bit what I’m going to do is pop that to the side get out a board and go and watch bands on this board I’m going to take my dough and I’m going to divide it into 12 even bowls so I find the easiest way to do this is to kind of make a block like that split that into that’s to split those into that’s four split those into you get a point one two three four five six seven eight nine ten eleven twelve thirteen fourteen foot why do I have 15 so there I have 12 even ish balls with these I’m going to take my 12 chocolate bar moulds and I’m going to mold these into these leaving sort of about half a centimetre around the edges I’m doing it this way just because it’s very likely that we all have different size and shape molds that we’re using so rather than saying I’ll roll out a slab and then cut it into twelve it might not fit your mold so I find doing it this way is a little bit more time-consuming but I think it’s worth doing so you don’t get to you know the assembly bit and realize you messed up so at this point I have got two molds twelve and total filled with shortbread that looks like this now what we’re going to do is we’re going to pop these in the oven that has preheated going to put them in for 12 to 15 minutes or just until they’re starting to get golden brown and the edges are starting to deepen in color a little bit you might want to keep an eye on them past 12 minutes once they are out of the oven you’re going to just leave them still in the silicone molds for about 10 minutes so that they can cool down because if you touch them and try and move them when they haven’t called down enough they will just crumble in your hands and then after about 10 minutes of cooling down you want to very gently take them out of their molds and leave them on a wire cooling rack until they have completely cooled so now we’re going to move on to our caramel now you might notice if you’re paying attention to the ingredients this caramel isn’t like many keto caramels and the reason I’ve come with this caramel which is one I’ve done many times and I absolutely adore is because I find it’s more suitable for cookies and biscuits and chocolates and things like that because it’s more stable because of the peanut butter it still tastes like a caramel it’s just a lot more thick and stable and doesn’t crystallize or anything like that and you don’t get that minty aftertaste so the caramel super simple again you take your heavy cream I mix mine in a Pyrex jug just to find it easy but any microwavable safe Bowl will do as long as it’s big enough for these four ingredients you get your heavy cream plonk your peanut butter in your cream and then I’m literally just going to whack that in the microwave for 20 seconds it’s not quite mixable yet so I’m just going to plonk it in there for another 20 seconds now the cream is nice and hot the peanut butter is able to mix in there really really easily yeah this is this is way too hot if you see it steaming or anything like this that liquidy you’ve made it too hot once you’ve got the cream and the peanut butter stirred well you want to add your sweetener and your vanilla extract I’m using salted caramel by Jordan skinny syrups and because the syrups aren’t as strong as extract I’ve added another half a teaspoon this is one teaspoon of syrup I’m just gonna pour that in there as well and give that a really good mix mine’s gonna be a lot more liquidy than yours because I just heated my not too much but either way you’re just gonna want to sit that aside leave it to cool at room temperature and we’ll come back to it when we need it these are fresh out of the oven they only actually took sort of ten minutes so I check them out sort of 10 to 12 minutes rather than 12 to 15 and our last step is making the chocolate as you can see here I’ve got a hot plate with a medium to large saucepan on it in this bowl I have water that is gently simmering and all I’m going to do is I’m going to add 2/3 of my chocolate that is 266 grams of my chocolate you’re gonna plonk that on top of there like that now usually this whole process is done with a thermometer but I honestly don’t think we need one I’m not going to touch this for five minutes do not touch it just leave it to gently melt you do not want the chocolate in this bowl to come in contact with water because what happens is it seizes up and then it’s just completely unusable so I’m just gonna step away for five minutes it has been five minutes and our chocolate is it’s getting there has been five minutes I’m just gonna take a spatula and I’m gonna just help it a little bit get that chocolate mixed around very gently until the like chocolate has melted at this point just a quick reminder you should have gotten your shortbread out of its molds and put it on a wire cooling rack to finish called it so if you haven’t done that do that now so now that I’m confident that all of my chocolate is nice and melted this is where I’m going to start tempering it usually you use a thermometer and get it to a certain heat and then bring it back down and things like that but we’re going to do this a much simpler way that doesn’t require you buying a thermometer so you’re gonna take the spatula with some chocolate on it and that bit just below your lip where my little soul patches you’re just gonna tap it to that okay and what should happen is not only do you get a face for the chocolate it should sting a little bit not massively just a little quick pinch that goes if it doesn’t have that sting it’s not ready yet so you can tell by my reaction mine’s not quite ready yet so I’m gonna leave it a few minutes and just keep stirring it let it heat a little bit more and then do that again being another few minutes I’ve upped the heat just a little bit not too much cuz I don’t want this steam collapsing into the bowl and I think it might be ready this time so again butter chocolate on the spatula I’m going to touch it to my Mentos label sulcus which is this bit here not only we learning to cook today where they’re learning some cool science words and it’s totally not because I googled it so I could use any word apart from soul patch yeah okay so a little bit of sting not massively painful mmm just enough to let me know that that is ready to go so now at this point what you want to do is you want to add in the other one-third of chocolate which should be 134 grams and this process is actually called seeding why I don’t know I’m not a chocolate tempura so what I’m going to do at this point is turn the heat off remove this bowl from the heat making sure you don’t get any of that water in and I’m just going to mix it off the heat keep mixing the hot chocolate and the chocolate that we’ve just put in together until all of it has melted now I’ll be honest with you this is the most laborious part of the whole recipe because this can take up to 15 minutes to do depending on you know whether you want that perfect chocolate temple with the snap and the sheen there are ways you can speed this up so things like not cooking it in a metal bowl because metal hold heat cooking it in a glass bowl you can also do things like go to a colder room obviously not outside if it’s raining or something like that just a cooler room than the kitchen because the kitchen will probably be one of the hottest rooms right now because you know we’ve just had the oven on and we’ve got hot water though it’s steam rising you will know when this is done because not only will all the chocolate be melted it’ll have that nice glossy Sheen to it and it will be silky smooth you will of course touch it to your mentor labial sulcus but this time you’ll know it’s done when it is colder than body or room temperature when you tap it if it’s a little bit hotter or you can’t feel the difference in the temperature it ain’t ready yet you want to be able to feel that it’s just a little bit colder than your body temperature now as I said this can take up to 15 minutes half an hour sometimes if it’s winter and you’ve got the heating on and all that sort of thing sometimes longer if it’s summer and it’s really really hot outside this is the bugger of chemistry with cooking is the so many little things will completely change your recipe and it’s not the end of the world if your chocolate you know goes grain goes doll it will still taste like fantastic chocolate but if you’re a bit of a perfectionist like me you’re just gonna have to just trip through and keep going and keep going keep going so I’m gonna now be stirring this for probably ten minutes or so and then when it’s done I will check in with you so that you can have a look [Music] the fact you can see me waving is a brilliant sign that this is beautifully tempered it’s been about the about 15 minutes I’ve given it one last tap it’s looking really good it’s just the right temperature so we are ready to start assembling this there are two things that you need to do before you move on to the assembly number one which I’ve already done is I’ve taken my molds that I use for the shortbread then I’m going to use to assemble these and I gave them a quick wipe down I would suggest you do this with a dry kitchen towel or dish cloth or something like that just because if you combine wet again with this tempered chocolate you’re just going to ruin it so I just used a kitchen roll and just gave these a real quick clean before we get started the second thing you want to do is get your cherry cranberries out of the fridge give them another mix and then I’m just going to pop them back in and we will start with the assembly it’s a spoon you’re gonna want to get your page from brush you’re gonna want to plate or something to sit your spatula on because otherwise you’re just gonna get chocolate absolutely everywhere first thing we are going to do is we’re going to take our spoon and spoon about spoonful in each of our molds to this all I’m gonna do is use my pastry brush to spread that chocolate up the sides and across the base of each now you do want quite a thick bottom make sure your shortbread is caught enough before you put it in and those are all just gonna be squeezed down don’t press too hard you don’t break your base now something I’ve noticed about mine as you can see is that I’ve actually not left enough at the space of the sides to make chocolate sides it’s fine you know it’s just not as nice presentation use my pastry brush and I’m literally just at these sides just gonna add a little bit more chocolate or these edges that don’t have any paint paint up the sides a little bit now we’re ready for the next step which is going to be adding the caramel and I’m just going to spoon on quite a thin layer of this across the shortbread [Music] you should have just enough of this caramel to do this like literally just the perfect amount so now we get our cherry cranberries and I’m just gonna evenly put these across I take what he’s do these do smell and feel like cherries it’s quite surreal even though I knew that was what I was planning to do but I didn’t I don’t think it would work and it seems to have really worked they’ve really absorbed that cherry flavoring and now the last step is to coat the top of these in chocolate I don’t report to vigorously because our caramel is quite soft I gently pour a coat on the top of each bar [Music] [Music] now with my spatula I’m just gonna try and get them as smooth as possible just by flattening out trying not to move those cranberries because there’s cranberries are very close to the top so they tend to shift around when you try and even out the chocolate and there we have a beautifully messy filled mold and what I’m gonna do is just pop these in the fridge for a minimum of two hours I’ll let you know how long it takes until they are ready to come out the mold be cut open and be sure so it has been an hour and 35 minutes or so so the way I knew they were done is a good matter can you it up they are completely hard and what I do is I just gently put it the sides might have caramel coming out a little bit but give them a gentle pull at the sides and if they come away pretty easily you’re then able to pop them out which is the most stressful bit of doing this we’re just gonna slowly tease one out if it’s done it should come out quite easily like a rat oh my God look at the shine on that Wow who says you need thermometers to temper chocolate oh that’s phenomenal if you watched Bake Off you might notice that Jamie’s had like decoration on it and it was like look like white chocolate cranberry we’re not gonna bother doing that I don’t think we need to it’s too much of a faff I think these are gonna be just fine how they are so give me five to get these out of their molds and we will do a cross-section and a taste test so here Wow we have 12 beautifully tempered chocolate biscuit bars they’re all pretty even the sides could do have a bit more chocolate but I am really happy with how these have come out but how they’ve come out he’s not the important bit so let me get up close with this camera here so that you can see and I’m just gonna cut that down the middle like that it’s beautiful it’s just it’s beautiful and look it up so we’ve got a shortbread a little thin layer of caramel and you can see if I just lift that bit of chocolate off we’ve got some cranberries throughout it but you want to know if the answer to the question how does it taste it’s clearly shortbread II sticky that peanut layer could probably do have been a little bit more that caramel dough and then you get a punch of like sourness for the cranberries and sherry from the cherry flavoring but blended together it’s like these really sour cranberries on top so a cherry sorry incredible I’m so happy with our chocolate now in terms of macronutrients one bar if you make 12 bars one bar is 376 calories 31 grams of fat 12 grams of protein and 5 grams of net carbs these are astoundingly high but at the same time I’m kind of not surprised because bake-off is full of very calorific ly dense foods I would suggest if that’s too high for you cut it enough and have half so you then have 24 bars of a bar that size as you’re serving and then in tone two point five net carbs I tell you what they are super super indulgent like this tastes like something you’d only have a fancy restaurant on Flo fo happy and that is how you make a keto version of Jaime’s cherry caramel shortbread biscuits ours from week two of the Great British Bake Off join me next week for keto is absolute worst nightmare and that is bread we’d like this video if you find it interesting insightful helpful subscribe if you’re inclined any questions any comments any queries anything down below Keep Calm kion for Jim [Music]

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