Presentación final

Music:
Chilean Pipe Music clip - Rite of Strings

Chumbeque Recipe:
Biscuit:
250g soft unsalted butter
120g caster sugar
1/2 tspn vanilla essence
375g plain flour
90g rice or corn* flour

Pre-heat oven to 150C.
Using electric mixer, beat butter, sugar and vanilla until light, fluffy and creamy in colour.
Sift flours together.
Mix into butter/sugar/vanilla mixture until you have a crumbly textured dough.
Turn out onto a sheet of baking paper and and roll into a ball, kneading gently along the way.
Press or roll out to approx 5mm thick, thinner if you  can.
Using a square or oblong biscuit cutter, cut the dough and place onto buttered and floured or baking paper lined trays.
Refrigerate for minimum of 15 minutes to allow dough to rest.
Bake for approximately 20-25 minutes or until light golden colour. Do not allow to brown too much at all.
Let cool before filling with lemon butter.

* If using corn flour, make sure it is REAL CORN flour, not just very finely ground wheat flour.

Lemon Butter/Cheese/Curd:
2 whole eggs
3 egg yolks (whites can be used to make a meringue case for leftover lemon butter.)
3/4 cup caster sugar
60g unsalted butter
Juice and zest of one lemon

In a double boiler*, over simmering water, whisk the sugar, whole eggs and egg yolks until creamy and the sugar has dissolved.
Add butter, juice and zest.
Continue to stir in double boiler until thickened.
Cool a little and pour into sterilised jars.
Mixture will thicken further on cooling.

Makes about 2 cups or 500mls.
* If you don't have a double boiler, a ceramic or glass mixing bowl sitting snugly in a saucepan of simmering water is a good substitute.

To assemble:
Spread a portion of lemon butter onto a biscuit and place another biscuit on top, squeeze together slightly.
Spinkle with extra caster sugar.

Something else that is delicious as a spread for the Chumbeque:

Dulce de Leche

(Latin American caramel spread - from my Uruguyan friend, Sabina Espinoza)
Dulce de leche, is a sweet caramel spread popular throughout Latin America and used as a spread for bread, pastries, cakes, crepes and cookies like Argentinian alfajores cookies. It is known as cajeta in Mexico, manjar blanco in Peru, Chile and Bolivia, and arequipe in Colombia.
Makes about 3 cups.

4 cups whole milk
1 1/4 cups Sugar
1 teaspoon Vanilla
1/4 teaspoon Baking soda

Add all the ingredients to a heavy-bottomed saucepan and stir well to dissolve the sugar completely.
Set the saucepan over medium heat and bring to a boil. Reduce heat to very low and simmer, stirring frequently, until thickened and caramelized, about 1 to 1 1/2 hours.
Transfer to a clean glass jar and refrigerate. Will keep for 1-2 weeks.

Enjoy with coffee,  or even put a dollop of lemon butter or dulce de leche on your icecream or sandwich for a decadent treat.

Adios!