THE WITCHS BROOM RECIPES

Steps:

• For the chocolate wafer mix: Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats.
• Mix the egg whites, flour, powdered sugar and cocoa powder in a small mixing bowl until well combined. Add the melted butter and mix well. Spread the mixture into 4-inch-diameter rounds on the prepared baking sheets. Bake for 4 to 5 minutes, then use a spatula to roll them on a 1/4-inch dowel to form pipes.
• For the mint mojito filling: Bring a pot of water to a boil. Blanch the mint leaves in the boiling water for 2 minutes, then transfer them to a saucepan with the heavy cream and bring to a boil. Remove from the heat and allow the mint to steep in the cream for 20 minutes; strain the heavy cream and discard the mint. Heat the cream, glucose and lime zest in the saucepan until the mixture comes to a boil. Pour over the white chocolate in a heatproof bowl and let the mixture stand for 5 minutes. Blend using a hand-held blender until well incorporated. Add the rum and butter and mix well.
• For the marzipan: Color the marzipan with the food coloring to get a light brown shade.
• Fill a disposable pastry bag with the mint mojito filling. Pipe the filling into the chocolate cigar wafers and refrigerate until the filling is firm, about 20 minutes. Take dime-size pieces of the marzipan and roll them flat. Using a fork, make indentations to resemble brooms. Attach the marzipan brooms to the filled chocolate wafers using melted dark chocolate, then dust with cocoa powder.

Steps:

• 1. Line two large baking trays and sprinkle with flour
• 2. Put the flour, yeast and salt into a large bowl, keeping the yeast and salt separate
• 3. Make a well in the centre, and slowly pour in 175ml lukewarm water, along with the food colouring, bringing in the dry ingredients from the side with a wooden spoon
• 4. Once you have a soft, but not sticky, dough, turn onto a lightly floured surface and knead for 8-10 mins, until soft and springy (or use a stand mixer to knead for 5-6 mins)
• 6. Put in a large, greased bowl then leave in a warm place to rise for 30 mins, or until doubled in size
• 8. Preheat the oven to 220°C/fan 200°C/gas 7
• 9. Divide the dough into four, then, working with a quarter at a time, gently stretch into a large rectangle about 20cm x 10cm
• 10. Divide into eight strips and roll into long thin breadsticks
• 11. Space apart on the trays, then dust with flour — you should have 32 breadsticks
• 12. Bake for 12-15 mins, until hard to the touch, then transfer to a wire rack until completely cool
• 13. To decorate, wrap the cheese strips around the ends of the breadsticks and secure with chives