Stuffed French Toast (Betty's Variation)

Here is my recipe for Stuffed French Toast.

For the French toast:

8 small slices brioche, or other egg bread
1/4 cup Nutella
1 egg beaten with a little milk
2 tablespoons butter
Raspberry sauce and fresh raspberries to serve.

Spread half of bread slices with Nutella, top with remaining bread.
Dip in egg mixture, heat butter in skillet and fry sandwiches until lightly browned, turn and cook on other side.

Raspberry sauce:

Whiz a cup of raspberries in a processor with a generous squeeze of lemon juice and confectioner's sugar to taste.  Strain to remove seeds.


Skibo Castle Ginger Crunch (Scottish cookie)

This recipe is said to have come from an Irish cook who worked at Skibo Castle.  I have adapted the recipe from the original, changing the size of the pan and adding some finely chopped crystallized ginger to bump up the finer flavor.

Preheat oven to 350 degrees.
Line an 8" square pan with foil and lightly butter the foil.

For the shortbread base:
1 1/4 cups flour
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon ground ginger
1 tablespoon very finely chopped crystallized ginger
1/4 teaspoon salt
4 ounces cold unsalted butter, cut into cubes

For the topping:

3 ounces unsalted butter
1 tablespoon Lyle's
Golden Syrup (substitute light corn syrup)
1 cup confectioners' sugar
1/2 teaspoon ground ginger
1/2 teaspoon vanilla

Make the base:
Sift together dry ingredients and blend in butter with your fingertips until the mixture just comes together.  Press evenly on bottom of pan and bake for 15 to 20 minutes until lightly browned.

As soon as you take the shortbread out of the oven, make the topping.

Melt the butter in a small saucepan and whisk in remaining ingredients until smooth.  Bring to a boil and simmer for 30 seconds.
Pour over base, tilting pan to cover evenly.  Cool and cut into small squares.