I made these a couple of years ago for my friends 35th birthday. They were a great hit. Though a little confusing to eat as they really did look like burgers and fries. I found the idea on a website which included making paper cup packaging for the chips, which you could theme to the birthday person if you wanted. Or make them just for the sake of it.
For the ‘Burger Bun’
- 1 and 1 / 2 cup flour
- 2 teaspoons baking powder
- pinch of salt
- 1 cup sugar
- 1 / 2 cup plain yogurt
- 3 large eggs
- drops of vanilla
- 1 / 2 cup canola oil or sunflower
- sesame seeds
Sift flour, baking powder and salt in a bowl and set aside less.
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| Cooked burger buns, cupcake cases removed and sliced |
Add the sugar, yogurt, whole eggs and vanilla and mix well until thoroughly uniform. Add the flour mixture and stir, until blended. Then add the oil and incorporate gently with a large spatula.
Place dough in prepared muffin cups, filling only halfway. Sprinkle a bit of sesame seeds and bake for approximately 20 to 25 minutes, or until they pass the toothpick test.
Remove from pan and cool on a rack until warm. Remove the paper muffin cups.
Preheat the oven to 180 degrees. Butter and flour a 20x30cm baking dish.
For the ‘Meat Pattie’ aka Chocolate Brownie (this is the same brownie I used in my Icecream recipe I blogged last year)
- 100g unsalted butter
- 1 cup flour
- 1 / 4 cup cocoa powder
- 1 / 2 teaspoon baking powder
- 1 pinch of salt
- 220g dark chocolate, chopped. Whittaker's 82% Dark Ghana is best, but any chocolate over 50% cocoa will suffice
- 1 1 / 4 cup sugar
- 3 eggs
Preheat the oven to 180 degrees. Butter and flour a 20x30cm baking dish.
Sift the flour, cocoa, salt and yeast. Reserve.
In a heat resistant bowl, melt in a double boiler (or microwave at 30 second intervals) the chocolate and butter.
Mix sugar and eggs, one at a time. Add the flour mixture and mix gently until smooth.
Proceed to the prepared pan and bake for about 25 minutes (stick a toothpick, is ready when go out with crumbs clinging). Let cool.
For the Cheese, Lettuce & Tomato Sauce
- Prepared fondant or royal icing.
- Red, Green & Yellow food colouring.
For the “cheese“ a dye portion of the fondant with a few drops of the yellow dye. Knead well, roll out with a rolling pin & cut into squares
For the “lettuce“ dye a portion of the fondant with green dye. Rol to very thin slices and cut with the help of a round cookie cutter. Press edges with fingers to irregular shape.
For the “ketchup“ mix with red food coloring until desired color. Place in a plastic bag and cut the tip to use.
For the “meat” with the help of a round cookie cutter, cut the brownie slices carefully.
Cut the vanilla muffins in half and assemble the burgers as you like.
French Frie Shortbread
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| Shortbread going into the oven |
- 2 cups (260 grams) all-purpose flour
- 1/4 teaspoon (2 grams) salt
- 1 cup (2 sticks) (226 grams) unsalted butter, room temperature
- 1/2 cup (60 grams) powdered (confectioners or icing) sugar
- 1 teaspoon (4 grams) pure vanilla extract
Shortbreads:
In a separate bowl whisk the flour with the salt. Set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy (about 1 minute).
Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract.
Gently stir in the flour mixture just until incorporated.
Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour or until firm.
Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.
On a lightly floured surface roll out the dough into a 1/4 inch (.6 cm) thick circle. Cut into slices and remove alternate ones so they can spread.
Place on the prepared baking sheets and place in the refrigerator for about 15 minutes. (This will firm up the dough so the cookies will maintain their shape when baked.)
Sprinkle with sugar. Bake for 8 - 10 minutes, or until cookies are very lightly browned. Cool on a wire rack
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