Sweet Dessert Rounds
5,9 / 10
ready in 1 hr 55 min.
- For the base
- 1.333 cups butter
- 1 ½ cups sugar
- 1 tsp vanilla extract
- 2 eggs
- 3 Tbsps milk
- 4 cups all-purpose flour (plus extra for dusting)
- 3 tsps Baking powder
- ¼ tsp salt
- For the topping
- 3 ½ ozs Dark chocolate (70% cocoa solids)
- 1 Banana
- 6 ozs Watermelon (flesh)
- 4 sliced Peaches
For the base: beat the butter, sugar and vanilla in a mixing bowl until light and creamy.
Add the eggs and beat until light and fluffy, then beat in the milk.
Sift in the dry ingredients and mix well. Wrap in cling film, flatten into a disc and chill for 1 hour.
Heat the oven to 180°C (160° fan) 350°F gas 4. Line a large baking tray with non-stick baking paper.
Roll out the dough on a floured surface into a large rectangle. Using an 11cm 4 1/2"cutter, cut out rounds and place on the baking tray.
Bake for 8-10 minutes until cooked and golden brown. Remove from the oven and place on a wire rack to cool completely.
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Drizzle over the bases.
Slice the banana thickly and arrange on top of the bases with the watermelon and peach slices. Drizzle with more chocolate.
Sprinkle with flaked almonds and decorate with chocolate curls.