I had a busy weekend last weekend baking, desperately trying to use up the thousands of chocolate coins we had left over from Christmas!
So, I made chocolate swirl shortbread with chopped up chocolate coins ( a nigella recipe):
Next on the list, banoffee tartlets for cake club at work. I whizzed up some sweet shortcrust pastry in the food processer, rolled it out and then popped the pastry into a 12-hole bun tin and baked in the oven. When the pastry had cooled I added a teaspoon of caramel (Carnation, out of a tin - classy I know), a 1cm chunk of banana and piped on some whipped double cream. And on the top, you guessed it... grated chocolate coins!