Filter Blog By...The Rangemaster Bloggers
Alison Baker Home Economist
Gill Bland of ‘Tales of Pigling Bland’ food and cookery blog
Hayley Gilbert Freelance writer for kitchen magazines, websites and blogs
James McIntosh World award winning cookery writer & demonstrator
Emma Line Assistant Brand Manager
Mark Towns Training Manager
- Cooker Hoods
- Rangemaster Cookery Theatre
- Range cooker
- Sinks & Taps
Edible Sparklers for Bonfire Night
Posted by Gill Bland Tuesday, 3rd November 2015
You don’t need worry about wearing gloves to eat these sparklers and you don’t need a bucket of water to put them in. However, I’m sure dipping them in a mug of hot chocolate wouldn’t hurt. If you’re short of time this ideas works perfectly well using bought breadsticks in a packet (the grissini type). The biscuit base here will make for a sweeter treat though.
The key to making these is keeping the dough as dry as possible whilst still being able to roll them into stick shapes. If in doubt err on the side of passing a little more flour. To make them look their best roll them pencil-thin if you can, as they do spread a tiny bit in the oven. If you don’t mind a slightly less dainty sparkler-stick though then of course a chunkier base will mean there’s more surface to cover in chocolate.
Makes about 20
- 200g plain flour (plus extra if dough looks too wet)
- 60g condensed milk
- 220g butter, cubed
- 1/2 tsp baking powder
- 2 tbsp caster sugar
- pinch of salt if butter is not salted
- 200g chocolate (dark looks best but any kind is fine)
- Decorations of your choice e.g. edible glitter/sparkle sugar (found in the baking section in most supermarkets now)
- desiccated coconut
- crushed nuts
- roughly crushed biscuits
- hundreds and thousands
- Rub together the flour, sugar, salt and butter until it resembles breadcrumbs.
- Add the condensed milk and mix using a wooden spoon.
- You’ll need to persuade it quite a lot to gradually come together. Add a tiny bit of water or extra condensed milk if you are struggling.
- When it’s nearly together use your hands to bring together into a ball.
- Get a long strip of clingfilm and put the ball of dough onto it.
- Press the dough down flat until it’s about 1cm thick cover the top and put into the fridge for 30 mins.
- Prepare two baking trays with baking parchment or non-stick mats.
- Take the dough out and score into 8 equal pieces.
- Keeping the rest of the dough in the fridge while you work, roll each section out like a sausage with your hands. Try not to add any flour on the surface - it shouldn’t stick. You might need to soften it a bit with your hands to start with.
- I think each section makes about 2 sticks of 20cm with each section, but yours might vary.
- Once you’ve done them all, pop the baking trays into the freezer for 30mins.
- Preheat the oven to 150c.
- Bake the sticks for 14mins until just starting to brown.
- Leave to cool completely.
- Melt the chocolate over a bain-marie or in a mug in the microwave (easier for dunking the sticks into it)
- Prepare plates with the extra decorations on them and a tray with baking parchment / clingfilm.
- Carefully take each stick (they are quite brittle) and either dunk into the chocolate or paint the chocolate onto them using a pastry brush.
- Place them into the extra decoration or roll in them and then place on the tray to set.