The other day I discovered a totally delicious new sweet sensation by the name of Matzo Crunch. It's a Jewish slice type of thing using the matzo crackers as its base. The recipe I've used is from a chef called David Lebovitz and I was given it by a colleague at work, Chelsea. It was 3pm on a Monday afternoon and I was left begging her for another piece.
It is the easiest thing I've made in a long time, 25 mins tops and so tasty. Mmmmmm, so you wanna make it? Ok here's how.
Preheat your oven to 190 celsius. Line a flat baking tray with foil so that it comes right up over the edges. Then place a layer of baking parchment on top. Then take some matzo crackers and line them up along the base of tray to form your base.
 |
| Layer of matzo crackers. |
Take a tightly pressed cup of brown sugar and with 230g of butter combine them in a saucepan on a medium heat, stirring until the mixture comes to the boil. Let it boil for 3 minutes then remove it from the heat.
 |
| What's better than brown sugar and butter on the hob? |
Then add 1/2 teaspoon of vanilla essence and good pinch of sea salt. Stir it all together. Pour the sugary, buttery deliciousness all over your matzo crackers.
 |
| The glistening matzo crackers with the toffee mixture glazed on top. Mmmmmm. |
Put the tray in your oven and bake for 20 minutes. Watch to see that it doesn't burn and if it starts to burn, turn down the heat to 160C.
 |
The caramel sizzling away in the oven.
Once its cooked get it straight out of the oven and layer a cup (or more like to 2 cups if you do what I did) of dark chocolate bits/buttons on top and let them melt into the the hot toffee. Then smash up some roasted almonds and sprinkle them on top. Sprinkle a good pinch of sea salt on top. Leave to cool then cut up into pieces to serve to those you love. |
 |
| Almonds being sprinkled on top. |
 |
| Ah. Finito! My matzo crunch. |
