Put the flours and baking powder in a bowl, and stir to mix. Put the butter, tahini, sugar, salt, and vanilla in a pan and soften over medium heat. Transfer to a massive bowl and leave to cool for a minute or two, then add the eggs and whisk quickly, until everything comes together into a thick, glossy combination. Stir inside the flour mix, chocolate, and pecan nuts, till the whole lot is simply blended.
Divide the mixture into 20 same portions, approximately 52g per cookie. Roll into balls and put them at the trays with at least 6cm among them. Lightly flatten the balls and bake for 10–11 mins, until the cookies have crisp edges and slightly soft centers.
Transfer to a cord rack and depart to cool. Once cool, keep in a hermetic box for up to per week.
Line a 24cm x 16cm tray with tin foil and grease with a touch butter.
Unwrap the toffee caramels and put in a huge, high-sided pot with the butter and miso, then put over low warmth, stirring now and then, and soften till mixed. Do no longer be tempted to growth the heat or the toffee will burn.
Stir in the marshmallows and continue to cook gently until they have got melted. Stir the whole thing together till nicely combined.
Add the Rice Krispies and mix till the entirety is flippantly covered – this will require a piece of elbow grease, because the toffee mixture may be thick.
Transfer to the coated tray and firmly flatten out with the again of a metal spoon, till smooth, even and properly compacted – if the spoon is sticking, rub a touch flavorless vegetable oil directly to it. Leave to chill completely, then slice into squares and serve. They might be less complicated to cut if refrigerated. Store in an airtight box in the refrigerator for up to a week.
Heat the oven to 180C (160C fan)/350F/gasoline four and line a baking tray with greaseproof paper.
Put all the elements into a big bowl and mix till thoroughly blended. The aggregate is pretty dry, but persevere until the entirety is blended together.
Put tablespoons of the mixture into the palm of your hand and compress to form a ball. Lightly flatten and role on the lined tray, leaving a 2cm gap among every macaroon.
Bake for eight minutes, until gently golden. Leave to chill absolutely to company up.
Heat the oven to 200C (180C fan)/390F/gasoline 6 and line a 24cm x 16cm tin with greaseproof paper.
Sift the flour, cocoa powder, baking powder, and salt into a bowl. Melt the chocolate in a heatproof bowl over a saucepan of simmering water, making sure the bottom does not contact the water.
Put the butter and sugar in a stand mixer and beat on an excessive pace for four to 6 minutes, until creamy and fluffy. Reduce the velocity and beat within the eggs and egg yolks one after the other, till fully included. Stir inside the melted chocolate, then fold within the flour mix, orange zest and hazelnuts.
Transfer the combination to the lined tin and clean the pinnacle. Bake for 14–sixteen mins, till just set but nonetheless a touch wobbly in the middle. Remove and go away to cool absolutely, then reduce into squares. If you pick a chewier, slightly firmer brownie, refrigerate for an hour earlier than serving.