This revised recipe has been long overdue, and to be honest it’s been sitting on my desk ready to post for a few weeks now. Instead of three logs, you get four here, but the basic method is still the same. I’m sure many of you have already made them, as have I but some readers are still asking me for it and although I do have a recipe posted a few years ago, I think this updated one is slightly better.
Having just returned home from a routine dentist appointment, I thought there was no better time to complete today’s post! This has been sitting around here since last Friday but I couldn’t complete it in time. Today, after having recuperated some much-needed sleep throughout the night, I can say that it’s the first time in a month I feel rested. The sciatica pain is slowly dying down and telling you that I am relieved is definitely an understatement. Cheers to that.
Since the countdown to Christmas is now in full swing, I thought that a recipe for shortbread is now in order. This is one of my go-to things to bake when I am invited at someone’s home. Reasons being: I definitely don’t need to spend a fortune for gifts, I can make it easily up to two days before the event (it will keep wonderfully well if stored properly), it can be easily transported anywhere without becoming a mess when travelling, and the recipe can be varied according to any flavour you want. I have once tried it with lavender and lemon zest. It was the nicest thing I have ever had. It’s a win-win situation all round.
Click here for the updated version, posted on 21/12/2017.
Unlike the traditional Christmas cake, which I only made a handful of times, I’m a huge fan of mince pies, the crustier the pastry the better, and this log. Now I must honestly say that the Maltese recipe for Christmas log wins hands down here, at least for me. The British chocolate sponge version doesn’t really do anything for me. I still prefer it over the pudding though, which on the other side of the spectrum is too rich, again for my taste.
I use this recipe year after year, and is exactly how I like it. My mum makes a mean log, moist and it’s basically yumminess personified, which she gets by adding more alcohol than I do. I like mine a little bit more mellow, reflected in my version. If you want to add a bit more, so be it. I promised my friends this recipe by the end of the week, so without further ado here it is.
Makes approximately 3 x 20cm long logs, and it’s a no-cook assemblage! Please note that the recipe calls for sweetened condensed milk – the gloopy sticky stuff. The mixture will turn out to be too liquidy if you use any other kind of tinned milk.
For the log:
For the topping:
Lay 3 sheets of parchment paper or cling film on your worktop, one for each log.
In a large mixing bowl, mix all the ingredients for the log, preferably using your clean hands. You should basically end up with a sticky mess, but trust me, this is what you want.
Divide the mixture into three, and roll each one in parchment paper.
Put them in the fridge and leave to set overnight.
When you are ready to decorate, unwrap and place them on flat serving dish. Cover with the dark molten chocolate. When the chocolate is completely set, liberally dust the logs with icing sugar.
My countdown to Christmas has officially begun! Enjoy!
Rob x
Chorizo & Thyme 