Petit Four Practical

This is the first time that we were given free rein to be creative and make whatever we wanted for the practical. Usually during a practical we draw out of a hat one to four items that we've made before to make again on our own. My theme for the petit fours were tropical flavors. From left to right: Jasmine Lychee Bavarian Cream Tartlettes, Coconut Macadamia Nut Toffee Bars, Chocolate Genoise with Coconut Buttercream, Lime-Mint Mojito Cookies.

Coconut Macadamia Nut Toffee Bars
Shortbread:
110g packed brown sugar (1/2 cup)
113g butter (1/2 cup)
135g AP flour (1 cup)

1. Cream butter and brown sugar.
2. Add flour.
3. Press into pan and bake at 350 degrees Fahrenheit for 10 min. Allow to cool before adding the topping.

Topping:
2 eggs
220g brown sugar (1 cup)
2 T AP flour
1t baking powder
1 t vanilla
1/2 t salt
90g shredded coconut (1 cup)
130g chopped macadamia nuts (1 cup)

4. Beat eggs, Stir in remaining ingredients.
5. Spread over shortbread.
6. Bake 25 min. Cut and rebake until golden brown.