As a lover of all things unicorn, I decided my next bakes would be inspired by the mythical creatures. So here we have my Psychedelic Unicorn Bark which I think is a great gift for friends and family when wrapped up in cellophane or simply for snaffling when you’re feeling peckish. I haven’t baked shortbread for a long time so thought I’d give the classic recipe a try but with my own personal twist – dipped in chocolate and merrily sprinkled with
joy sweetness. These are incredibly easy recipes and it’s likely you already have a lot of the ingredients in your house already. Now let’s get baking!
Psychedelic Unicorn Bark
YOU WILL NEED:
600g white chocolate
Food colouring gel of your choice
Any decorations you wish e.g. hundreds and thousands, marshmallows etc.
1) Break up all of the white chocolate in a bowl and microwave until melted. Keep an eye on your chocolate as it burns quickly. Stir the chocolate until smooth.
2) Save the bulk of the melted chocolate in your large bowl but separate the rest into as many small bowls as you want different colours. So if you’re doing blue, green and pink – you want three bowls. Geddit?
3) Add a drop of your chosen food colouring to one of the bowls and stir until you are happy with the colour. You really won’t need a lot of colouring so start with a tiny drop and add more from there.
4) Line a baking tray with baking parchment and pour in your colourless white chocolate. Then spoon in the different colours of white chocolate in puddles. Take a cocktail stick to swirl the colours together. You don’t want to do this too much else they’ll just all blend together.
5) Decorate however you please then leave the tray in the fridge till set hard before breaking into pieces.
YOU WILL NEED:
175g of plain flour
75g light muscovado sugar
200g white chocolate
Any decorations you please
1) After pre-heating your oven to 160degrees fan, measure the flour and sugar into a large bowl.
2) Usings your fingertips, rub the butter into the flour and sugar mixture before kneading gently to create a dough.
3) Roll out the dough on a lightly floured surface to a thickness of about 1/4 in 5mm. Use any shape cutter you would like to cut out as many biscuits as you can before transferring to two greased baking trays.
4) Prick your biscuits all over with a fork and sprinkle with a little demerara sugar. Then place in your oven to bake for roughly 15-20 minutes until pale golden.
5) After leaving to cool on a wire rack, break up the white chocolate (or any type really!) in a bowl and melt before adding a drop of food colouring of your choice.
6) Dip half of the shortbread biscuit into the chocolate before placing back on the wire rack and sprinkling with decorations.
Not going to lie, I absolutely LOVED putting this post together. But when it combines two of my favourite things – baking and unicorns – is that any surprise!? Shout out to my Mum for being the best hand model ever and dealing with me squealing repeatedly at how pretty the bark was. If you do fancy giving these ever so easy recipes a go, please do share them with me on social media! You can find me here!
Rosalie Horrocks x