Liquorice recipes
Liquorice is a chewy, dark-brown or black sweet flavoured with liquorice root extract. Common variations include bootlaces, all-sorts (which are bound by coloured sugar paste) and regional confections such as Pontefract cake and Yorkshire pennies (shiny black discs that are distinguished by the small castle and owl image stamped on one side). In Denmark and Norway, salted liquorice is more common than the sweet variety popular in Britain.
Inspired by Japanese deco rolls, Paul uses different coloured cake batters to make a patterned Swiss roll.
Equipment and preparation: You will need a piping bag fitted with a plain nozzle and a hand-held electric mixer.
More liquorice recipes
Storage
Keep liquorice in an airtight container for up to one week.
Preparation
Liquorice is made by mixing the liquorice root extract with sugar, water, gelatine and flour to a thick, malleable paste. It is then moulded into strips or cables.
