- I'm very disappointed in you, Barry. (Barry giggling)
(triumphant music) - Hello, everybody.
- Hello! - I hope you are well,
wherever you are in the world. Welcome to our kitchen, alright, Chlo? - Yes.
- Give me some skin. Today we are making, what
are you holding in your hand? - Legendary chocolate bar. Oh.
- Oh! Twix cookies, okay. So imagine the three markers, that identify a Twix, which
are the biscuit, the caramel and the chocolate,
- And the chocolate. - which is melting on my fingers already. We're gonna do that in cookie format completely from scratch, the only thing we're
not making from scratch, which I've done before
with Phoebe is chocolate. - Okay, that's better, 'cause
it might take us a while. - It might, 'cause you've
got to roast the beans and all that. So we've got the
butter, we've got the sugar, we've got the flour, some vanilla
extract and what was that? - Baking powder. - It was, the only other
thing we're gonna add in today is actually an egg white, which you can separate in a minute, which is gonna hopefully give
it a mild bit of sweetness, just a teeny bit, but
also some stability too. So just dump your butter in. Brilliant. (mixer whirring) Oh, good girl. Alright, (laughs) stop that. So you cream that together
and did you just lift it up, 'cause it was stuck on the beaters? - Yes.
- It just flicked off. - It's a hack. - We wanna keep it wet for now, so can you get the vanilla extract? The vanilla extract she
weighed out off camera. Have you ever separated an egg before? I can't remember if you have.
- Yes. - You have?
- Ooh, I know what we need. (objects clattering) There's a gadget for that, Daddy. Oh, you wanna use that?
- That's how we seperate it. - Well, that's a tool for doing it, but I was gonna try and
get you to do it manually, you want to have a go manually? - No. - That's what they'll teach
you at school one day. - We're learning about cooking in school, I'll bring in the whole drawer. - Alright.
- Of hacks. - That's gonna get us
to the whole like thing. (egg cracking) You push it in over the yolk and hold it and then turn it out, okay. - Like this. Oh no, I just ruined it. (Barry giggling) Yeah, I'm not good with
that kind of stuff. That's why I've got
Mum, Mummy to help you. Cracking an egg, take two. - You've got two halves of
the shell and you pass it, so the egg white falls into one bowl and you just dump the yolk in there, okay. - If you were wearing a Fitbit, you would probably be
on 10,000 steps by now, 'cause you're going like this. - If only steps were measured
by hand movements, mate, yeah, that would be. Do you wanna crack the egg? Yeah, keep the yolk in one
angle, that's it, that's it and then just take the lid off. No, no!
(mellow melodic music) - Cracking an egg, take three. - You see that? We've finally, finally got an egg white. Pour that in. (egg white pouring) Good work, mate, look, go for flour and then you want to add
the baking powder as well. Keep mixing, mate and you can see that's starting to dry up, isn't it? 'Cause that's what you want to do. We've got to actually cut these out with cookie cutters in a minute. So we've got a bit of a
workstation going on here, haven't we?
- Yes. - We've got the daughter. We've got some baking
parchment, a rolling pin, a cookie cutter, a little
spatula to help lift, some more flour, the tray we're gonna bake on, we'll preheat the oven in a minute. - With a Barry Lewis Baking
Mat in stores by you, you can find it on Amazon. - They're not on Amazon
at the moment, mate, I've ordered some more,
they're on the way. - Oh, that's good.
(Barry giggling) - And most importantly here is our dough. So Chloe, can you get some flour, just like pinch a little
bit of flour out of that pot and sprinkle it onto that baking paper? Yeah, and you roll it out, that's it, mate and if you can see, this rolling pin, it's got these little round bits on, they actually help give you the height. So we're trying to get it about
half an inch thick, alright. We've still got a bit of
flour on this surface, right. - Oh, that's good. - It is, but what I would normally do is sprinkle a teeny bit
on the cookie cutter, but I don't think we need it. You just want to put it on your face. Just gonna show you, push this in, little twisty twisty, okay. Straight like that, look at that. - Who says a girl can't have
fun with flour on her face? - We'll just put it on our
tray over there, okay. (laughs) You've got this. Boom. Well, let's jump to hopefully
10 of the cookies on the tray. But whilst you're doing that, Chloe, I'm gonna preheat the oven to 160 C fan, which is about 350 F or 180 C without a fan, alright and they only go in the oven
for like eight minutes or so, you don't really want to brown them. - You just roll this bit. - I love how she's now
teaching me. (laughing) Thanks, Chloe.
- And as you can see, this is very thin. - [Barry] Alright, we have
got so many of these made now, we've got two trays,
so 16 and enough dough for how much you reckon we've
got there to make, Chlo? - About... Four maybe. - [Barry] Yeah, we could do, couldn't we? But I think we'll just push on with these. The oven is preheated, so you can just play with
your Play-Doh, alright? Do you know what, we could
put them in the fridge for another day or just bake them again. - Just bake them today, Daddy, come on. - The other thing to say
though is that with this, when I've made a dough
like this in the past, if you make some indentations
in it and chill it, you wanna make some shapes
or put some fork marks in it or something like that, if you
chill it in the fridge first, that will hold that shape,
'cause it's in there for so long, it'll bake it in as a
funky, little pattern. What have you done? Brilliant. (laughing) It would bake that into it.
They are only gonna be in there for a very short amount of time, so there's no point in
starting the caramel step, because that does need a lot
of concentration and safety. - People who like fidget toys,
this is better than plastic. - We need to concentrate,
make sure we don't burn them. Look at them, they look amazing. Puffed up, lovely, holding that shape. - They look nice. 11! - [Barry] 11 more? Oh my gosh. So you can make 27 of
these, if we wanted to. - Yes, and the oven just beeped. - It did, so I'll get it out. But you were gonna make
chocolate chip ones of these, weren't you? So I'll leave you to that,
but that's something extra, because if you're making
chocolate chip ones normally, you just want to put it
probably in the dough, before you roll it out like that. But I think you're just
gonna do faces or something? - Yeah, how do you do it?
- Yeah, that's fine. It's not in the oven long
enough to really burn it. As a random question, Chlo,
people ask me this a lot. - Yes. - Is it weird you knowing
that Daddy does videos, 'cause ever since you've
been born, I've done them? - Well, it's fun, because every day, when I come home from
school, well, most days, you've either filmed and
there's different treats to try, that I've never had before, for an example, from America. - So you can see we've just got
a little bit of brown there, just starting to come. Perhaps I've done it maybe
one extra minute longer, because I really didn't want to show that. They will not look cooked, but they will firm up as they cool down. So just take them out the oven
for five minutes like that, transfer them to a wire
rack to fully cool. Let your kid just keep
doing chocolate chip things. - Eyes and noses.
- Nice. We shoved the other batch in the oven. All nice and baked in the
oven, Chloe's cookies, I don't think you pressed them in, mate. They're kind of sat on the surface, which I've never seen before,
but it works. (laughing) It just looks like loads of little faces or bowling balls, you're
going 10-pin bowling. We're gonna make the caramel topping now, this is actually quite a dangerous step, so Chloe's just quite happily on the iPad, she's chilling out for a minute, exactly what these cookies are doing. So these are nice and cool. We need to make the caramel,
sugar first in a pan. It's gonna get hot. So the first thing we'll do, we've got some butter to one side, we are gonna need some cream as well, but we're gonna get a pan
and shimmy in some sugar. Now there is a vegan alternative to Twix, I did do a recipe on that. Yeah, if you look on the
channel or on the website, vegan Twix tart.
(stove clicking) You can actually do the caramel
a couple of different ways, but one way is just by whizzing up dates and it is scary how similar that tastes, but we're going full out caramel. So over this heat, I'm gonna
keep stirring the sugar and it looks just like powdery right now. We've been here before
and then the fun happens. Look, almost there now,
like sugary icebergs, but you do want to get it, so
it's lump free, so keep going. There we go, so taking that
down to a really low heat now, it's just the sugar in there still. In goes our butter. (butter sizzling loudly) (mellow melodic music) Over the heat now for a
couple more minutes stirring, lovely, gorgeous colour on there. There we go, look at
that and it almost looks like some specks of butter have survived. No, that got burned pretty quick. I know it looks a bit oil
spilly, but that is normal, it's okay, it's sort of
separated from itself a little bit from the sugar, but we're keeping it over that low heat. Only like a couple more
minutes of stirring like that and it's time to add the cream, which will make it bubble again. There it is. (laughing) Nice. Let's face it, you
wouldn't want to be poured into hot sugar either, please be careful. I'm so glad that I've
a sort deep saucepan. There we go then, so let's pour it. Ooh, what a lovely colour. Once it's at room temperature, we'll chill it for a little bit, just to be able to spread
it on our biscuits. Ouch, don't put your finger in that. - Taste test. Yeah, it's chocolate. - Taste test, yeah, it's chocolate. Did you say they're more
like chocolate chunks? - Yes.
(packet rustling) - 30-second blast in the microwave, yeah. (button clicking)
(microwave beeping) (microwave whirring)
30 seconds stir, 30 seconds stir, yeah.
- Got our chocolate ready. - The good thing is with
the caramel still chilling, we can let this cool a
teeny bit, so it spreads, but it'll speed up the setting time. So kind of room temperature
melted chocolate is good. So we've got some spoons here, I've actually put the
cookies in the fridge just to try and give them
a nice sort of surface for the caramel to set. What I think we might do is
give ourselves some space. - They're gonna fall.
- They are gonna fall, yeah and we've got the caramel sauce here, so I've put it into a smaller
pot, so it's easier to handle and put a little puddle in
the middle of the cookie, but leave a little bit of the
biscuit base showing, okay. Straight down into the middle. ♪ Duh duh duh ♪ And you can see how
much that has firmed up compared to what it
was, when it was warmer. - I'm a beginner. - You're doing very well, mate. Look at that, huh? That's cool. - My one doesn't look like a circle, it looks more like a blob.
- That's fine. - I'm a beginner, so I'm proud. - Chocolate, this is a
bit more runny, okay, 'cause we haven't put
it in the fridge yet. Do you want to show a
little bit of caramel, a little bit of chocolate
and a little bit of biscuit? Well, that's what mine's look like, look like a sort of Jaffa Cake. You've done brilliant there, mate. - Yours is better.
- Oh, I don't know, but we need to get them
in the fridge to set them, so we'll do that and then
you can taste it, alright? - That does look like a Jaffa Cake. - It does, we've made Twaffa Cakes. - (sighing) Dad jokes. - Just a little chill in the fridge. I think these have turned
out blooming stonking. Here we go, are you ready? I think we pretty much
nailed it though, haven't we? - Three, two, one, go. Mm! - Mm! - Mm mm mm! Mm mm mm mm mm mm mm. - Mm mm mm mm mm. Mm mm mm mm. - Mm. - The biscuit is delicate,
melt in your mouth, the caramel is firm,
nice sort of tang to it, slight caramelization. Of course it's caramel,
but it's got that, mm! That burnt sugar vibe,
not too burnt, oh, no, no. - Kick. - Yeah, milk chocolate on
top as well soothes it, blankets it together and I love that you can
see the three tiers. - Mm, please. - Well, now it is your
turn to give it a go. We smashed that, didn't we?
- Yes. - So do give it a try. If you want to cheat, you can
but those ready made caramel, you could probably do caramel sauce, but it's a little bit runny and you see how that has
held it shape like that. It's up to you. That really doesn't look a
Jaffa Cake now, doesn't it? But thanks for your help, buddy. Thank you so much for watching. Don't forget to subscribe
if you haven't already and if you are, make sure your
notifications are turned on to make sure you have all new
uploads and do it, try it, send us photos on social media. - And.
- Thanks for watching, guys. See you next time.
- My thing! - Oh, bonus scene, have
I got a surprise for you. ♪ Check your level player,
no matter what your style ♪ ♪ The kitchen's for me,
sideburns, moustache, goatee ♪ ♪ Maybe all three ♪ Are your eyes closed? - [Chloe] Yes. - Are your eyes really, really closed? - [Chloe] Yes. - Okay, open them. - I can't see properly. - Open your eyes. (laughing) Look! I know it's not the
best surprise, but look, I turned your little face,
I gave it a chocolate mouth. - Is it Ron Weasley? - It is, it is Ron Weasley. - It's Ron Weasley. - And got a little caramel hair, so you've got a Twix in that. Do you want to have a little try of that? - I feel bad for eating your mouth. (Barry laughing)
I ate a mouth. - Well, there we go. (laughing) Look, look, it's pretty upset now. Looks a bit more like the Joker. ♪ So, guys, comment down below ♪ ♪ Another education,
'cause we only give one ♪ ♪ I think we should do another one ♪ ♪ So comment down below ♪ ♪ In the comments section down below ♪ See which one we should do,
okay, we can do any one. - You know, you wouldn't
tell that she's started watching YouTube videos
in the last few years.
