![]() This recipe is from Donna’s new series donna hay christmas, exclusive to Disney+ ++ These Choc-caramel Coconut Bars will keep stored in an airtight container in the fridge for up to 2 weeks. + We used Glad to be Green ® Compostable Brown Paper. To give these bars as a gift, wrap in sheets of non-stick baking paper+ and simply tie the ends with string or ribbon.Sprinkle with salt and refrigerate for 30 minutes or until set ++. Place on a tray lined with non-stick baking paper +. Using 2 forks, dip each bar into the melted chocolate and tap off the excess. Melt the chocolate in a small saucepan over medium heat.Pour caramel filling over the biscuit base and refrigerate for 30 minutes or until set.Add the cashew butter and vanilla, reduce heat to medium and cook, stirring constantly, for 2 minutes. Bring to a boil and cook for 10 minutes, stirring occasionally, or until thickened. To make the caramel filling, place the coconut cream, maple and salt in a medium frying pan over high heat.Bake for 25–30 minutes until crisp and golden. To make biscuit base, combine coconut, almond meal, oil and maple until combined.Line a 20cm (8 inch) square cake tin with 2 sheets of non-stick baking paper+. Step 4 - Allow the biscuit base to cool in the tin while you make the caramel filling, and turn down the oven to 180☌/350☏. Prick the dough with a fork throughout and bake for 15 minutes until the biscuit base is a nice light golden brown. ![]() Use the back of a cup measurer or offset spatula to really press the dough into the pan. Press this dough into the bottom of the lined tin. Step 3 - Add in the flour and salt, mixing with a spatula or wooden spoon until a soft pliable dough forms. Beat the butter, caster sugar, and icing sugar together using a stand mixer, electric handheld mixer, or whisk until the butter is light, fluffy, and aerated. If room temperature butter is not soft enough, pop it in the microwave for 15-second bursts until soft but not melted. Step 2 - Soften the butter to a whipping consistency. Grease and line an 8 or 9-inch/ 20 or 23-cm square baking tin with parchment paper leaving an overhang to allow for easy removal of the slice. Step 1 - Preheat the oven to 200☌/390F/Gas Mark 6. How to Make a Chocolate Caramel Slice Whipped Shortbread Biscuit Base My go-to is Whittaker's, although I'm also a huge fan of Lindt.Ĭoconut oil/ butter for the chocolate topping allows the chocolate caramel slice to be sliced without cracking. I highly recommend using a chocolate you enjoy eating on its own. Do not use a low-fat version as the fat in the condensed milk is necessary for the caramel to thicken and set up.Ĭhocolate - I like to use 50% dark chocolate or bittersweet chocolate. Golden syrup can be substituted with maple syrup or light corn syrup.įull cream sweetened cream condensed milk adds sweetness and creaminess. Golden Syrup adds flavor and keeps the caramel soft, even though it sets enough to be sliced. Light brown sugar can usually be substituted with dark brown sugar in a pinch. Light brown sugar is used in the caramel. I found that 2 teaspoons of sea salt give a nice saltiness. For the caramel, you need to measure according to taste. It also gives the caramel its salty deliciousness. ![]() The salt brings out the flavor of the butter and flour in the biscuit base. Plain white or caster sugar gives a crispness to this biscuit that is otherwise completely lost with just using icing sugar. Icing Sugar or Powdered Sugar adds sweetness with the added starches giving the biscuit a tender snap.Ĭaster sugar can be substituted with white granulated sugar. Scooping directly out of the flour container will result in too much flour being added to the mixture. If measuring ingredients by cups, make sure to aerate the flour and then scoop it into the measuring cup using a spoon before leveling it off. For cakes, this can be replaced with cake flour. Plain flour (all-purpose flour/standard grade flour) refers to flour that has a protein content of approximately 9.5-12%. ![]() Butter cannot be substituted with butter or margarine spreads, but it can be substituted with baking margarine. use New Zealand butter in my recipes, which has approximately 82% butterfat and can be very yellow (similar to European or Irish butter). Butter is the key flavor to the biscuit base and adds fat and richness to the caramel. ![]()
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