Chocolate freckle biscuit slab
PREP+ COOK TIME 25 MINUTES (+ STANDING) MAKES 15
125g Sao biscuits or other square savoury crackers
150g butter, chopped
2/3 cup (150g) caster sugar
200g dark chocolate, chopped finely
1/4 cup (65g) 100s and 1000s
1 Preheat oven to 200°C/180°C fan. Grease a 25cm x 38cm Swiss roll pan; line base with baking paper, extending the paper 5cm over long sides.
2 Place biscuits in a single layer in pan (trim to fit if necessary).
3 Combine butter and sugar in a saucepan over low heat; cook, stirring, for 2 minutes or until butter melts. Increase heat to high; cook, stirring, for 5 minutes or until sugar dissolves and mixture is well combined and bubbling. Remove from heat; pour over biscuits, spreading to cover evenly.
4 Bake slab for 12 minutes or until golden. Remove from oven; sprinkle evenly with chocolate. Return to oven for 1 minute or until chocolate melts.
5 Working quickly, use a palette knife or the back of a spoon, to smooth chocolate. Immediately sprinkle with 100s and 1000s. Stand for 1 hour or until the chocolate is set. Using a large kitchen knife, cut slab into 15 squares or into shards to serve.
Test Kitchen notes
Slab will keep in an airtight container for up to 1 week. These shards are a brilliant cheat's cookie, utilising bought savoury crackers, dark chocolate and sprinkles.
Coconut chocolate bars
PREP+COOK TIME I HOUR (+ COOLING & REFRIGERATION) MAKES 16
150g butter, chopped
1 cup (220g) caster sugar
1 egg
1/4 cup (30g) almond meal
この記事は The Australian Women's Weekly Food の Issue 82 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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この記事は The Australian Women's Weekly Food の Issue 82 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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