They went down a treat at my baking class at the weekend, so here, for those of you who want to be able to try something that the whole family will enjoy, is the recipe.
Ingredients:
Base:
170g (3/4cup) cold butter, cut into 1/2 inch chunks
260g (2 cups) all- purpose flour
88g (1/2 cup) castor sugar
1/2 teaspoon salt
Toppings:
Chocolate layer:
283g (10oz) chocolate - I use milk for this as I find dark chocolate a little bitter for childrens palettes. You can use a mix of milk & dark either.
1 tsp vegetable oil
Macaroon:
4 egg whites
100g (3/4 cup) castor sugar
64g (1/2 cup) all-purpose flour
200g (7 ounces) sweetened flaked coconut. (I used dessicated coconut and it worked fine, you can sweeten dessicated coconut by adding icing sugar and water to it and leaving it to soak for approx 30 mins)
Method:
Preheat oven to 180⁰C/350⁰F/Gas Mark 4
Melt the chocolate and oil in a bain marie (a bowl over hot water) or microwave.
Make the biscuit base first by adding all ingredients into a mixing bowl and mix until you have a crumb mixture. It will be dry with some lumps of butter in it. Takes about 3 minutes.
Grease a 13 x 9" sheet pan very well and add the biscuit base, pressing the mixture evenly into the pan.
Bake in oven for 15-17 minutes, until just turning golden brown.
While base is baking make macaroon topping.
Whisk egg whites & sugar until well combined.
Stir in flour and coconut and mix well.
Remove biscuit base from oven and pour melted chocolate over, covering evenly.
leave to cool slightly before adding macaroon topping and cover chocolate.
Return to oven and cook for approx. 20 mins, until coconut topping is browning at the tips.
Remove from oven and leave to cool before cutting into rectangular bars and serving.
Enjoy!
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