Ingredients
Base
- 220 g Butter, diced
- 150 g self-raising flour
- 40 g Desiccated Coconut
- 90 g brown sugar
Filling
- 380 g can of caramel, (homemade thick caramel would also work)
Topping
- 75 g shredded or flaked coconut
- 90 g rolled oats
- 115 g golden syrup
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Pre-heat oven to 180 degrees. Line a slice tin with baking paper.
Place butter into bowl and melt 3mins/60 degrees/sp3.
Pour butter into a small bowl. Reset scales and weigh in 130g of your melted butter into your TMX bowl. Keep the left over butter for your topping.
Describe the preparation steps of your recipe
Describe the preparation steps of your recipe
Describe the preparation steps of your recipe
Prepare whilst base is baking.
Add coconut, oats, golden syrup and remaining butter in TMX bowl mix sp3/10secs or until combined.
Evenly spread the caramel over the cooled base.
Sprinkle topping to cover the caramel layer.
Bake for a further 20-25mins or until golden.
Allow to cool before slicing. Cut into squares to serve.
Base
Topping
Construction
Tip
This recipe was adapted from Donnahay.com.au
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This slice is absolutely delicious and for those asking about the missing steps in the recipe this is what i did
step 4. Add all other 'base ingredients' 20sec/speed 5 ( if not combined do for another 5-10 sec)
Step 5. Spread and press done base mixture into pan, bake 189d for approximatley 10 - 15 mins
I guessed the steps, but it was delish!
Can you please tell me what the rest of the steps are for the base. Thanks
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