Ingredients
base
- 150 grams plain flour
- 40 grams dessicated coconut
- 125 grams Butter
- 90 grams brown sugar
filling
- 125 grams Butter
- 2 cans condensed milk, 395gm cans x 2
- 120 grams golden syrup, CSR
chocolate top
- 200 grams Dark cooking chocolate
- 1 tbsp vegetable oil
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat fan forced oven to 180degrees.
Grease a 27 x 18 cm slice baking tray with cooking spray or rub with a little extra butter.
Line with baking paper - with enough extra baking paper up each side so the slice will be easily removed from the tray when youre ready to cut. - Weigh butter straight into your mixing bowl and melt for 2mins at 50
"Sous-vide" Speed 1 - Tare the scales back to zero. Weigh 150gm plain flour into the mixing bowl with the melted butter and tare scales back to zero again.
Weigh in coconut and then weigh in brown sugar the same way.
Place the lid and measuring cup in.
Mix for 15seconds on Speed 4 - Scrape mixture from the bowl and transfer to prepared baking tray. Press mixture into tray so it is even and put in preheated oven for 15 mins until golden.
- In a clean and dry bowl add contents of two cans of condensed milk.
- Tare scales, add golden syrup and butter.
- Place lid on and measuring cup in.
Cook filling for 8 minutes, 90"Sous-vide" , Speed 4
You will hear the sound change as the filling thickens. It is a deeper, duller sound. - Pour filling onto cooled, baked base and put straight back into the oven for 15 minutes at 180"Sous-vide" .
Remove when golden.
Clean bowl and make sure it is completely dry for the chocolate topping - it will not work if there is any water or moisture in the bowl - Break chocolate into your clean, dry TM bowl. Place lid on and measuring cup in.
Pulverise 10seconds/Speed 10
Scrape down sides of the bowl with spatula
Add vegetable oil and melt for 3mins/50"Sous-vide" /Speed2 with the measuring cup off.
Pour chcolate onto cooled caramel and base. Here you need to act quickly as the chocolate will set onto the cool base quickly.
Tilt your caramel slice tray so the choolate spreads evenly.
Place in the fridge to cool.
For the base:
Filling
Chocolate Topping
Tip
This recipe can be done in the TM31
for Easter top with little mini Easter eggs.
Variation: add 1/2 t of ginger powder to base, a few pinches of Himalayan salt to the caramel and use white chocolate instead of dark for the topping ! Delicious !
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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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.
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