Ingredients
Base
- 130 grams unsalted butter
- 125 grams Gluten free plain flour
- 50 grams Shredded coconut
- 80 grams Coconut sugar
Caramel
- 220 grams Coconut sugar, or rapadura
- 160 grams unsalted butter
- 110 grams full cream milk powder
- 80 grams filtered water
- 40 grams Agave Syurp
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Line slice tin with baking paper.
Set oven to 160*.
Cube butter and add to bowl, Melt 60* - 2 minutes - speed 2.
Add remaining base ingredients, mix 20seconds, speed 2.
Press into prepared slice tin.
bake 10 minutes
rinse bowl.
Add all caramel ingredients to the bowl.
Cook 100* - 9 minutes - Speed 4, with MC out and simmering basket on lid.
Pour onto prepared base smooth top and bake another 10 minutes.
Cool in pan and refridgerate for approx 2-3 hours
Base
Caramel
Tip
Can be topped with chocolate of your choice. I never do as it is sweet enough.
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.
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