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March 09, 2016
Preheat your oven to 180◦c, in a medium bowl mix together the flour, sugar, coconut and melted butter and stir to combine. Tip the base ingredients into a grease-proof paper lined tin (30cm x 22cm) and press flat with your fingers until the whole base is evenly distributed. Place in the oven for 10-15 or until lightly browned.
Meanwhile using a medium sized saucepan, over low heat, stir together the condensed milk, butter and golden syrup. Continue to stir until the butter has melted into the mixture and it darkens and thickens slightly. This will take about 8-10 minutes. When your base is out of the oven pour over the caramel filling, reduce the oven temperature to 150◦c and return the base to the oven and cook for a further 20 minutes, or until the caramel is slightly set. Once cooked place the tin on a cooling rack and leave until room temperature. Place in the fridge to set for around 2 hours.
For the chocolate topping, break the chocolate into small chunks into a medium sized bowl (The bowl needs to be able to fit on top of a sauce pan filled with 1 inch of boiling water, without the underneath of the bowl touching the water. This system is called double boiling) Place the saucepan with water onto the Hob with the bowl full of chocolate sitting on top, continue to stir until the chocolate is melted and then add the oil. Retrieve the caramel base from the fridge, pour the chocolate/oil mixture over the caramel and tip the pan so the chocolate runs into all 4 corners and covers the entire base. Drop from 20cm high onto a tea towel twice to rid of any air bubbles and smooth out the chocolate. Place back in the fridge for a further 1 hour until the chocolate is completely set. To cut heat a sharp knife under hot water and slice into 24 slices (6x4).
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