CO­CONUT MIL­LION­AIRE’S SHORT­BREAD

SERVES 18

delicious - - ON TREND -

Be­gin this recipe at least 4 hours ahead.

12/ 3 cups (250g) plain flour 200g un­salted but­ter, melted, cooled 70g dessi­cated co­conut

1/4 tsp bak­ing pow­der 100g caster su­gar 1 tsp vanilla ex­tract 2 x 375g cans sweet­ened

con­densed milk 2 x 320g cans co­conut sweet­ened con­densed milk 1/2 cup (125ml) golden syrup 150g each dark (70%) choco­late and

milk choco­late, chopped 11/ 2 tbs sun­flower oil

Pre­heat the oven to 170°C. Grease a 20cm x 30cm lam­ing­ton pan and line the base and sides with bak­ing pa­per.

Place flour, but­ter, co­conut, bak­ing pow­der and su­gar in a bowl with 1 tsp salt flakes and stir to com­bine. Press into the base of pre­pared pan and smooth us­ing the back of a spoon. Bake for 25 min­utes or un­til golden. Set aside to cool.

Whisk vanilla, con­densed milks and golden syrup in a bowl un­til well com­bined. Pour over base and bake, turn­ing pan around halfway, for 40-45 min­utes or un­til light golden and caramel is set with a gen­tle wob­ble in the cen­tre. Set aside to cool com­pletely.

Place choco­lates and oil in a bowl set over a saucepan of gen­tly sim­mer­ing wa­ter (don’t let the bowl touch the wa­ter). Al­low to stand for 5 min­utes, then stir un­til melted and smooth. Cool slightly, then pour over caramel. Chill for 1 hour or un­til set. Re­move from fridge and cut into slices to serve.

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