Almond Shortbread, Choc Caramel Slice, Filling

Recipes continued

Almond Shortbread

Makes: about 30

Cooking: 15-20 minutes per batch 125g butter, softened

¼ cup caster sugar

1 teaspoon vanilla extract

1 cup plain flour

¼cup rice flour

¼cup almond meal 2 teaspoons raw sugar

1.Preheat oven to moderately slow (160°C/140°C fan forced). Grease and line baking trays with baking paper.

2.Place butter, sugar and vanilla in a small bowl. Using the beaters, beat on speed 1-2 until combined. Increase speed to 4-5 and beat until light and creamy.

3.Transfer to a large bowl; stir in flours and almond meal in two batches. Press ingredients together and knead on a lightly floured surface until just smooth.

4.Roll dough between baking paper to 5mm thick. Using a 4.5cm round cutter, cut rounds from dough. Place onto prepared trays. Sprinkle with raw sugar.

5.Bake for about 15-20 minutes or until lightly golden. Transfer to a wire rack to cool.

Choc Caramel Slice

Makes: 16 slices

Cooking: 35 minutes

125g butter, softened ½ cup caster sugar

¹⁄³ cup desiccated coconut 1 cup plain flour

Filling

40g butter, melted

395g can sweetened condensed milk

2 tablespoons golden syrup

Topping

200g milk chocolate, chopped ¼ cup cream

1.Preheat oven to moderate (180°C/160°C fan forced). Grease and line a 18cm x 28cm lamington pan with baking paper.

2.Place butter and sugar in a bowl. Using the beaters, beat on speed 1-2 until combined. Increase speed to 4-5 and beat until light and pale. Add coconut and flour and beat until mixture comes together.

3.Press mixture into prepared pan. Bake for about 15 minutes or until just light golden. Remove from oven and allow to cool slightly.

4.Combine butter, condensed milk and golden syrup in bowl. Stir until smooth. Pour mixture over biscuit base. Bake for 15-20 minutes or until firm.

5.Combine chocolate and cream in a small saucepan. Stir over low heat until smooth. Spread chocolate over caramel. Place in the fridge to set. Cut into squares and serve.

JM3250 specifications

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