Lemon Coconut & Chocolate Caramel Slice

Today I cooked.... big surprise!

In the morning, I made

Lemon Coconut Slice

Ingredients

            150 g  butter, chopped, room temperature

            ½ cup caster sugar

            1 ½ cups plain flour

            ¼ cup desiccated coconut

            350 g lemon curd

            icing sugar mixture to decorate (optional)

Directions

1.        Line base and sides of a 19 cm x 30 cm lamington pan with baking paper extending up.

2.        Pre-heat oven to 180 C

3.        Beat butter and sugar in small bowl until pale and creamy. Add flour and coconut. Beat until mixed to a crumbly consistency. Press over base of pan. Smooth top (a piece of baking paper of the top and pressed down by hand will work)

4.        Bake in oven for 20 to 25 minutes, or until golden brown. Remove and cool slightly.

Topping:

5.        Whisk eggs and sugar in a medium bowl until pale and combined. Stir in coconut.

6.        Spread curd evenly over the warm base. Pour topping over the curd. Spread evenly.

7.        Return to the oven and cook for a further 25 minutes, or until golden. Remove and place on a rack to cool in the pan. When cool, remove from the pan and slice into squares.

8.        Decorate with a dusting of sifted icing sugar.

 

You can use jam instead of the lemon curd, but I really love lemon curd. It would also be really nice with passion fruit butter. 

Mum came around this weekend, mostly so that I could make chocolate caramel slice for her... Feel the love!

This recipe was from the CSR sugar website

Chocolate Caramel Slice

Ingredients

Base:

            1 cup plain flour

            ½ cup desiccated coconut

            ½ cup brown sugar

            125 g melted butter

Filling:

            60 g butter

            ¼ cup golden syrup

            1 x 400 g can sweetened condensed milk

            70 g macadamia nuts, chopped

            1 tbsp golden syrup (extra)

Chocolate Topping:

            300 g dark chocolate chips

            3 tsp vegetable oil

Directions

1.        Preheat oven to 180 C and line a 26 x 16 cm slice pan with baking paper.

2.        Combine flour, coconut, brown sugar and melted butter until it comes away from the sides of the bowl.

3.        Press into the slice pan and smooth the top (again, and extra sheet of baking paper of the top helps).

4.        Bake for 12 – 15 minutes, or until golden brown.

5.        Heat extra butter and golden syrup in a saucepan until the butter has melted and simmer over a low heat for 3 minutes. Add condensed milk and stir, constantly, over a medium heat for a further 7 – 10 minutes or until the caramel becomes golden brown. (If it separates at this point, there is either too much butter in the mix or you’ve cooked it too long. In both cases, you should start again.)

6.        Spread the caramel mix over the base and sprinkle with macadamia nuts. Drizzle the extra golden syrup over the nuts.

7.        Melt the chocolate in a double boiler and add the oil. Stir until smooth.

8.        Pour the chocolate over the caramel and refrigerate until set before slicing. I had it in the fridge for 3 hours, but I’d recommend a day in the fridge before slicing.

I think mum got into trouble for getting home so late, but she couldn’t leave with the slice half set. That would have just been messy.