Choc Coconut YoYos
Ingredients: Base: 125g butter, softened 3/ 4 cup firmly packed light brown sugar 1 tbs golden syrup 2 eggs 2 cups plain flour 4 tsps Ward’s Baking Powder 1 cup McKenzie’s Fine Desiccated Coconut 1/ 2 cup McKenzies Natural Minute Oats
Preparation: 25 mins |Cooking Time: 12 minutes | Makes: 40 Filling: 185g milk chocolate, chopped 30g butter
Method: 1. Preheat oven to 180°C. Line oven trays with baking paper. 2. Beat butter, sugar and syrup in small bowl with electric mixer until smooth. Beat in eggs, one at a time. Stir in sifted flour and baking powder then coconut and oats. 3. Roll rounded teaspoons of mixture into balls and place about 5cm apart on trays. Flatten with fork. Bake for 12-15 minutes. Cool on trays. 4. Meanwhile, make milk chocolate ganache. Stir chocolate and butter in heatproof bowl over small saucepan of simmering water until smooth. Cool slightly. 5. Sandwich biscuits with milk chocolate ganache; refrigerate until firm.
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Salted Caramel Slice
Preparation Time: 30 minutes | Cooking Time: 30 minutes | Serves: 48 small or 24 large squares Ingredients: Base: 3/ 4 cup McKenzie’s Rice Flour 1 tbs McKenzie’s Arrowroot 2 tsps Ward’s Baking Powder 3/ 4 cup brown sugar 1 cup McKenzie’s Fine Desiccated Coconut 125g unsalted butter, melted Caramel: 30g unsalted butter 395g canned sweetened condensed milk 2 tbs golden syrup 2 tsps McKenzie’s Australian Natural Sea Salt Grinder/fine grind Method: 1. Preheat oven to 180°C. Grease and line a 20cm x 30cm rectangular pan or slice tin. 2. For the base: Combine rice flour, sugar and coconut in a medium bowl. Stir in butter. Press flour mixture evenly and firmly into pan or tin. Bake for 10-15 minutes or until golden brown. Allow to cool. 3. For the caramel: Combine butter, condensed milk and golden syrup in a medium saucepan. Stir over low heat until smooth. Pour over base. Bake for 10-15 minutes or until golden brown. Allow to cool. 4. For the chocolate Topping: Stir chocolate and oil in a medium heatproof bowl over a saucepan of simmering water until smooth. Spread chocolate mixture over caramel. 5. Refrigerate for at least 30 minutes or until set. Slice with a hot knife. Choc Topping: 200g dark chocolate, chopped coarsely 2 tsps vegetable oil
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