Healthy Choice
Preparation: 10 min
Cooking: 25 min
This recipe can be made a week ahead; store in an airtight container at room temperature. If the weather is humid, the bars may become sticky, so keep them well sealed.
Thank you Sabrina for the recipe!
Ingredients
3/4 cup (110g) sesame seeds
1cup (220g) sugar
1 cup (250 ml) water
20g butter, chopped
1/2 cup (175g) honey
3/4 cup (110g) unsalted roasted cashews (or peanuts), chopped coarsely.
- Grease a 20cm x 30cm lamington pan; line base and two opposite sides with baking paper, extending it 2cm above sides.
- Add the sesame seeds to a dry heated pan; stir over a medium heat until the seeds are browned lightly.
- Combine the sugar and water in a small heavy-based saucepan; stir over a low heat, without boiling until dissolved.
- Bring to boil, then boil, uncovered, for about 15 minutes or until a dark caramel colour. It is important toffee is cooked for long enough to ensure a good flavour and a firm set.
- Reduce heat to low, stir in the butter and honey until the butter is melted. Stir in seeds and nuts; coll for about 5 minutes.
- Using a spatula, quickly smooth mixture into prepared pan. Tap pan firmly on bench; Stand in a cool, dry place until firm.
- Cut into pieces and keep in an airtight container.
Not suitable to freeze - Not suitable to microwave
1/2 cup plain flour - 1/2 cup self-raising flour - 1 cup desiccated coconut - 1/2 cup soft brown sugar - 100g butter - Filling: 30g butter - 2 tablespoons golden syrup (karo) - 400g can condensed milk Topping: 125g dark chocolate, chopped - 30g butter
PREHEAT oven to moderte 180oC. Line base and sides of a shallow 28 x 18 cm tin with aluminium foil.
SIFT flours into a medium mixing bowl; add coconut and make a well in the centre.Combine suger and butter in a small pan and stir over a medium heat until butter has melted and sugar has dissolved.
ADD butter mixture to flours and stir until well combined. Press over base of prepared tin, using the back of a spoon. Bake for 10 minutes; leave to cool.
TO MAKE filling, combine butter, syrup and condensed milk in a small pan. Stir constantly over a low heat for about 10 minutes until mixture boils and lightly browns.Pour over pastry base and bake for 20 minutes. Set aside until completely cold.
TO MAKE topping, combine chocolate and butter in a heatproof bowl. Stand bowl over a pan of simmering water until chocolate has melted and mixture is smooth. Remove from heat; cool slightly. Spread over caramel filling. Leave to set. Using foil, lift slice from tin; cut into squares or fingers to serve.
NOTE: Store in an airtght container for up to 2 days.
Time for slices! Enough with cakes, let's go for some tradicional favourites:
BROWNIES
This is for my daughter whose birthday was last Friday.
Ingredients
150g butter; 125g dark chocolate; 3 eggs; 1 1/2 cups caster sugar; 1 teaspoon vanilla essence; 1 cup plain flour; 1/4 cup cocoa powder; icing sugar to dust.
PREHEAT oven to moderate 180oC. Brush a 20cm square cake tin with oil or melted butter. Line base with baking paper, extending over 2 sides.
PLACE butter and chocolate in a small heatproof bowl. Stand bowl over a pan of simmering water and stir until melted and smooth. Remove from heat and cool slightly.
BEAT eggs, sugar and vanilla together in a large bowl with a wire whisk until well combined. Whisk in chocolate mixture, then stir in sifted flour and cocoa; do not over-beat.
POUR into prepared tin. Bake for 40 minutes, until slightly risen in the centre and just firm when touched lightly. Leave to cool in tin (slice will sink back down to form an even surface) then lift out and cut into squares whn completely cold. Dust with sifted icing sugar.
NOTE: Store for up to 4 days in an airtight container in the refrigerator ( but, unless you have a problem, you'll run out of brownies by the end of the day so there's no need to worry about storage).
