Rene Hamilton
Ingredients
0 portion(s)
Biscuit
- 150 grams unsalted butter, cubed
- 150 grams brown sugar
- 1 egg
- 70 grams plain flour
- 45 grams Self Raising Flour
- 30 grams cocoa
- 45 grams Shredded coconut
- 1 teaspoon vanilla extract
Chocolate Icing
- 250 grams raw sugar
- 20 grams cocoa
- 20 grams Butter
- 40 grams Boiling water
-
6
35min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created forTM 31
-
Recipe's preparation
Preheat oven to 160C (fan forced).Line a 20x30cm lamington tin with baking paper.
Place raw sugar for icing into TM bowl & mill for 20 secs/speed 10. Set aside for later use.
Place butter into TM bowl & melt for 3 mins/50 degrees/speed 2, or until completely melted.
Add remaining biscuit ingredients & mix for 10 secs/speed 3, until evenly combined.
Spread mixture evenly into the tin & smooth over with a spoon or knife.
Bake for 25-30 mins, or until just firm (do not over bake).
Wash & dry TM bowl.
To make the icing, add reserved icing sugar, cocoa, butter and boiling water into TM bowl and mix for 10 secs / speed 4. Scrape down sides of TM bowl. Mix for a further 20-30 secs / speed 4 until smooth.
Ice cooled biscuit slice & place in the fridge to set.
Cut into snack sized squares & serve!
Biscuit
Accessories you need
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Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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