- 130 grams unsalted butter
- 125 grams Gluten free plain flour
- 50 grams Shredded coconut
- 80 grams Coconut sugar
- 220 grams Coconut sugar, or rapadura
- 160 grams unsalted butter
- 110 grams full cream milk powder
- 80 grams filtered water
- 40 grams Agave Syurp
8Recipe is created for
9Afternoon tea Brunch Snack Supper Autumn Carnival Christmas Easter Father's Day Grandparent's Day Halloween Mother's Day New Year’s Eve Spring Valentine’s Day Winter Baking BBQ Birthday Buffet Children birthday Everyday Gift Holiday Kids in the kitchen Party Picnic Biscuit/cookie Tart Easy Quick Dessert Gluten free
Line slice tin with baking paper.
Set oven to 160*.
Cube butter and add to bowl, Melt 60* - 2 minutes - speed 2.
Add remaining base ingredients, mix 20seconds, speed 2.
Press into prepared slice tin.
bake 10 minutes
Add all caramel ingredients to the bowl.
Cook 100* - 9 minutes - Speed 4, with MC out and simmering basket on lid.
Pour onto prepared base smooth top and bake another 10 minutes.
Cool in pan and refridgerate for approx 2-3 hours
Can be topped with chocolate of your choice. I never do as it is sweet enough.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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