- 120 g Plain Flour.
- 100 g sugar
- 90 g Coconut
- 10 g cocoa
- 180 g Butter, melted
- 1/2 tsp Vanilla essence or extract
- 230 g raw sugar milled, or icing sugar
- 20 g cocoa
- 30 g butter, melted
- hot water
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Add dry ingredients to bowl and mix well 5sec/Speed9.
Add melted butter and vanilla to dry ingredients and combine 20 sec/Speed 3.
Using back of spoon, press mixture into a greased lamington tin.
Bake for about 20 mins in 180 degree oven.
NB: Base will still feel soft, but will firm on cooling. Be careful to not overcook. Cooking times may vary for your oven.
Leave base to cool before icing.
Once iced, refrigerate and allow to set.
Once set, cut into bars and store in an airtight container.
Add sugar and cocoa to bowl and mix 5 seconds/ speed 9.
Add butter and 1-2 Tbsp hot water to dry ingredients and mix together 10 seconds/Speed 5. Keep adding 1 Tbsp of hot water at a time until the deisred consistency is achieved.
Spread icing over cooled base using hot water on back of knife or spatula to smooth and spread.
Sprinkle with coconut or decoration of your choice.
Accessories you need
I melted butter for base and icing in my TM as follows:
Base - 2.5min/100/"Gentle stir setting"
Icing - 1min/100/"Gentle stir setting"
To miss this step, you may prefer to melt your butter separately and add it to the dry ingredients as outlined above.
I used Raw sugar and milled it 10sec/Speed 10. To miss this step you could use white sugar.
I like a nice thick and creamy icing, if you like a thinner consistency, add more water (this is also good if you like leftover icing!)
When icing I always have a cup of hot water with my knife/spoon/spatula and add little by little, as required. This helps get the right consistency and also a nice smooth finish. Also helps prevent 'tearing' the base as I spread.
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.
Other users also liked...
- Chewy Nut Bars
- Indonesian Mooncake
- No bake Keto museli bars
- Chelsea Winter’s Afghan Biscuits
- Japanese cotton cheesecake
- Chocolate Scottish Tablet (Crumbly Chocolate Fudge)
- Chocolate Cake
- Easy Gluten Free Blueberry & Ricotta Cake
- Whole orange, date, walnut, chia and oat muffins
- Moreish Coffee Streusel Slice
- DATE, APRICOT AND CRANBERRY LOAF
- Macadmia Nut tartlets