Caramel Crunch Fingers

Heading on back to the Girl Guides for the yummiest of treats!

We will start with a foreword from Heather Gunn (Northland Provincial Commissioner):

This book of recipes has been compiled by members of the Northland Girl Guides Association to raise funds for their provincial Camp-site Trefoil Park.

Trefoil park is situated in the centre of Northland. It is being developed to provide camping facilities for Girl Guides and other youth groups.

We hope you will enjoy using “Trefoil Treats” and that it will be a useful addition to your Cookery Book drawer.

Good luck and good eating.

 

This time I chose a recipe which I hadn’t cooked before, just to see if it would become a favourite in our household…and I’m a bit partial to caramel. 😁

INGREDIENTS INCLUDE:

1 cup flour

1/2 cup cornflakes

1/2 cup walnuts (most nuts would be good though)

1/2 teaspoon of salt

1/2 cup brown sugar

1/2 cup coconut

1tsp baking powder

5oz butter

 

I did a little bit of improvising in order to avoid going out to the supermarket AGAIN and swapped the walnuts out for some almonds and peanuts which I had in my little pantry, I chopped them up a bit too. I encourage everyone to experiment with different types and see where the wind takes them. 😁

Everything goes into the mixing bowl (my kind of recipe), apart from the butter which gets melted and then added. One bowl! Bliss when it comes to washing up!

Stir the butter in and pop the mixture into a rectangular/square baking pan. I used my pretty pink snowflake Pyrex for this one.

Bake in your oven at 350 F for 20-30 minutes (I went for the maximum on this one) and boom your slice is cooked!

Now for the fun bit – and no waiting around for it to cool either – you can ice it while it’s still warm, yay!

Pop 3oz butter, 2 Tbsp brown sugar and 2 Tbsp milk into a small saucepan and bring to boil for 2 minutes. Mmmmmm, ‘enter caramel smells here’. 🤤 The recipe gives a general “add icing sugar to correct consistency” – I think I added 1 2/3 cup for my liking but here again it’s really up to you.

Pour it over the slice and add some more chopped nuts or coconut and bob’s your uncle. 😁

You will need to wait for this to set so cue dance party while you’re waiting. 🥳

It’s is well worth the wait, leave a note for me if you enjoyed this recipe. I would love to hear from you.

Until next time!

Sweet Sensations NZ 💕

Lamingtons

With the school holidays in full swing it felt like a great time to whip up a kiwi classic!

This is something I don’t make that often due to the fact that it can get pretty messy in the kitchen when the kiddoes get involved.

You will find these in every good bakery in NZ, some even filled with cream too. A good lamington is light and soft, soaked in chocolate or strawberry icing and thoroughly covered in delicious coconut.

This recipe makes them from scratch but if you want a cheats version you can buy a plain sponge and do the icing yourself. Just a heads up though, that’s the messy bit. 😊

This recipe requires:

6 eggs

2/3 cup caster sugar

1/3 cup cornflour

1/2 cup plain flour

2/3 cup self raising flour

3 cups icing sugar

1/2 cup cocoa powder

15g butter melted

2/3 cup milk

Desiccated coconut for rolling in.

 

First we put all the eggs in our electric mixer to beat for 10 minutes until they are thick and creamy.  It’s  best to preheat the oven to 180 degrees Celsius and grease and line a square cake tin while you are waiting unless you fancy a quick dance party instead.

The sugar gets put into the egg mixture gradually until dissolved and then make sure you triple fold your combo of flours as this makes for a lovely light sponge. Add this to the mix.

Super simple right! This mixture goes into your prepared cake tin to bake for 30 minutes. When it’s done it gets cooled upside down on a cake rack. A good tip that makes the cake easier to dip in the icing, is to make it a day ahead.

Mix all the remaining ingredients together until it is nice and runny and cut your sponge into squares.  This is where you need to ignore the clean freak part of you and throw caution to the wind. Your hands will be covered in icing as you coat each piece, then roll over in a low tray full of coconut, making sure you have them all covered.

Exercising all of your control leave them to set for a while to make eating them a bit easier.

They are delicious filled with cream and jam too, if you like to treat yourself. 😊

I hope you enjoy these as much as we do, thanks for reading and please come back again soon.

 

Kenwood Cookbook – Coconut Macaroons

This bake is a well loved goodie in our family, it can be found in many cookbooks and the vintage recipes are definitely the best.

Going back to my Kenwood Recipe Book c1960 I will be baking something both my grandmothers made time and time again.

Todays recipe is Coconut Macaroons, and if you are looking for something simple with minimal washing up then this recipe is for you.

Laid out on my bench is: 3 egg whites, 2 teaspoons flour, 8oz sugar, 8oz desiccated coconut, vanilla essence (approx 1/2tsp).

Starting off with separating my eggs I beat the whites in my Kenwood mixer until stiff, (don’t throw the yolks away as I have the most delicious recipe using only the yolks – Let me know below if you would like this), lowered the speed to 2/3 and put in my flour. Next to go in was the sugar and I whisked that until it was glossy. Lastly I folded in the vanilla essence and coconut with a spatula.

You will have a lovely bowl of coconut gloss now, I used a paper lined tray for my baking so that I didn’t risk any sticking. I will need to head down to invest in some silicone sheets soon, with all this baking going on.

Drop spoonfuls onto your baking sheet and bake in a fan bake oven at around 160C or just below 180C if you are not using the fan, for around 25 minutes.

I got two trays of pretty decent sized golden macaroons, they have the right amount of crunch on the outside with a lovely chewy coconutty centre.

Hope you enjoyed this quick and easy bake, don’t forget to like and leave a comment if you would like my egg yolk only cake recipe.

2022-04-01T12:32:39+13:001 April 2022|Bakes, Biscuits, Coconut, Kenwood|0 Comments
Go to Top