Super Easy Chocolate Peppermint Slice Bake Play Smile
Method. Sift dry ingredients into bowl, add melted butter and vanilla, mix well. Press mixture over base of greased 28cm x 18cm lamington tin. Bake in moderate oven 20 minutes. Cool in tin. When cold, ice with Chocolate Icing, sprinkle with coconut. Cut into bars when icing has set.
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Chocolate slice with macaroon topping. This gorgeous slice pairs the rich, creaminess of chocolate with a fluffy and nutty coconut topping. Make a batch for morning or afternoon tea when entertaining. By Women's Weekly Food. Quick & Easy. October 22, 2015.
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Method. 1. Preheat oven to 180°C. Lightly grease an 18 x 28 cm slim pan. Line base and sides with baking paper, extending paper 2 cm above edge of pan. 2. In a large bowl, combine butter, sugar and egg. Sift flours and cocoa together into the bowl, and mix lightly until combined. Fold coconut through.
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Preheat oven to 320F/160C. Butter a dish or deep baking sheet/tin that's approx 11 or 12 in by 7 or 8 in and at least 1 in deep. Line it with parchment paper on the bottom and two longer sides, overhanging the sides, pressing gently into the butter to help it stick.
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Preheat oven to 180 degrees Celsius (fan-forced). Line a 20x20cm square slice tray with baking paper. Melt butter then combine butter with the egg and whisk. Mix in dry base ingredients and stir until well combined. Press mixture firmly into the prepared slice tray and bake for approximately 25 minutes, or until firm.
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Preheat oven to 160 degrees celsius (fan-forced). Grease and line with baking paper a 20x20cm square tin. Place butter into the TM bowl and melt for 3 minutes, 100 degrees, Speed 1. Leave to cool. Add the sugar, egg and vanilla to the TM bowl and mix on Speed 5 for 20 seconds. Scrape down the sides of the bowl.
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Instructions. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper. In a large mixing bowl, add butter and sugars and beat until pale and creamy. Add the vanilla and egg and beat again until combined.
Australian Chocolate Slice • Curious Cuisiniere
Thermomix Instructions. Preheat your oven to 180 degrees and line an 18 x 28 slice tin with baking paper. Place the butter into your Thermomix bowl and cook for 3 minutes, 60 degrees, speed 2 to melt. Add the remaining ingredients and mix for 10 seconds, speed 4.
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Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper. Place butter in a heatproof bowl. Heat in the microwave, stirring every 20 seconds, until melted and smooth. Add sugars and vanilla and mix to combine.
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1. Preheat oven to 160ºC fan-forced, and line a slice tray with baking paper. Mine is 27cm by 17cm. 2. In a medium sized bowl, combine all of the ingredients {not including the icing ingredients, of course} and stir to combine. Press into the prepared tin and bake for 20-25 minutes, until slightly firm. 3.
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Mix the dry ingredients together. Beat the egg and add the egg and butter to the dry ingredients. Mix well. Press into a biscuit tray about 28 x 18cm. Bake at 180°C for 10 - 15 minutes. When cooked, allow to cool until just warm.
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For the Base: Preheat the oven to 180°C and line a 19cmx28cm Slice Tin with baking paper. Allow enough baking paper to come up the sides so you can easily pull the cooked slice out. Melt the butter in a pot over low heat, or in a bowl in the microwave (low), until just melted.
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Melt butter in Thermomix by placing cubes of butter in bowl and melting for 2½ minutes, 70 degrees on speed 2. Add in flour, coconut, sugar, 2Tbsp cocoa and vanilla and process 20 -30 seconds on speed 3
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Sift flour, baking powder and cacao into a mixing bowl. 3. Melt butter in a small saucepan. 4. Beat egg. 5. Make a well in the centre of the dry ingredients and add the melted butter. Begin to. combine with dry ingredients and then add the beaten egg.
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Preheat oven to 160 degrees celsius (fan-forced). Grease and line with a 20x20cm square tin with baking paper. Place butter, sugar, egg and vanilla in a bowl and stir until combined. Sift plain flour, self raising flour and cocoa into bowl. Add the coconut and stir until mixture has combined.
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In a medium bowl, combine butter, sugar, egg and extract. Stir in sifted flours and cocoa then desiccated coconut. Spread mixture over base of pan. 3. Bake about 25 minutes or until firm. 4. Meanwhile, make chocolate icing. 5. Spread hot slice with icing; sprinkle with shredded coconut, cool.