Australian Crunch Recipe Uk

CHOCOLATE CRUNCH

Steps:

• Beat the sugar and butter together.
• Add the flour, cocoa powder, baking powder, vanilla essence, beaten eggs and mix well.
• Put into a greased tin and press gently on the top with a fork.
• Brush with water and sprinkle remaining sugar.
• Bake in the over at 180 degrees fan for approx. 30 minutes.
• Cut into portions while still warm. Enjoy!

PEPPERMINT SLICE

Steps:

• Generously grease and line a 28x18cm tray with greaseproof paper and set aside. In a pan, melt the butter, sugar, cocoa and chocolate.
• Meanwhile, crush the disgestive biscuits, either in a sandwich bag with a rolling pin, or blitz in a blender. Add to the melted mixture and stir until combined.
• Transfer the base mixture to your prepared tray and using a wooden spoon, press the mixture into the tray, ensuring you get right into the corners and have an even finish. Place the base into the fridge to chill for 1 hour.
• Once the base has cooled, prepare the filling but sifting the icing sugar into a large bowl. Add 1 tsp of hot water at a time until you have a spreadable consistency; 3-4 tsp of water should be enough but add more or less as required.
• Add the peppermint extract and green food colouring (optional) to the icing and mix until well combined. Spread the icing evenly over the biscuit base and return to the fridge for another 1 hour to set.
• Once the filling has set, remove from the fridge and set aside. Over a bain marie (or in short bursts in the microwave) melt the dark chocolate before pouring and evenly spreading on top of the filling. If desired, top with some crushed Mint Aero.
• Allow the peppermint slice to set in the fridge for at least 1 hour but ideally overnight. Once set, cut into your desired size.

CHOCOLATE CRUNCH

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square tin and line with baking parchment. Stir the melted butter and vanilla together in a bowl. Mix the caster sugar, flour and cocoa together in another bowl.
• Pour the bowl of wet ingredients into the dry and beat together, then add the egg and beat again until combined. Press into the prepared tin. Brush the top with water and sprinkle over the granulated sugar.
• Bake for 30-35 mins. Leave to cool slightly in the tin for 5 mins before slicing into squares and transferring to a wire rack to cool completely.

CHOCOLATE CRUNCH RECIPE (WITHOUT EGGS)

Steps:

• First of all melt the butter in a saucepan or in a microwave.
• Remove from heat and mix the remaining ingredients into the melted butter, until you can see the cocoa is nicely mixed in.
• Scope the mixture into a greased cake tin (7 inch round cake tin or a tin for tray bakes).
• Brush with a little milk and sprinkle sugar on top.
• Bake at 180c (gas 4) for 15-20 minutes. Make sure you cut into slices whilst still warm, otherwise it gets very hard and it crumbles as you cut it.
• This chocolate crunch bake can be eaten hot (with a custard or a whipped cream) or cold!

CHOCOLATE COCONUT CRUNCH

Steps:

• Line a 20cmx20cm (7.8"x7.8") baking tin with baking parchment. Preheat the oven to 180c/350f.
• Mix together all of the ingredients except the topping ingredients in a large bowl.
• Spoon into the prepared tin and level it out - make sure it goes right to the edges.
• Place in the oven to cook for 30 minutes.
• Take out of the oven and leave to cool completely in the tray.
• Melt the chocolate over a bain marie or in the microwave in 30 seconds bursts (stir in between each burst). Stir in the melted butter and pour/spoon over the top of the cooked coconut mixture (still in the tray).
• Place in the refrigerator to set for at least 45 minutes, then take out of the refrigerator. Remove from the tray and place on a chopping board. Slice into 9 large squares, or 36 bite-size cubes.