Yield: 16 Servings
|1 cup||Brown sugar; lightly packed|
|125 grams||Butter; melted|
|1 can||(440-gram) condensed milk|
|2 tablespoons||Golden syrup (light karo)|
|125 grams||Chopped dark chocolate|
|30 grams||Solid white vegetable shortening|
From: ynnuf@... (Doreen Randal) Date: Mon, 29 Nov 93 21:09:38 PST Sift flour into a bowl, add sugar and coconut, stir until combined. Add melted butter; mix well. Press into greased 28cm x 18cm lamington tin. Bake in mod. oven 10 mins. Remove from oven and spread with prepared caramel.
Return to oven for a further 10 mins. When cold, spread with topping. Cut into squares when set.
CARAMEL: Place all ingredients into saucepan, stir over low heat until caramel has thickened, bring slowly to the boil, remove from heat.
TOPPING: Place chopped dark chocolate and solid white vegetable shortening in a saucepan over hot water; stir until melted.
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