Capture the cafe experience at home with a nutty slice and creamy latte. No matter how you slice it, this sweet treat will reward you at every level.
The ingredient of Coffee Caramel Slice With Hazelnut Shortbread
- 120g 3 4 cup hazelnuts
- melted butter to grease
- 150g 1 cup plain flour
- 100g 1 cup hazelnut meal
- 200g 1 cup firmly packed brown sugar
- 125g butter melted
- 1 tablespoon instant coffee powder
- 1 tablespoon boiling water
- 2 x 395g cans sweetened condensed milk
- 80ml 1 3 cup golden syrup
- 40g butter extra
- 200g dark chocolate coarsely chopped
- 20g copha
The Instruction of coffee caramel slice with hazelnut shortbread
- preheat oven to 180u00b0c place the hazelnuts on a baking tray roast in oven for 10 minutes or until toasted place hazelnuts in a clean tea towel and rub to remove skins coarsely chop
- grease a 20 x 30cm base measurement lamington pan with melted butter to lightly grease line the base and 2 long sides with non stick baking paper allowing sides to overhang combine the flour hazelnut meal sugar and butter in a bowl spoon the mixture into the pan and press firmly over the base bake in oven for 20 minutes or until golden brown
- combine the coffee and water in a non stick saucepan add the condensed milk golden syrup and extra butter and combine place over medium heat and cook stirring constantly with a wooden spoon for 5 minutes or until very thick and caramel in colour stir in hazelnuts pour the mixture over the biscuit base in the pan set aside for 30 minutes to cool
- place the chocolate and copha in a heatproof bowl over a saucepan of simmering water make sure the bowl doesnt touch the water cook stirring with a metal spoon for 5 minutes or until the mixture is smooth pour the chocolate over the hazelnut filling and smooth the surface set aside for 30 minutes to set cut into 30 pieces to serve
Nutritions of Coffee Caramel Slice With Hazelnut Shortbread
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