12/28/2023 0 Comments Crunky crunch chocolate![]() ![]() Turn into a greased and lined baking tin, press down with the back of a spoon and cook for 20 minutesĥ. When melted, tip the dry ingredients in and mix with a wooden spoonĤ. Stir the sugar, coconut, cornflakes, cocoa powder, salt and raisins together in a bowl and melt the butter and golden syrup together in a large saucepan over a low heatģ. If using raisins chop as finely as possibleĢ. Use your hands to crush the cornflakes until quite small. Go for ones with crunch to match the nature of these bars. Dark chocolate is overpoweringly rich alongside the other flavours and white chocolate is far too sweet in this instance.Īgain, sprinkles are not part of the classic recipe, but they do add a sense of fun to this particularly kid-friendly bake. I recommend using milk chocolate to top these bars. If included, they must be finely chopped to ensure that the bake holds together well once baked and sliced. Raisins are not part of the classic Australian crunchie bar and these can be left out if preferred. Try substituting corn syrup or honey if you are unable to locate golden syrup. Golden syrup is easy to find in the UK but elsewhere in the world can be harder to get hold of. ![]() It brings the rest of the flavours together remarkably well. I have cut down on the caster sugar compared to the original Bero recipe but included a small amount of golden syrup to amplify the sweetness in these bars very slightly. If you are unable to locate desiccated coconut it is possible to make your own. Do not substitute coconut chips as these are too large and not fit for purpose in these coconut chocolate bars. They typically have a finer, flakier constitution than supermarket own-brand versions and for this recipe, that finer texture is key.ĭesiccated (finely shredded) coconut is essential. Without wishing to sound like the cereal snob that I am, I do recommend Kellogg’s cornflakes for this recipe. If you love including breakfast cereal in your baking, you might like to try out my cornflake slices, my chocolate rice krispie treats and my cocoa flapjack too. An eyecatching appearance (a covering of chocolate and crunchy sprinkles work wonders)Īll in all, my revamp of the classic Bero recipe turns these humble coconut chocolate slices into a truly tantalizing treat.A little extra luscious sweetness (due to the inclusion of a drop of golden syrup).A fuller, richer flavour (because the margarine has been replaced by butter).And that hit of chocolate flavour provided by the cocoa powderīut alongside these basics you can also expect:.Plus a certain chewiness from the coconut.Expect plenty of crunch from the cornflakes.The classic components of the Australian Crunchie are still included in this rendition: Why This Coconut Chocolate Slice is so Good One thing is for certain, despite the name, Aussie Crunch is not an Australian recipe. However, others lay credit to the Bero cookbook, which is definitely where I first came across it in c1980. Some claim it originates from the North-West of England (specifically around the Bolton area). The precise origin of this treat is open to debate. Traditional recipes list a layer of chocolate on the top as optional, but in my view it’s essential. It is baked in a tin and cut into squares, bars or triangles. What is Aussie Crunch?Īustralian Crunchie is a British bake incorporating coconut, cornflakes and cocoa powder. But don’t worry, all that nostalgic crunch and flavour is still there. I’ve given the recipe for these coconut chocolate slices a few tests and tweaks recently and brought it well and truly up to date. I’m not too sure how this treat slipped from my mind for over 3 decades, but it’s firmly back now. I used to make it when visiting an adult friend for the weekend and I recall every single mouthful tasting fantastic. 9 Australian Crunchie (Coconut Chocolate Slices)Īustralian Crunchie takes me straight back to childhood. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |