Irresistible Swedish Chocolate Cookies (Chokladsnittar) decorated with pearl sugar, perfect for Fika. Recipe with step-by-step photos.
If you follow me on Instagram, you may have noticed that we were recently in Stockholm. It’s a city which I always enjoy visiting for both the local food scene, as well as to indulge in Scandinavian-designed home decor and kitchenware.
You can read my comprehensive guide on where to eat and shop in Stockholm on this blog.
A decadent and fun Easter Egg Nest Cake decorated with sugar-coated chocolate Easter eggs. Gluten-free recipe.
This is a chocolate cake which I love to make when we have guests over, and this Easter cake is an extra chocolatey version which will make both adults and children swoon.
An easy recipe for Chocolate Caramel Slice (or Millionaire’s Shortbread) using sweetened condensed milk to produce a lovely, thick caramel. Recipe with step-by-step photos.
My parents ran a busy bakery while I was growing up in Australia, and one of the staples they always had behind the glass counters were Chocolate Caramel Slices, otherwise known as Millionaire’s Shortbread in other parts of the world.
As soon as my step-father would produce a tray of these slices from the oven doors, a good dozen or so were always set aside for me to snack on in the afternoon.
In Australia, these caramel slices are as popular as Lamingtons and Chocolate Coconut Bars, all of which make regular appearances at bake sales and morning teas.
This caramel slice recipe is a scaled down version of that which my parents sold in their bakery.
I love that the biscuit base contains coconut for both flavour and texture.
To make these caramel slices a bit more sophisticated and grown up, I like to sprinkle them with some sea salt flakes to offset the sweetness a bit.
This caramel slice recipe is easier than it looks. Like with most recipes for slices, you require three components:
To prepare the biscuit base, mix the dry ingredients in the bowl of a stand mixer. Using the flat paddle attachment, beat in the melted butter. Keep beating on low speed until the mixture is well incorporated.
Spread the biscuit base into a baking pan lined with baking paper. Bake for 12 to 15 minutes, or until it is lightly golden.
Meanwhile, prepare the caramel filling. Simply melt the butter in a medium-sized saucepan, then add the remaining ingredients. Whisk constantly over medium-high heat until everything has melted into a lovely and thick caramel sauce.
Make sure that you whisk constantly to prevent the mixture from sticking to the bottom of the pan and burning.
Pour the caramel filling over the biscuit base. Use a spatula to evenly spread the caramel filling.
Bake for about 10 minutes, or until the edges have set slightly. If you give the pan a gentle shake, the centre of the pan should wobble ever so slightly.
Set the pan aside to cool completely, before putting the pan into the fridge to chill for at least 30 minutes.
Make the chocolate topping by melting the chocolate in a bain-marie (or a bowl over a pan of simmering water), and then whisk in the oil.
Pour the melted chocolate over the caramel-topped biscuit base, and use a spatula to spread it evenly.
For a smooth surface, simply leave the pan as is to set completely before slicing and serving.
For a textured surface like in the photos above, place the pan in the fridge to chill for 10 to 15 minutes. Drag a small spatula through the chocolate to create some ripples, and then leave to set completely.
If you are looking for more Australian recipes, you might also enjoy:
Pavlova with Cream & Passionfruit
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An easy recipe for Chocolate Caramel Slice (or Millionaire’s Shortbread) using sweetened condensed milk to produce a lovely, thick caramel. Make them more delicious with a touch of sea salt.
For the biscuit base
For the caramel filling
For the chocolate topping
For the biscuit base
For the caramel filling
To make the chocolate topping
To assemble the Chocolate Caramel Slice
Best to ignore the nutritional information for this recipe 😉
OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
This post was first published on 27 April 2017. It has been updated with more comprehensive recipe notes.
A classic and foolproof recipe for Profiteroles served with a vanilla pastry cream and drizzled with a decadent chocolate ganache. Recipe with step-by-step photos.
If I had to name one dessert as my “desert island dessert”, it would probably have to be profiteroles. It seems most people are abuzz with French macarons these days (which I also adore) but, to me, the profiterole is what encapsulates a typically French dessert.
A delicious and fun Pound Cake with Oreo Cookies. This is a vanilla pound cake baked with crushed Oreo cookies to give a delicious texture and chocolate flavour. Great for birthday parties and entertaining!
This post has been prepared in collaboration with Tchibo (Schweiz) AG, but the content and opinions are my own.
This pound cake with Oreo cookies solves the dilemma of whether to have cookies or cake at afternoon tea – now you can have both!
It might sound a bit unusual to combine crushed cookies into a cake, but the batter softens the biscuits such that they meld nicely together; you won’t exactly have crunchy bits of cookie throughout the cake.
These No-Bake 5 Ingredient Granola Bars are soft and chewy, and just the thing to make for a snack on the go. Perfect for lunch boxes.
When it comes to snack time for the children, I frequently reach for easy options like cut up fruit, yoghurt, or maybe rice crackers spread with butter and Vegemite. If we have friends visiting during morning or afternoon tea, I love to make a batch of pikelets which are always a hit with the children.
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