This is one of my families favourite things for me to bake and it's oh so simple!
What You'll Need:
400G Margarine
300G Caster Sugar
150G Desiccated Coconut (Optional)
150G Crushed Cornflakes
2TBSP Coco Powder
300G Self Raising Flour
400G Melted Chocolate (Optional)
Baking Tray (10"x12")
Foil
1 Large Bowl
1 Medium Bowl
Tablespoon
Wooden Spoon
Weighing Scales
Sieve
First up, you'll need to set your oven to Gas Mark 4 or 180 C. You will also need to prepare a baking tray. The tray I'm using is 10"x12" and fits the mixture perfectly. To prepare your tray, line with foil and spread a small amount of butter on the foil, this will prevent the mixture from sticking. The foil and butter also help for easy removal.
Next, you want to melt your margarine and half of your chocolate (200G) over a pan of boiling water. This is the safest way to melt your ingredients and will ensure they don't burn.
If you want to cut down on calories, you can make this without the chocolate, the recipe will work fine without it.
Whilst the chocolate and margarine are melting you can prepare your dry ingredients, so this is the flour, sugar and cocoa powder. It doesn't matter what order you prepare your dry ingredients, they will all be added to the rest of the mixture at the same time so can be kept altogether in one bowl.
For Cocoa powder I'm using Cadbury's Bournville as it's quite rich tasting and perfect for baking, but you can use any brand you might have laying around or, if you're on a budget, whatever's cheapest at the store.
Another ingredient you'll also need to prepare is the crushed Cornflakes. To do this, simply measure out 150G of cornflakes on your scales (preferably in a jug or bowl so not to make a mess everywhere!) and then crush them with your hands. If you don't like using your hands you could use the end of a rolling pin.
This is what the butter and chocolate should look like when they have melted, they won't be completely together, it's likely the butter will be floating on top of the chocolate. This is not an issue.
Next up, add your crushed Cornflakes into the melted ingredients and stir them together.
After your Cornflakes have been added you will need to sieve the dry ingredients into the mixture. Like I stated before, these can all be added at the same time so there is no need to try and separate them out. Just make sure you sieve these so no lumps are formed.
Once you've stirred all the ingredients together your mixture will look something like this.
Simply pour the mixture out of the bowl and into your baking tray or tin, make sure to even the mixture out so you don't get an uneven depth.
The mixture will look quite 'boggy' but don't worry, this will disappear once the Australian Crunch has been fully baked. If you wish, you can remove some of the oil by tipping the tray to the side and draining with a spoon.
Finally, pop the tray into the centre of your preheated oven and leave to cook for around 25 minutes. When you take it out of the oven it will appear to be gooey in the middle and may appear uncooked but as long as the top part looks cooked, the middle will settle and solidify when it cools down.
If you want, you can melt down the rest of your chocolate (200G), in the same way we did in the first step, and then add this to the top of the cooled Australian Crunch. However, this is, again, totally optional.
Happy Baking (and Eating)!
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Becky
xo
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