Lemon Crumble Slice

Adapted from:
http://thermobliss.com/lemon-crumble-slice/

INGREDIENTS

• 1¼ cups (155g) plain flour
• 1¼ cups (110g) rolled oats
• ½ tsp salt
• ½ tsp bi-carb soda
• ½ cup (100g) raw sugar
• ½ cup (80g) packed brown sugar
• ¾ cup (170g) unsalted butter, melted
• 1 tsp vanilla extract
• 1 X 395g can sweetened condensed milk
• 1 tbsp finely grated lemon zest (approximately 1 lemon)
• ⅓ cup fresh lemon juice
• 2 large egg yolks
• ½ tsp lemon extract

INSTRUCTIONS

1. Thermomix Instructions:
2. Preheat oven to 170 degrees celsius (160 degrees if fan forced)
3. Grease and line a 17X28cm slice tray with baking paper, allowing the edges to overhang.
4. Melt the butter and vanilla in the TM bowl for 40 seconds, Speed 2, 50 degrees.
5. Scrape down the sides of the bowl.
6. Melt for a further 1 minute, Speed 2, 50 degrees.
7. Add the plain flour, rolled oats, salt, bi-carb soda, brown sugar and raw sugar.
8. Mix for 20 seconds on Reverse, Speed 2.
9. Scrape down the sides.
10. Mix for a further 20 seconds on Reverse, Speed 2.
11. Spread half of the crumb mixture into the bottom of the prepared tray and press firmly into an even layer.
12. Bake in preheated oven for 15 minutes or until lightly golden.
13. Remove from oven and put aside (leave the oven turned on).
14. Place the zest of 1 lemon into the TM bowl.
15. Grate for 20 seconds on Speed 6.
16. Scrape the sides of the bowl.
17. Repeat steps 13-14 until you have a very finely grated zest.
18. Add the condensed milk, lemon juice, egg yolks and lemon extract and mix for 30 seconds, Speed 4.
19. Scrape the sides of the bowl and mix for a further 30 seconds, Speed 4.
20. Pour mixture over crumb crust in baking dish and spread into an even layer.
21. Sprinkle the remaining crumble mixture over the top of the lemon layer.
22. Bake in oven for 23 – 26 minutes or until lightly golden.
23. Remove from oven and allow to cool.
24. Cover and refrigerate for at least 2 hours (preferably overnight) then take it out and cut into squares.
25. Store in airtight container in refrigerator.

Mars Bar Slice

Adapted from :

http://thermofun.com/thermofun-mars-bar-slice-recipe/

Ingredients:

• 180g Mars Bars, 3 x 60g bars - broken up into quarters
• 90g butter, cubed
• 90g Rice bubbles
Chocolate Topping
• 150g cooking chocolate or Choc chips
• 20g grapeseed oil

Method

1. Add Mars Bars and butter to the TM bowl and melt 4 mins / 50° / Speed 3. Scraping down the side of the bowl if necessary half way through.
2. Add Rice Bubbles and combine 20 sec / Speed 3 / Reverse
3. Empty into a lined, square slice pan (approx 20x20cm) and press gently down creating a flat surface.
Topping
4. Melt chocolate and oil in the TM bowl 3 mins / 50° / Speed 3.
5. Scrape down edges and melt for a further 2 mins / 50° / speed 1.
6. Pour the melted chocolate evenly over the slice.

Tiny teddies chocolate version

Adapted from:

http://www.trtlmt.com.au/chocolate-teeny-teddies/

Ingredients:

80g butter, cubed

2 tablespoons cocoa powder

100g sugar

40g honey

1/2 teaspoon vanilla bean paste

170g plain flour

65g self raising flour

1/2 teaspooon bi carb soda

Method:

1. Place butter, sugar, honey and vanilla into bowl.
2. Melt at 100 degrees, speed 2 for 5 minutes.
3. Add remaining ingredients.
4. Mix on speed 3 for 45 seconds or until well combined.
5. This will be a sticky, wet dough. It firms upon cooling however.
6. Remove dough from bowl or saucepan and place onto a silicone mat in a rectangle shape to cool slightly, approximately 5 minutes. Be careful as this will be hot. Do not put it in the fridge or leave it too long as it will be harder to work with.
7. Preheat oven to 180 degrees. Line two large baking trays with baking paper.
8. Once dough is slightly cooled and easy to work with, roll out into a thin rectangle about 2mm in thickness. When I roll, I lift and flip it over a few times whilst rolling to ensure its an even roll. Work gently and slowly when lifting and flipping.
9. If your dough is sticky allow it to cool a little longer. You want a dough that is able to be lifted from the surface it is being rolled on.
10. Using a small teddy cutter cut shapes from the dough. You may choose to cut and then place the teddy on the tray or you may chose to cut them all at once then peel away from the mat and put on the tray. You can see both options in the blog photo.
11. Cut as many from the first batch us possible. As the dough cools it is harder to roll. Warm for 15-30 seconds in the microwave if it dries or cool too much.
12. These will only need to bake for 5-8 minutes or so. Watch them very carefully. You want them slightly browned and a crunch to them. Do not overcook though. Burnt chocolate is not tasty. Every oven varies so watch them

Avocado Choc Chip cookies

Adapted from:

http://www.trtlmt.com.au/chocolate-avocado-biscuits/

Ingredients:

1. 1 large avocado, flesh only
2. 150g plain flour
3. 90g sugar or sweetener of choice
4. 2 Tbsp cocoa powder
5. 1 tsp vanilla bean paste
6. 1 tsp baking powder
7. 90g softened butter
8. 100g choc chips for topping, optional

Method:

1. Preheat oven to 180C. Line a baking tray with paper.
2. Add avocado to bowl. Speed 7 / 6 seconds. Scrape down.
3. Add remaining ingredients except choc chips to the bowl. Speed 6 / 15 seconds. This is a wet-ish dough but can easily be handled due to the butter/oil.
4. Roll into 20 small balls and place onto the baking tray.
5. Press in a few choc chips on the top.
6. Bake for 15-18 minutes or until cooked through.
7. Allow to cool on a wire rack.