I bought the Better Homes and Gardens June 2016 magazine purely for the almost free doughnut tin- it was an extra 50 cents added onto the price of the magazine. I do have one somewhere, but it was for smaller doughnuts. There is an extra doughnut recipe book, and I plan to make some of the special Doggie Treat doughnuts for The Labradors. I have stopped buying magazines as I can access them all on my Ipad through the Zinio For Libraries App. They are always there to download and best of all: free! I take screenshots of the recipes I like.
This is all by means of a segue to Friday Food: Choc-espresso Martini slice. Arnott's have brought out more weird and wonderfully flavoured TimTams, and when I say flavoured, I do mean flavoured: there is no actual peanut butter in the Peanut Butter TimTams, no actual banana in the Choc-Banana, no Espresso Martinis in the Espresso Martini Biscuits either. There is some coffee powder and coffee bean, that's something at least.
You could use any flavour TimTam, or I think any biscuit of the same ilk. Maybe Mint Slice would be good?? There are 9 biscuits in a packet, so the recipe uses 18 in all- 330g. There is no baking, a little heating of chocolate and waiting about while the slice chills in the fridge. It is very easy, and apart from TimTams, the ingredients are basic pantry items. I can't taste it, but what could go wrong with TimTams and even more chocolate???
NB Rather sensibly, an Australian tablespoon is 20ml, or 4 teaspoons
No Bake TimTam Slice makes 24 pieces
- 2 packets of Espresso Martini TimTams or 330g of a substitute
- 50g butter, melted
- 2 1/2 cups pure icing sugar, sifted
- 2 tbspn (40ml) milk
- 2 tbspn (40ml) vegetable oil
- 2 tspn cocoa powder
- 100g dark chocolate, melted. I used 150g.
Grease and then line the base and sides of a 20cm square cake tin with baking paper.
Using a food processor, pulse the biscuits until they are fine crumbs.
Pour into a bowl, add the melted butter and mix thoroughly until all the crumbs are buttery. Press into the tin evenly. I put a piece of baking paper on top and then smooth with a small plastic container. Refrigerate for an hour, or pop in the freezer for half an hour!!
Meanwhile make the filling. Put the sifted icing sugar into a large bowl and make a well in the centre. Add the milk and oil and sift in the cocoa. Mix well so no streaks of white remain.
Take the chilled base out of the fridge and spoon the filling over it. The recipe says to: Spread paste evenly over cooled base using your hands. Well, I found that a spoon dipped in a cup of boiling water did the job quite well thank you BH&G. Refrigerate for another 10 minutes.
Melt the chocolate in any way you like, I usually microwave mine in 30 second bursts and stir well in between. I always like the chocolate to be not quite melted and the stirring makes it smooth. It only took 1 minute. I used 150g of dark chocolate as that was what was in the bag, and I do think that is was easier to spread the greater amount over the chilled base: it cools the chocolate as you work.
Pour the chocolate over the filling and smooth, or make lines. I like lines. Refrigerate again for an hour and then cut into 24 pieces, they say long thin pieces, using a hot sharp knife. As you can see, straight from the fridge the chocolate shattered no matter how hot or sharp my knife was. It might be worth adding a little oil, coconut oil or copha to the chocolate to stop this happening.
It will keep in an airtight container in the fridge for 5 days.