While I’m living it large in California, some of my favourite bloggers have generously offered to share their favourite recipes on the blog. Praise be to these lovely ladies for helping me out and sharing the yum!
Today I’m super excited to introduce you to Lauren from Create Bake Make (and Thermobliss.) You may remember her from the She’s So Inspiring series although I’m guessing you know her already because her recipes are legendary! I’m a long time fan girl of Lauren’s and she’s one of my all time baking and bloggy heroes so I’m stoked that she’s sharing one of her recipes. As if all that wasn’t wonderful enough, she’s also a finalist in the Bupa Blog Awards in the lifestyle category, so I’m in awesome company! I think we’re in for a treat!
“Hello there! I’m thrilled to be sharing this fabulous Hazelnut Slice recipe while the lovely Sammie is off on holiday. This slice is one of my Mum’s recipes and was also one of the first sweet recipes I made when I made the big move out of home many years ago. It’s incredibly easy to put together regardless of if you make it traditionally or using a Thermomix and it gets rave reviews EVERY time that I make it. If you want to make this slice every more decadent, add an extra block of hazelnut chocolate, I promise you won’t
regret it!”
Ingredients
1 packet (250g)of Arrowroot biscuits
100g flaked almonds
200g block of Cadbury Hazelnut Chocolate
1 teaspoon of coconut oil (melted)
2 tablespoons golden syrup
3/4 cup condensed milk
125g of butter
How to – Traditional
- Line a slice tray with baking paper, ensuring there is plenty of overhang.
- Crush biscuits into small pieces and set aside.
- Over a low heat in a medium saucepan, melt the butter, condensed milk and golden syrup, stirring until combined. Remove from heat once melted.
- Under a low heat grill, lightly toast the almonds. Make sure you keep an eye on them as they can burn quickly – trust me!
- Add the crushed biscuits and flaked almonds to the melted mixture and combine.
- Spoon mixture into slice tray and press down with the back of a spoon until mixture is firm and place into fridge for approximately one hour to cool.
- Break the hazelnut chocolate into squares and place into a microwave safe bowl along with the coconut oil. Cook for 30 second bursts until it has melted.
- Remove slice tray from fridge and pour melted chocolate over the base. Place slice back into the fridge, and cut into pieces when it has almost set.
How to – Thermomix
- Line a slice tray with baking paper, ensuring there is plenty of overhang.
- Place the biscuits into the Thermomix bowl and pulse 5 times (check if there are any really big chunks and break them up if needed). Set the crushed biscuits aside.
- Place the butter, golden syrup and condensed milk into your Thermomix bowl and cook for 2 minutes at 70 degrees on speed 2 or until melted and combined.
- Under a low heat grill, lightly toast the almonds. Make sure you keep an eye on them as they can burn quickly – trust me!
- Add the crushed biscuits and flaked almonds to Thermomix bowl and mix for 10 seconds
on Reverse speed 3 to combine. - Spoon mixture into slice tray and press down with the back of a spoon until mixture is firm and place into fridge for approximately one hour to cool.
- Break the hazelnut chocolate into the Thermomix bowl and melt with the coconut oil on speed 2 at 50 degrees for 3 minutes.
- Remove slice tray from fridge and pour melted chocolate over the base. Place slice back into the fridge, and cut into pieces when it has almost set (approximately 2 hours) before cutting into pieces.
Lauren is the founder and editor of Create Bake Make and co-editor of Thermobliss where she shares simple, easy recipes the kids can help make and the entire family will enjoy. Lauren is also a mum to three little boys so when she isn’t baking up a storm in the kitchen, she’s breaking up arguments over toy trucks! In her quiet moments, Lauren enjoys a hot cup of coffee and indulging her reality TV and online shopping addictions.
You can find Lauren and all of her scrumptious recipes on Facebook, Instagram, Pinterest and of course, across both delicious blogs Create Bake Make and Thermobliss.
