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One of my very very good friends moved to Beijing about four months ago. I’ve missed her like mad, as has Peanut who absolutely worshiped my friend’s eldest daughter. Last week, my friend, Smiley, surprises me by walking in my front door like she’d never moved anywhere. Her husband – whose job entails jetting all about the world doing complicated stuff relating to metal – is currently in Russia, school is out in China for nine weeks and the Olympics have disrupted any form of normal existence so Smiley decided to jump a flight and come home with her daughters. Seeing her has only proved how much I’ve missed her *sigh*
Anyways, to submerge her completely back in all things Oz, I went a little crazy in the kitchen. The following recipe is what Smiley and I just spent the last two hours eating while giggling like school girls. It is absolutely decadent.
Ingredients
- 1 cup plain flour
- 1/2 tsp cinnamon
- 1/2 cup hazelnut meal
- 1/2 cup brown sugar
- 90g dark chocolate
- 80g unsalted butter
- 1 egg, lightly beaten
- 100g hazelnuts
- 1 x 400g can condensed milk
- 2 tbsp golden syrup
- 50g butter
- 100g macadamias
- 100g dark chocolate, melted
Super simple and perfect for a little weekend indulgence.
Here’s how
1 Preheat oven to 180C. Grease an 18cm x 28cm cake tin and line its base and sides with non-stick baking paper, allowing the paper to overhang on the opposite ends.
2 To make the base, sift the flour and cinnamon into a bowl, then stir in the hazelnut meal and brown sugar.
3 Put the chocolate and butter in a small saucepan and cook over low heat until just melted. Remove from heat. When it has cooled, mix it into the dry ingredients. Add the egg, mixing well.
4 Using the back of a spoon, press the mixture into the base of the prepared tin. Bake in oven for 15 minutes or until firm. Remove from oven, then let cool to room temperature. Leave in the tin.
5 To make the topping, place the hazelnuts on a baking tray and bake in 180C oven for 8 minutes or until the skins start to split. Remove the hazelnuts from the oven, wrap in a clean, dry tea towel, then rub vigorously to remove the skins.
6 Put condensed milk, golden syrup and butter in a saucepan, and heat over a low heat, stirring, until just about to boil. Pour mixture over the cooked base, then top with hazelnuts and macadamias. Bake for 15 minutes or until the topping is firm. Let cool in the tin.
7 Drizzle the slice with melted dark chocolate. Once the chocolate is set, cut the slice into fingers to serve.
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