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COOK with Elizabeth

Chocolate Toffee Bars

Shiny dark chocolate icing tops these most delicious crunchy bars, which are this week's most popular item in the biscuit tin. They are as quick as a flash to mix and whisk into the oven, and the icing is poured on hot as soon as they are cooked. They take only 12 minutes in the oven, so that within 20 minutes from start to finish you can have a sponge-roll tray of biscuits made. Most definitely a happy notion for a busy week. Chocolate Toffee Bars: 3oz butter, 2 cups rolled oats, J cup brown sugar, I cup golden syrup. I teaspoon salt, 1J teaspoons vanilla essence, 1 teaspoon golden syrup, loz butter, 2 dessertspoons cocoa, 2 dessertspoons hot water, icing sugar. In a bowl place 2 cups rolled oats and half a teaspoon of salt. Add half a cup of brown sugar and quarter of a cup of golden syrup. Melt 3oz butter and pour in hot, stirring well. Add 1$ teaspoons vanilla essence and mix all thoroughly, then press out into a well buttered sponge roll tin. Bake at 400 degrees or regulo 5 until golden brown. While the biscuit is cooking, melt loz of butter and 1 teaspoon of golden syrup. Stir in two dessertspoons of cocoa and 2 dessertspoons of hot water, adding sufficient icing sugar to mix to a consistency of cream. Keep hot over water until the biscuit comes from the oven, then pour on the chocolate glazing and smooth over. Stand for a few minutes, then cut into neat bars. Chill until cold and firm, then lift out and store in a closed tin.

Permanent link to this item
Hononga pūmau ki tēnei tūemi

https://paperspast.natlib.govt.nz/newspapers/CHP19570427.2.8

Bibliographic details
Ngā taipitopito pukapuka

Press, Volume XCV, Issue 28262, 27 April 1957, Page 2

Word count
Tapeke kupu
277

COOK with Elizabeth Press, Volume XCV, Issue 28262, 27 April 1957, Page 2

COOK with Elizabeth Press, Volume XCV, Issue 28262, 27 April 1957, Page 2

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