I've been eyeing off this Women's Weekly recipe for a while now, and finally got around to making it. As I expected, it was pretty delicious! It's a perfect treat for kids and adults and super easy to do. You'll love this one!
185g butter, softened
220g jar chocolate hazelnut spread
1/3 cup (75g) firmly packed brown sugar
1 3/4 cups (250g) plain flour
200g packet freckles
Method
Preheat oven to 160 deg C (140 C fan-forced). Grease and line a slice tin.
Beat butter, spread and sugar in a small bowl with an electric mixer until combined. Stir in sifted flour in two batches.
Press dough into pan, smooth surface with a spatula. Bake for 25 minutes.
But did Liam & Robbie rate it? Check out the Family Show Taste Test here...
Preheat oven to 160 deg C (140 C fan-forced). Grease and line a slice tin.
Beat butter, spread and sugar in a small bowl with an electric mixer until combined. Stir in sifted flour in two batches.
Press dough into pan, smooth surface with a spatula. Bake for 25 minutes.
Remove pan from oven and immediately press freckles firmly into slice in rows about 1.5cm apart.
Cool slice in pan and cut when cold.
4 comments:
Yum, that looks good. Might try it this weekend. I love an easy and delicious slice. Good for lunch boxes too.
This one is a winner! Enjoy!!
Yummy. May not be a good idea for kid's lunch boxes as there are many kids out there with nuts allergy!
You can get a sweet williams brand chocolate spread that is nut free at the supermarket. My kids use that for school sometimes.
Post a Comment