chocolate bars

chocolate bars

chocolate bars

If you like Tim Tams, you will love us for these low-sugar, gluten-free chocolate bars.

  • 45 mins
  • Makes 14
  • Intermediate

INGREDIENTS

FOR THE DOUGH

  • 250ml gluten-free flour + extra
  • 10ml xylitol
  • 80ml cacao powder
  • 80g cold butter, cubed
  • 5ml vanilla essence
  • pinch salt
  • 60ml milk

FOR THE FILLING

  • 30ml soft butter
  • 30ml fine xylitol
  • 30ml cacao powder

FOR THE COATING

  • 3 x 85g sugar-free milk chocolate, chopped

METHOD

  1. For the dough, preheat oven to 180°C. Beat together all the ingredients until a firm dough forms. Knead
    the dough on a lightly floured surface until smooth.
  2. Roll the dough out between two sheets of baking paper to 5mm thickness. Cut into 28 equal rectangles. Place on a baking tray lined with baking paper and bake for 10 minutes. Cool.
  3. For the filling, beat together all the ingredients until fluffy. Spread a thin layer over half the biscuits and sandwich with the rest. Refrigerate until firm.
  4. For the coating, heat the chocolate in a small bowl in the microwave for about 1 minute 30 seconds,
    stirring every 30 seconds until melted. Dip each biscuit into the chocolate, shaking off excess and place on a baking paper lined tray. Repeat with the rest. Refrigerate until set.

Tip: Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.

FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART

 

Magazine issue date: Jun, 2018


Joni van der Merwe

About Joni van der Merwe

Digital editor I’m getting married in 2018 and I think it’s the perfect time to focus on my relationship with not only my fiance but my friends, family and colleagues too. I want to nurture and cherish the people I love by being more understanding and present in their lives.

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