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: June, 2018


Joni van der Merwe

About Joni van der Merwe

Your Family’s Digital editor. Avid retweeter. When I’m not scrolling Instagram you’ll find me in my garden. Keen on DIY and I don’t believe there’s anything that can’t be fixed with some chalk paint.

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