Banoffee Pie with Caramelicious
A yummy quick version of banoffee pie. Traditionally using condensed milk for caramel and topped with banana. Hope you enjoy my twist!
120g (3/4 cup) plain flour
50g (1/2 cup) dessicated coconut
65g (1/4 cup) caster sugar
150g butter, melted
200g jar caramelicious for spreading
1 banana, sliced, coated with juice of ½ lemon or option marinated baby figs
Chocolate Sauce (optional)
50 mls cream
50 g dark chocolate
Combine all ingredients in a food processor and process until a paste. Place heaped teaspoons of mixture into mini muffin tins. Press the mixture into the tins and using your thumb create an indentation in the middle. Bake for 10-15 mins until golden. Cool and store in an airtight container. (Can be baked days ahead ready for filling). Assemble the pies by spreading a teaspoon of caramelicious over the top of the pies. Top with sliced banana or marinated baby figs.
Chocolate Sauce (optional indulgence)
Heat cream to almost boiling point in a small saucepan. Remove from heat and stir in chocolate until melted. Drizzle over pies and serve.
My new find Caramelicious in a jar! So many ways to use this “Oh so yummy” treat!
200g butter (softened to room temperature)
½ cup icing sugar
1 ½ cups plain flour (230g) sifted
¼ cup custard powder (50g)
2 teaspoons finely grated orange rind
1 teaspoon vanilla essence 200g jar Caramelicious
Preheat oven to 180 C.
Beat butter and icing sugar until creamy. Add flour, custard powder, orange rind and vanilla to butter mixture with a wooden spoon or spatula.
Roll heaped teaspoons (approximately 10g each in weight) of dough with wet hands onto a baking tray lined with baking paper. Leave a 5cm gap between each to allow for rise. Press top of biscuit lightly with fork prong. Bake for 10-15 minutes. Cool and spread a teaspoon of Caramelicious onto flat side of biscuit. Sandwich a second biscuit on top.