Choc caramel slice
Today Ms jenj took the maths class to the staff room and we made choc caramel slice. It took a lot of hard work but it was very good we got to help out with the ingreadints and also got to mix pour and cut some of the ingreadints in to the mixing bowls i think that one thing we could work on is our teamwork why? because when raws and tamo were mixing it was very hot they needent to be very careful.
i would like to thank ms jenj for making it with us.
- 1 cup plain flour, sifted
- 1/2 cup brown sugar
- 1/2 cup desiccated coconut
- 125g butter, melted
- 60g copha, chopped
- 125g cooking chocolate, chopped
- Preheat oven to 180°C. Line a 3cm deep, 28 x 18cm (base) lamington pan.
- Combine all base ingredients in a bowl. Mix well. Press into prepared lamington pan. Bake for 15 to 20 minutes, or until light golden. Remove from oven. Cool.
- Make filling: Combine all ingredients in a saucepan over medium heat. Cook, whisking, for 8 minutes or until golden. Pour over cooked base. Bake for 12 minutes or until firm. Cool completely. Refrigerate for 3 to 4 hours, or until set.
- Make topping: Place copha and chocolate into a heat-proof bowl over a saucepan of simmering water. Stir until melted. Pour over caramel. Refrigerate to set. Cut into squares to serve
Visy park excursion.
Today we went to Visy park and we talked a little bit about the environment and whats good and whats not good. We met some Carlton football players. There names were Arron Joshep, David Ellard and Marcus Davies. It was a lot of fun and was it an enjoyable excursion. If I really had the choice I would go back! My rating is a 10 out of ten!!