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Clover Tropical Krush Bar

Tropical Krush Bar

Clover Tropical Krush Bar

230g Clover butter, melted
½ cup castor sugar
2 tsp vanilla paste
1 cup cake flour
1 cup coconut flour
8 eggs
2 1/3 cup castor sugar
1 ½ cup Clover Krush Tropical
½ cup cake Flour
Icing sugar

For the crust
Preheat oven to 180◦C. Line a 20cm baking dish with foil, spray the foil with cook and spray.
In a bowl, combine the butter, sugar, vanilla and a pinch of salt. Add the flour and stir with a spatula until combined and there are no streaks of flour remaining. Scrape the dough into the greased dish and press into an even layer.
Bake for 25-30 minutes until golden brown.

For the Filling
Whisk together the eggs, sugar and Clover Krush. Sift the flour onto the egg mixture and whisk until well combined. Pour the filling on top of the hot crust and slide back into the oven. Reduce the temperature to 160◦ C and bake for 20-25 minutes until the centre barely jiggles when you tap the pan.
Remove from the oven and allow to cool to room temperature before refrigerating until completely cold. Remove from the pan by using the foil as handles, using a sharp knife cut into squares. Wipe the knife between each cut for a clean finish. Sprinkle with icing sugar and serve

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