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Cappuccino Squares

Recipe Courtesy - @Stork

Ingredients

Base Ingredients:
  •  125g Stork Bake margarine
  •  ¼ cup sugar
  •  1 ¼ cups of cake flour
  • ¼ tsp baking powder

Filling Ingredients:
  • 1 can condensed milk
  • 30g Stork Bake margarine
  • 2 tbsp golden syrup
  • 3 tsp instant coffee powder
  • 1/3 cup of chopped walnuts or pecan nuts (optional)
  • Topping Ingredients:
  • 1 cup of cake flour
  • 2 tsp cinnamon
  • 1/3 cup of brown sugar, firmly packed
  • 125g Stork Bake margarine


Method

Topping Method:
  1. Sift the dry ingredients into a dish and rub in the Stork Bake margarine.
  2. Add the brown sugar and mix to a stiff dough.
  3. Wrap the dough in cling film and place in the fridge.

Filling Method:
  1. Combine condensed milk, Stork Bake margarine, golden syrup and coffee powder in a saucepan.
  2. Stir over a medium heat until mixture begins to bubble on base of pan.
  3. Continue stirring briskly for about 3 minutes or until mixture is thick and beginning to catch on base of pan. Stir in the nuts.

Base Method:
  1. Cream the Stork Bake margarine and sugar until just combined.
  2. Stir in sifted flour and baking powder.
  3. Mix to a firm dough.
  4. Press evenly over the base of a well-greased 30 x 25 cm baking pan.
  5. Bake at 180ºC in a preheated oven for 10 minutes.
  6. Spread the filling and grate the chilled topping evenly over the surface.
  7. Bake for a further 10 to 15 minutes or until the topping feels firm to the touch.
  8. Allow to stand for 15 minutes before cutting.
  9. Leave in pan until cool.
  10. Cut into bars or squares.



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