The layer of crunchy biscuits filled with toffee and chocolate is the best way to spend the Arabic coffee time.
1 cup oil
1 cup sugar
1 tbsp baking powder
1 tbsp vanilla
4 cups flour (more or less may be used, depending on the type of flour)
For the toffee filling:
1 can Goody Velor cream
1 cup brown sugar
1 tbsp butter
- 1Using the Kenwood Kitchen machine beat eggs, sugar and oil. Add the baking powder, vanilla, lemon zest and flour. Knead until dough hardens and firms. Cut 2/3 of the dough and spread in a baking pan brushed with oil and sprinkled with flour. Spread the toffee and chocolate on top.
- Grate the remaining 1/3 of the dough on top of the toffee chocolate mix (after adding more flour so the dough becomes harder) . Bake in a medium heat oven for 15-30 minutes. Then place up in the oven. Grill the top of the cake until golden.Cut while hot, as cake texture turns biscuit-like when cold.
- For the toffee:In a small saucepan, combine the butter, brown sugar and cream. Mix until ingredients well combined. Set aside for a few minutes then cook on low heat.
- For the chocolate: Melt baking chocolate in a water bath, making sure no water mixes with the chocolate.
Tip: Rub some oil on your hands to stop dough from sticking to your hands when kneading.