article_snippet.sent: 125 g unsalted butter. ¼ cup rice malt syrup. pinch sea salt. ½ teaspoon bicarbonate of soda.
article_snippet.sent: 2 tablespoons boiling water.
article_snippet.sent: In a small saucepan over low heat, melt 125 g unsalted butter. ¼ cup rice malt syrup, stirring until the mixture starts to bubble.
article_snippet.sent: Combine the bicarbonate of soda with boiling water and add to butter mixture.
article_snippet.sent: Pour melted butter mixture into dry ingredients and combine well.
article_snippet.sent: 2 tablespoons golden syrup (can also use honey) 1 tablespoon hot water mixed with 1/2 teaspoon bi carbonate of soda .
article_snippet.sent: In a small saucepan (or even in the microwave) melt ozs butter until completely melted.
article_snippet.sent: Add 2 tablespoons golden syrup (can also use honey) 1 tablespoon hot water mixed with 1/2 teaspoon bi carbonate of soda.
article_snippet.sent: Whisk to combine and then add this liquid mixture to the dry mixture and stir until everything is moistened.
article_snippet.sent: If you are making these with chocolate, melt chocolate in a double boiler (a heatproof bowl fitted over a saucepan of simmering water ensuring that the bottom of the bowl doesn’t touch the water) or in the microwave on 50 per cent power with 60 second bursts, stirring between bursts.
article_snippet.sent: Spread the chocolate over the bottom with an angled spatula and leave bottoms up to set.
article_snippet.sent: 1 tsp vanilla powder .
article_snippet.sent: Add vanilla, salt, golden syrup and almond butter and process until dough-like.
article_snippet.sent: Add butter and syrup mixture to dry ingredients and stir to combine.