Base:
4oz butter
1 tsp baking powder
3/4 cup sugar
1 Tbsp cocoa
1 egg
1.5 cups flour
Cream butter and Sugar, add egg and mix in sifted dry ingredients. Halve mixture and roll or press out into a lined lamington tin. Spread with the caramel topping and cover with the second half of the base. Bake for 30 mins in a moerate oven for 30 minutes and cool in tin. Spread with chocolate icing or melted chocolate, while still warm.
Caramel:
1 Tbsp golden syrup
1 egg yolk
1 Tbsp butter
1/2 cup sugar
1/2 tin condensed milk
combine caramel ingredients for filling in a saucepan and stir over heat until just boiling.
Showing posts with label slice. Show all posts
Showing posts with label slice. Show all posts
20130301
Date Slice
4 oz butter
2 Tbsp golden syrup
1 cup sugar
1 cup SR Flour
1 cup chopped dates
1 cup coconut
1/2 tsp salt
Melt butter and golden syrup. Mix dry ingredients, then add butter and syrup. Press into lamington tin lined with baking paper. Bake in a moderate oven for 25 mins.
2 Tbsp golden syrup
1 cup sugar
1 cup SR Flour
1 cup chopped dates
1 cup coconut
1/2 tsp salt
Melt butter and golden syrup. Mix dry ingredients, then add butter and syrup. Press into lamington tin lined with baking paper. Bake in a moderate oven for 25 mins.
20111214
Chocolate Berry Slice
250g packet plain sweet biscuits, crushed
90g unsalted butter, melted
750g dark choc melts
1 cup dried cranberries
1.2 cup pistachios
1.5 cups shredded coconut
pink food colouring
1. Line base and sides of a lamington tin with baking paper. Combine biscuit and butter in a large bowl.
2. Put choc in a large bowl over a saucepan of simmering water, stir until melted and combine with biscuit mixture.
3. Add cranberries, pistachios and 1 cup coconut to biscuit mixture. Stir to combine. Spoon into prepared tin and press down with back of spoon.
4. Put remaining coconut and 2-3 drops of food colouring in a snap-lock bag. Seal, then shake bag until cocnut turns pale pink. Sprinkle slice with coconut. Refrigerate for 30-40 mins or until firm.
90g unsalted butter, melted
750g dark choc melts
1 cup dried cranberries
1.2 cup pistachios
1.5 cups shredded coconut
pink food colouring
1. Line base and sides of a lamington tin with baking paper. Combine biscuit and butter in a large bowl.
2. Put choc in a large bowl over a saucepan of simmering water, stir until melted and combine with biscuit mixture.
3. Add cranberries, pistachios and 1 cup coconut to biscuit mixture. Stir to combine. Spoon into prepared tin and press down with back of spoon.
4. Put remaining coconut and 2-3 drops of food colouring in a snap-lock bag. Seal, then shake bag until cocnut turns pale pink. Sprinkle slice with coconut. Refrigerate for 30-40 mins or until firm.
Salted spiced caramel slice
3/4 cup plain flour
1/2 cup brown sugar
120g unsalted butter chopped
1/2 tsp ground cinnamon
Filling:
50g unsalted butter, chopped
1/4 cup golden syrup
1 tsp ground cardamon
1 stick cinnamon
1/2 tsp ground cloves
1 earl grey tea bag
tin condensed milk
Topping:
220g dark choc
30g unsalted butter
1 tsp sea salt
1. Preheat oven to 160 C. Line base of a 20 cm springform tin with baking paper.
2. Put flour, sugar, butter and cinnamon in a food processor and process until combined. Press mix evenly into pan. Smoothe surface and bake for 14-16 mins or until lightly golden.
3. To mke filling, put butter, golden syrup, cardamom, cinnamon, cloves and tea bag ina small saucepan over a med heat. Cook stirring occasionally, until butter has melted. Gradually bring to the boil and cook for 1 min. Remove and discard tea bag.
4. Add condensed milk to pan anc ook, stirring for 2-3 mins or until mix has thickened and slighlty darkened. Remove cinnamon from pan and discar. Pour mix over base. Bake for 8-10 mins or unitl bubbling alnd lightly golden. remove from heat. Set aside to cool until caramel is firm.
5. To make topping put chocolate and butter in a large heatproof bowl set over a saucepan of simmering water and heat until almost melted. Remove from heat, then stir until smooth. Spoon over filling, smoothing with back of spoon.
6. Sprinkle salt flakes over topping then refrigerate for at least 4 hours until set.
1/2 cup brown sugar
120g unsalted butter chopped
1/2 tsp ground cinnamon
Filling:
50g unsalted butter, chopped
1/4 cup golden syrup
1 tsp ground cardamon
1 stick cinnamon
1/2 tsp ground cloves
1 earl grey tea bag
tin condensed milk
Topping:
220g dark choc
30g unsalted butter
1 tsp sea salt
1. Preheat oven to 160 C. Line base of a 20 cm springform tin with baking paper.
2. Put flour, sugar, butter and cinnamon in a food processor and process until combined. Press mix evenly into pan. Smoothe surface and bake for 14-16 mins or until lightly golden.
3. To mke filling, put butter, golden syrup, cardamom, cinnamon, cloves and tea bag ina small saucepan over a med heat. Cook stirring occasionally, until butter has melted. Gradually bring to the boil and cook for 1 min. Remove and discard tea bag.
4. Add condensed milk to pan anc ook, stirring for 2-3 mins or until mix has thickened and slighlty darkened. Remove cinnamon from pan and discar. Pour mix over base. Bake for 8-10 mins or unitl bubbling alnd lightly golden. remove from heat. Set aside to cool until caramel is firm.
5. To make topping put chocolate and butter in a large heatproof bowl set over a saucepan of simmering water and heat until almost melted. Remove from heat, then stir until smooth. Spoon over filling, smoothing with back of spoon.
6. Sprinkle salt flakes over topping then refrigerate for at least 4 hours until set.
20110603
Walnut caramel slice
350g butter
225g caster sugar
275g flour, sifted
395g condensed milk
1/4 cup honey
1/4 cup chopped walnuts
200g dark cooking choc, melted
1. Preheat oven to 180C. Line a slice tin with baking paper. Put 225g of the butter and 100g of the sugar in a med bowl and beat with electric beaters until light and creamy. Add flour, stir to form a soft dough. Spread dough into prepared tin. Bake for 25-30 mins or until golden.
2. Put remaining butter and sugar in a medium heavy based saucepan and stir over a low het until buttter in melted. Add condensed milk and honey, and stir constnatly until mix is very thick and caramel. Remove from heat, add walnuts and stir to combine. Pour caramel mix over base. cool.
3. Pour over choc and spread to edges. Refrigerate for 3 hours, cut into squares to serve.
225g caster sugar
275g flour, sifted
395g condensed milk
1/4 cup honey
1/4 cup chopped walnuts
200g dark cooking choc, melted
1. Preheat oven to 180C. Line a slice tin with baking paper. Put 225g of the butter and 100g of the sugar in a med bowl and beat with electric beaters until light and creamy. Add flour, stir to form a soft dough. Spread dough into prepared tin. Bake for 25-30 mins or until golden.
2. Put remaining butter and sugar in a medium heavy based saucepan and stir over a low het until buttter in melted. Add condensed milk and honey, and stir constnatly until mix is very thick and caramel. Remove from heat, add walnuts and stir to combine. Pour caramel mix over base. cool.
3. Pour over choc and spread to edges. Refrigerate for 3 hours, cut into squares to serve.
Oatmeal squares
200g oats
125g plain flour
1 tsp baking powder
125g brown sugar
125g cornmeal
225g butter, melted
1 egg, lightly beaten
extra 375g brown sugar
180g honey
extra 180g butter, softened
1 tsp vanilla bean paste
300g pecans, roughly chopped
1. Preheat oven to 180C. Line a slice tin with baking paper. Put oats in a large mixing bowl. Add flour, baking powder, sugar, cornmeal, butter and egg, and stir util well combined. Put mixture in prepared tin and smoothe top. Bake for 10-12 mins.
2. Put extra sugar ina medium heavy-based pan and meilt over a medium heat until golden and caramelised. Stir in honey and extra butter and cook gently for 3 minutes. Stir in vanilla and pecans, then spread over base. Bake for 20-25 mins. Cool on a wire rack before cutting into squares to serve.
125g plain flour
1 tsp baking powder
125g brown sugar
125g cornmeal
225g butter, melted
1 egg, lightly beaten
extra 375g brown sugar
180g honey
extra 180g butter, softened
1 tsp vanilla bean paste
300g pecans, roughly chopped
1. Preheat oven to 180C. Line a slice tin with baking paper. Put oats in a large mixing bowl. Add flour, baking powder, sugar, cornmeal, butter and egg, and stir util well combined. Put mixture in prepared tin and smoothe top. Bake for 10-12 mins.
2. Put extra sugar ina medium heavy-based pan and meilt over a medium heat until golden and caramelised. Stir in honey and extra butter and cook gently for 3 minutes. Stir in vanilla and pecans, then spread over base. Bake for 20-25 mins. Cool on a wire rack before cutting into squares to serve.
choc-cherry coconut slice
300g ground hazelnuts
300g plain flour
250g butter
150g caster sugar
1/4 cup cocoa
1-3 tbsp water
extra flour for kneading
2 eggs
extra 100g caster sugar
1 tsp vanilla extract
200g dessicated coconut
200g glace cherries, chopped
70g craisins
300g dark cooking chocolate
1. Preheat oven to 200C. Line a slice tin with baking paper. Put hazelnuts, flour, butter, sugar and cocoa in a food processor and process until mixture resembles coarse breadcrumbs. Add enough water to bring dough together. Turn out onto a lightly floured surface and knead gently until dough comes together. Roll out to fit base of prepared tin. Put in tin and bake for 20-25 minutes. Cool on a wire rack.
2. Put eggs and extra sugar in a bowl. Add vanilla and beat with electric beaters until thick and pale yellow. Add coconut, cherry and craisins. Stir until combined.
3. Spoon mix onto base and spread evenly to edges. Bake for 6-8 mins or until firm to touch. cool on wire rack.
4. Put choc in a heatproof bowl and stir over a pan of simmering water until smooth. Pour over filling, spread smooth, then use a knife handle to make grooves in top. Refrigerate for 30-40 mins or until choc is set. To serve cut into rectangles.
300g plain flour
250g butter
150g caster sugar
1/4 cup cocoa
1-3 tbsp water
extra flour for kneading
2 eggs
extra 100g caster sugar
1 tsp vanilla extract
200g dessicated coconut
200g glace cherries, chopped
70g craisins
300g dark cooking chocolate
1. Preheat oven to 200C. Line a slice tin with baking paper. Put hazelnuts, flour, butter, sugar and cocoa in a food processor and process until mixture resembles coarse breadcrumbs. Add enough water to bring dough together. Turn out onto a lightly floured surface and knead gently until dough comes together. Roll out to fit base of prepared tin. Put in tin and bake for 20-25 minutes. Cool on a wire rack.
2. Put eggs and extra sugar in a bowl. Add vanilla and beat with electric beaters until thick and pale yellow. Add coconut, cherry and craisins. Stir until combined.
3. Spoon mix onto base and spread evenly to edges. Bake for 6-8 mins or until firm to touch. cool on wire rack.
4. Put choc in a heatproof bowl and stir over a pan of simmering water until smooth. Pour over filling, spread smooth, then use a knife handle to make grooves in top. Refrigerate for 30-40 mins or until choc is set. To serve cut into rectangles.
Coconut raspberry slices
300g plain flour
200g butter
100g caster sugar
2 eggs
300g flaked coconut
500g fresh or frozen raspberries
2 tbsp pure sifted icing sugar
extra 100g flaked coconut, toasted
1. Line a slice tin with baking paper. Put flour, butter, sugar, egs and 100g of the coocnut in a food processor and process until mixture comes together. Wrap in plastic wrap and refrigerate for 1 hr or until firm.
2. preheat oven to 200C. Roll out dough between 2 pieces of baking paper to fit base of prepared tin. Put in tin, scatter over fruit and sprinkle with icing sugar and all the remaining coconut. Bake for 30 mins or until golden. cool on a wire rack and cut into rectangles to serve.
200g butter
100g caster sugar
2 eggs
300g flaked coconut
500g fresh or frozen raspberries
2 tbsp pure sifted icing sugar
extra 100g flaked coconut, toasted
1. Line a slice tin with baking paper. Put flour, butter, sugar, egs and 100g of the coocnut in a food processor and process until mixture comes together. Wrap in plastic wrap and refrigerate for 1 hr or until firm.
2. preheat oven to 200C. Roll out dough between 2 pieces of baking paper to fit base of prepared tin. Put in tin, scatter over fruit and sprinkle with icing sugar and all the remaining coconut. Bake for 30 mins or until golden. cool on a wire rack and cut into rectangles to serve.
20110602
Chocolate, rum and macadamia slice
2 tbsp coocoa powder
50g brown sugar
80g icing sugar
250g unsalted butter, melted
300g plain flour
60g currants
60g raisins
200ml dark rum
100ml thickened cream
2x395g cans sweetened condensed milk
100g macadamia nuts
70g desicated coconut
2 tsp vanilla essence
250g dark chocolate
extra 50g unsalted butter
1. Preheat oven to 180 C. Grease a 30cm fluted, round, shallow cake tin with removable base with melted butter. In a bowl, stir cocoa and sugards into butter, then sift in flour and mix well til combined. Pess mix into prepared pan and bake for 10 mins. Remove from oven and set aside to cool.
2. Put currants, raisins and rum in a pan, bring to the boil and cook for 1 min. Reduce heat to low, add cream, condensed milk and extra cooca (2 tbsp) and cook, stirring for 1 min or until combined, stir in nuts, coconut and vanilla and mix well.
3. Scatter and choc chips over cooled base and pour over filling. Return to oven and bake for 15 mins. Remove and set aside to cool.
4. Melt choc and extra butter in a large bowl over a pan of simmering water until smooth. Spread over cooled slice. Allow to set. Remove from tin and cut into wedges.
50g brown sugar
80g icing sugar
250g unsalted butter, melted
300g plain flour
60g currants
60g raisins
200ml dark rum
100ml thickened cream
2x395g cans sweetened condensed milk
100g macadamia nuts
70g desicated coconut
2 tsp vanilla essence
250g dark chocolate
extra 50g unsalted butter
1. Preheat oven to 180 C. Grease a 30cm fluted, round, shallow cake tin with removable base with melted butter. In a bowl, stir cocoa and sugards into butter, then sift in flour and mix well til combined. Pess mix into prepared pan and bake for 10 mins. Remove from oven and set aside to cool.
2. Put currants, raisins and rum in a pan, bring to the boil and cook for 1 min. Reduce heat to low, add cream, condensed milk and extra cooca (2 tbsp) and cook, stirring for 1 min or until combined, stir in nuts, coconut and vanilla and mix well.
3. Scatter and choc chips over cooled base and pour over filling. Return to oven and bake for 15 mins. Remove and set aside to cool.
4. Melt choc and extra butter in a large bowl over a pan of simmering water until smooth. Spread over cooled slice. Allow to set. Remove from tin and cut into wedges.
20100506
Hedgehog slice
Makes 16 squares.
540g dark chocolate broken into pieces
125g arrowroot biscuits
1/4 cup shredded coconut
1/2 cup pistachio kernels
100g glace cherries, halved
60g butter, chopped
1. lightly grease a 19cm square cake pan, line base and sides with baking paper allowing a 2cm overhang on all sides. Place chocolate and butter in a bowl over a saucepan of simmering water and melt, stirring til smooth.
2. break biscuits into pieces. Add biscuit, coconut, pistachios and cherries to chocolate mixture. Stir to combine.
3. Spoon into prepared pan. Smooth surface and refrigerate overnight or until firm.
540g dark chocolate broken into pieces
125g arrowroot biscuits
1/4 cup shredded coconut
1/2 cup pistachio kernels
100g glace cherries, halved
60g butter, chopped
1. lightly grease a 19cm square cake pan, line base and sides with baking paper allowing a 2cm overhang on all sides. Place chocolate and butter in a bowl over a saucepan of simmering water and melt, stirring til smooth.
2. break biscuits into pieces. Add biscuit, coconut, pistachios and cherries to chocolate mixture. Stir to combine.
3. Spoon into prepared pan. Smooth surface and refrigerate overnight or until firm.
20100216
caramel coconut slice
Ingredients
Base
1/2 cup plain flour
1/2 cup self-raising flour
1/2 cup dessicated coconut
1/2 cup caster sugar
100g butter, melted
caramel filling
395g can of condensed milk
2 tblsp golden syrup
1/4 cup firmly packed brown sugar
60g butter, melted
coconut topping
4 eggs beaten lightly
2/3 cup caster sugar
4 cups dessicated coconut
1. preheat oven to moderate. Grease 26cmx32cm swiss roll pan, line base and 2 long sides with baking paper, extending paper 2cm above the edge of the pan.
2. sift flour into medium bowl, stir in coconut, sugar and butter; press evenly over base of prepared pan.
3. bake in moderate oven about 10 mins or until lightly browned, cool.
4. spread caramel filling evenly over base; sprinkle with coconut topping.
5. return to moderate oven, bake 25 mins or until topping is browned lightly; cool in pan before cutting.
caramel filling: combine ingredients in bowl, mix well.
coconut topping: combine ingredients in bowl, mix well.
Left over coconut topping can be made into macaroons.
Ingredients
Base
1/2 cup plain flour
1/2 cup self-raising flour
1/2 cup dessicated coconut
1/2 cup caster sugar
100g butter, melted
caramel filling
395g can of condensed milk
2 tblsp golden syrup
1/4 cup firmly packed brown sugar
60g butter, melted
coconut topping
4 eggs beaten lightly
2/3 cup caster sugar
4 cups dessicated coconut
1. preheat oven to moderate. Grease 26cmx32cm swiss roll pan, line base and 2 long sides with baking paper, extending paper 2cm above the edge of the pan.
2. sift flour into medium bowl, stir in coconut, sugar and butter; press evenly over base of prepared pan.
3. bake in moderate oven about 10 mins or until lightly browned, cool.
4. spread caramel filling evenly over base; sprinkle with coconut topping.
5. return to moderate oven, bake 25 mins or until topping is browned lightly; cool in pan before cutting.
caramel filling: combine ingredients in bowl, mix well.
coconut topping: combine ingredients in bowl, mix well.
Left over coconut topping can be made into macaroons.
LEMON SLICE
Base:
Packet of Marie biscuits (crushed)
125 grams butter
One cup of dessicated coconut
Grated rind of one lemon
Melt butter and add to rest of ingredients. Press firmly into slab tin.
Lemon icing:
One tablespoon of butter
8 dessert spoons of icing sugar
Nearly 1/2 juice of one lemon
Mix - if needed, add hot water
Base:
Packet of Marie biscuits (crushed)
125 grams butter
One cup of dessicated coconut
Grated rind of one lemon
Melt butter and add to rest of ingredients. Press firmly into slab tin.
Lemon icing:
One tablespoon of butter
8 dessert spoons of icing sugar
Nearly 1/2 juice of one lemon
Mix - if needed, add hot water
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