Ingredients Base 125g butter½ cup condensed milk250g packet plain biscuits, such as round wines, crushedZest 2 lemons¾ cup raw shelled pistachio nuts1 cup citrus peel
Passionfruit icing 2 cups icing sugar3 passionfruitJuice ½ lemon
Serving size: Serves 10 or moreCooking time: Less than 30 minutes.
Method: To make the base, melt the butter and condensed milk together in the microwave. Mix with the rest of the ingredients and press into the base of a baking paper-lined 24cm x 34cm tin. Cover the top with a piece of baking paper and press until even and flat. This can be done with a rolling pin. Chill until firm.
For icing, mix icing sugar, passionfruit pulp and lemon juice together to form a firm, spreadable consistency, adding more icing sugar if necessary. Spread icing evenly over the chilled base and chill again until icing has set. Cut into slices and keep in the fridge or freezer until ready to serve.
245sam,
Jun 24, 6:53am
APRICOT FUDGE CAKE 115g butter 85g brown sugar ½ x 395g can sweetened condensed milk 1 x 250g packet wine biscuits, crushed ½ cup firmly packed, chopped dried apricots caster sugar
Heat the butter, brown sugar and sweetened condensed milk just until the butter melts. Remove from the heat and add the biscuits and the apricots. Mix well, then press the mixture into a greased and base-lined 19cm square tin. Allow to set for a few minutes, then sprinkle the top with caster sugar. Set in the refrigerator, then cut into fingers, and store in a covered container in the refrigerator. This freezes well too.:-))
pam.delilah,
Jun 24, 3:18pm
Uncooked PASSIONFRUIT SLICE Base: Buttered slice tray 200g butter Two packets round-wine biscuits or similar ½ a can of condensed milk ¼ cup passionfruit pulp) ¼ cup desiccated coconut Melt butter over gentle heat. Crush biscuits. Add condensed milk and passionfruit pulp to melted butter then whisk to combine. Mix in biscuits and coconut then press into prepared tray and flatten with a rolling pin. Icing: 1 Tbsp butter, softened 2 Tbsp cream cheese, at room temperature 4 Tbsp passionfruit 2 cups icing sugar Cream together butter and cream cheese. Mix in the passionfruit then work in the icing sugar to a smooth consistency. Spread over the base, chill and cut when cold. Keep covered in fridge until required.
pam.delilah,
Jun 24, 3:21pm
Licorice allsort slice • Melted butter, to grease • 125g butter, chopped • 160ml (2/3 cup) sweetened condensed milk • 1 tbs golden syrup • 1 x 250g pkt plain sweet biscuits crushed • 45g (1/2 cup) desiccated coconut • 1 x 375g pkt licorice allsorts, coarsely chopped topping optional • 200g dark cooking chocolate, chopped • 30g kemelta Method 1. Brush a 19 x 29cm (base measurement) lamington pan with melted butter to lightly grease. Line the base and sides with non-stick baking paper, allowing it to overhang slightly. 2. Combine the butter, condensed milk and golden syrup in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until butter melts and mixture is smooth. Transfer to a large heatproof bowl. Add the biscuits, coconut and licorice allsorts and stir until just combined. Press the mixture into the base of the prepared pan and set aside for 30 minutes to set. topping 3. Place the chocolate and kemeltain a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir over low heat until chocolate melts and mixture is smooth. Pour the chocolate mixture over the slice in the pan. Place in the fridge for 1 hour to set. Cut into squares to serve.
winnie231,
Jun 24, 3:26pm
CARAMEL GINGER BALLS or SLICE 1 x 250g packet gingernut biscuits, crushed ½ cup each of desiccated coconut and chopped crystallised ginger ¾ cup Highlander Caramel 1 cup white melts extra desiccated coconut - for balls
Combine the crushed biscuits, coconut and ginger in a medium bowl. Place the caramel and white melts in a medium saucepan. Cook, stirring over low heat until the chocolate is melted and the ingredients are combined. Either..... (a) Using moist hands roll the mixture into small balls and then roll them in the extra desiccated coconut. Set on a tray in the refrigerator for 30 minutes. Makes 28 balls. OR (b) Press the mixture into a lined 28cm x 18cm tin and refrigerate until set. Cut into squares to serve. Note: If desired, drizzle ½ cup melted White Melts over top of the slice for decoration. Makes 24 squares.
I think this originally came from 245sam.
kinna54,
Nov 2, 12:56pm
*The biscuit cake*
Ingredients:
250gwine biscuits 1/2 cup cornflakes 1/2 cup sultanas 125g butter 3-4 TBSPS condensed milk 1 tsp vanilla essence
Method:
Crush wine biscuits and cornflakes finely. To this add the sultanas . Melt together butter, vanilla essence and condensed milk.
Add this to the dry mixture and blend together well.
Press into a swiss roll tin.
Ice with chocolate icing. Sprinkle withcoconut or chopped nuts.
This recipe makes a basic uncooked slice. You can make various additions to the mix,and icings,i;e dried apricots instead of sultanas & ice with orange coloured icing, add lemon/orange zest to the base and ice with lemon/orange zest icing, you can add coffee essence to the base and icing, substitute cut up cherries for sultanas, and add white choc chips in the base, top with melted white choc. You can add chopped dates instead of sultanas and ice with lemon icing
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