Wow I think i better get cracking on some of these. So many biscuits, so little time... ...
245sam,
Jul 9, 10:12pm
Caramel Crumble This slice is very like Tan Slice but just stirred together with no creaming of the butter & sugar. As its name suggests its topping is more crumbly but personally I like it better - to make and to eat! ! Caramel Topping: 1/2 x 395g can sweetened condensed milk, 2 tbsp golden syrup, 1/4 cup brown sugar, 57g (2oz) butter. Mix all the topping ingredients together in a bowl over hot water for 5 minutes, then allow the mixture to cool slightly. Base: 1&1/2 cups flour. 1 tsp baking powder, 114g (1/2 cup) sugar, 1/2 tsp vanilla essence, 114g (4oz) melted butter. Place all the dry ingredients in a bowl, then add the vanilla essence & the melted butter & mix to a fairly soft crumbly consistency. Press approximately two thirds-three quarters of this crumbly mixture into a greased sponge roll tin, then spread the caramel topping over. Sprinkle over the remaining crumble mixture. Bake at 180ºC for 20-30 minutes. Allow to cool then cut into fingers or squares.
fruitluva2,
Jul 10, 2:31am
Orange Date Slice. 350g pitted dates chopped, 2t finely grated orange zest, 2T orange juice, 1C firmly packed soft brown sugar, 1 & 1/2C wholemeal self raising flour, 1 & 1/2C quick oats, 180g cold Alfa One Rice Bran Oil spread, chopped, Icing sugar to dust. Preheat oven to 180C. Grease and line a 18-20cm square pan with baking paper extending sides for handles. Place dates, zest, juice, half the sugar and 2/3C water in a microwave bowl. Microwave on High (100%) for 2 mins or until dates soften. Cool slightly; using a fork mash to combine. Combine remaining sugar, flour and oats in a bowl. Rub in spread to make coarse crumbs. Press 2/3 crumbs on the base of pan. Spread with date mixture. Sprinkle with remaining crumbs. Bake for 30 mins or until cooked and golden. Cool completely in the pan. Dust with icing sugar to serve.
sprint76,
Jul 12, 12:09am
Bump ! ! !
brianmac,
Jul 13, 2:46am
Caramel Walnut Slice BASE:1/2 cup s. r flour;1/4 cup caster sugar;1/2 cup coconut;60g butter. TOPPING:2 eggs;1/2 tsp vanilla;1 cup coconut;90g walnut pieces;1. 5 cups brown sugar, lightly packed;;1/2 tsp baking powder. Sift flour, add sugar and coconut, mix well. Melt butter over low heat , add to dry ing, mix well. Press intogreased 28x18cm swiss roll tin. Bake in mod oven 15 mins. cont
brianmac,
Jul 13, 2:48am
TOPPING Lightly beat eggs& vanilla with a fork, add coconut, chopped walnuts, brown sugar, baking powder, mix well. Spread mixture of partly cooked base, return to mod oven and bake a further 25-30 mins or until topping is cooked(not too firm)Cool in tin, cut into squares or slices.
maitredee,
Jul 13, 8:37pm
#42 is there a small amount of flour to add with baking powder?
brianmac,
Jul 13, 10:01pm
Hi Maitredee no, just as above.
maitredee,
Jul 14, 1:38am
Thanks Brianmac I'm going to try making one.
brianmac,
Jul 14, 3:17am
It is a delicious slice Maitredee. Pamela
rkcroft,
Jul 14, 10:11pm
Rum & Raisin Slice 1/2c raisins, 1/3c dark rum, 200g dark choc, 60g butter, 1/2c caster sugar, 250ml double cream, 1c flour, 3 eggs lightly beaten. Combine raisins & rum. Chop choc & butter into small pieces & melt over double boiler. Stir in cream & sugar. Sift flour into bowl & add raisin & rum mix, choc mix & eggs. Mix well. Pour into a lined tin 18x28cm & bake at 180° for 25-30 mins till set. Cool completely & refridgerate overnight. Cut into small pieces & sprinkle with cocoa powder. This is quite rich & very moist.
brianmac,
Jul 17, 3:37am
Pecan Slice BASE:3/4 cup plain flour;1/4 cup s. r flour;90g butter; 185g pecan nuts. TOPPING:60g butter;1/3 cup golden syrup;1/4 cup brown sugar, firmly packed;1 egg; 2 tbsp s. r flour. BASE: Sift flours into bowl, rub in butter, mix to a soft dough with lightly beaten egg. (can be made in food processor, just add cold chopped butter to flours and pulse till well distributed and then add egg, process till all ing cling together) Press dough evenly over a 28x18cm lamington/swiss roll tin. Bake in mod oven 15 mins. Remove from oven , sprinkle evenly with pecan nuts cont... ...
brianmac,
Jul 17, 3:39am
Pour topping over, bake further 15 mins in mod oven. Leave to go cold in tin before cutting. TOPPING:Melt butter, remove from heat, stir in golden syrup, sugar, lightly beaten egg and sifted flour. Stir until mixture is smooth.
brianmac,
Jul 17, 3:46am
Florentine Slice 185g dark chocolate;3/4 cup sultanas;2 cups crushed cornflakes;1/2 cup roasted, unsalted peanuts;60g red glac'e cherries;2/3 cup condensed milk. Melt chocolate, spread evenly over base of greased 28x18 lamington pan, lined with greased foil;bring foil about 5 cm over edges of tin. Refrigerate till set. Combine all ingredients in bowl, mix well. using back of a spoon, spread micture over choc base. Bake in mod oven 15-20 mins. Cool, refrigerate until set. Cut into squares.
nauru,
Jul 19, 4:29am
bumping ... ... ... ... .
purplegoanna,
Jul 20, 1:40am
without me going thru the enitre thread. . can someone please suggest a SOFT slice, last week i made a chocolate brownie, the week before lemon slice... i need a slice for the tin for the week, . . but hubby has no teeth so it has to be softish... . i was going to make cherry cocnut slice but he dosnt do coconut. .
rkcroft,
Jul 20, 2:34am
purplegoanna, this ginger & almond slice is nice and soft. 175gm butter, 1c caster sugar, 1 egg, 1 1/2c flour, 2T milk, 100gm ground almnds, 1tsp ground ginger, 125gm glace ginger chopped, 70gm flaked almonds. Beat together butter & sugar till creamy. Beat in egg, then flour alternating with the milk. Stir in the ground almonds, ginger & glace ginger. Pat mix into a lined slice tin 18x28cm and press in flaked almonds. Bake for 35mins@ 190°C. Cool and dust with icing sugar. Cut into fingers.
rkcroft,
Jul 20, 2:44am
or this chocolate one although it does have some coconut in it. 1c brown sugar, 1 egg, 1/2 tsp vanilla, 125gm melted butter, 3/4c flour, 1 tsp baking powder, 3T cocoa, 1/2c coconut. Mix all dry ingredients together and stir in melted butter. Press into slice tin and bake @ 180°C for 20mins or until cooked. Cool & ice with chocolate icing. I normally double recipe as its quite small.
enchanted1,
Jul 21, 10:48pm
Rice bubble squares - with a difference 2 1/2 cup rice bubbles, 1 cup desiccated coconut, 1 cup chopped peanuts, 125grm butter, 1/2 cup caster sugar, 1/2 cup honey, 200grm pkt jersey caramels. Line a shallow tray and brush with oil or butter. Combine the ricies, coconut & peanuts , make a well in centre. Place butter, sugar & honey in small pan & stir over low heat until just melted and mix is smooth. Pour this butter mix into the well and mix until combined. Spread into tin pressing down till smooth. Refrigerate 2hrs till firm. Melt caramels in pan over low heat till smooth, spread over base and set. Cut into fingers, makes 24
enchanted1,
Jul 21, 10:57pm
Nutty sweet potato slice - soooo yum 150grm butter, 1/4 cup soft brown sugar, 1/3 cup honey, 2 eggs-lightly beaten, 1 cup firmly packed grated sweet potato, 1 cup ground almonds, 1 tsp mixed spice, 1 cup SR flour, 1/2 cup plain flour, 1/2 cup flaked almonds. Prehaet oven to 180, brush shallow tin with oil or butter, line with baking paper. Beat butter, sugar & honey until creamy; gradually add eggs beating well after each addition. Transfer to a large bowl then add sweeet potato, ground almond, spice and sifted flours. Spread into tin - smooth surface and sprinkle with flaked almonds. Bake 40 minutes till skewer comes out clean, allow to cool and cut - makes 18
bluefairy2,
Jul 22, 2:02am
anyone got a slice recipe with coffee in it
pam.delilah,
Jul 22, 2:58am
for bluefairy2 Coffee fudge slice Makes 30-36 pieces 125g butter 1 x 400g can sweetened condensed milk 1 tablespoon sweetened coffee essence 1 packet vanilla wine biscuits, crushed 1/2 cup coconut 1/2 cup raisins 1/2 cup Coffee Sugar 1/2 cup chopped walnuts Preheat oven to 180C. Line a 30 x 20 cm sponge roll tin with non-stick baking paper. In a large bowl, melt the butter & condensed milk together, stir until well blended. Add the coffee essence & stir well. Add other ingredients & mix to combine. Press into the prepared tin. Bake for 20 minutes. Cool in the tin & ice with coffee icing when cold. Coffee Icing: 25g butter, melted 1 tablespoon sweetened coffee essence 2 1/2 cups Icing Sugar.
pam.delilah,
Jul 22, 2:59am
#2... COFFEE SLICE ½ cup strong, fresh coffee 150g butter ½ cup dark, muscovado cane sugar, tightly packed 1 tsp vanilla 2 tsp finely ground coffee 1½ cups flour 70g pecan nuts, finely chopped Preheat oven to 190deg. Line a 20cm x 20cm baking pan with baking paper, Make the coffee and put ¼ cup of it into the fridge to cool. Soften butter and cream with sugar, vanilla and finely ground coffee. Slowly pour the ¼ cup of warm coffee into the mix and beat to combine and until light and fluffy. Sift the flour and fold into mix alternately with the cooled coffee. Finally, fold in the chopped pecans, then spread the mix in the prepared pan and bake for 30 minutes or until a cake skewer comes out clean.
pam.delilah,
Jul 22, 3:00am
cont. #2 Allow slice to sit in the pan for 10 minutes before lifting out of pan and turning out onto a wire rack to cool before icing. Vanilla cream cheese icing: 125g cream cheese 1 heaped tsp of sifted icing sugar 1 tsp vanilla Finely grated rind of 4 lemons, OR 100g of finely grated chocolate Beat cream cheese, icing sugar and vanilla until thick and creamy. Spread over the cooled slice, then sprinkle with lemon rind (my preference) or finely grated chocolate.
pam.delilah,
Jul 22, 3:02am
# 3 Coffee Caramel Slice BASE:
125grams softened butter 1/4 cup of sugar 1 egg 1 cup flour 1 teaspoon baking powder
FILLING:
1 can sweetened condensed milk 2 tablespoons golden syrup 25grams butter 2 tps instant coffee powder 2 tps boiling water CHOCOLATE ICING:
2 cups icing sugar 3 tablespoons cocoa 25gramsmelted butter Boiling water Preheat oven to 180C (350 F). Makebase. Creambutter and sugar, add the egg then dry ingredients. Mix well. Press mixture into the base of a well greased and baking paper lined 20x30cm sponge roll tin. Bake for 15mins.
While the base is cooking prepare the caramel filling. Place all ingredients into a small saucepan and cook over a medium heat, stirring constantly, for 4-5 minutes until the mixture has thickened and become caramel like. Pour this over the cooked base and return it to the oven to bake for a further 5 minutes. Remove from the oven and cool completely. When cold ice with chocolate icing and cut into squares.
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