slice – Bakerholics Anonymous

Chocolate, Date & Ginger Slice

Published on July 23, 2021 by Elise BLeave a comment

This slice always reminds me of my wonderful grandparents. Whenever I stayed with Grandma and Grandpa as a kid, in between playing shop in their walk-in pantry, dress-ups, cuddles and “helping” in the garden or kitchen, this slice made an appearance and never lasted long! I’m very lucky to still catch up with them regularly and can confirm that a piece (or two) of this slice is as delicious as I remember.

Ingredients (makes 48 pieces)
1 cup dates, chopped
½ cup uncrystallised ginger, chopped finely
½ cup white sugar
115g butter, cubed
6 Weetbix, crushed (approx. 2 cups)
225g dark chocolate

Method
Line a 28cm x 18cm slice tin with baking paper.

Cook dates, ginger, sugar and butter in a small saucepan over a medium heat until the butter is melted and the dates are soft. Stir in Weetbix and ensure the mixture is well combined.

Press firmly into lined slice tin and refrigerate 30mins or until set.

Melt the chocolate. Spread a thin layer of chocolate over the top and leave to set at room temperature.

Cut into approximately 48 pieces. Enjoy!

Recipe from Roma Hammond via Grandma

Passionfruit Slice

Published on June 12, 2017June 12, 2017 by Elise B2 Comments

Passionfruit is one of my favourite fruits – I love its intense tangy flavour which, to me, tastes like summer. It should come as no surprise then, that I love this slice which pairs passionfruit with lemon in a creamy cheesecake-like layer on top of a chewy coconut-ty base – delicious! I also love it because it’s so quick and easy to make, perfect for whipping up quickly the night before a morning tea at work.

thumb_IMG_0256_1024

Ingredients (makes 24 pieces)
1 cup self-raising flour
1 cup desiccated coconut
½ cup caster sugar
100g butter, melted
395g can condensed milk
½ cup fresh lemon juice
4 tablespoons passionfruit pulp

thumb_IMG_0257_1024

Method
Preheat oven to 180°C. Line a 16 x 26cm pan with non-stick baking paper, allowing it to hang over the sides.

Combine the flour, coconut, sugar and butter in a large bowl. Use your hands to bring it together into a dough. Using a metal spoon, press dough into the base of the prepared pan.

Bake for 12 minutes or until lightly golden. Set aside to cool.

Reduce oven temperature to 150°C. Whisk together condensed milk, lemon juice and passionfruit pulp in a large bowl until well-combined. Pour onto the cooled base and spread evenly.

Bake for 15 minutes or until just firm. Set aside to cool completely before cutting into squares. Enjoy!

thumb_IMG_0282_1024 Adapted from Passionfruit Slice on Taste.com.au

Salted Caramel Blondies

Published on July 7, 2015October 11, 2017 by Elise BLeave a comment

These delicious blondies taste like a cross between choc chip cookies and cake. Be careful not to over cook them as they’re definitely best when fudgy.

GlGdzQI2RmuJf%EzUYw+DQ_thumb_1b88

Z7qs2o8yQdeQ+yZpNoD%Yw_thumb_1b8b

Ingredients (Makes about 25 blondies)
180g unsalted butter, melted
1 ½ cups lightly packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 ½ cups plain flour
Sea salt flakes
½ cup white chocolate melts
½ cup white chocolate chips
½ cup milk chocolate chips (optional)

Method
Preheat the oven to 190°C (or 170 fan-forced). Line a 20cm square baking tin with baking paper.

Mix the melted butter and brown sugar together in a large bowl. Beat in the eggs, one at a time, and then the vanilla extract.

Gently stir in the flour and a pinch of sea salt. Carefully fold in the chocolate, making sure it is evenly dispersed.

Spoon the mixture into the prepared baking tin and smooth the top with a spatula. Sprinkle a couple of pinches of salt over the top and then bake for 20-30 minutes, or until the outside is cooked and the middle has a slight wobble.

Remove from the oven, sprinkle once more with a pinch or two of salt, and allow to cool for 30 minutes in the tin. Gently remove the blondie from the tin by the baking paper and leave to cool for a further 5-10 minutes on a cooling rack.

Once cool, cut into squares. Enjoy!

wojLkPEET7SYVKkYi%3Krw_thumb_1b8c

Adapted from Callum Hann’s ‘Salted Dirty Blondies’ in I’d Eat That, 2014.

Caramel Slice

Published on October 8, 2014November 17, 2017 by Elise BLeave a comment

I love caramel slice but am constantly disappointed by the thick-bottomed, chalky and bland mass-produced stuff you buy at many cafes around the place. Instead, when I can be bothered, I make my own… and it’s amazing (if I do say so myself). The recipe originally came from my Mum’s high school cookbook and I am eternally grateful to the Annesley College Mothers’ Club for sharing it. It is very simple to make, using very few ingredients, and is perfect for occasions when you’re asked to ‘bring a plate’. The hardest part is not eating it all in one sitting (which is why I often make a double batch).

NP53UiU1TMeOxO8TwgJ6wQ_thumb_1bba

Ingredients
Base:
185g plain flour
125g butter, softened
60g sugar

Caramel layer:
125g butter, chopped
125g sugar
2 tablespoons golden syrup
½ tin condensed milk

Topping:
150g dark cooking chocolate

PZ00IqsIQYumKjleUTOAJw_thumb_1bb3

Method
To make the base, grease and line a swiss roll tin (or lamington tin – whatever you have, it will just alter the thickness of each layer) and preheat the oven to 180°C (or 160°C fan-forced). Rub butter into flour, add sugar and press evenly into the prepared tin. Bake for 20mins or until golden brown.

To make the caramel, put the butter, sugar, golden syrup and condensed milk into a heavy-based saucepan and boil for 5 minutes, stirring all the time (pay particular attention and scrape the bottom of the pan, otherwise it will burn).

Pour over the base. Leave to cool for about an hour.

Finally, to make the topping, melt the chocolate in the microwave or on the stovetop. Pour over the caramel.

Once set, cut into even squares using a knife dipped in hot water between each slice (so it cuts easily and leaves the layers intact).

Enjoy!

Vr1S1ybCQoGa7tYGZOjc6A_thumb_1bb7