Passionfruit Slice

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.

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It smells so good that Bailey wouldn’t leave it alone! 

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

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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_1024Adapted from Passionfruit Slice on Taste.com.au

 

Salted Caramel Blondies

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.

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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!

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

 

Caramel Slice

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).

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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

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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!

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Adapted from ‘Caramel Slice’ in the Annesley College Mothers’ Club Cookbook

Mars Bar Slice

This delicious, easy slice is a winner with kids & adults, and always sells  well at fetes and cake stalls.

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Ingredients
3 x 58g Mars Bars, chopped
90g butter
2 cups Rice Bubbles
200g milk chocolate

Method
Line a slice tray with baking paper.

Combine Mars Bars and butter in a small saucepan over a low heat, stirring constantly, until the mixture is smooth.

Stir in Rice Bubbles and press the mixture firmly and evenly into the lined tray.

Melt the chocolate in a bowl over a saucepan of hot water (or in the microwave) and stir until completely smooth.

Quickly spread the melted chocolate evenly over the slice mixture and refrigerate until set.

Once set, cut into rectangles or squares and enjoy.

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Recipe adapted from ‘Mars Bar Slice’ on bestrecipes.com.au

NB: Snickers can be used as a substitute for Mars Bars