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Slices and Biscuits

This topic contains 204 replies, has 22 voices, and was last updated by Profile photo of BJB BJB > 7 days ago.

Discussions Food & Wine Recipes Slices and Biscuits

Viewing 5 posts - 201 through 205 (of 205 total)
  • #1717213
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    Member since: October 16, 2007
    Topics: 49
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    BJB

    Anzac Caramel Slice ……..
    Base
    1 1/2 cups flour
    3/4 cup white sugar
    1 1/4 cups coconut
    1 1/2 cups rolled oats
    1 tsp baking soda
    200g melted butter
    200g golden syrup
    Caramel
    400g tin condensed milk
    75g butter
    125g golden syrup
    Mix the ingredients for the base. Leave some for sprinkling on the top of the slice and press the rest into a sponge roll tin lined with baking paper.
    To make the caramel, melt ingredients in microwave and pour over the base. Sprinkle with reserved topping and bake 180 deg C until golden – about 20-25 minutes.

    Another recipe for Anzac Biscuit.

    #1717768
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    Member since: October 16, 2007
    Topics: 49
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    BJB

    Sultana Slice:
    125 gram butter, softened
    2/3 cup sugar
    2 eggs, room temperature
    1 teaspoon vanilla essence
    1 teaspoon finely grated lemon zest
    1 1/3 cup self-raising flour
    1 cup sultanas
    Icing
    50 gram butter, softened
    2 cup icing sugar, sifted
    1/2 teaspoon vanilla essence
    2-3 tablespoons boiling water
    METHOD
    1
    Preheat the oven to 180°C. Line an 18cm x 28cm pan with baking paper.
    2
    Cream the butter and sugar with an electric beater until the mixture is light and fluffy.
    3
    Add the eggs, one at a time, beating well. Stir in the vanilla essence and lemon zest. Sift in the flour. Add the sultanas. Fold together gently until combined.
    4
    Spoon the mixture into the base of the prepared pan, smoothing it out with the back of a spoon. Bake for 20-25 minutes until golden. Set aside to cool.
    5
    To make the icing, mix the ingredients together until you have a spreadable consistency. Spread the icing over the cooled base and leave to set before cutting the slice into pieces.

    #1717797
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    Member since: October 16, 2007
    Topics: 49
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    BJB

    Jazz ANZAC square

    1 cup crushed peanuts
    1 cup rolled oats
    1 cup coconut
    1 cup self raising flour
    1 cup sugar
    1 egg
    125 gram butter
    1 tbsp golden syrup
    Melt butter add golden syrup
    Mix dry ingredients and add butter mixture and egg
    Bake in slice long tray until golden brown at 180 oC. 10 – 15 mins.

    #1718707
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    Member since: October 16, 2007
    Topics: 49
    Replies: 13216
    BJB

    Hokey Poky Biscuits. ( Edmonds)
    ​125g butter

    ½ cup sugar

    1 Tbsp golden syrup

    1 Tbsp milk

    1½ cups Edmonds standard flour

    1 tsp Edmonds baking soda

    METHOD
    ​1. Preheat the oven to 180ºC. Line a baking tray with baking paper.

    2. Combine the butter, sugar, golden syrup and milk in a saucepan over a medium heat. Heat until the butter is melted and the mixture is almost boiling, stirring constantly.

    3. Remove from the heat and allow the mixture to cool to lukewarm. Sift the flour and baking soda together, add to the cooled mixture and stir well.

    4. Roll tablespoonfuls of the mixture into balls, place on the prepared tray and press down with a floured fork.

    5. Bake for 15–20 minutes or until golden brown. Leave on the tray for 1–2 minutes then place on a wire rack to cool.

    #1718988
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    Member since: October 16, 2007
    Topics: 49
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    BJB

    3/4 cup unsalted butter, chilled and cubed
    1 ½ cups spelt flour, or flour of your choice
    1 tsp baking powder
    2 tsp ground cinnamon
    ¾ cup coconut sugar
    1 large free range egg
    6 ripe kiwifruit

    Preheat the oven to 180°C, and line a loaf tin with baking paper.

    Put the butter, flour, baking powder, cinnamon and coconut sugar in a large bowl, and rub together until you have coarse crumbs. Take out about 1/3 of the mixture, and set aside.

    Add the egg to the remaining mixture, and mix until well combined. The batter will be a little sticky and lumpy – that’s absolutely fine.

    Press the mixture into the bottom of the loaf tin, and press down with the back of a spoon to create the base.

    Scoop the flesh out of the kiwifruit, and mash with a fork. Spoon the fruit over the base, and then top with the reserved crumble mixture.

    Bake for 35-40 minutes, or until the crumbs are lightly golden, and the base is cooked through.

    Allow to cool completely in the tin, before carefully transferring to a chopping board, and slicing into squares.

    Makes about 15 squares.

    Kiwifruit Squares with Cinnamon Crumble 🙂

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