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Slices and Biscuits

This topic contains 210 replies, has 22 voices, and was last updated by Profile photo of BJB BJB 3 hours, 30 minutes ago.

Discussions Food & Wine Recipes Slices and Biscuits

Viewing 10 posts - 201 through 210 (of 211 total)
  • #1717213
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    Member since: October 16, 2007
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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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    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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    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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    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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    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 🙂

    #1719980
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    BJB

    Honey Oat Biscuits. ( Edmonds )
    125g butter, softened

    1/2 cup sugar; 2 Tbsp honey

    1 cup standard flour

    1 tsp baking powder

    1/2 tsp cinnamon

    1 1/2 cups rolled oats

    METHOD
    1. Preheat oven to 180ºC. Grease or line a baking tray with baking paper.

    2. Cream butter, sugar and honey together until pale.

    3. Sift flour, baking powder and cinnamon together. Add sifted ingredients and rolled oats to creamed mixture, stirring well.

    4. Roll teaspoonfuls of mixture into balls. Place on the tray. Flatten with a floured fork and bake for 15 minutes or until golden.

    5. Transfer to a wire rack to cool.

    #1719994
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    BJB

    VEGAN TAHINI & NUT FUDGE RECIPE
    Makes 16 pieces

    1 cup dried dates
    ½ cup tahini
    ¼ cup coconut oil, melted
    ¼ tsp vanilla essence
    1 cup desiccated coconut
    ½ cup ground almonds
    ¼ cup cranberries
    ¼ cup macadamia nuts

    1. Line a 20 x 15 tin with baking paper.

    2. Pour boiling water over the dates and soak for 20 minutes. Drain.

    3. Into a kitchen processor place the dates, tahini, coconut oil and vanilla. Blend until smooth and fudgy. Add the coconut, almonds, cranberries and nuts blending again until roughly chopped.

    4. Spread the mixture evenly into the tin. Cover and freeze for 4 hours. Cut into small pieces. Place into a container and return to freezer.

    #1721865
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    BJB

    Golden Sultana Biscuits:
    1/2 cup butter
    1/2 cup sugar
    1 Tablespoon golden syrup
    1 Tablespoon milk
    1 teaspoon baking soda
    1/2 cup sultanas

    2 cups flour
    1/4 teaspoon vanilla essence
    Directions:
    1. Over low heat melt butter, along with sugar, golden syrup, milk, baking soda and sultanas
    2. Remove from heat and stir in flour and vanilla essence
    3. Use hands and roll into approximately 15 balls
    4. Place on greased oven tray and flatten using hand or spatula (I find about 1/2cm thick is ideal)
    5. Bake in preheated oven at 180°C for approximately 12 minutes until golden brown

    #1724188
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    BJB

    Easy Peasy Apple Slice

    340g packet vanilla cake mix
    2/3 cup melted butter
    1 1/2 cups stewed apples or 4 Granny Smith apples
    200 grams sour cream

    Instructions
    Preheat the oven to 180C. Line a 30 x 20cm baking dish with baking paper.
    In a bowl, combine the cake mix and melted butter to form a dough. Spread the dough evenly in the baking dish and bake for 15 minutes.
    Meanwhile, combine the apples and sour cream. Spread evenly over the base and return to the oven for another 15 minutes.
    Let cool then chill in the fridge (this gives the base time to set).
    Serve chilled.
    Recipe from 4 Ingredients.

    #1725488
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    BJB

    2 1/2 Weet-Bix, crushed
    1 cup coconut
    1 tsp baking powder
    150 grams butter
    1 cup flour
    3/4 cup White Sugar
    1 heaped Tbsp cocoa

    Method
    Preheat oven to 180˚C.
    In a bowl mix together all dry ingredients.
    Melt butter and add to the dry ingredients.
    Mix well and press into a greased tin.
    Bake for approx 10-15 minutes.
    When cool ice with chocolate icing and sprinkle with coconut.

    Chocolate Weetbix Slice.

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