Tuesday, June 05, 2012

Australian slice

Australians are into their "slice"...comparable to our dessert "bars". Like a lemon bar or a chocolate peanut butter bar. However a "banana slice" is a square slice of thin banana cake with icing. My friend brought over some Chocolate Caramel slice. It was soooooo good! So I of course had to try and make it. Its super easy and cuts so beautifully out of the refrigerator.

Chocolate caramel slice
225g unsalted butter
125g (1 cup) plain flour
1 tsp baking powder
90g (1 cup) desiccated coconut
110g (1/2 cup) caster sugar
100g brown sugar
400ml tin condensed milk
2 tbsp golden syrup
1 tsp vanilla extract
150g good-quality dark chocolate
15g unsalted butter, extra

Preheat oven to 180C. Lightly grease and line a 20 x 30cm baking tin with non-stick baking paper.

Melt 125g of the butter. Sift flour and baking powder into a large bowl, add coconut, caster sugar and melted butter and stir until well combined.

Press the mixture firmly into the base of tin, place in oven and bake for 12 minutes or until light golden.

Meanwhile, place the remaining butter, brown sugar, condensed milk, golden syrup and vanilla extract in a medium size saucepan over a low heat. Stir to dissolve the sugar, bring to the boil then continue to cook, stirring over a low heat, for a further 5 minutes or until light golden. Remove from heat and pour evenly over base.

Place in oven and bake for 10 minutes. Set aside to cool completely.

Once caramel is cool, place chocolate and the extra butter in a heatproof bowl over a saucepan of gently simmering water, stirring occasionally until chocolate has melted. Spread chocolate evenly over the caramel.

When chocolate has set, cut into squares.

Makes about 20 squares

These are two other "slice" recipes I wanted to share with you that I have not had the time to try yet.If you do get to this before I do, please post.

Coconut and raspberry slice
For the base

125g unsalted butter
60g (1/4 cup) caster sugar
1 egg
1 tsp vanilla extract
185g (11/2 cups) plain flour
1 tsp baking powder
60ml (1/4 cup) milkFor the filling
175g (1/2 cup) raspberry jam
250g (1 cup) raspberries

For the topping

100g unsalted butter|
80g caster sugar
2 eggs
225g (21/2 cups) desiccated coconut
60g (1/2 cup) plain flour

Preheat the oven to 180C. To make the base Cream the butter and sugar in a bowl until light and fluffy. Add the egg and vanilla extract and stir to combine. Sift the flour and baking powder into the bowl and stir in with the milk.

Flour your hands and press the base evenly into a greased and lined 20 x 30cm baking tin. Spread the base evenly with jam and sprinkle with raspberries. To make the topping Cream the butter and sugar in a bowl until light and fluffy. Add the eggs and beat until combined. Stir in the coconut and 1 tbsp sifted flour, then stir in the remaining flour. Spread the topping evenly over the raspberries.

Bake the slice for 30 minutes or until golden. Cover with foil and cook for another 5 minutes.

Remove from the oven and allow to cool in the tin for 10 minutes. Cut into squares. Makes 20

Lemon slice
For the base

200g unsalted butter, softened and chopped
30g (1/4 cup) icing sugar
250g (2 cups) plain flour
1 egg, lightly beaten

For the filling

6 eggs
375g (11/2 cups) caster sugar
60g (1/2 cup) plain flour
125ml (1/2 cup) lemon juice
Finely grated zest from 2 lemons
Icing sugar, for dusting

Grease and line a 20 x 30cm baking tin with non-stick baking paper.To make the base Place the butter, icing sugar and flour in a food processor (alternatively, do this by hand) and whiz until the mixture resembles fine breadcrumbs. Add the egg and process until a smooth ball. Press the dough into the base of the lined tin and refrigerate for 30 minutes.

Preheat the oven to 180C.

Bake the dough for 25 minutes until pale and golden.For the filling As the base is cooking, whisk eggs in a large bowl. Add sugar, flour and lemon juice and zest. Whisk until well combined.

Pour over the base and bake for 20 minutes or until the filling is set and lightly golden on top.

Remove from the oven and set aside to cool.

To serve, cut the lemon slice into rectangles and dust with the icing sugar.

Makes 18 rectangles


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