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Archive for 'slice'

Oaty Ginger Crunch

When I was a child my father used to receive a gift of crystalized ginger, dried fruit and nuts every Christmas. I hated, and still dislike, the dried figs component, and I wasn’t very keen on the ginger either. That has changed over time, and as I’ve grown older I’ve come to enjoy crystalized ginger.

When my mind turns to baking, ginger has become my favorite. This recipe is a twist on Ginger Crunch. I like the addition of porridge oats (oatmeal) and coconut to the traditional recipe. The oats make it feel healthier somehow, Smile

Ginger Crunch 

Ingredients:

15o grams/5 oz butter

2 Tablespoons golden syrup

3/4 cup brown sugar

1 cup coconut

1 1/2 cups rolled oats (oatmeal)

1 cup white flour

1 1/2 teaspoons baking powder

2 teaspoons ground ginger

1/2 cup of finely chopped crystalized ginger

Method:

1. Preheat the oven to 180C/350F. Line your slice tin (20 cm x 30 cm)

2. Melt the butter, golden syrup and brown sugar in a saucepan, stirring the mixture occasionally. Remove from heat once the butter is all melted.

3. Mix all the dry ingredients together in a bowl and make a well in the center.

4. Add the melted butter mix to the flour and mix until combined.

5. Press the mix into your lined tin and bake for 15 – 20 minutes.

 

Frosting:

150 grams/5 oz butter

2 – 2 1/2 cups of icing sugar/confectioner’s sugar

2 tablespoons golden syrup

1 1/2 tablespoons ground ginger

1. Combine butter, golden syrup, ginger and 2 cups of the icing sugar in a saucepan and heat until the butter melts. Stir constantly. If the frosting is too running gradually add the other 1/2 a cup of icing sugar until it is a workable consistency.

2. Pour frosting over the cooled baked slice.

3. If you’re a ginger fan, sprinkle more chopped crystallized ginger and some pistachio nuts on top for decoration.

Shelley’s notes:

This is a delicious slice, and I find it very moreish.

Are you a fan of ginger?

Choc Orange Slice

The combo of orange and chocolate is delicious and one that I enjoy very much. The following slice recipe is a winner since it hits both notes. This recipe comes from the book Robyn Martin Bakes.

Choc Orange Slice

Ingredients:

150 grams/5 ounces butter

1 tablespoon golden syrup

1/2 cup brown sugar

2 teaspoons grated orange rind

1/2 cup chopped walnuts

1 cup crushed Weetbix (4 Weetbix)

1 cup flour

1 teaspoon baking powder

2 tablespoons cocoa

Choc Orange Frosting:

1/4 cup sweetened condensed milk

1 cup icing sugar/confectioner’s sugar

1 tablespoon cocoa

1 tablespoon orange juice

Method:

1. Melt the butter, golden syrup and brown sugar in a saucepan. To save time and dishes use a large pot.

2. Take off the heat and mix in the walnuts, orange rind and weetbix. Add the flour, cocoa and baking powder and combine well.

3. Line the base of a shallow tin with baking paper and press the mixture into the tin.

4. Bake at 180C/350F for 20 minutes or until lightly golden. Frost with the Choc Orange frosting.

Method for Frosting:

1. Mix the condensed milk, icing sugar, cocoa and orange juice until smooth. Spread over base and leave to set.

Shelley’s Notes:

1. The frosting is quite runny but it does set. Cut the slice once the frosting has set.

2. Eat and enjoy! The slice goes great with a cup of tea.

Recipe: Cider Crumble Slice

Cider Crumble Slice

 

This recipe comes from High Tea, recipes with a sense of occasion.

Ingredients:

20 grams butter (3/4 oz)

1 1/2 tablespoons of golden syrup or light treacle

150 ml apple cider (alcoholic) (5 fl oz)

250 grams (2 cups) self-raising flour

pinch of ground ginger

45 grams (1/4 cup) brown sugar

75 grams (2 1/2 oz) chopped and pitted dates

75 grams (3/4 cup) walnuts chopped

1 egg

Method:

1. Preheat the oven to 170C (325F)

2. Grease a 20 x 30 cm (8 x 12 inch) baking tin. I use baking paper, which is much quicker.

3. Melt the butter and golden syrup in a saucepan. Remove from the heat and add the cider.

4. Sift the flour and ginger into a bowl. Stir in the sugar, dates and walnuts.

5. Beat the egg and add along with the butter mixture and spoon into your tin. Smooth out.

Topping:

1 large granny smith apple

40 grams (1 1/2 oz) butter

2 1/2 tablespoons of caster sugar (fine sugar)

60 grams (1/2 cup) plain flour

75 grams (3/4 cup) chopped walnuts

Method:

1. Peel and core the apple and slice thinly.

2. Melt the butter.

3. Add the butter to the sugar, flour, apple and walnuts and combine well.

4. Spread over the uncooked base.

5. Bake for 30 minutes until golden. Cool in the tin, cut into pieces and serve.

Shelley’s Notes:

1. This was delicious and would be nice served hot with a little yoghurt or cream for dessert, but it was also great with a cup of tea.

2. I’ll be making this one again since both hubby and I enjoyed it very much.

Recipe: Ginger Oat Slice

Ginger Oat Slice

This is a new to me recipe from Robyn Martin’s book called Bake.

Ingredients:

150 grams butter (5 oz)

1/4 cup golden syrup

1/2 cup brown sugar

1/2 cup coconut

1 1/2 cups wholegrain oats (that’s oatmeal to Americans)

1/2 cup wholemeal flour

1 1/2 teaspoons baking powder

2 teaspoons ground ginger

Method:

1. Melt the butter, golden syrup and sugar in a saucepan until the butter is melted.

2. Place the coconut, oats, flour, baking powder and ginger in a bowl and add the butter mixture.

3. Combine well.

4. Line a 20 x 30 cm tin with baking paper then press mixture into the tin.

5. Bake at 180C/350F for 20 minutes or until golden.

6. Mark into squares while still warm.

Shelley’s Notes:

1. My final result looked nothing like the picture in the recipe book. It tasted great, but I’m at a loss to explain the difference.

2. The square tasted good, but when I make it again, I think I’ll reduce the sugar a little. It was quite sweet.

3. I put a little lemon icing (frosting) on top – a sort of a drizzle – and that was a nice combination.

Have you tried any new recipes recently?

Sweet Treat — Chocolate Slice

Chocolate Slice

Here’s the recipe for one of my favorite slices. It’s my father’s favorite too. It’s simple and easy to make and always goes well with a cup of tea or coffee.

250g butter (2.2 sticks/8.8 ounces)
1 cup sugar
2 Tablespoons cocoa
1 T golden syrup
2 cups flour
1 cup coconut
2 teaspoons baking powder
pinch salt
chocolate icing (frosting) and extra coconut for decoration

Melt butter, sugar, cocoa and golden syrup in a large saucepan. Do not let the mixture boil. Let it cool then add flour, coconut, baking powder and salt.

Press into a greased and baking paper lined tin and bake at 180C (350F) for 20 minutes. Remove from oven and leave to cool for another ten minutes. Ice (frost) with chocolate icing. Sprinkle with extra coconut. Cut into squares and store in an airtight tin.

Shelley’s notes:
1. This recipe comes from Seasons, a year of fabulous food by Annabelle White
2. I use the normal bake setting rather than fan bake. If you use fan bake reduce the cooking time.
3. I like to add chopped cranberries or walnut pieces to the mix for a variation. (You’ve probably noticed by now that I like cranberries and add dried cranberries to everything!)

Do you have any favorite slices you like to eat/bake?