Tim Tam Slice

I wanted to try a new slice creation when asked to ‘bring a plate’ to a friend’s BBQ the other week. Normally I take my rocky road, or lemon slice, but with a packet of Tim Tams sitting in the cupboard – well I had my inspiration to try something new.

On the subject of Tim Tams – they really are quite iconically Australian, aren’t they. So much so that when we had Japanese exchange students stay with us when I was younger, they took back packets of Tim Tams by the suitcase-load.  They weren’t all that fussed about Vegemite, but they couldn’t get enough when it came to Tim Tams!

But I digress.

This ‘no bake’ Tim Tam slice was made simply with biscuits, Tim Tams (of course), condensed milk, butter, coconut and cocoa powder.

Combined, pressed into a pan, then topped with white chocolate and more biscuit pieces. Then it was into the fridge to set – no baking required.

Then, after a few hours, the slice was ready to slice and serve.

I’m pleased to report that the slice had all the hallmarks of their biscuit inspiration. Full of chocolate and crunch.

A word of warning though….you may find it difficult to stop at just once piece…

Print Recipe
Tim Tam Slice
Course Baking
Cuisine Slice
Prep Time 20 minutes + cooling time
Servings
pieces
Ingredients
Course Baking
Cuisine Slice
Prep Time 20 minutes + cooling time
Servings
pieces
Ingredients
Instructions
  1. Line a slice tray with baking paper.
  2. Place the sweetened condensed milk, butter and cocoa powder in a small saucepan, and heat over a low heat - stirring until the butter has melted and the mixture is combined. Remove from the heat.
  3. Meanwhile, combine the Marie biscuits, half of the chopped Tim Tams and coconut in a large bowl. Add the butter mixture and stir until well combined. Press into the prepared slice tin.
  4. Melt the white chocolate, and pour over the slice. Sprinkle with the remaining chopped Tim Tams and place into the fridge for a few hours to set. Slice and serve.
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Nutty Date & Chocolate Slice

My two eldest girls can be quite challenging when it comes to food. Miss C will happily eat avocado, mangoes and prawn dumplings by the bucket load, but is generally not all that food focused at meal times (preferring instead to snack and graze throughout the day). Little J would happily have yoghurt for breakfast lunch and dinner, and has no interest in more ‘traditional’ meals such as sandwiches.

Needless to say that if I was to present them with a bowl filled with dates, they would be looked at with suspicion and remain uneaten.

Put dates in a chocolate covered slice however? Well that proved to be a winner!

This slice contains no flour, no eggs, but it does contain nuts so is not allergy-friendly for school lunchboxes.

The texture of this slice is almost fudge-like, and we all loved the little pops of crunchiness throughout. Covering the slice in dark chocolate took the whole slice to the next level too – and worked perfectly to fool my suspicious eaters!

Print Recipe
Nutty Date & Chocolate Slice
Course Baking
Cuisine Slice
Prep Time 10 minutes
Passive Time 1 hour
Servings
slices
Ingredients
Course Baking
Cuisine Slice
Prep Time 10 minutes
Passive Time 1 hour
Servings
slices
Ingredients
Instructions
  1. Line a loaf tin with baking paper, leaving a little overhanging the edges.
  2. Process the dates and nut butter in a food processor for a few minutes, until the mixture is well combined and forms a paste. Transfer to a large bowl, and stir through the puffed rice and chopped nuts.
  3. Press the mixture firmly into the lined tin (it will be quite sticky so you may want to use wet hands to do this). Pour the melted chocolate over the top of the slice, and place in the fridge to set for 1 hour. Cut the slice into squares and serve.
Recipe Notes

Keep the slice in the fridge until ready to eat as it will soften at room temperature.

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My favourite Lemon and Coconut Slice

When asked to “bring a plate”, I often lean towards creating a sweet treat. Rocky road is usually my “go to” sweet, and is generally well received, but on other occasions I like to bring a plate of lemon slice.  For it is easy to make, requires no baking, and the leftovers keep really well too.

Recently I offered to make a couple slices for a birthday party. I had a few chocolate based ones in mind, and figured my favourite lemon slice would work beautifully as a nice flavour contrast to those. And with some lemons leftover from the peach and lemon cake, well it was a no-brainer really.

So one dreary morning, my helpers and I got to work. Lemons were juiced and zested, biscuits were crumbed and condensed milk and butter were heated. And before too long we had ourselves a big tray of lemon slice, sprinkled with coconut, and ready to be sliced and served.

This was a great slice to make with the kids too. They had a lot of fun turning the food processor on and off, and stirring the coconut and melted ingredients into the biscuit crumbs. Bowls and spoons were licked not long after, and coconut was liberally sprinkled over the iced slice (and most of the kitchen benchtop, but let’s not talk about that…!)

Print Recipe
Lemon and Coconut Slice
Course Baking
Cuisine Baking
Prep Time 30 minutes
Servings
slices (or more depending on the size)
Ingredients
Course Baking
Cuisine Baking
Prep Time 30 minutes
Servings
slices (or more depending on the size)
Ingredients
Instructions
  1. Process the biscuits in a food processor until they resemble fine breadcrumbs. Place in a large bowl, add the coconut, lemon juice and zest, and stir to combine.
  2. Place the sweetened condensed milk and butter in a saucepan. Heat slowly, over a low heat, stirring until the butter has melted.
  3. Pour the butter mixture into the biscuit mixture, and stir until well combined. Press firmly into a slice tin (that is lined with baking paper), and place in the fridge for 10 minutes.
  4. Place the icing sugar and extra lemon juice in a small saucepan. Heat gently, stirring, until the sugar has melted and the ingredients have combined. Spread over the chilled slice, and sprinkle with extra coconut. Refrigerate for a couple of hours (or overnight) then slice and serve.
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Cherry & Seed ANZAC Slice

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We kept things low-key this ANZAC day, opting for silent and personal reflections on the significance of the day – rather than heading out with the crowds for the Dawn Service or a game of two-up.

There was, however, an opportunity to pay tribute to an ol’ classic of the day – the ANZAC biscuit.

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Although, on this occasion, I made a slice instead of individual biscuits. It had all the usual ANZAC biscuit characteristics – with oats, coconut and golden syrup making their star appearances. But it had a few new flavours also – with wild cherries and various seeds being thrown into the mix.

IMG_8073 The result being a rather lovely little slice that we have been nibbling on most of the day.  A handy addition to the kids’ lunchboxes this week too, I suspect.

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Cherry & Seed ANZAC slice

  • 1 cup rolled oats
  • 1 cup plain flour
  • 2/3 cup brown sugar
  • 2/3 cup dessicated coconut
  • 1/2 cup seed mix
  • 125g butter
  • 2 tbs golden syrup
  • 2 tbs boiling water
  • 1/2 tsp bicarb soda
  1. Preheat oven to 170C and line a slice pan with baking paper.
  2. Combine the oats, flour, brown sugar and coconut in a bowl – then stir through the cherries and seeds.
  3. Meanwhile, melt the butter and golden syrup in a small saucepan over a low heat. Remove.
  4. Add the boiling water to the bicarb soda, and stir. Then add to the golden syrup mixture (careful – it will bubble up).
  5. Pour the wet ingredients into the dry ingredients, and stir until combined.
  6. Spoon into the prepared slice tray, and bake for 20-25 minutes or until golden brown. Allow to cool in the pan for 10 minutes, then move to a wire rack to cool completely.
  7. Slice and serve.

What about you? How did you commemorate ANZAC day?

Other ANZAC baking ideas you might like to try:

Rocky Road Christmas Bags

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I’m a little late to the “Christmas Cheer” this year. It’s not that I don’t want to get into the spirit – its just that the festive season kind of snuck up on me.  Our work schedules have been hectic over the past few months, and then there is the whole 30+ weeks pregnant thing…. But no festive season can slip by without multiple batches of my favourite rocky road being made. Simple to put together, perfect for edible gifts and more often than not – well received. I’ve posted about it before,  I have no doubt, but let’s re-visit the sweet sugary goodness, shall we? This last weekend, I stepped away from the computer and other life ‘obligations’ and spent a little time in the kitchen. I had my trusty “helper” by my side who, true to form, very effectively taste-tested the marshmallows and other ingredients along the way.

The ‘base’ for the rocky road is milk and white chocolate. Not the fancy stuff, or baking chocolate, but good ol’ Cadbury dairy milk. As for the fillings – well this is where you can change things up according to your preference. This time I used white and pink marshmallows, raspberry lollies and chopped Turkish Delight bars. I love adding nuts too – but kept it allergy friendly on this occasion.

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The milk chocolate is melted, then mixed with the fillings, and pressed into a lined dish. Finished with a generous drizzle of melted white chocolate, and swirled for effect.

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Covered, and placed in the fridge overnight to set. Then it’s ready to slice!

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We filled these cute little bags with pieces of the rocky road (in baking paper) – and gifts for my work team were done!

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And, perhaps in more exciting news, I am now officially on Christmas leave (well from my main job at least)! Time to start thinking about our Christmas lunch menu…

Rocky Road The following quantities are a guide only. You really can use as little or as many ingredients as you would like – depending on the taste / texture that you are after.

  • 400g milk chocolate (I use Cadbury)
  • 200g white chocolate
  • 200g marshmallows, chopped in half or leave them whole
  • 180g raspberry lollies
  • 4 x Turkish delight bars, chopped
  • Handful of chopped nuts (peanuts, macadamias etc) (or leave these out if you are looking for a nut-free version)
  1. Line a slice tray with baking paper, allowing the sides to overhang.
  2. Place the chopped marshmallows, raspberry lollies, Turkish delight and nuts into a large bowl and set aside.
  3. Melt the milk chocolate, then pour over the chopped ingredients. Stir to coat well, and press into the lined tray.
  4. Melt the white chocolate, and drizzle it over the top. Use a spoon to swirl it into the milk chocolate.
  5. Cover and refrigerate until set, then slice and serve.

What about you? Are you making any edible gifts this year?

ANZAC slice

IMG_9102 - Copy On a day of remembrance, that is so very (and rightfully) entrenched in Australian and New Zealand cultures, I couldn’t resist warming up the oven this morning to make a batch of iconic ANZAC day biscuits. I actually remember making batch after batch of these little biscuits with a friend when I was younger, and we would take them in to the ANZAC parade and hand them out to all the diggers! But today, instead of rolling the tasty mix into individual biscuits, I went down a different path and made an ANZAC slice instead. Drizzled with dark chocolate (you know, because we haven’t been eating  lot of chocolate lately….?!) The slice used all the traditional ingredients – oats, coconut, flour, sugar – brought together with golden syrup, butter and the ‘bubbly’ bi carb soda. IMG_9081 Baked in a moderately slow oven for half an hour or so, then cooled in the pan – before being drizzled with some melted dark chocolate. IMG_9101 The end result was a slice that had crunchier outer pieces, and softer middle pieces – that should (hopefully) keep everyone’s ANZAC texture preferences happy?! IMG_9104IMG_9106 But for now – the slice is all packed up and ready to accompany us to the rugby tonight. IMG_9107 ANZAC Slice (makes 18 pieces)

  • 1 cup rolled oats (not quick oats)
  • 1 cup plain flour
  • 1 cup desiccated coconut
  • 3/4 cup caster sugar
  • 125g butter
  • 2 tbs golden syrup
  • 1tsp bi-carb soda
  • 2 tbs boiling water
  • Dark chocolate melts
  1. Preheat oven to 160C. Grease and line a slice pan.
  2. Combine oats, flour, coconut and sugar in a medium bowl.
  3. Melt butter and golden syrup in a saucepan over a low heat. Meanwhile, dissolve the bi-carb in the boiling water. Add to the butter mixture, stirring until the mixture bubbles / froths.
  4. Pour the warm butter mixture into the oat mixture, and stir until well combined.
  5. Press into the lined slice pan, and bake for 25-30 minutes or until golden. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool.
  6. Melt the dark chocolate, and drizzle over the slice.  Stand the slice at room temperature until set, then cut into pieces to serve.

What about you? Aus / NZ readers, how did you commemorate ANZAC day this year?

Baking with Puro Fairtrade Coffee

IMG_7322 Quite some time ago now, I was lucky enough to be sent some delightful coffee beans and other goodies from Puro Fairtrade Coffee. A brand I was not initially familiar with, but I intrigued to learn more about their message. IMG_7298 And what a message it is. A company that is determined to spread the word about rainforest destruction – and given that coffee is the second most traded commodity in the world, I can’t help but think they’ve chosen a pretty good means by which to do it! According to their website:

“At Puro we see no sense in industrial growth at the expense of the community and the welfare of our planet. We aim to assist in every small way in halting the deforestation of our planet and are proud to have teamed up with the World Land Trust to assist in making it an economic reality.”

You can find out more information on the Puro Facebook page (here) or check out their videos (here). But what about that all important coffee? Well we all know that I love my caffeine, and after a rough few nights with a sick toddler last weekend, it ended up being the perfect opportunity to test out one of the blends. IMG_7299 We started with the Puro Noble – described as a “rich and lively medium roast”, and truthfully, it was just that. We ground up the beans, and opted for a plunger version, and after the rough night we had had, it hit the spot just beautifully. IMG_7323 But coffee is not just for drinking. No it also was the inspiration for a new slice I tested on the weekend. A pecan coffee slice! IMG_7312 Combining a baked biscuit base… IMG_7302 And a sweet sticky, coffee and agave infused middle… IMG_7303 With a layer of roasted pecans… IMG_7304 And I must say I was rather chuffed with the end result! IMG_7305 Sweet, almost cake-like, with just a hint of bitterness from the coffee… IMG_7320 Although next time I think I will use the darker roast to get even more of that coffee kick! Feel free to email me for the recipe. What about you? Are you a coffee fan?

Hedgehog Slice

IMG_6563 With all the salads that have been going on around here, I would hate to give you the wrong idea. For while I love my fair share of green goodness, I also have a bit of a sweet tooth (ok a lot of a sweet tooth) that must simply be indulged from time to time. Particularly when there is chocolate and walnuts involved and no baking required… IMG_6514 Straight from the Nestle Cookbook – and into our hot little hands (which were actually quite hot on this particular day – owing to the Summer heatwave….) IMG_6561 Funnily enough, I didn’t always have a sweet tooth. No – I used to prefer savoury treats to sweet – think cheese and crackers over chocolate -  but it seems that the sugar cravings I had when pregnant with Charlotte never really left my body. Or perhaps I am just getting older – and tastes do change over time? Either way – this hedgehog slice hit the spot just perfectly  – with the added bonus that it could serve as my contribution when asked  to bring ‘dessert’ to a late lunch a while ago (and no oven required!) IMG_6566 And oldie – but a goodie – and one that I will make again I’m sure. What about you? Do you prefer sweet or savoury?

Rainbow chocolate weetbix slice

IMG_3681 Last weekend we were invited to a birthday party, and I couldn’t resist making a little sweet treat to take along. Using none other than this Aussie favourite as a base… IMG_3670 Yep – it was a Weetbix slice. But not just any Weetbix slice… rainbow A rainbow chocolate weetbix slice – courtesy of this recipe. Weetbix, coconut, sugar, cocoa powder, butter and egg. IMG_3671 Stirred and baked. IMG_3673 Topped with chocolate icing – and then the fun part.. IMG_3675 Rainbow chocolate chips! IMG_3676IMG_3680 Sliced and layered on a platter – and my contribution was complete. Perhaps not the healthiest of contributions, but certainly a bright and cheerful one. IMG_3682 Fun indeed! IMG_3684 What about you? Tried any nice slices lately?

The little caramel slice that wasn’t

IMG_1142 On a cold Canberra day, not too many days ago, I had a big pot of beef massamun slowly cooking its way into tenderness on the stove. For with rugby on the telly that evening, and a bottle of wine chilling in the fridge, we were throwing ourselves a little rugby party. And what party is complete without a sweet note to end on. A victory treat if our team won, or perhaps a sugary consolation if the result was not what we hoped. And so it came to be that late Saturday afternoon, I sent Mr BBB on a mercy dash to the local shop to pick up 2 key ingredients – a can of sweetened condensed milk and a block of dark chocolate. All so I could put together one of my all time favourite sweet treats – caramel slice. IMG_1141 I baked the biscuit layer, then topped it with the caramel mixture (through which I had stirred walnuts), finished with the 85% dark chocolate. Then into the fridge to set. IMG_1107IMG_1110IMG_1112 At this stage, I still had high hopes. But alas, when I went to slice it, well….this happened… IMG_1143 Although our team was victorious that night, sadly this little slice was not. Tasty? Yes. IMG_1147 But not quite the caramel slice I remember from my childhood. And certainly not reflective of the picture perfect slice in the recipe…. IMG_1104 Not even close. IMG_1149 That’s not too say it didn’t stop me from tasting it. Once, twice, thrice – you know – just to be sure that it wasn’t up to my high caramel slice standards. So I wont yet share a recipe. For that, my friends, is a work in progress. A delicious, calorie-laden work in progress nonetheless. What about you? Are you a fan of the caramel slice?