Slices


 * Coffee Slice **
 * A recipe from Jennifer's recipe collection**

4 oz butter 4 oz sugar 1 egg 1/4 teaspoon vanilla essence 2 Tablespoons coffee (chicory) essence 2 oz coconut 1 breakfast cup flour 1 teaspoon baking powder
 * Base ingredients:**

Cream butter & sugar. Add egg, essence & dry ingredients. Press into greased sponge roll tin lined with baking paper. Bake approximately 25-30 mins at 350 F. Ice with coffee icing when cold.
 * Base Method:**

1 - 2 oz butter 6 oz icing sugar 1 dessertspoon coffee chicory essence 1/2 teaspoon vanilla essence
 * Coffee (Chicory) Icing**

Melt butter. Add sifted icing sugar & other ingredients. Beat well. Add a splash of hot water if necessary to get the right consistency. <><><><><>


 * Caramel Slice **
 * A recipe from Jennifer's recipe collection (Margaret Darnbrough)**

1 cup flour 1 teaspoon baking powder 1/2 cup brown sugar 1/2 cup cornflakes 1/2 cup coconut Mix altogether and add 5 oz melted butter
 * Base:**

Press into a sponge roll tin and bake at 17mins at 350˚F (175˚C).

Ice while hot with:

3oz butter 2 Tablespns brown sugar 2 Tablespns milk 1 dspn golden syrup 1 dspn condensed milk
 * Topping (made in a pot):**

Boil together for 2 minutes and add icing sugar until thick (about 1/2lb or 1 1/2 cups) Pour over base and set (in fridge). Cut into squares when cold.

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 * Chocolate Rough**

4ozs butter 1/2 cup sugar 1/2 cup coconut 1 cup flour 1 teaspoon baking powder 2 heaped teaspoons cocoa

cream butter and sugar - add dry ingredients

Bake moderate oven 180˚C for 15-20 minutes

Spread topping on base while still quite warm

2 ozs melted butter 1 cup icing sugar 1/4 tin condensed milk (about 100 ml) 1 cup coconut 2 heaped teaspoons cocoa

Mix well together. Cut into squares when cold

Gluten-free ginger & nut slice (recipe from Chelsea Winter I'm yet to try but it comes recommended)
http://chelseawinter.co.nz/gluten-free-ginger-slice/

Forget about the fact this is gluten-free – I’d go so far as to say it could be nicer than the original recipe for my standard Oaty Ginger Slice! It works perfectly with a standard gluten-free flour mix (one without raising agent already added, though) – or you can use coconut flour. I find coconut flour can be quite drying, so you could perhaps add another 25g butter or use half the dessicated coconut. You can use a food processor to speed up the nut-chopping – try to get it down to a medium crumb. A few big pieces are okay but if they’re all quite large, the slice can go crumbly when you slice it. ** Base **

175g butter

3/4 cup brown sugar

2 tbsp golden syrup

1 1/2 tsp baking powder

2 tsp ground ginger

1 cup plain gluten-free flour mix, or coconut flour, sifted

1 cup desiccated coconut

1 1/2 cups finely chopped nuts (I used cashews and almonds) ** Icing **

150g butter

2 1/2 – 3 cups icing sugar, sifted

3 tbsp golden syrup

4 tsp ground ginger

Method
Preheat the oven to 180c conventional (160c fan bake). Line a 32cm x 22cm slice tin with baking paper so it goes up the sides. Melt the butter, sugar and golden syrup in a large saucepan over a medium heat, stirring gently to combine. Remove from the heat. Sift the coconut flour, baking powder and ginger into the pan with the buttery mixture. Add the nuts and coconut, and stir to combine. Press the mixture into the prepared tin in an even layer and bake in the oven for 15 minutes. Remove from the oven and leave in the tin. Heat the icing ingredients (start with 2 cups of the icing sugar) in a saucepan (just rinse the one you used for the base), stirring over a medium heat until melted. If the butter isn’t all mixing in nicely, add more icing sugar until you have a nice smooth icing. Pour/spread over the warm slice. Leave in the tin to cool then cut into slices. Store in an airtight container in the fridge for up to a week (yeah, good luck with that).