Oaty Ginger Slice

Yes, another ginger slice recipe! I haven’t even posted the recipe for the one I grew up eating, so I assure you there will be many more to come…
My nana gave me this recipe, from my aunt, who’s best friend was given it by someone else…. I love how recipes seem to travel like this, and become slightly different every time. I am a huge fan of ginger and this slice disappeared perhaps a little quicky. Anyhow, I do hope you try it, or my other version, the Ginger Anzac Slice!

Oaty Ginger Slice
¾ cup sugar
5 Tbsp chopped candied ginger
150g butter
2 Tbsp golden syrup
1 cup rolled oats
½ cup chopped roasted almonds
½ cup flour
½ cup ground almonds
½ cup desiccated coconut
100g butter
5 Tbsp golden syrup
7 tsp ground ginger
2 cups icing sugar
Some chopped pistachios to top

Line a 20 by 30cm slice tin with baking paper. Preheat the oven to 170 degrees Celsius.
Melt the sugar, candied ginger, butter and golden syrup together in a medium saucepan. Add the rest of the base ingredients and mix until combined. Press into the slice tin evenly and bake 20 minutes until golden. Cool.

To make the topping, melt the butter and golden syrup together, then mix in the ginger and icing sugar. Pour over the cooled base and spread, then sprinkle with chopped pistachios. Leave to set, then cut and keep chilled.
Also, sesame seeds go well in the base, try adding a tablespoon or two!


A Grandmother’s Love- Chocolate Caramel Slice

Oh my. My Grandmother (‘nana’) is a wonderful woman. She’s lived through a world war, three children, 5 grandchildren, over 50 years of marriage (still going strong :’) ) and 80 years of life. On top of that, she’s full of love. Like with many of her generation (and ours, no doubt!), love translates to food and speaks ‘Kitchen’. I present to you, one of her greatest gifts to her family and now the world.
As I type this, she is even making another batch because this one disappeared so quickly and we have more family coming tomorrow! I struggle to describe it in a way that does it justice. I mean, look at that not-too-crumbly crust, and rich chocolate topping, not to mention that luscious, superb, caramel filling. It’s divine.
It’s also one of my fondest memories, nana bringing out a huge tray of this for morning or afternoon tea, perhaps supper. Actually it’s so good I admit I eat it at anytime of the day. Please make it! Even if it’s just once, you will not regret it. Promise 🙂 I have also made Little & Friday’s caramel slice, which is proving popular. You can see the recipe here!

Nana’s Chocolate Caramel Slice
1&1/2 cups self raising flour
1 Tbsp cocoa
1/3 cup sugar
1/3 cup desiccated coconut
180g butter, melted
2 cans sweetened condensed milk
3 Tbsp golden syrup
100g butter
1 egg yolk
200g dark chocolate
50g butter
Line a 20 by 30 cm slice tin with baking paper and preheat the oven to 180 degrees Celsius. In a large bowl, mix all the crust ingredients together and press evenly into the slice tin. Bake for 20 minutes. Meanwhile, make the topping. In a medium saucepan, melt together the filling ingredients until the butter is melted and all is combined, When the crust has baked 20 minutes, remove from the oven and pour the caramel on top, then bake for another 10 minutes until golden and set. Remove from oven and cool completely.
When cool, melt the chocolate and butter together in a bain marie or double boiler, until butter and chocolate has melted and all is combined and smooth. Spread evenly over the top of the the slice and chill until the chocolate has set.
Cut into squares, although you may want to leave it out of the fridge for 15 minutes so the chocolate has softened slightly and it is easier to cut (I didn’t do this before taking the photos shown, but hey, it was still delicious!).
Lasts… either until it all gets eaten or about 4 days 🙂Image
Have a lovely week everyone 🙂

Ginger Anzac Slice and a Welcome

Hello! What you are reading is my very first post on my own very first blog, from which I hope many more recipes will follow! I am truly glad you are reading this and hope you have had a lovely day so far 🙂

I love baking. I first remember helping to make Gingerbread cookies at age three, and from there, things took off. When I was eight, I helped by grandfather (then in his late 70s) to bake his first cake, which I iced as a clock; he’s a watch and clock maker by trade. The years have presented many hundreds (I kid you not) of cupcakes, cookies, cakes, slices and more, and a passion for the kitchen. I assume you too may feel this way, and even if not, you are welcome here!

I am a firm believer that food (and yes, butter) is love.

And so, to my first recipe for you 🙂 This is a recipe my mother made a few years ago, and it is a fusion of two of our favourites baked goods; Anzac biscuits and Ginger Crunch. It is super easy, I promise you, and is so sneaky it could suit being a  lunchbox snack or after dinner treat and anything in between quite nicely! Give it a try, and I hope you love it as much as I do!
{Note, you can check out another recipe for ginger slice here :)}

Ginger Anzac Slice

100g butter

1 Tbsp golden syrup
1/2 cup sugar
3/4 cup coconut
3/4 cup rolled oats
3/4 cup flour
1 tsp baking soda
1 Tbsp hot water
50g butter
1/2 cup icing sugar
2 Tbsp golden syrup
3 tsp ground ginger

Preheat the oven to 180°C and line a 20x30cm slice tin with baking paper.
Melt the butter and golden syrup together. Mix the sugar, coconut, rolled oats and flour together. Mix the baking soda and hot water together until the baking soda has dissolved. Pour the butter mixture and hot water into the well and mix until combined. Press the dough into the slice tin and bake for 20 minutes. Remove from the oven.
While the base is baking, make the ginger topping. Melt the butter and mix in the icing sugar, golden syrup and ginger until smooth. When the base has cooked, take the slice out and pour the icing on top. Leave until the icing has set. Cut into squares and store in an airtight container. Makes about 35 squares.Image

Until next time!