Anzac caramel slice

ANZAC-Caramel-Slice_4
What comes to mind when you think of Anzac Day? Chances are Anzac biscuits are one of the first things you think of, along with dawn services and remembrance. And there’s a good reason for that – those sweet, chewy, oaty biscuits are an absolute Anzac Day staple.

While Anzac biscuits are beautiful as they are, it’s always fun to put a bit of a spin on a classic – which is where this Anzac caramel slice comes in.

With a classic Anzac biscuit base, this decadent slice takes things up a level (literally) with a thick layer of gooey caramel topped with a mandatory layer of chocolate. It’s rich and gooey with a beautifully chewy base – I’m sure you’ll love it!

ANZAC-Caramel-Slice_3

A tin of Chelsea Golden Syrup is a pantry staple at the best of times, let alone when it comes to Anzac baking. The sweet, rich flavour of this slice is all thanks to a generous helping of Golden Syrup in both the biscuit base and caramel. I’m all about getting as much flavour as possible into my baking, so used Chelsea Raw Caster Sugar to bring in a bit more depth to the slice.

Feeling inspired and ready to bake? Then give this slice a try or pop over to Chelsea Sugar’s website for more recipes to get you started. Remember to share your creations using #chelseasugar – I’d love to see what you come up with!

ANZAC-Caramel-Slice_2

Anzac caramel slice
Makes approx. 24 pieces

Ingredients

Base

  • 125g butter, cubed
  • 4 Tbsp Chelsea Golden Syrup
  • 1 Tbsp boiling water
  • ¼ Tsp baking soda
  • 1 cup rolled oats
  • 1 cup plain flour
  • ½ cup Chelsea Raw Caster Sugar
  • ¾ cup desiccated coconut

Caramel

  • 395g can condensed milk
  • 125g butter, cubed
  • ⅓ cup Chelsea Raw Caster Sugar
  • ⅓ cup Chelsea Golden Syrup

 

Chocolate topping

  • 200g milk chocolate
  • 1 Tbsp vegetable oil

Method

Base

  1. Grease and line a 20x30cm slice tin with baking paper. Preheat oven to 160 degrees Celsius.
  2. Place butter and Chelsea Golden Syrup in a small pot and stir over low heat until melted. Combine baking soda and boiling water in a mug, stirring until dissolved, and add to butter mixture. Stir until foamy and well combined. Remove from heat.
  3. Combine dry ingredients in a large bowl. Add butter mixture and mix well. Scoop into a prepared slice tin, pressing well until tin is evenly covered. Place in oven and bake for 13-15 minutes, until lightly golden. Allow to cool while preparing the caramel.

Caramel

  1. Place all ingredients in a small pot and stir continuously over low heat for 10-15 minutes, until lightly golden. If you prefer a rich caramel flavour, continue stirring for a little longer.
  2. Allow caramel to cool slightly, before pouring over ANZAC biscuit base. Place in the fridge for 1-2 hours or until set.

Chocolate topping

  1. Place chocolate in a small bowl and melt in the microwave in 30-second burst, mixing between each.
  2. Once melted, add vegetable oil and stir until fully incorporated. Pour over prepared slice and return to fridge for 1 hour or until set.
  3. Slice using a warm knife. Store in an airtight container – and enjoy!

This post was made possible thanks to Chelsea Sugar. All opinions are, and always will be, my own.

Zesty date squares

date_squares_1

How long has it been since you sat down with a date square and a cup of tea? Chances are, it’s been awhile – they’ve dropped off the radar a little. Well, I’m here to get these delicious little squares back onto your baking list and give them another 30 seconds or so in the sun.

Whether you’re a date lover or not, chances are you’ll love this slice. The sweet, smooth and juicy date filling is sandwiched between two layers of beautifully buttery oat crumble with just a slight zesty tang of lemon.

The star of this recipe is obviously the filling and to get it perfect you need to use the right dates – Californian Medjool Dates to be exact. Californian Medjool Dates are known for being the highest quality dates around, with these sweet, juicy little treats bringing a beautiful caramel flavour through into your baking. So when you’re hitting the supermarket to grab the ingredients for this slice, be sure to pick up Californian Medjool Dates in the fresh fruit and veg section – you can seriously taste the difference.

If you want to try before you buy, you can pop into Auckland Huckleberry stores from 11am to 2pm between 7 – 18 February to sample some Californian Medjool Dates for yourself. All the details about when are where are below – considering how many the hubby tried to pinch while I was making this slice, you can be sure he’ll be there with bells on.

Store Date
Huckleberry Harvest Wednesday 7 February
Huckleberry New Lynn Thursday 8 February
Huckleberry Glen Innes Friday 9 February
Huckleberry Royal Oak Sunday 11 February
Huckleberry The Strand Parnell Wednesday 14 February
Huckleberry Herne Bay Thursday 15 February
Huckleberry Glen Innes Friday 16 February
Huckleberry Milford Sunday 18 February

While you do need to turn the oven on to make this slice (I know that seems almost unbearable in this heat!) it’s well worth doing. Top tip? Bake the slice first thing in the morning, so the heat’s out of your house before the day really gets started.

date_squares_2

Zesty date squares
Recipe adapted from Ricardo Cuisine

Ingredients

Filling

  • 2  cups (approx. 22) Californian Medjool Dates, pitted and chopped
  • 1 cup water
  • 2 Tbsp brown sugar, packed
  • 2 Tbsp lemon juice
  • ½ tsp baking soda

Base and topping

  • 1 ¾ cups oats
  • 1 cup plain flour
  • ¾ cup brown sugar, packed
  • ¼ tsp baking powder
  • 2 tsp lemon zest
  • 170g butter, softened
  • ½ tsp vanilla essence

Method

Filling

  1. Preheat oven to 180C and line a slice pan with baking paper (I used a 20 x 30cm pan).
  2. Place Californian Medjool Dates, water, brown sugar and lemon zest in a small saucepan and bring to boil. Reduce heat and add baking soda. Simmer for 3-5 minutes, until Californian Medjool Dates have seperated and filling looks thick and creamy. Set aside to cool.

Base and Topping

  1. Place dry ingredients in a large bowl and mix until combined. Add lemon zest, butter and vanilla essence and mix until well combined and dough sticks together when pressed.
  2. Scoop half the mixture into the prepared pan and press firmly. Spread filling over base and top with remaining crumble mixture.
  3. Place in oven and bake for 45-50 min or until lightly golden. Remove from oven and allow to cool completely before slicing.

This post was made possible thanks to Californian Medjool Dates. All words, images and opinions are my own. 

 

Apple and berry crumble slice

apple-berry-crumble-slice_1

Apple and berry is one of those combinations that are almost guaranteed to please pretty much everyone – particularly during these cooler winter months. There’s just something about it that makes you want to snuggle up on the couch, right?

While apple and berry crumble is a ‘go-to’ for lots of people over winter, crumble doesn’t need to be reserved solely for enjoying as a warm winter dessert – that’s where this apple and berry crumble slice comes in.

Yip, you get all the beautiful flavours and textures of an apple and berry crumble with all the convenience of a slice. Win!

What makes this recipe even better is that despite having three distinct layers, you only need to whip up one mixture. Simply throw together the base ingredients, give it a quick mix and you’re all set for both the base and topping. And there’s no need to cook the beautiful apple and berry filling before hand either. Easy huh?

The other great thing about this recipe is that it’s made using a ‘secret’ ingredient that gives the slice just the right amount of sweetness with fewer calories – Equal Spoonful. It’s all about bringing those beautiful apple and berry flavours out and making sure the base has a little sweetness to it. And if you didn’t know there wasn’t sugar in this slice, you truly wouldn’t have guessed – it’s seriously that good.

Judging by how quickly this slice is disappearing at our house, I’m sure you will love it.

apple-berry-crumble-slice_3

Apple and berry crumble slice
Adapted from Healthy Food Guide

Ingredients

  • 1 ½ cups wholemeal flour
  • 2 cups oats
  • ½ cup wheat bran
  • ¾ cup Equal Spoonful
  • 1 tsp cinnamon
  • 2 tsp baking powder
  • ⅔ cup canola oil
  • ½ cup vanilla yoghurt
  • 2 apples, finely diced
  • 2 heaped cups frozen berries

Method

  1. Preheat oven to 180 degrees Celsius and line slice tin with baking paper.
  2. In a large bowl, combine all dry ingredients and mix well.
  3. In a small bowl, whisk together yoghurt and oil until well combined. Pour into dry ingredients and mix well.
  4. Scoop ¾ of the mixture into the prepared pan and press firmly to create a flat base. Top with diced apples and frozen berries, then sprinkle remaining oat mixture on top.
  5. Place in oven and bake for 30-35 minutes or until lightly golden. Allow to cool completely before slicing.

This post was made possible thanks to Equal Spoonful. All words, photos and opinions are, and always will be, my own.

Raspberry and coconut supergrain slice (+ WIN!)

raspberry-and-coconut-slice-1

Looking for a slice that’s super simple to make but packs a punch, right from the base to the topping? Then you’ll love this easy raspberry and coconut supergrain slice.

Imagine a chewy and flavoursome base packed with cocoa, toasted coconut and six supergrains (think everything from quinoa to amaranth), topped with a sweet coconut filling dotted with freeze-dried raspberries and finished with a drizzle of dark chocolate, coconut flakes and a few more raspberries for good measure. Sounds good, right?

But the best part is that despite being absolutely packed with flavour and supergrains, this slice is a breeze to make – and you don’t need to spend hours trawling the supermarket aisles for all kinds of unusual ingredients. All you need to do is pop by the muesli bar aisle and grab a couple of boxes of Tasti Supergrain Bars.

Tasti’s Cocoa, Toasted Coconut & Quinoa Supergrains bars make this slice so simple – all you need to do is crush them up, mix with a little melted butter and you have a beautifully flavoursome base all sorted.

raspberry-and-coconut-slice-2

The unique combination of quinoa, amaranth, buckwheat, brown rice, oat and millet makes for a deliciously textured and flavoursome base that really is delicious – and you don’t usually rave about a slice base! This recipe uses eight bars (just under two boxes) which means you’ll have a couple left over to enjoy on the go – and you’ll totally want to, they’re that good.

With all that goodness going on in the base, this slice brings a bit of extra sweetness in with the filling – a beautiful combination of condensed milk, coconut and freeze-dried raspberries, with a couple of eggs to help it set nicely. Top that off with a topping that’s as pretty as it is flavoursome, and you’re onto a winner.

So pop in-store and pick-up some Tasti Supergrain Bars and get baking – I’m sure you’re going to love this one!

raspberry-and-coconut-slice-3

Raspberry and coconut supergrain slice
Makes approx. 32 pieces

Ingredients

Base

  • 240g (8 bars) Tasti Cocoa, Toasted Coconut & Quinoa Supergrains bars
  • 50g butter, melted

Filling

  • 395g condensed milk
  • 225g desiccated coconut
  • 2 eggs, lightly beaten
  • ½ cup freeze-dried raspberries
  • Pink food colouring

Topping

  • 50g dark chocolate, melted
  • ¼ cup freeze-dried raspberries
  • ¼ cup coconut flakes

Method

Base

  1. Break Supergrains bars into pieces and place in the bowl of a food processor. Blend to a fine crumb. Add melted butter and mix until well combined.
  2. Scoop mixture into lined slice tin and evenly spread across base of tin. Press firmly and set aside.

Filling

  1. Preheat oven to 180 degrees Celsius.
  2. In a medium bowl, combine condensed milk, desiccated coconut and eggs. Mix until well combined.
  3. Gradually add pink food colouring until desired colour is reached. Add freeze-dried raspberries and fold through mixture until well combined.  
  4. Scoop over prepared base and spread until base is evenly covered. Place in oven and bake for 20 minutes or until lightly golden. Allow to cool completely.

Topping

  1. Lift slice from pan and place on a chopping board.
  2. Spoon melted chocolate into a small bag and snip the corner. Drizzle around half the chocolate over the prepared slice. Sprinkle with freeze-dried raspberries and coconut flakes, then drizzle with remaining chocolate.
  3. Place slice in fridge until chocolate is set (approx. 5 minutes) before slicing into squares. Store in an airtight container.

giveaway_HTWD

Thanks to the lovely team at Tasti I have a great little prize pack to giveaway to one lucky reader, including one box of all three Supergrains bars: Almond, Cranberry & Linseed, Pepita, Chia & Manuka Honey and (of course) Cocoa, Toasted Coconut & Quinoa.

To be in to win, simply leave a comment below letting me know which Supergrains bar you would most like to try.

This recipe was made possible thanks to Tasti. All comments, recipes and images are my own.

Entries close 11.59pm Monday 19 September. The winner will be chosen at random and notified on Tuesday 20 September. Winner must make contact within 3 business days or they will forfeit the prize a new winner will be drawn. Sorry – this giveaway is only open to New Zealand residents. 

 

Feijoa and almond crumble slice

feijoa-almond-crumble-slice-1

The air is cooler, the days a little shorter and there are trees absolutely brimming with a gorgeous little green fruit. Yip, it’s officially feijoa season!

After visiting my grandparents last weekend I was lucky enough to come home with a big bag brimming with feijoas – so many that a few days later, even with husband doing his best to eat every last one, there were enough left to do a bit of feijoa baking.

That’s where this beautifully fragrant feijoa and almond slice comes in. Imagine a light shortbread base with just a hint of lemon, topped with freshly sliced feijoas and a scattering of slivered almonds, finished with a crumbling of shortbread. Good, right?

The beauty of this recipe is that it’s an absolute breeze to make – the base and topping are one mixture, and all the feijoa topping needs is a sprinkling of sugar and a dash of lemon juice. Too easy!

Enjoy the finished slice hot or cold, on its own or with a generous swirl of whipped cream on the side. However you serve it, I’m sure the feijoa fans in your life are going to absolutely love it!

Happy baking!

feijoa-almond-crumble-slice-2

Feijoa and almond crumble slice
Makes approx. 20 pieces

Ingredients

  • 1 ½ cups flour
  • ½ tsp baking powder
  • ½ cup sugar
  • 1 egg
  • 110g butter, softened
  • 2 tsp lemon juice
  • 12 medium feijoas, peeled and sliced
  • 2 Tbsp sugar
  • Juice of one lemon
  • 2 Tbsp slivered almonds

Method

  1. Grease and line a 20x30cm (or similar) slice tin with baking paper and preheat oven to 185 degrees Celsius.
  2. In a large bowl, combine flour, baking powder, sugar, egg, butter and 2 tsp lemon juice. Mix until well combined and a soft dough forms.
  3. Press 2/3 of the dough into the prepared baking tray. Set aside while you prepare the filling.
  4. In a medium bowl combine sliced feijoas, 2 Tbsp sugar and juice of one lemon. Mix until well combined and allow to sit for five minutes.
  5. Drain excess lemon juice and scoop feijoas onto prepared base. Scatter with small pieces of remaining dough.
  6. Place in oven and bake for 35-40 minutes or until lightly golden. Remove from oven and allow to cool in pan for 5 minutes before transferring to a wire rack to cool completely.

Strawberry Champagne Tim Tam slice

Strawberry-champagne-Tim-Tam-slice_1

There’s nothing better than a night hanging out with your girlfriends – whether you get glammed up and head out for a cocktail or two or hang out at home with a movie and some treats, you always know that you’re in for a good time.

And thanks to Tim Tam, that good time just got even better. I have three words for to: Tim Tam mocktails. Yip, Tim Tam biscuits that taste (and smell) just like your favourite drinks on a girl’s night in or out.

There are four delish flavours in the range – Virgin Espresso Martini, Virgin Pina Colada, Virgin Strawberry Champagne and in the Tim Tam Chocolicious Bites  range, Velvet Mudslide bites. And after settling down for a night of taste testing with my girlfriends I can definitely say that they’re all freaking amazing.

But with a scent that’s to die for and beautiful pink filling, I simply couldn’t go past the Strawberry Champagne Tim Tam – and that’s when this Strawberry Champagne Tim Tam slice was born.

Read More »

Easy peanut & pretzel slice

Pretzel-peanut-slice-1

Ever wondered how sweet and salty treats just work? It’s simple really – you’re basically throwing a party for your taste buds! The sweetness tantalises some of your taste buds, while the saltiness teases the others, leaving everyone happy.

It kind of makes you want to make a sweet and salty treat, right? You know, to test the theory and everything. Well luckily I have just the recipe for you – a 15 minute, bakeless, totally delicious peanut & pretzel slice!

Inspired by Cadbury Dairy Milk’s new Pretzel & Peanut block, the beauty of this slice is in the flavours – peanuts and chocolate, pretzels and chocolate, peanuts and pretzels… no matter which way you look at it, this slice is a winner.

Read More »

Sugar-free raspberry & lemon crumble slice (+GIVEAWAY)

natvia-raspberry-crumble-slice-1

While decadent sweet treats are undeniably delicious, sometimes what you really need stashed away in the cupboard is a treat that still feels like a treat, but isn’t going to put you into a sugar coma. Something that’s a healthier option, tastes amazing, and is easy to make without needing to buy countless hard-to-find speciality ingredients.

Sounds a bit like an impossible brief, right? Wrong – this delish raspberry and lemon crumble slice ticks every single one of those boxes. Imagine a crumbly biscuit base slathered in a thick coating of baked raspberries and topped with a crumble of biscuit.

Oh, and it’s totally free of refined sugar. Good, huh?

Read More »