Caramel Slice

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With less than two weeks left till the big day, Saturday saw Kevin ‘kidnapped’ and whisked off on his stag-do – which kicked off with some rather haphazard chest waxing in our lounge! Filled with sympathy for him – and knowing he wouldn’t be feeling too good in the morning – I decided to be super nice and bake him one of his favourite treats, caramel slice.

Caramel slice is one of Kevin’s all-time favourite treats, right up there with lemon meringue pie. Both are things I don’t make too often, which causes a bit of grumbling on Kevin’s part every couple of months.

So I burrowed through my recipe books until I came across a recipe that looked different enough to keep me interested, caramelly enough to keep Kevin happy and with a bit of room for interpretation. I found the perfect recipe tucked inside the Bluebells Cakery recipe book and got cracking.

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Lemon & oat crumble slice

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One of my favourite things about this time of year is seeing lemon trees absolutely bursting with fruit. Lemons are undoubtedly my favourite fruit to use in my baking – and one of my favourite flavours in general – so as soon as I see the trees covered in bright yellow splotches my mind beginning ticking over with things to make.

Luckily for us we were given a bag of lemons from a friend, so I’ve been able to get into some lemony baking . The result? A beautiful baked lemon and oat slice that’s out of this world delicious. Imagine a chewy oat base topped with a layer of lemony condensed milk and finished with a generous helping of crumbled oat mixture, then baked. Sounds delicious, right?

The best thing about this recipe is how easy it is to make – the same mixture is used for the base and crumble topping, so after five minutes of mixing you’re pretty much finished! The base itself needs to be baked for 15 minutes before any of the toppings are added, giving you the perfect window to get the delicious condensed milk filling ready.

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Millionaire’s slice

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To help break through my mind blank of what to bake this weekend I dug out some of my favourite recipe books to pour through for inspiration. As fate would have it, I came across something in the very first one I picked up that kicked my brain into action and helped me come up with the rest of the day’s baking. What was this magical, inspiring recipe? Millionaire’s Slice.

Millionaire’s Slice is a soft shortbread topped with a thick layer of rich, fudgey caramel and finished with a smear of chocolate. While caramel isn’t my favourite thing in the world, I absolutely adored the look of the layers, each sitting beautifully defined in the photographs. I passed the recipe to Kevin to see what he though and he nearly jumped out of his seat with excitement – as it turns out Millionaire’s Slice is one of his favourite treats from his childhood . No pressure to get it right then, huh?

While the making of this slice is a little steppy, it’s really very simple – the shortbread dough takes less than five minutes to pull together, mix and pop in the tin, then just 20 minutes in the oven to bake.

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Peanut butter squares

Happy Friday!

If you’re a peanut butter fan you are going to love today’s Fast Friday recipe – delicious, quick and easy peanut butter squares. Remember the peanut butter bites I shared last year? Well this recipe is almost identical, except you don’t have to bother rolling anything! I was given this recipe by a good friend and am so excited to share it with you – I’m sure it will become a quick favourite with you too.
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Raspberry & white chocolate shortcake

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Ingredients

  • 200g butter
  • 1 cup caster sugar
  • 1 egg
  • 3 cups plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla essence
  • ½ cup white chocolate drops
  • 2 cups frozen raspberries

Method

  1. Preheat the oven to 180 degrees Celsius. Line a square cake pan with baking paper
  2. Cream butter and sugar. Add egg and vanilla. Beat well.
  3. Fold in flour and baking powder until well combined.
  4. Press 2/3 of shortbread mixture into the base of the tin. Spoon raspberries and chocolate over the base. Sprinkle remaining shortbread mixture on top, pressing gently.
  5. Bake for 35 – 40 minutes until lightly golden. Serve cooled.