Ginger and Coconut Slice

A winter afternoon favourite, with a cup of tea. I hadn't made this for years and made it recently for a day at the country picnic races. Perfect for the occasion and easily transportable.
The icing can vary and this makes it taste a little different each time.
I have used lemon and orange juice to the icing. Whilst the ginger isn't a strong taste, you could put some small slithers of glace ginger into the icing if you love the ginger element . Its old fashioned and delicious.
It very quick to make only 20 minutes in a moderate oven, no excuse !!! Easily doubled.


100 grams butter
2 tablespoons golden syrup
3/4 cup self raising flour
1/2 cup plain flour
3/4 cup desiccated coconut
1/2 cup sugar
1 egg

Icing

1 1/2 cup icing sugar
2 tablespoons butter
a couple of tablespoons of either orange or lemon juice
zest of whichever fruit used

Melt the butter and golden syrup together and leave to cool slightly.
Place all of the dry ingredients in a mixing bowl and add the egg. Mix together with the butter, golden syrup mixture. It should come together as a soft dough.
Line a square baking tray with Glad Bake and press the mixture evenly into the tin.
Bake at 170 for 20 minutes.
Melt the butter for the icing and blend with the icing sugar and juice. Use as much juice as you need to blend it together, so as its not too runny.
Remove and ice when cool.  Garnish with zest. Slice and serve

Peanut Caramel Slice

Look what I found in the David Jones food hall the other day !

Don't dare open them before you are cooking with them or they will all be consumed in a minute by everyone around you. They can be used as a replacement for chocolate chips in cookies. I did try them in one slice sprinkling on top of the chocolate icing and adding some sea salt and they melted, so I  did this instead. Gone in 60 seconds by my tribe. Keep it in the fridge in this humidity it is much better.
There are so many recipes for caramel shortbread/slice, all very similar and all very nice. Try this for a variation.


125 grams butter
1 cup plain flour
1/2 cup self raising flour
1/4 cup castor sugar

FILLING
1 400 gram tin condensed milk
2 tablespoons golden syrup
4 tablespoons peanut butter
1 tablespoon butter

Reese's peanut butter chips
Chocolate for melting


Layer a baking tin approx 18cm by 28cm or 19cm by 29cm, with baking paper. A lamington style baking dish.
Melt the butter in a saucepan on the stove top. In a bowl sift flour add sugar and mix in the melted butter. Put this into your baking tin and press down evening it out as you go.
Bake in a moderate oven for 15 minutes. Remove and set aside.
In a saucepan melt the condensed milk, golden syrup, peanut butter and butter . Stir until combined and
continue cooking for over a low heat for a minute.
Pour the mixture over the cooked base and return to oven for 10 minutes.
When you have taken it out wait until cooled at least 5minutes and sprinkle with the peanut chips. At this stage if the top is too hot they will melt if too cold they wont stick ! Tricky! When totally cooled, heat the chocolate and drizzle over the top. This will help keep the chips on top.
Put the tray in the fridge. If you cant find these Reese's Chips you could add 3/4 cup peanuts on top of the caramel topping before placing in the oven. As it cools you can add some sea salt.
A good recipe to play around with and whatever you do it won't last long!