Using an electric mixer, beat butter and half the sugar in a bowl until light and creamy. Preheat oven to 180C. Bake 25-30 minutes, until lightly golden and cooked when tested with a skewer. grease a 28cm x 18cm tin. Brighten up your morning with a delicious snack of this raspberry-chia coconut slice. The biscuits break up the sweetness of this chocolatey slice beautifully. Travel Insurance Do I Need it When Travelling In and Out of New Zealand? Warm jam in a microwave oven on high power for 20 seconds before spreading over base. Would love it you could translate the gms measurements into cups!! A rich chocolatey slice great for a gift or as a lunch-box filler. Place bottom half in the tin. Sift flour and cocoa into a medium bowl. Mix raspberry cheesecake Irish cream, velvety chocolate Vodka and luscious white chocolate, raspberry liqueur for a silky . Happy to quote for other quantities. Cut into 20 squares. 1 tsp Baking Powder 1/2 - 3/4 cup Raspberry Jam 1 - Cream the butter and Sugar. 3. Add more flour if it is too sticky. 2. Press into a pre-lined tray and set aside in the fridge while you make the filling. Mix until it forms a stiff dough. Spread jam over base. Stir in the sugar, coconut, then the eggs and butter, and mix well. Spread into a sponge roll tin. Remove the slice from the freezer, cut into 16 pieces first then . James Moffatt/ bauersyndication.com.au. 2. Texture will vary. Raspberry Slice 3kgs Butter (Soft) 2kgs Sugar 750grms Egg (1 egg approx 50gr) Cream above and then add 5kgs Flour Penrose 1061 Add butter and water, and stir to a spreadable consistency. NZ$ 36.00. This is great. Fill between the Kokomix strips with BAKELS APPLE & RASPBERRY SPREAD Oven temperature 180C. Im sure I created a terrible mess in the kitchen but the reward was always worth it! Fold in the raspberries and white chocolate. There are some things in the food world that just go together basil and tomato, pork and apple, beer and potato chips and, if you ask me, chocolate and hazelnuts. Add milk; stir until combined. Add one of the eggs and the essence; beat until combined. Roll out both halves to the size of slice tin to about cm thick. Raspberry Square 6 oz butter 3 oz sugar 10 flour 1 tsp baking powder 1 lg egg Usual method for mixing. 3. Full of seeds, nuts and grains with the added benefit of molasses and salted dark chocolate consider this slice a rather fancy scroggin in an easy-to-eat bar. Tasted delicious and was really easy. 2. 3. Beat in egg yolks, one at a time, until combined. Gold & White Chocolate Drip Cake. Allow to cool. Our commitment goes beyond the ingredients we produce - Our rich history of research and development and innovation breeds our continuous investment in people and customer partnerships. 2/3 cup raspberry jam Instructions Preparation: Preheat oven to 170C. It goes perfectly with a cup of tea, and the goodness of chia seeds will keep you energised until lunch time! In a small bowl, using an electric mixer, beat butter and half the sugar until light and fluffy. Cream butter and sugar and vanilla until light and fluffy. Remove the slice from the freezer, cut into 16 pieces first then drizzle over raw chocolate icing. Recipe from Gourmet Traveller. If you buy something, we may earn an affiliate commission. Roll out dough to 1/2 inch thickness. When cold cut into desired shape. Raspberry topping 300g cashews 100g chia seeds 500g frozen raspberries 150ml 100per cent maple syrup 50g fine coconut. Spread pastry mixture over base of pan. Blitz dates and water until completely smooth. Divide in half. Mix in the vanilla essence and egg. Do this slowly until the sugar has been incorporated and the mixture is thick and glossy. Add flour and baking powder into mixture and stir. Spread over the chilled base and freeze overnight. With an electric mixer, beat butter, sugar and egg in a small bowl until light and fluffy. NZ$ 175.00. Boil briskly for a further 3-5 minutes. Preheat the oven to 180 C. Beat butter and sugar until pale and creamy. Line the base and 2 long sides of a 20cm x 30cm slice pan with baking paper. Old school recipe - really is soft, really tastes like bought one. Cream butter and sugar until pale and fluffy. All products are independently selected, tested or recommended by our team of experts. 3 Zesty raw lemon slice (dairy-free and nut-free), Nougat, salted peanut caramel & milk chocolate tart, Balsamic beef skewers with easy barbecue flatbread, How to create an impressive summer entertaining platter, Grilled balsamic chicken with broad bean salad, Grilled nectarine, prosciutto and pistachio salad, Golden fried brie cheese with quick peach chutney, Aoraki Phutukawa salmon blinis with avocado crme frache, Waitoa mnuka honey and rosemary butterfly chicken, Make Christmas Day easy by preparing your feast in advance, 15 food gifts for the foodie in your life, Spicy lemongrass pork burgers with mango slaw, 16 make-ahead lunches to jazz up the working week. Then reserve the mixture. Preheat oven to 180C (160C fan-forced). Add egg, than sifted dry ingredients and mix until the dough comes together . Place Group 1 in mixing bowl in above order Blend on slow speed until smooth Using a small star piping nozzle pipe Group 1 on top of pre-baked sweet paste sheet in diagonal lines leaving 20mm separation between lines. Add sifted dry ingredients. Preheat oven to 180C/160C fan forced. Golden, crumbly pastry is beautiful topped with a creamy, zesty filling and dusted with shredded coconut. Gently fold in vanilla paste and coconut. Method Preheat oven to 170C conventional (150C fan forced). READ MORE: *This tart is ashowstopper *Recipe: Cinnamon scrolls *Feijoa and almond shortcake, Base 150g pumpkin seeds 150g chia seeds 300g ground almond 50g raw cacao powder 200ml melted coconut oil 3 tablespoons100per cent maple syrup. Recipe by High Tea With Dragons. Sift icing sugar into a bowl. Stir butter and sugar until creamy in texture. It is made with two layers of shortbread filled with a layer of raspberry jam then covered in a creamy raspberry icing. When cold cut into desired shape. 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Learn how your comment data is processed. Grease and line a 30cm x 20cm tin with baking paper. Spread with a generous amount of raspberry jam. These sweet meringue topped treats are perfect for that special afternoon tea. Transfer slice to a chopping board. Photography by Jani Shepherd. Stand for 20 minutes or until thickened. In a clean, dry bowl, beat egg whites until stiff peaks form. METHOD Preheat oven to 180C or 160C fan forced. 2 Sift flour and cocoa into a medium bowl. Your email address will not be published. Bake slice for 35 minutes or until base is cooked and top is golden. Mix until well combined. Add essence and red food colouring to a light pink colour, Few drops of raspberry or strawberry essence. cream butter and sugar until light and fluffy. Grease and line a 30cm x 20cm tin with baking paper. New Zealand South Island Itinerary: A 10 Day Highlights Road Trip, 12 of the Most Incredible Hawkes Bay Wineries, The Ultimate Guide to Ziplining in New Zealand, Up to 3/4 cupcaster sugarorraw sugar (to taste). Enjoy a slice with a cup of coffee as an afternoon pick-me-up. Roll out both halves to be the size of your slice tin. Closed Tuesday. Spread jam over the bottom layer. Sweet paste - recipe (R520a) using MORAH CAKE and BALEC. 4 - Divide the dough in half. Sweet, chewy, chocolately and nutty - this divine pecan slice is perfect served with a freshly brewed cup of coffee for a decadent morning or afternoon treat. Slice can be made up to 3 days ahead. If you buy something, we may earn an affiliate commission. Soak dates inboiling water for about20 minutes. With a thick layer of caramel and a chocolatey base, this decadent slice makes any afternoon tea special. Allow to cool. Use a fork or metal spatula to spread mixture into an even layer. Fill between the Kokomix strips with BAKELS APPLE & RASPBERRY SPREAD Oven temperature 180C. Allow Louise cake to cool slightly in the tin then place on cooling rack. Turn mixture out into lined tin and press down to form an even base. Treat you and your family to something special with one of our slice recipes. Beat in one egg yolk at a time, mixing well between each addition. Place the chilled cream in a big bowl and whip to soft peaks. Lightly grease an 18 x 28cm slice pan. Use a spatula to spread raspberry jam over the base which has been cooling. Add the sifted flour and baking powder and mix until a stiff dough is formed. Want the secret behind your favourite restaurant dish? Cafe Green Door, 17 Brougham St, New Plymouth. Our team of applications specialists have developed a wide range of recipes to showcase our versatile products. Grease a 19cm x 29cm slice pan. Spread mixture over jam. Press two-thirds of the mixture into a lined or greased tin (37.5cm x 27cm). Place the first layer dough on the bottom of the tin like so: 6 - Spread Raspberry jam over the bottom half generously. Stand for 20 minutes or until thickened. Balsamic beef skewers with easy barbecue flatbread, How to create an impressive summer entertaining platter, Grilled balsamic chicken with broad bean salad, Grilled nectarine, prosciutto and pistachio salad, Golden fried brie cheese with quick peach chutney, Aoraki Phutukawa salmon blinis with avocado crme frache, Waitoa mnuka honey and rosemary butterfly chicken, Make Christmas Day easy by preparing your feast in advance, 15 food gifts for the foodie in your life, Spicy lemongrass pork burgers with mango slaw, 16 make-ahead lunches to jazz up the working week. Bake at 180C for 35-40 minutes until light golden brown. 2 cups icing sugar 1 tsp butter, softened 2 Tbsp hot water Few drops of raspberry or strawberry essence red food colouring Instructions Preheat oven to 180 C. Line a slice tray with baking paper. You can make slice up to 5 days in advance. add egg yolks. Grease and line an 18cm x 28cm rectangular slice pan with baking paper, extending paper 2cm above edge of pan. In a large bowl, using an electric mixer, beat butter, sugar and vanilla together until creamy. Add butter and water to make it a smooth consistency. When completely cool, cut into squares. Grease a 19cm x 29cm slice pan. All products are independently selected, tested or recommended by our team of experts. Use desiccated coconut instead of shredded coconut. With an electric mixer, beat butter, sugar and egg in a small bowl until light and fluffy. Store in an airtight container. Spread surface with jam, then sprinkle with raspberries. Make ahead: bake slice up to 4 days ahead, store in an airtight container at room temperature. Grease and line a 30 x 20 cm (base measurement) slice pan with baking paper, extending paper at long sides for handles. 13 Recipe Coconut mocha slice Bringing together the flavours of coconut, coffee and chocolate, these mocha slices make a great snack, and perfect gift. Indulge your sweet tooth with the irresistible combination of crunchy salted almonds, sticky toffee and rich dark chocolate. Emaillife.style@stuff.co.nzwith From the Menu in the subjectline and we'll do our best to track it down. Spread evenly with jam. 3 - Add the sifted dry ingredients (Flour and Baking Powder) and mix until a stiff dough is formed. Chocolate raspberry slice 1 Preheat oven to 170C (150C fan-forced). Craigs at the least.. Penrose 1061 3 Using an electric mixer, beat butter and sugar in a small bowl until light and creamy. Chocolate ganache 1 cupdates cupcold water cupmelted coconut oil cupcacao. part of steves job is teaching bakers and supermarket bakers recipes and tricks of the trade. 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