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Tag Archives: rolled oats

Lemon Delicious Slice + Crumble Slice

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Here are two slice recipes that are easy to make, keep well and freeze. Lemon Delicious Slice has a tangy lemon topping on shortbread; the Crumble Slice is actually a recipe for a crumble topping that I discovered baked really well as a slice!

Lemon Delicious Slice

Ingredients
Shortbread base
150 gms butter, chopped
1/2 tsp vanilla extract
1/3 cup caster sugar
1 tbl cornflour
1 1/3 cups plain flour
Icing sugar, to serve

Lemon topping
4 eggs
1 tsp finely grated lemon rind
1/3 cup plain flour
1 1/3 cups caster sugar
2/3 cup lemon juice

Method
Preheat oven to 180 degrees C or 160 degrees C fan-forced. Grease a 16cm x 26cm baking tin. Line with baking paper, allowing a 2cm overhang on all sides.
Place butter in a large microwave-safe bowl. Microwave on medium (50%) for 1 minute or until melted. Set aside to cool. Stir in vanilla and sugar. Sift flours over butter mixture. Using a wooden spoon, stir until a soft dough forms. Transfer to prepared tin. Press into tin. Bake for 15 minutes or until golden. Remove from oven. Set aside to cool.
To make topping, whisk eggs, lemon rind, flour and sugar together until smooth. Add lemon juice. Whisk to combine. Pour over base. Bake for 15 minutes or until just set. Cool completely in tin. Dust with icing sugar and cut into pieces.

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Crumble Slice

Ingredients
100 gms plain flour
75 gms  butter at room temperature
Pinch of salt
50 gms dark brown sugar
25 gms golden syrup
50 gms rolled oats
20 gms chopped nuts ( macadamias or blanched almonds work well)

Method
Preheat the oven to 175 degrees C and line a16cm x 26cm baking tin with baking paper.
Place the flour, butter, salt and sugar into a bowl, and rub the butter into the other ingredients until the mixture forms coarse breadcrumbs.
Place mixture into the bowl of a food processor, add golden syrup, oats and chopped nuts, and pulse gently to combine.
Turn out the crumble mixture onto the lined baking tin, spread the mixture evenly and bake the crumble for about 15 minutes, until the crumble is just set. It will be a little soft when it comes out of the oven.
Remove from oven, cut into slices and cool completely in the tin.

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Caramel Oat Cookies With Peanut Butter

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This recipe was recommended by a young friend from the blog Bakeaholic Mama. Here is the link:

http://www.bakeaholicmama.com/2013/05/brown-butter-oatmeal-cookies-filled.html

If you like really sweet cookies this recipe is for you. The salty peanut butter taste can be a bit disconcerting – but you could use less or leave it out I guess!

Ingredients

1/2 cup  butter

1/2 cup sugar

1/2 cup dark brown sugar

1 large egg

1 tsp vanilla extract

1 1/4 cup plain flour

3/4 cups rolled oats

1/2 tsp baking powder

6 jersey caramels

6 tsp peanut butter

Method

Preheat oven to 170 degrees C.

Melt butter on medium/low heat in a saucepan until it turns a nut brown colour – be careful not to burn. Remove from heat.

Mix sugars, egg and vanilla in a food processor.

Add browned butter and process again.

 Add oats, flour and baking powder and pulse briefly.

When the dough has come together, refrigerate for 20 minutes until dough is firm enough to form into balls.

Remove from refrigerator and roll into 12 equal sized balls. Place balls on a baking sheet lined with baking paper, leaving about 5 cms between balls.

Push half a caramel into the centre of each cookie dough ball. Put half a teaspoon of peanut butter on the top of each caramel. Form the cookie dough roughly around the caramel/peanut butter.

Bake for 10-12 minutes or until the cookies are brown and cooked through.

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