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Recipes continued
Almond Shortbread
Makes: about 30
Cooking: 15-20 minutes per batch
125g butter, softened
¼ cup caster sugar
1 teaspoon vanilla extract
1 cup plain flour
¼ cup rice flour
¼ cup almond meal
2 teaspoons raw sugar
1. Preheat oven to moderately slow
(160°C/140°C fan forced). Grease and line
baking trays with baking paper.
2. Place butter, sugar and vanilla in a small
bowl. Using the beaters, beat on speed 1-2
until combined. Increase speed to 4-5 and
beat until light and creamy.
3. Transfer to a large bowl; stir in flours
and almond meal in two batches. Press
ingredients together and knead on a lightly
floured surface until just smooth.
4. Roll dough between baking paper to 5mm
thick. Using a 4.5cm round cutter, cut
rounds from dough. Place onto prepared
trays. Sprinkle with raw sugar.
5. Bake for about 15-20 minutes or until
lightly golden. Transfer to a wire rack to
cool.
Choc Caramel Slice
Makes: 16 slices
Cooking: 35 minutes
125g butter, softened
½ cup caster sugar
¹⁄
³
cup desiccated coconut
1 cup plain flour
Filling
40g butter, melted
395g can sweetened condensed milk
2 tablespoons golden syrup
Topping
200g milk chocolate, chopped
¼ cup cream
1. Preheat oven to moderate (180°C/160°C
fan forced). Grease and line a 18cm x
28cm lamington pan with baking paper.
2. Place butter and sugar in a bowl. Using the
beaters, beat on speed 1-2 until combined.
Increase speed to 4-5 and beat until light
and pale. Add coconut and flour and beat
until mixture comes together.
3. Press mixture into prepared pan. Bake for
about 15 minutes or until just light golden.
Remove from oven and allow to cool
slightly.
4. Combine butter, condensed milk and
golden syrup in bowl. Stir until smooth.
Pour mixture over biscuit base. Bake for
15-20 minutes or until firm.
5. Combine chocolate and cream in a
small saucepan. Stir over low heat until
smooth. Spread chocolate over caramel.
Place in the fridge to set. Cut into squares
and serve.