Caramel Almond Slices

+ + + + + + + + + + + + + + + + + + + +
Caramel Almond Slices
+ + + + + + + + + + + + + + + + + + + +
175g unsalted butter
70g icing sugar
1 egg
270g plain flour
Pinch of salt

35g unsalted butter
35g honey
70g caster sugar
50g pure cream
100g flaked almond
+ + + + + + + + + + + + + + + + + + + +

Preheat oven to 180°C.

In a bowl, mix softened butter and icing sugar with an electric mixer.

Add egg and mix well.

Fold flour and salt with a spatula into the mixture, and combine to form a ball and flatten into a disk.

Wrap it in plastic wrap, then chill it in fridge for at least 1 hour.

Place a baking sheet on kitchen bench, then roll out pastry to 5 - 7 mm thick rectangle

Transfer the pastry with the baking sheet on a baking tray and bake it until the edges of the pastry are slightly golden.
In a small saucepan, combine butter, honey, sugar and cream, and simmer over medium heat until the mixture become thicker.
Stir through flaked almond and remove the saucepan from stove.
Pour the almond mixture into the centre of the pastry and spread it out, leaving a 1.5 cm edges.
Bake for 15 minutes or until golden brown. Remove from oven and let it cool for 15 mins and cut into small square or rectangle pieces.

Pistachio and Cranberry Biscuits

+ + + + + + + + + + + + + + + + + + + +
Pistachio and Cranberry Biscuits
+ + + + + + + + + + + + + + + + + + + +
150g unsalted butter, softened
100g sugar
2 eggs (about 100g)
260g plain flour
1/2 teaspoon salt
90g dried cranberries
65g shelled pistachios, lightly roasted
+ + + + + + + + + + + + + + + + + + + +

In a large bowl, beat butter and sugar together with an electric mixer until pale and fluffy.
Add egg and beat until well combined.
Add flour, salt, cranberries and pistachios, and mix until just comes together.

Divide into 3 and roll into logs.
Wrap in glad wrap and refrigerate for a few hours.

Preheat oven to 170°C.

Slice dough into 7-8 mm thick and arrange on lined baking trays with baking paper.
Bake for 10-15 minutes or until golden brown.

Remove from oven and cool for a few minutes on the trays before removing the biscuits to a wire rack to cool completely.

ANZAC Biscuit

+ + + + + + + + + + + + + + + + + + + +
ANZAC Biscuit
+ + + + + + + + + + + + + + + + + + + +
100g rolled oats
40g desiccated coconut
150g plain flour
90g sugar
50g brown sugar

120g butter
2 tablespoons golden syrup
1 teaspoon baking soda
2 tablespoons boiling water
+ + + + + + + + + + + + + + + + + + + +

Preheat oven to 160°C

In a large bowl, combine oats, coconut, flour, sugar and brown sugar.

In a small bowl, place melted butter and golden syrup and stir. Combine baking soda and boiling water in a small cup and stir into the butter mixture.

Stir in the butter mixture to dry ingredients until well mixed.

Shape teaspoonful of dough into small balls. Place them 5cm apart on lined baking tray with baking paper. Slightly flatten the dough balls to 1cm thick.

Bake for 10-15minutes or until golden brown but still soft.

Allow to cool on tray.

Berry Crumble Slice

+ + + + + + + + + + + + + + + + + + + +

Berry Crumble Slice

+ + + + + + + + + + + + + + + + + + + +

150g unsalted butter, softed

100g icing sugar

260g plain flour

1/2 teaspoon ground cinnamon

60g ground walnuts

300g frozen mix berries

+ + + + + + + + + + + + + + + + + + + +

In a bowl, beat butter and icing sugar with an electric mixer until pale and creamy.

Fold in flour, cinnamon and walnuts.

Reserve 1cup of crumble mixture and press remaining into a tin lined with baking paper.

Top with mix berries and sprinkle with reserved crumble mixture.

Bake for 35mins, until golden.

Remove from oven and cool complately in tin before lifting out.

Cut into square to serve.

Oreo Cheesecake Slice

+ + + + + + + + + + + + + + + + + + + +

Oreo Cheesecake Slice

+ + + + + + + + + + + + + + + + + + + +

350g Oreo cookies

80g butter, melted

375g cream cheese, softed

1/2 cup sugar

200mls thickend cream

3 teaspoons powder gelatine

(dissolved in 1/4 cup boiling water)

200g white chocolate, melted

+ + + + + + + + + + + + + + + + + + + +

Place 200g of Oreo cookies in a food processor and process into fine crumbs. 

Add the butter and process to combine.

Press the mixture into an 18cm x 28cm tin lined with plastic wrap or baking paper and refridgerate 30mins.through the gelatine mixture and white chocolate.

In a bowl, beat the cream cheese and sugar with an electric mixer until smooth, then add the cream.

Stir through the gelatine mixture and white chocolate.

Roughly chop the remaining cookies and stir through the cream cheese mixture.

Pour over the cookie base.

Cover and refridgerate until set.

Cut into squares to serve.