Sweet Treats

Jam Dodger Squares

This is a fun recipe to make with the kids, its super easy, hard to make a mistake, and best of all it tastes great.  I suggest cutting it smaller than I did, my squares were quite filling.  I’d go with 4 across and then into squares from there.

The USA has Jam Dodgers and we use to have them many years ago  in Australia, however we now don’t and instead I used a Strawberry Shortcake  Biscuit.  The fun for Little Fox was arranging the biscuits on top in the cool pattern.

Jam Dodger Squares 2

 

Jam Dodger Squares

Ingredients
175g Butter
250g White Chocolate – chopped
250g Caster Sugar
3 large Eggs
1tsp Vanilla Extract
300g Plain Flour
3tbsp Strawberry Jam
11-13 Biscuits
Ingredients
Method
1. Preheat oven to 180C degrees.
2. Grease and flour lamington/slice pan.
3. Put the butter and chocolate into a medium heavy based saucepan and place it on a Med-low heat, stir continuously.   Jam Dodger Squares
4. Once fully melted, remove from the heat.
5. In the electric mixer, add together your sugar and eggs and mix on medium until combined.
6. Gradually pour in the melted chocolate to your egg mixture, ensure that it is slightly cooled so it doesn’t cook the egg whites.
7. Remove from mixer, and add flour in 2-3 parts and mix by hand.
8. Ensure it is fuly combined.
9. Pour the batter into the prepared pan.
10. Using a teaspoon, put spoons of jam aroudn the top and then lightly swirl.
11. USing the 11-13 Biscuits, arrange into a pattern on the top, placing lightly so they ‘float’.
12. Place into the oven and bake for 30 minutes.
13. Once removed ensure it is fuly cooled down before cutting into squares.

Makes 15-20 Squares.

Sweet Treats

Lamington Slice

Lamington SliceWith Australia Day just around the corner we always like to come up with an Aussie traditional dessert as such.  Often putting a slight twist on it.

So we have taken the ever loving Lamington, which traditionally is a sponge or butter cake, raspberry jam centre layer and covered in a dark chocolate glaze and coated in coconut.  I think the taste is pure delight.

Here we have a version we have made in a slice.  A butter cake with fresh raspberries stirred through it, covered in a dark chocolate frosting glaze and the coconut dusted on top.

FoxWhoCooks

Lamington Slice
Ingredients
125g Butter – soft
1 Cup Castor Sugar
1 tsp Vanilla Essence
Lamington slice 23 Eggs
1/2 Cup Self Raising Flour
1 Cup Plain Flour
Juice of half a Lemon
1 tsp Lemon Rind
1 Cup Milk
1 Cup Fresh Raspberries

Method
1. Preheat the oven at 180’C degrees.
2. Place Butter and Sugar in mixer and mix on medium until the sugar is dissolved and the mix is fluffy, add one egg at a time, mix through with vanilla.
3. Add the flour half of each at a time.
4. Add in the Lemon juice and rind.
5. Pour in the milk in 2 parts and mix in thoroughly.
6. Take the bowl off the mixer and manually stir through the raspberries, breaking them up slightly but not changing the colour of the cake mix.
7. Pour the mixture into a prepared Lamington Tin.
8. Place in the oven and bake for 30-35 mins.

Chocolate Frosting
Ingredients
150g Dark Cooking Chocolate
2 Tbsp Butter
2/3 Cup Icing Sugar
1/4 Cup Cocoa
2 Tbsp Cream
Dessicated Coconut

Method
1. Place Chocolate and Butter in a microwavable bowl and put in for 30 seconds on high.
2. Remove and stir until the chocolate has fully melted into the butter, mix well.
3. Next stir in half the icing sugar.
4. Micorwave cream for 20 seconds, stir this in gradually to avoid it seizing the chocolate (ensure it heated)
5. Stir in the other half of the icing sugar.
6. Spread over the cake slice.
7. Dust with a thick layer of dessicated coconut, you may need to do twice if first coat melts in.
8. Leave to set and then slice into square and service. Cuts into 12-15 squares.

Sweet Treats

Lemon Delicious Slice

One of our favourite things is lemon, anything lemon, we’re talking Lemon Pie, Lemon Cake, Lemon Curd, Lemon Meringues, Lemonade, Lemon Tarts, Lemon Icing, Lemon Chicken….. and especially Lemon Delicious and Lemon Slice!

So when life….. (you know how it goes)

IMG_8384
Ingredients : IMG_6844
Base
1/3 Cup Castor Sugar
1 Tbsp Cornflour (Corn Starch)
1 1/3 Cups Plain Flour
150g Butter – Cold Cubed
1 ts Vanilla Essence

Top Layer
2/3 Cup Lemon Juice
4 Eggs (small to med, 3 if large)
1 tsp Lemon Rind – finely grated
1/3 Cup Plain Flour
Icing Sugar – Dusting to serve

Method :
1. Preheat oven to 180 degrees Celcius and prepare lamington/slice pan with butter and baking paper of alfoil.
2. In the food processor add the dry ingredients then whilst pulsing add 1 cube of butter at a time, after all butter cubes are added then mix in the vanilla.  The mixture should be crumbly.
3. Press the mix into the prepared pan and press down evenly into a firm base at an even level.
4. Prick the base all over with a fork.  Place in the oven and bake the base for 15 minutes.
5. Remove from oven to cool.
6. To make the topping first squeeze the juice of lemons into the bowl (2/3 cup should be approx 2-3 sml to med lemons).
7. Crack eggs seperately and and whisk then add to the lemon juice (dont crack straight in as the citrus will burn the egg whites), mix well.
8. Add the rind finely grated and the flour and stir together until all ingredients are well combined.
9. Pour the topping mix over the base, only when the base is cool to touch.
10. Place back into the oven and bake for 15 minutes.
11. Remove from the oven and cool completely before cutting into squares.
IMG_6850
Makes – 15 to 18 squares
Recipe adapted from the Retro Womens Weekly Cookbook.