Biscuit Base Slice Food

NANAIMO BARS

Steps:

• Start by making the biscuit base. In a bowl, over a pan of simmering water, melt the butter with the sugar and cocoa powder, stirring occasionally until smooth. Whisk in the egg for 2 to 3 mins until the mixture has thickened. Remove from heat and mix in the biscuit crumbs, coconut and almonds if using, then press into the base of a lined 20cm square tin. Chill for 10 mins.
• For the middle layer, make the custard icing; whisk together the butter, cream and custard powder until light and fluffy, then gradually add the icing sugar until fully incorporated. Spread over the bottom layer and chill in the fridge for at least 10 mins until the custard is no longer soft.
• Melt the chocolate and butter together in the microwave, then spread over the chilled bars and put back in the fridge. Leave until the chocolate has fully set (about 2 hrs). Take the mixture out of the tin and slice into squares to serve.

CARAMEL SLICE

Steps:

• Preheat oven to 180°C/350°F (fan 160°C)
• Grease and line a 28x 18cm (lamington pan) / 7" x 11" rectangle pan with baking/parchment paper (Note 2). Have overhang for ease of removal.
• Mix together Base ingredients and press into a pan (I use an egg flip)
• Bake for 15 minutes until the surface is golden. Cool in fridge if you have time (Note 3).
• Lower oven to oven to 160°C/320°F (fan 140°C)
• Place butter, sugar and vanilla in a saucepan over medium low heat. When the butter is melted, whisk to combine with sugar, then just leave it until it comes to a simmer.
• When bubbles appear, add condensed milk. Whisk constantly for 5 minutes (Note 4), until you start getting some big slow bubbles on the base.
• Once bubbles start appearing, whisk for 1 minute, then pour onto Base. Tilt pan to spread evenly.
• Bake for 12 minutes. Don't worry if you get splotchy brown bits (this happens with ovens that don't distribute heat evenly).
• Cool on counter for 20 minutes then refrigerate 30 minutes - bottom of pan should be warm but surface cool (not cold) to touch. (Note 5)
• Place chocolate and oil in a microwave proof bowl. Microwave in 30 second bursts, stirring in between, until chocolate is fully melted (takes me 4 x 30 sec).
• Pour over caramel, spread with spatula. Then gently shake pan to make the surface completely flat.
• Refrigerate 1 hour or until set. Remove from fridge and leave out for 5 minutes to take chill out of chocolate slightly. Then cut into bars or squares to serve!

BISCUITY LIME PIE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Tip the biscuits into a food processor and blitz to crumbs. Add the butter and pulse to combine. Tip the mix into a fluted rectangular tart tin, about 10 x 34cm (or 20cm round tin) and press into the base and up the sides right to the edge. Bake for 15 mins until crisp.
• While the base is baking, tip the egg yolks, sugar, and lime and lemon zests into a bowl and beat with an electric whisk until doubled in volume. Pour in the condensed milk, beat until combined, then add the citrus juices.
• Pour the mix into the tart case and bake for 20 mins until just set with a slight wobble in the centre. Leave to set completely, then remove from the tin, cool and chill. Serve in slices topped with thin lime slices, if you like.

BASIC BISCUIT DOUGH

Steps:

• Mix the butter and sugar in a large bowl with a wooden spoon, then add the egg yolk and vanilla extract and briefly beat to combine.
• Sift over the flour and stir until the mixture is well combined - you might need to get your hands in at the end to give everything a really good mix and press the dough together.