The Australian Women’s Weekly Food — November 2017

CLASSIC CHOCOLATE

CARAMEL SLICE

PREP + COOK TIME 55 MINUTES

(+ COOLING & REFRIGERATION)

MAKES 48 SLICES

1 cup (150g) plain flour

½ cup (110g) firmly packed light

brown sugar

½ cup (40g) desiccated coconut

125g unsalted butter, melted

60g unsalted butter, extra

395g canned sweetened

condensed milk

2 tablespoons golden syrup or treacle

185g dark eating chocolate,

chopped coarsely

2 teaspoons vegetable oil

DATE&WALNUTLOAF

PREP + COOK TIME 1 HOUR 10 MINUTES
SERVES 20

60g unsalted butter
1 cup (250ml) boiling water
1 cup (180g) finely chopped
dried dates
½ teaspoon bicarbonate of soda
1 cup (220g) firmly packed
light brown sugar
2 cups (300g) self−raising flour
½ cup (60g) coarsely chopped walnuts
1 egg, beaten lightly
butter, to serve

1 Preheat oven to 180°C/160°C fan.
Grease two 8cm x 19cm nut roll tins;
line bases with baking paper.Place
tins upright on an oven tray.
2 Stir butter and the water in a
medium saucepan over low heat for
2 minutes or until butter melts.
Remove from heat; stir in dates and
bicarbonate of soda, then sugar, flour,
walnuts and egg. Spoon mixture into
tins; replace lids.
3 Bake rolls for 50 minutes. Stand
rolls in tins for 5 minutes; remove lids
and ends, shake tinsgently to release
rolls onto a wire rack to cool. Serve
sliced with butter.

Holiday Food Baking

1 Preheat oven to 180°C/160°C fan.

Grease a 20cm x 30cm rectangular pan;

line base and long sides with baking

paper, extending paper 5cm over sides.

2 Combine sifted flour, sugar and

coconut in a medium bowl; stir in

butter. Press flour mixture firmly

into pan; bake for 15 minutes or until

golden brown. Cool.

3 Combine extra butter, condensed

milk and syrup in a medium saucepan;

stir over low heat for 5 minutes or

until thick and smooth. Pour mixture

over base. Bake for 15 minutes or

until golden brown. Cool.

4 Stir chocolate and oil in a medium

heatproof bowl over a medium saucepan

of simmering water for 3 minutes or

until smooth. Spread chocolate

mixture over slice. Refrigerate for

30 minutes or until set.

DATE & WALNUT LOAF

COOK’S

NOTES

DATE & WALNUT LOAF

It’s important that you don’t

fill nut roll tins with too

much mixture. The nut rolls

rise surprisingly high, both

because the tin is narrow

and because the cooking

method approximates that of

steaming. As a rough guide,

the tins should be filled just a

little over halfway.

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