Woman’s Day Australia – August 26, 2019

CHOC COCONUT CHERRY SLICE

MAKES 16 PREP + COOK 45 MINS + COOLING + REFRIGERATION)

TIP

T he base

canbe made

to theendof

step2 a day

ahead.

✦220gunsaltedbutter,softened

✦1 cupcastersugar

✦2 eggyolks

✦ 11 / 3 cupsplainflour

✦½cupself-raisingflour

✦2 tbspcustardpowder

✦4 largeapples,slicedthinly

✦1 tbsphoney

✦1 tspfinelygratedlemonrind

STREUSELTOPPING

✦½cupplainflour

✦¼cupself-raisingflour

✦^1 / 3 cupfirmlypacked

brownsugar

✦½tspgroundcinnamon

✦100gunsaltedbutter,chopped

1 STREUSELTOPPINGProcess

ingredientsuntilcombined.Enclose

inplasticwrap,freeze1 hour.

2 Preheatovento180°C.Grease

a 20x 30cmrectangularslicepan,

linebaseandlongsideswith

bakingpaper,extendingthepaper

5cmoverthesides.

3 Beatbutter,sugarandeggyolks

ina smallbowlwithanelectric

mixeruntilpaleandfluffy.Transfer

toa largebowl,stirinsiftedflours

andcustardpowder.Pressintopan.

4 Bakebase 25 minsoruntil

goldenbrown.Coolinpan 15 mins.

5 Meanwhile,placeapples,honey

andrindina mediumsaucepan

overmediumheat,cook,covered,

stirringoccasionally,5 minsoruntil

applesaretender.Removefrom

heat,drain.Leavetocool 15 mins.

6 Spreadapplemixtureonbase,

coarselygratetoppingoverapple.

7 Bakeslice 20 minsoruntil

brownedlightly.Coolinpan.

APPLE STREUSEL SLICE

MAKES 12 PREP + COOK 1 HOUR + FREEZING & COOLING

✦ 1 / 3 cup self-raising flour
✦ 1 / 3 cup plain flour
✦ 2 tbsp cocoa powder
✦ 2 / 3 cup desiccated coconut
✦ ¾ cup firmly packed
brown sugar
✦ 90g unsalted butter, melted
COCONUT CHERRY FILLING
✦ ¾ cup caster sugar
✦ 1 / 3 cup milk
✦ 1 2 / 3 cups desiccated
coconut
✦ 1 egg white, beaten lightly
✦ ¼ cup icing sugar
✦ ¾ cup red glace cherries,
halved
CHOCOLATE TOPPING
✦ 200g dark chocolate,
chopped coarsely
✦ 60g butter

1 Preheat oven to 180°C. Grease
a 20 x 30cm rectangular slice
pan, line base and long sides
with baking paper, extending
the paper 5cm over the sides.
2 Combine the sifted flours
and cocoa, coconut, sugar

and butter in a medium bowl,

press mixture evenly over base

of pan. Bake base 20 mins or

until firm. Cool.

3 COCONUT CHERRY FILLING

Place caster sugar and milk

in a small saucepan and stir

over low heat until sugar has

dissolved. Cool 5 mins. Transfer

mixture to a large bowl, stir in

coconut, egg white, sifted icing

sugar and cherries. Spread

over cooled base, smooth

surface. Cover, refrigerate for

15 mins or until firm.

4 CHOCOLATE TOPPING

Meanwhile, place chocolate

and butter in a medium

heatproof bowl over a medium

saucepan of simmering water

(make sure the base of the

bowl doesn’t touch the water),

stir until smooth. Spread

topping evenly over filling.

5 Refrigerate slice 3 hours or

until topping has set. Cut into

16 pieces with a hot knife.

WD 71