Not a rolling pin, just the memory that weeks ago I promised some Instagram friends that I'd share my recipes here for Lemon Passionfruit Slice and Apricot Oat Bars - and I forgot!
So here we go...
Lemon Passionfruit Slice
1 cup self raising flour
1 cup desiccated coconut
1/2 cup caster sugar
125g butter, melted
395g can sweetened condensed milk
1/2 cup fresh lemon juice
1/4 cup passionfruit pulp, plus extra to serve
Preheat oven to moderate, 180 degrees C. Lightly grease an 18cm x 28cm lamington pan. Line base and sides with baking paper, allowing paper to extend 2cm above the rim of the long sides.
Sift flour into a bowl. Stir in coconut and sugar. Make a well in the centre of the dry ingredients and add the melted butter, mixing well.
Press firmly into the base of the prepared pan. Bake for 10-12 minutes, until slightly golden.
Meanwhile, in a bowl combine condensed milk, lemon juice and passionfruit. Pour over base and bake for a further 8-10 minutes. Allow to cool and chill overnight.
Lift the slice from the pan. Peel away the paper and cut into 24 squares. Drizzle with extra passionfruit before serving.
Apricot Oat Bars
Ingredients for Base
1 cup Plain Flour
1/3 cup sugar
1/2 cup rolled oats
4 oz butter
Melt butter and combine with the remaining ingredients.
Press over the base of a greased 9 inch square pan. Bake in moderate oven for 15 minutes.
Ingredients for topping
6 oz chopped dried apricots
1 cup brown sugar
1/3 cup Self Raising flour
1 cup coconut
Cover apricots with hot water, stand 5-10 minutes, then drain.
Beat eggs well,and combine with remaining ingredients.
Spread topping over the partly-cooked base, and bake in a moderate oven for a further 20 to 25 minutes (until firm to the touch).
Cut into bars when cool. Makes 24.
100g raw macadamias
1 x 250g packet of Gingernut biscuits
3/4 cup sweetened condensed milk
1 tablespoon Golden Syrup
1 and a half cups coconut
Place nuts on a baking tray and bake in oven 200 degrees C for 5 to 6 minutes until golden. Roughly chop nuts.
Crush biscuits in a food processor. Place biscuit crumbs in a bowl with the chopped macadamias.
Place the condensed milk, Golden Syrup and butter in a Pyrex jug and microwave on High for 2-3 minutes or until the butter melts.
Pour this mixture over the crumb/nut mixture and mix well.
Roll teaspoons of mixture into balls, roll in coconut. Refrigerate until firm.
Almost no-bake - if you don't count toasting the macadamias.