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...
Ingredients
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
Method
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.
100g raw macadamias
1 x 250g packet of Gingernut biscuits
3/4 cup sweetened condensed milk
1 tablespoon Golden Syrup
90g butter
1 and a half cups coconut
Method
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.
