Fill the Tin Recipes with Vanya Insull
With back-to-work-and-school upon us, what better time to fill the tins with easy and delicious on-the-go baked delights from the wonderful VJ Cooks .
Images and text from Summer Favourites by Vanya Insull, photography by Melanie Jenkins (Flash Studios), published by Allen & Unwin, RRP $39.99. vjcooks.com
Lolly Slice
Pictured Above
READY 15 minutes + setting time
MAKES 24 pieces
Lolly cake brings back so many memories of childhood parties. Lolly slice is even easier to make, because you just need to press the mixture into a slice tin and scatter coconut over the top. Watch this yummy treat get snapped up by kids and adults alike!
120 g (4½ oz) butter, melted
½ cup sweetened condensed milk
250 g (9 oz) packet malt biscuits, crushed
150 g (5½ oz) fruit puffs or Explorers, chopped
¼ cup desiccated coconut
Line a 20 cm (8 in) square slice tin with baking paper. Place the butter and condensed milk in a large microwave- proof bowl and microwave until melted.
Stir in the crushed biscuits and fruit puffs or Explorers. Transfer to the prepared tin and spread out to the edges, pressing down firmly with the back of a spoon. Sprinkle the coconut over the top.
Chill for at least 2 hours or overnight until set. Cut into 24 pieces. Store in an airtight container in the fridge.
Crispy Cashew Caramel Slice
READY 40 minutes + setting time MAKES 20 pieces
If you have a sweet tooth or are a big caramel fan, you can double the caramel layer in this recipe. The cashews and rice bubbles make a tasty, crispy base.
200 g (7 oz) butter
½ cup white sugar 2 Tbsp golden syrup
1½ cups self-raising flour 1½ cups rice bubbles
1 cup roasted cashews, chopped
CARAMEL FILLING
395 g (14 oz) can sweetened condensed milk
2 Tbsp butter
2 Tbsp golden syrup
CHOCOLATE LAYER
200 g (7 oz) milk or dark chocolate
1 Tbsp vegetable oil
Preheat the oven to 170°C (325°F) fan bake.
Line a 27 x 17 cm (10¾ x 6½ in) slice tin with baking paper. To make the base, place the butter, sugar and golden syrup in a large microwave-proof bowl and microwave until melted. Stir to combine. Stir in the flour, rice bubbles and cashews. Transfer to the prepared tin and press out to the edges.
Bake for 10 minutes. While the base is baking, make the Caramel Filling by combining the ingredients in a
pot and stirring over a low heat until smooth.
Spread the hot Caramel Filling over the base, then return the slice to the oven and bake for a further 15 minutes. Allow to cool in the tin.
If you have a sweet tooth or are a big caramel fan, you can double the caramel layer in this recipe. The cashews and rice bubbles make a tasty, crispy base.
To make the Chocolate Layer, place the chocolate in a microwave-proof bowl and microwave in bursts until melted. Add the oil and whisk until smooth.
Spread over the cooled slice.
Chill until the topping has set, then cut into 20 bars. Store in an airtight container in the fridge.
