Best Baking Recipes – Kiwi Baking

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Fudge Fingers Recipe

June5

Ingredients:

  • 4 oz/115 gm butter
  • 1/4 cup sugar
  • 1 tablespoon cocoa
  • 1 well-beaten egg
  • ½ cup chopped walnuts or coconut
  • 8 oz/200 gm crumbed/broken round wine biscuits (Graham crackers)

Icing:

  • 1 oz/25 gm butter
  • 1 tablespoon cocoa
  • 1 cup icing sugar
  • dash of boiling water

Method:

Put the butter, sugar and cocoa in a pot and bring to the boil. Remove from heat. Add the beaten egg and then the walnuts/coconut and lastly the biscuits. Mix well. Press down in a tin to a thickness of about 1 inch/2.5 cm. Mix all the icing ingredients together to form a smooth paste and ice while still in the tin. Refridgerate. When cold cut into fingers.

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Apricot Fudge Slice Recipe

April23

Ingredients:

  • 4oz/115 gm butter
  • 1 cup brown sugar
  • 3/4 cup condensed milk
  • 3/4 cup chopped dried  apricots
  • 1 packet round wine biscuits
  • 3/4 cup chopped walnuts
  • coconut

Method:

Melt the butter and sugar and add the condensed milk. Crush the biscuits in a whizz and then place these in a bowl together with the apricots and walnuts. Add the butter mixture and stir well. Press into a tin (10 in/26 cm x 6.5 in/16 cm). Sprinkle coconut on top and press in again. Leave in the fridge to harden.

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Ginger Fudge Slice Recipe

April19

For those like me who adore crystallised ginger this is a good one.

Ingredients:

  • 1  1/2  packets round wine biscuits
  • 2 teaspoons ground ginger
  • 3/4 cup chopped crystallised ginger
  • 6 oz/170 gm butter
  • 3/4 cup brown sugar
  • 6 tablespoons sweetened condensed milk

Method:

Crush the biscuits in a whizz. Add these to a bowl with the ground ginger and crystallised ginger and mix. Melt the butter and sugar in a pot and then add the condensed milk. Combine the melted ingredients with the dry ingredients in the bowl and mix well. Press firmly and evenly into a shallow tin (10 in/26 cm x 6.5 in/16 cm) and leave in the fridge to harden. Once set cut into slices.

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Chocolate Slice Recipe

March30

It’s great how much interest people are showing in the website and how many are rediscovering half-forgotten baking skills, while others are trying their hand for the first time.  A generous urge to share their old favourites has led some people to contribute their recipes. This is a family favourite of a colleague of mine.

  • 1 cup sugar
  • 1 cup coconut
  • 1 cup cornflakes or weettbix
  • 1  1/2  cups sifted flour
  • 1 teaspoon baking powder
  • 2 tablespoons cocoa
  • 6 oz/175 gm butter

Method:

Mix all the dry ingredients in a bowl and add the melted butter. Mix well. Press down into a square 9 in/23 cm tin and bake at 180 C/350 F

(if you are using a fan-forced oven  then you will need to lower the temperature by up to 10 degrees centigrade and/or adjust the time)  for 20 minutes. Ice in the tin while still warm and then cut into slices. Leave in the tin to cool and then store in an air-tight container.

Icing:

  • 25 gm softened butter
  • 2 cups icing sugar
  • 3 tablespoons cocoa

Mix the icing ingredients and add a little hot water, just enough to get a nice consistency.

Ginger Crunch Recipe

March7

This is an old New Zealand favourite.

Ingredients:

  • 4 oz/115 gm butter
  • 1/2 cup sugar
  • 1  3/4 cups sifted flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • crystallised ginger

Method:

Cream the butter and sugar and then add the combined dry ingredients. Mix well with a wooden spoon and then knead. Press the mixture into a greased shallow tin and bake at 190 C/375 F for 20 to 25 minutes (if you are using a fan-forced oven  then you will need to lower the temperature by up to 10 degrees centigrade and/or adjust the time).

Topping:

  • 2 oz/60 gm butter
  • 8 tablespoons icing sugar
  • 4 teaspoons golden syrup
  • 2 teaspoons ground ginger

Method:

While the biscuit base is cooking melt all the topping ingredients in a pot. When the base is cooked pour the mixture over the top while both are still hot. Cut into slices before it gets cold and put some thinly sliced pieces of the crystallised ginger on each slice. Place on a wire rack to cool and then store in an air-tight container.

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Apricot Date And Chocolate Ginger Slice

March6

This is divine. It’s quite rich so the slices should probably not be too big!

  • 3/4 cup chopped dates
  • 3/4 cup chopped apricots
  • 4 1/2  oz/125 gm butter
  • 1/3 cup sugar
  • 60 gm crystallised ginger (sliced thinly)
  • 3 cups cornflakes
  • 150 gm dark chocolate

Method:

Put chopped fruit, butter, sugar and ginger into a pot and heat slowly so the butter melts and the fruit softens. Add the cornflakes and mix well. Put into a 28 cm/11 in  x 18 cm/7 in  tin and press down. Refrigerate for an hour. Take the dark chocolate and heat in a double boiler. When melted spread over the slice and put back in the fridge until the chocolate hardens. Slice and store in the fridge in a air-tight container.

Oasis Fingers Recipe

January22

Ingredients:

  • 4 oz/110 gm butter
  • 3/4 cup sugar
  • 1 beaten egg
  • 1 large cup sifted flour
  • 1 teaspoon baking powder
  • 1/2 cup coconut
  • 1/2 cup chopped dates

Method:

Beat butter and sugar to a cream and then add the beaten egg. Add the flour and baking pwder and then the coconut and lastly the dates.  Spread into a greased tin (8 in/20 cm square) and bake at 180 C/350 F for 20 minutes (if you are using a fan-forced oven  then you will need to lower the temperature by up to 10 degrees centigrade and/or adjust the time). Ice and then cut while still warm in the tin. Store in an air-tight container.

Icing:

  • 1 cup sifted icing sugar
  • 1 dessert spoon sifted cocoa
  • 1 tablespoon butter

Mix all ingredients together using a dash of hot water to make a smooth consistency.

posted under Slices | 1 Comment »

Peanut Crunch Recipe

January18

Ingredients:

  • 5 0z/140 gm butter
  • 1/2 cup sugar
  • 1 dessert spoon golden syrup
  • 1 cup sifted flour
  • 1 teaspoon baking powder
  • 1 cup cornflakes
  • 1/2 cup chopped roasted peanuts

Method:

Cream the butter and sugar and then add the golden syrup. Add the dry ingredients and lastly the peanuts.  Mix well. Press into a square tin (9 in/23 cm). Bake at 350 F/180 C for 30 minutes (if you are using a fan-forced oven  then you will need to lower the temperature by up to 10 degrees centigrade and/or adjust the time).  Ice and cut in slices while still warm in the tin. Store in an air-tight container.

Icing:

  • 1 cup sifted icing sugar
  • 1 dessert spoon sifted cocoa
  • 1 tablespoon butter

Mix all ingredients together using a dash of hot water to make a smooth consistency.

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Coconut Crunch Recipe

January17

coconut crunch

This recipe used to belong to June who was well known in the family for her baking. It’s also an old New Zealand favourite.

Ingredients:

  • 1/2 cup sugar
  • 4 oz/110gm butter
  • 1 dessertspoon sifted cocoa
  • 1 cup sifted flour
  • 1 teaspoon baking powder
  • 3/4 cup coconut

Method:

Beat the sugar and butter to a cream. Combine all the remaining dry ingredients and add to the butter/sugar mix. Press into a shallow 8 1/2 in/75 cm tin and bake at 180 C/350 F for 20 minutes (if you are using a fan-forced oven  then you will need to lower the temperature by up to 10 degrees centigrade and/or adjust the time). Ice and then cut into slices while still warm in the tin. When cool store in an air-tight container.

Icing:

  • 1 cup icing sugar
  • 1/2 cup coconut
  • 1 dessertspoon cocoa
  • 1 tablespoon butter
  • hot water to mix

Mix icing in to a smooth paste.

posted under Slices | 1 Comment »