Monday, 18 June 2012

Florals... and Chocolate Slice

I've made a couple more fabric purchases recently, more Rose Parade mainly, because I love Rose Parade. On purchasing this yellow Rose Parade fabric online I was phoned and advised that there wasn't enough in stock, so on the spur of the moment I asked them to throw a Flora charm pack in to make up the difference in price. I've had my eye on it for a long while, so why not?

Well, it came, and was lovely. Unfortunately for my sensitive nose though it smelled strongly of cigarettes, so I had to wash it, yardage and charm squares. It didn't look so neat and square after washing: 

It was a good opportunity to wash some other fabrics I've had waiting a while for their pre-wash (pre-cuts are the only fabric I don't pre-wash, usually). Also a good time to wash my woollens. They'd only been waiting a few weeks, except those that had been waiting a few months... I LOATHE hand washing.

On a more yummy note, here is my favourite go-to recipe for Choc-coconut Slice, just for my sweet(tooth) friend Susan. It is super quick and super easy. It even has sprinkles! Well, sprinkled coconut anyway. It's from the Family Circle Slices recipe book.

For the base:

1/2 cup plain flour
1/2 cup self-raising flour
2 tablespoons cocoa powder
2/3 cup caster sugar
3/4 cup desiccated coconut
125g butter, melted
1/2 teaspoon vanilla essence
1 egg, lightly beaten

Preheat oven to 180 degrees. Brush a shallow 28 x 18 cm slice tin with melted butter or oil; line base with baking paper, extending over two sides.

Sift flours and cocoa into a medium mixing bowl, stir in sugar and coconut. Make a well in the centre. Add cooled melted butter, vanilla and egg and stir to combine.

Press mixture into prepared tin, smoothing surface with the back of a spoon. Bake for 20-25 minutes, until set. Leave to cool in tin.

For the icing:

1 1/4 cups icing sugar
2 tablespoons cocoa powder
30g butter, softened
1-2 teaspoons hot water
1/4 cup desiccated coconut, toasted (I don't bother toasting it)

Sift icing sugar and cocoa into a small bowl, add butter and water and stir until smooth. Using paper, lift slice from tin and spread with icing. Sprinkle with coconut. cut into pieces to serve. Store for up to 3 days in airtight container.

I store it in the freezer. It's a good way to stop myself eating too much at once. Though I must admit, it is pretty good frozen too ;)

1 comment:

suzitee said...

Oooh thank you so much for the recipe...might give it a whirl next Sunday!
I would be SO disappointed to have my fabric arrive smelling awful...not good at all! I love your new Flora though, it's going to make a beautiful project one day :)