Teacup from T2 sitting on a vintage Royal Doulton saucer.
Spring has sprung! The perfect little home-baked tray of sweetness to take to the weekend barbies that are quickly filling up the social calendar. Ahh Summer, great to have you back again.
Ingredients – makes 25 squares
2 cups pure icing sugar
1/4 tsp cream of tartar
4 cups desiccated coconut
395g tin of sweetened condensed milk
rose food colouring
Thoroughly grease and line a 20cm square slice tin. In a large bowl sift the sugar and cream of tartar. Add the coconut and condensed milk and mix together well. Separate the mixture into two bowls, with even amounts in each. Add a few drops of rose food colouring to one of the portions until of the desired colour, mix through well.
Press the white colour portion evenly into the base of the prepared tin then press the pink colour portion evenly on top. Refrigerate for 2 hours until set then remove from the fridge and tin and slice into 4cm squares. Store in an airtight container in the fridge for up to 1 week.
A selection of date and ginger slice sit on a Royal Doulton 'Clare' side plate accompanied by an antique mother of pearl and silver bread knife, a napkin of shadow work and a cup of steaming black tea.
Today as we reflect on the actions of the past, we remember those who sacrificed and lost and those who survived to battle another day.
In the true spirit of The Anzacs, this Australian slice courtesy of my Mum’s bridge friend, Judy, is made for sharing. A tasty accompaniment to a fiercely played hand.
Date and Ginger not your thing? Never fear and revisit an old favourite here if you prefer to whip up a batch of Anzac bickies today.
1 1/2 cups self-raising flour
1 cup chopped dates
3/4 cup chopped walnuts
1 1/4 cup brown sugar
1/4 cup crystallised ginger
1 1/2 tsp ground ginger
185g butter, melted
1 egg, lightly beaten
icing sugar to serve
Preheat oven to 180C. Grease and line a 20x30cm lamington tray. In a large bowl combine the flour, dates, walnuts, sugar and gingers. Add the melted butter followed by the beaten egg and mix together well. Spread the mixture into the prepared tin and flatten down lightly.
Bake for 20-25min then remove from the oven and set aside to cool in the tin. Turn out of the tin and sift a light dusting of icing sugar over the top. Slice into 5cm squares and serve.
Filed under Slices, Teacups
The Royal Albert teacup set, 'Old Country Roses - Ruby Celebration' was a present from a dear friend for my 21st birthday, she had the inside painted with my date of birth, it's one of the favs! The pink dish is a vintage powder puff depression glass piece from the Hammersmith Vintage Fair in London.
The day that celebrates LOVE is just around the corner! Join with me in rallying against the commercial enterprise that has become Valentine’s Day and get back to basics with some good old fashioned home baking to spoil your favourite person.
This recipe comes from my gorgeous new Mum friend Stefani. A wonderful baker, Stef has created this recipe for you all to enjoy.
Nothing says LOVE like homemade deliciousness!
Ingredients – base
1 cup self raising flour
1/3 cup brown sugar
100g butter, melted
100g crushed plain chocolate biscuits (any variety)
Ingredients – filling
3 cups desiccated coconut
1 can condensed milk (1 1/3 cups)
2 eggs lightly beaten
250g red glace cherries
red food colouring
Ingredients – topping
250g good quality dark chocolate
75g unsalted butter
Preheat the oven to 180C and grease and line a rectangular slice tin. Pulse the biscuits in a food processor until finely crumbed and transfer to a large bowl. Sift in the flour then add the sugar and butter and mix till well combine. Press the mixture into the base of the prepared tin, smooth flat with the back of a spoon and bake for 15min. Remove from the oven and set aside to cool for 10min before adding the filling.
To make the filling, finely chop the cherries then mix together in a large bowl with the coconut, condensed milk and beaten eggs. Slowly add drops of red food colouring mixing and adding until the mixture is of desired pinkish red colour. Spoon the mixture over the cooked base, spread and flatten evenly with the back of a cold metal spoon. Bake for 18min until lightly golden. Remove from the oven and allow to cool completely before adding the topping.
To make the topping slowly melt the chocolate and butter together in a heat proof bowl over a saucepan of simmering water, stirring constantly until melted and smooth. Remove from the heat and spread over the top of the slice, using a knife to spread evenly to the edges. Refrigerate until set. Remove from the fridge and slice into 5cm squares to serve. I find it easier to remove the whole slice from the tin and place on a board before cutting into squares. Store in an airtight container in the fridge.
Filed under Slices, Teacups
In keeping with the Australian theme, this rare Royal Doulton teapot, 'Bushflowers' features Australian native flora and is sitting on a linen tea towel from Tumbarumba featuring the Man From Snowy River poem. Pure High Country.
I had recently promised a few Aussie expats an easy yet delicious oven free recipe so hopefully this ticks all those boxes in time to celebrate the world over!
I love a good slice and this one is worthy of taking centre stage at your Aussie Day BBQ tomorrow. Happy Australia Day!
Ingredients – slice
250g pack of Malt ‘o’ Milk Arnotts biscuits
2/3 cup shredded coconut
2/3 cup flaked almonds
1/4 cup instant coffee powder
395g can sweetened condensed milk
100g butter, melted
Ingredients – icing
1 tbsp instant coffee powder
3 tbsp boiling water
2 cups icing sugar
1 tbsp softened butter
1/3 cup extra flaked almonds for scattering
Grease and line a 30x20cm lamington tin. Pulse the biscuits in a food processor until finely crushed. Combine the crushed biscuits in a bowl with the coconut, almonds, coffee, condensed milk and butter and mix well. Press the mixture into the base of the prepared tin, smooth flat with the back of a metal spoon and place in the freezer for 15min.
Meanwhile, to prepare the icing, sift the icing sugar in a bowl to remove all lumps. In a small cup dissolve the coffee in the water. Add the coffee and butter to the icing sugar and beat hard with a metal spoon until smooth and lump free. Remove the slice from the freezer, spread the icing over the top then scatter with the remaining almond flakes. Place in the fridge for 1 hour until set. Remove from the fridge, slice up and serve. Store in an airtight container in the fridge for up to 5 days.
Filed under Slices, Teapots
This beautiful tin was given to me as a present (filled with minties) for my 10th birthday from my childhood bestie, Emily. My first ever tin and I loved it the moment I set eyes on it. 20 years on and it is filled with the product of a recipe from another favourite friend also an Emily!
Perfect for a last minute present idea, Peenie’s Famous Mars Bar Slice is the perfect home cooked treat to gift this Christmas. Packaged in a vintage tin, wrapped in antique linen and tied with a bow, it will be greeted with ‘ohhs’ of delight when presented to the lucky recipient.
Merry Christmas to all my readers from The Art of Afternoon Tea!
Ingredients – makes 30pcs
3x 55g mars bars
3 cups rice bubbles
300g milk cooking chocolate
Grease and line a rectangular slice tin. Chop the mars bars and 90g of the butter into cubes and melt in a saucepan over a medium heat (without boiling) stirring constantly until mixture is smooth. Place the rice bubbles in a large bowl and cover with the mars bar mixture stirring until all the rice bubbles are evenly coated. Firmly press the mixture into the prepared tray.
Melt the chocolate and remaining butter in a heat proof bowl over a saucepan of boiling water, stirring constantly until smooth. Pour the melted chocolate mixture over the rice bubbles, spreading evenly to the corners with a knife. Refrigerate for 1 hour until set. Remove from the fridge and slice into 5cm squares. Store in an airtight container in the fridge.
This beautiful, heavily gilded Japanese Nathco teacup set belonged to my Great Grandmother.
This slice is absolute heaven…or hell depending on how you look at it. It is a totally addictive, have no mercy, can’t stop at one, let alone five pieces, slice. One of my all time favourite treats, this chocolate caramel slice is an amazing combination of crisp chocolate, gooey caramel and crunchy biscuity base. You have been warned!
Ingredients – Base
3 weet-bix – crushed
¾ cup brown sugar – firmly packed
½ cup desiccated coconut
1 cup self-raising flour
65g melted butter
Ingredients – Caramel
¾ cup brown sugar
2 tbsp golden syrup
200g sweetened condensed milk
1 tsp vanilla essence
Ingredients – Chocolate Topping
150g good quality dark chocolate
Preheat oven to 160C. Mix all base dry ingredients together. Add the melted butter and mix well. Press the mixture into a lamington tin and bake for 15min. Remove from the oven and set aside.
Meanwhile place all the ingredients for the caramel, except vanilla, into a saucepan and bring to the boil. Simmer gently, stirring occasionally for 5-7min. Remove from the heat and stir in the vanilla. Pour over the baked base and set aside to cool.
Break the chocolate into squares and place in a heat proof bowl over a saucepan of boiling water. Stir continuously until melted. Remove from heat and pour over the caramel, using a knife to spread the chocolate evenly across the caramel. Cover with cling wrap and place in the fridge to set for 1 hr. Remove from the fridge and cut into squares to serve. Best kept in the fridge in an airtight container.
Filed under Slices, Teacups
This delicate 1932 Art Deco Royal Doulton saucer is part of my Aunt Vicky's vast collection. A gorgeous find!
Happy Australia Day! A slice is a classic Aussie recipe that appears on every fête table, in every school around the nation. This particular Lemon Slice is courtesy of my Aunt Vicky who lives in the beautiful Snowy Mountains High Country and who is also an avid teacup collector. This simple recipe has been a favourite for many years. Be prepared…you will not be able to stop at one piece!
125g butter, melted
2/3 cup condensed milk
250g packet Arnott’s Marie biscuits
1/2 cup coconut
zest of 1 lemon
Ingredients – Icing
1 cup pure icing sugar
1 tbsp lemon juice
1 tbsp butter
1 tbsp boiling water
Wrap the biscuits in a clean tea towel. Take a rolling-pin and roll over the top until all biscuits are finely crushed. Alternatively pulse in a food processor until finely crushed. Transfer to a large bowl. Mix in the melted butter and condensed milk. Add the zest and coconut and mix till well combined. Press mixture firmly into a slab tin using the back of a metal spoon. Chill in the fridge for 1 hour.
Sift the icing sugar into a small bowl. Mix in the softened butter using the back of a metal spoon. Add the lemon juice then start to mix by adding a few drops of boiling water at a time, stirring constantly, until you get to a good consistency. Stir vigorously until you have a smooth, glossy icing. Remove the slice from the fridge and spread the icing on whilst still in the tin. Return the slice to the fridge for another 30min til the icing has set. Slice up into squares to serve.