The Red Folder

Quick and easy slices, most requested recipes

Lemon – Chocolate – Caramel – Lemon – Chocolate – Caramel – Lemon – Chocolate 

After the  raspberry chocolate cheesecake brownie these are the next three most requested slice recipes.  I have finally found time to leave them in this space.  The names are what they have become in our family for various reasons.  Call them what you want but you must make them.  My favorite is the lemon so that is where I will start.

Most baking or cookbooks will have a variation of these bakes.  I have merged the lemon and caramel slices, from recipes supplied by Jo Seagar and an incredible 70’s ‘best of baking book I still have. The orange hob knob slice is the result of me loving the oaty chocolate biscuits and orange and wanting to smash them together.  I want to try with mint flavour next.  You will need a 20 cm x 30 cm slice tin, a good investment if you do not already own one. I portion every slice into 12.

Lemon  Hearts

You will need

FOR THE BASE

• 140g/1 cup of self-raising flour
• 140g/1 cup plain flour
• ¼ tsp salt
• 200g/1 cup granulated sugar
• 100g cold unsalted butter – cubed
• 1 egg – beaten
• 2 tbsp of milk

FOR THE TOPPING

• 135g unsalted butter
• grated rind and juice of 4 unwaxed lemons
• 265g/1 1/3 cup of caster sugar
• 4 eggs – beaten

Preheat your oven to 180° and line your tin with greaseproof baking paper. I use my processor and pulse together the first four ingredients, then add the butter and pulse until the mix looks like damp sand.  Combine the milk and beaten egg and add to the processor and pulse until the dough starts to form.  Alternatively, mix the flours, salt and sugar together and use your fingertips to rub in the butter until it looks like damp sand.  Add the beaten egg and milk and mix with a knife until it comes together as a dough.

Divide the dough into three equal parts.  Wrap one in clingfilm and put into the fridge.  Break the other two pieces into half and spread equally over the base of your lined tin.  It will work you just have to keep at it for a while, pushing with your fingers and finishing with a cold spoon to correct the level.  Bake for about 10 mins or so until it is just beginning to have a golden tinge.

To make the lemon custard, put the butter, rind and juice of the lemons and the sugar over a low heat and melt, stirring until combined.  Take the pot off the heat, when the mix cools to warm, stir in the beaten egg quickly.  If the butter mix is too hot you will cook the eggs and make lemon scrambled eggs!! Return the custard to a medium heat and keep stirring until it starts to thicken, do not allow to boil. It will still be like thick pouring cream at this stage.  Pour the filling over the half cooked base and set aside.

Get the reserved dough from the fridge and roll it between two pieces of clingfilm or baking paper and punch out your chosen shapes.  I use hearts but anything will do, even just random torn off pieces. Lay these shapes on top, spaced evenly, you will have to roll the dough back up and roll out again a couple of times.

Pop back into the oven, and bake for another 10 – 15 mins or until the shapes are lightly browned.  Take out and allow to cool in the tin.  Finish with icing sugar if you wish.

Store in an airtight container in the fridge for up to five days.

Orange Hob Knob

You will need

FOR THE BASE

• 250g packet of digestive biscuits
• 135g butter – melted
• 100g dark cooking chocolate – melted

FOR THE TOPPING

• 3 tsp gelatine or equivalent agar agar flakes
• 60ml/¼ cup of boiling water
• 250g packet soft cream cheese
• 90g/1/3 cup caster sugar
• 150g dark cooking chocolate – melted
• grated rind of two oranges
• 3 tbsp of Cointreau (a must have for me) but you can use a few drops of a very good orange essence.

Line your tin with greaseproof baking paper. Finely crush the biscuits, either in a processor or bullet or pop in a sealable bag and use a rolling pin to roll over with pressure.  Stir in the melted butter until combined and then firmly press into your lined tin.  Put in the freezer for 5 mins. When the base feels firm spread over the 100g of melted chocolate with a pallet knife, work quickly the chocolate will set as it hits the base, then pop in the fridge.

Dissolve the gelatine in the water and set aside.  Beat the cream cheese and caster sugar until soft and combined.  I use an electric mixer but have done it with a wooden spoon too.  When combined add the melted chocolate and orange rind, then the Cointreau, beating until incorporated.  Finally add the gelatine which should be smooth and liquid, stir in to combine.

Fetch the base and pour the topping over, smoothing to even.  Put back into the fridge to chill for a couple of hours.

Store in an airtight container in the fridge for up to five days.  Best eaten at room temperature.

Fred Cake

You will need

FOR THE BASE

• 170g wholemeal flour
• 85g plain flour
• 1¼ tsp baking powder
• ¼ tsp baking soda
• 110g rolled oats, plus a little extra
• 170g soft brown sugar
• 190g salted butter – melted
• 2 small eggs
• 1 tbsp vanilla essence
• 1 cup of white cooking chocolate -melted (optional)

FOR THE TOPPING

• 1 400g tin of sweetened condensed milk
• 2 tbsp of golden syrup
• 150g butter

Preheat your oven to 180° and line your tin with greaseproof baking paper.  Put all the base ingredients, except the chocolate, in a roomy bowl and mix together.  Push into the bottom of the bowl and divide into 4 by making an x.  Scrape out ¾ and firmly press into your lined tin.  Leave the remaining ¼ in the bowl and pop in the fridge.

To make the topping put the condensed milk, syrup and butter in a small pot and stir continuously over a low heat until melted and combined.  The mixture will not change colour or consistency you are just mixing, do not allow to boil.  When combined pour the topping over the base.

Get the reserved mixture from the fridge and add a handful more oats to make the mixture drier, then crumble over the topping, you want to create large clumps.

Bake for 30 – 40 mins or until golden brown.  Leave to cool completely.  Melt the white chocolate and drizzle over the top if you wish.

Store in an airtight container, not sure how long it will last because it never gets passed day 2 in our house!!

I love these slices and so does everyone who eats them.  Happy Baking.