Thursday, 17 May 2012

One Cup Slice - 20 mins out of your day

Hello there my lovely friends, I've been a little quiet lately due to me killing accidentally spilling coffee on the old laptop, yes true to form I was my usual coordinated self.

So there is something I wanted to share with you, especially those that are little scared of baking. I am a baking fiend, I have baked as long as I can remember and trust me when I say, you can rarely do something wrong that can not be fixed. Over the years I have accumulated some hot tips in my lil pocket that I will share with you. Technical terms of course (NOT).


  • Fan forced cooks your baking quicker and hotter, turn it off when baking, or drop the recommended degrees by about 20.  
  •  The only thing I do not skimp on is good quality chocolate and butter when baking. No name brand works just as well on everything else. In fact I use normal chocolate, buy in bulk when on special and use that, I never buy less than 70% cocoa. 
  • No self raising flour, no problem, use one teaspoon of bi-carb per cup of plain flour needed. Sift a few times to get the air in there. 
  • I have powdered milk in the cupboard for such times that I don't have enough milk to make something, you CAN NOT taste the difference as it's being cooked. 
  • Not a fan of so much sugar? no problem, either use your preferred artificial sweetener (yuck) or half it and replace with a good dollop of honey. Honey mostly cooks itself out and you won't taste it. 
  • I always remove my baking whilst it's still squishy, when you remove baking and it's sits in a tray it continues to cook, most items can not be removed till cooled or it will loose shape etc, I remove mine from oven about five/ten minutes before due and leave it in tin to cool. You can always put it back in if too soft but burnt is burnt and bin it goes. 
  • Burnt the top of your cake? Oops, slice it off and cover in a sugar syrup. Two parts Sugar to One Part Water, dissolve over heat, let cool and spread on top of your cake with a brush. Great for keeping cakes moist. Then ice the cake as you usually would. Alternatively, slice the top off and flip it over and have your bottom your top and ice as per usual. 
Anyways here is the 20 min slice I was talking about. It takes, no joke, five mins to prepare and fifteen minutes to cook. I make this at least four or five times a week. With different variations.


1 Cup of Rolled Oats
1 Cup of Caster Sugar (ordinary sugar is fine)
1 Cup of Desiccated/Shredded Coconut
1 Cup of Self Raising Flour
1 Egg
125g melted butter
Good slurp of Golden Syrup, by this I mean squeeze the bottle and go around the bowl three times :)

Mix together and dump in a tin lined with baking paper, seriously any tin will do. 180 degrees 15 mins done. Cook till golden as I said, when still squishy take it out and let it cool. If you like your slices crunchy leave it in another five minutes or so. Also use the cheaper brands as above. It works out to about $2.00 something a slab when made.

The next awesome thing is, sooooo adaptable. Throw in sultanas, dried cranberries, raisins, chia seeds etc whatever you have on hand. Leave out the coconut for a nut free version. I am NO expert on allergies though, so please check this before sending to a nut free school. Whatever you add into it though, remember it's quite a wet mix so if you add more dry stuffs in I would add another 25g of melted butter.  Drizzle some melted choc across the top. Whatever floats your boat. 

I normally pour all the dry ingredients into a bowl before I do the school run, then when I get home melt the butter in the microwave for 20 seconds, turn the oven on, change the baby, kids change their school clothes, put it in the oven and by the time the kids are looking for something to eat it's done and ready to eat fresh outta the oven. 
I've also made this when unexpected visitors have turned up, by the time you put the kettle on and start having a nag, it's ready  for them to eat. 


8 comments :

  1. ommmm nommm nommmm... brilliant idea.  Might bag up the dry ingredients and then it is even quicker!

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  2. MMMMMMMM teaser you know this means I am going to have to get of my ass and bake now! :) xx

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  3. Yum, Beth! It's a little bit like an Anzac bickie, but easier and slice-ier. x

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  4. PS - love all your tips... keep them coming! x

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  5. Great tips. I nearly always get suckered in by baking my cookies til they're perfect, getting all excited, coming back and they're crispy once they've cooled down =o(

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  6. I am so coming to your place...but i need to find alternative to those gluteny oats. I love me a good piece of slice with a cuppa! xx

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  7. Oh god this looks good.. and easy to boot!!! I'm going to make this now while i am in the baking mood!! Thanks x

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