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I made this Continental Slice recipe a while ago, and stumbled across the pictures for it last week after my computer died and I had to transfer all my pictures and files over to a new one. Unfortunately the internet has been slower than usual lately too, so this isn’t my picture! I tried uploading for over an hour before using one from google (specifically, from here)
I decided to try this recipe because my husband loves custard slice, but I don’t! The icing in this is flavoured with custard powder, and is actually really good! Obviously it’s no competition to custard slice if you are a lover of it, but after making custard slice every week (in a tin about a meter long) when I worked in a bakery… I really am not interested in it!
Continental Slice is also known as Nanaimo Bars in Canada (where it appears to have originated)
What you need:
- 113g butter
- ¼ cup sugar
- 5 tbsp. cocoa
- 1 egg beaten
- 1 ¼ cups malt biscuits (or whatever biscuits you have)
- ½ c. chopped almonds (if you don’t have almonds, replace with other nuts or leave out altogether)
- 1 cup coconut
- ½ cup unsalted butter
- 2 Tbsp. and 2 Tsp. cream
- 2 Tbsp. vanilla custard powder
- 2 cups icing sugar
- 13g dark chocolate (probably not too dark, maybe 50% like Whittakers bittersweet block)
- 2 Tbsp. butter
1. Melt butter, sugar and cocoa in a pot over low heat. Remove from heat and add egg and stir to cook and thicken. Stir in crumbs, coconut, and nuts. Press firmly into a lined 8″ x 8″ pan.
2. Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.
3. Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.
Recipe from cakespy.com
I’m trying to encourage myself to make new recipes, instead of sticking to my favourites… I figure this is the way to force myself into it!
Though I tend to enjoy baking more than cooking, I will be putting some dinner-type dishes on here too. My husband and I are also trying to eat vegetarian regularly, and cut down our meat ration in our regular meals, so that when we do eat meat, we can afford to buy free range and/or organic.
Here we go..