On the second day of Christmas my true love gave to me, two chocolate slices and some fibre in a pear treat (or something). 😉
As some people might be aware, I originally started this blog as a uni assignment, and the first nine of my posts were for that. Apparently I can’t follow a recipe properly anymore/I enjoyed doing this so much that I’m continuing!
I have a bunch of recipe ideas for the new year and I’m looking forward to sharing them. 🙂 I thought I would also slowly foray into the world of social media – give me a like/share/recipe request on Facebook.
The modification
I thought I’d keep it simple by bringing chocolate slice to band this week as a Christmas goodbye as we finish rehearsing Christmas music. I got the recipe from my grade 9 home ec exercise book, and am using wholemeal flour instead of white, because it is quite possibly the easiest thing to change. I’m using a little less flour too, since wholemeal tends to soak up a little more liquid than white.
To get into the festive spirit, I thought I would top one slice with crushed candy canes, and add a little rum into another (like rum balls, except chocolate slice).
What difference did it make?
Not only is wholemeal flour super straightforward to use, it also added 0.9-4.4g fibre per 100g, or about 0.4g per square. Not a lot, and possibly negated by the candy canes, but still. I did say it was the easiest thing to do. Also, Christmas. 😉
The recipe(s) – Chocolate slice: Christmas variations
Ingredients:
- 1 cup wholemeal self-raising flour
Ingredients
(or 1 cup wholemeal plain flour + 2 tsp baking powder)
- 2 tbsp cocoa powder
- 3/4 cup coconut
- 1/2 cup caster sugar
- 125g butter or margarine, melted
- 1 egg, beaten
- 1-2 tbsp rum (optional)
Icing:
- 1 1/2 cups icing sugar
- 1 tbsp butter or margarine
- 1 tbsp cocoa powder
- ~2 tbsp hot water
- Vanilla (or rum, if you’re feeling extra adventurous), to taste
- Candy canes (optional) or coconut, to decorate
Method:
- Preheat oven to moderate (~180°C)
Raw mix
and grease/line a 28x18cm tin.
- Mix dry ingredients together in a bowl.
- Add butter/marg, egg and rum (if using); mix well.
- Press mixture into tin; bake for 10-15 minutes.
- Cut into squares and let cool slightly in tin.
- Meanwhile, make icing: Sift icing sugar into bowl; add butter and cut through. Blend cocoa with a little hot water, and add to icing sugar mixture with enough water to make a spreadable consistency.
Flavour with vanilla/rum. - Pour icing over slice.
Crushing candy canes is great for venting holiday frustrations (retail workers will understand)
If making candy cane choc slice, crush candy canes in a zip lock bag with a rolling pin and sprinkle over the icing. Otherwise you can sprinkle with coconut (or sprinkles, or more chocolate, or anything really).
How did it go?
It went down pretty well, although I accidentally made the icing way too runny, which along with the reduced flour content caused the slice to get a bit gooey and not properly hold its shape. But, my favourite quote of the day was, “It’s worth covering yourself in chocolate for”.
A gooey, delicious mess
The Secret Fibre Blog 