here’s how Every­body can achieve per­fec­tion, bak­ing novices in­cluded, with these tips and tricks for our divine Choc Berry Co­conut Slice.

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tip 1

The cashews will soften faster when soaked in boil­ing wa­ter, so place in a heat­proof bowl, add enough boil­ing wa­ter to com­pletely cover them and set aside for 1 hour. Drain well.

tip 4

When blend­ing the soaked cashews, berries, des­ic­cated co­conut, con­densed co­conut milk, ex­tra co­conut oil and 1 tbs chia seeds, use short bursts of power to avoid over-blend­ing.

tip 2

When lin­ing the slice pan, en­sure the bak­ing pa­per cov­ers the sides. Al­low it to over­hang the 2 long sides so you can use the pa­per to lift the fin­ished slice out of the pan with ease.

tip 5

A crank-han­dled pal­ette knife is ideal for spread­ing the fill­ing over the base, be­cause the blade is be­low the han­dle, keep­ing your hand clear of the fill­ing for a smooth fin­ish.

tip 3

Af­ter spoon­ing the Weet-bix mix­ture into the pan, the eas­i­est way to en­sure it is com­pacted and an even thick­ness through­out is to press it down with the flat base of a glass.

tip 6

Use a small dis­pos­able pip­ing bag to driz­zle the melted choco­late over the slice. When snip­ping off the end of the bag, re­mem­ber the smaller the hole, the thin­ner the driz­zle.

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