Holiday Bars & Slices – Lindas Bake and Pack

Holiday Bars & Slices

Posted by Chris Reynecke on

HOLIDAY BARS AND SLICES
The Linda’ team decided to work on snack recipes for the coming holiday season. We place them on our blog to ensure that they will always be available for the snack lovers.
We hope that you will enjoy these bars and slices as much as we do.
CHOCOLATE AND NUT BUTTER SWIRL
300g white compound chocolate
100g white coverture chocolate
150g nut butter (peanut butter / almond butter / cashew butter / macadamia butter)
400g dark compound chocolate
50g dark couverture chocolate

Mix the white chocolates and melt on DEFROST in the microwave for 30 sec batches until it is soft and melted
Mix the dark chocolates and melt on DEFROST in the microwave for 30 sec batches until all is soft and melted
Split the butter in two and add to two batches of melted chocolate, mix well
Line a 30 x 20cm pan with baking paper – let the paper extend over the sides
Spoon the white and dark chocolate in the pan, forming a patchwork design
Use a knife and gently swirl through the chocolate to create a marble effect
Place in fridge to set then cut into small squares or fingers
Keep in a cool place, wrap in cellophane if desired

PS. Add 150g chopped nuts to the melted chocolate before swirling


STICKY DATE BARS

250ml cake flour (1 cup)
10ml baking powder
2ml salt
5ml cinnamon ground
80ml light brown sugar (Muscovado sugar)
60ml digestive bran
100g chopped dated
100g chopped nuts – pecans / cashews / peanuts
100ml golden syrup or honey
100ml milk or buttermilk

Sift the flour, baking powder, salt and cinnamon together
Add all the remaining ingredients and mix to a firm sticky dough
Line a oven roasting tin, spread the dough evenly in the pan
Bake for 25 min @ 180℃ until golden and well baked through
Stand to cool for 15 min in pan before cutting into bars or squares

PS. Replace dates with glazed cherries OR chopped glazed fruit OR fruit cake mix

CHERRY AND NUT FINGERS
200g butter or margarine
120ml castor sugar
3ml almond essence
375ml cake flour
3ml salt
10ml baking powder
150ml ground almond / ground macadamia / ground pecan
100g glazed cherries - chopped
Icing sugar for dusting

Cream the butter and castor sugar until light and fluffy, add the essence
Sift the flour, baking powder and salt together. Add to the butter mixture, mix to form a soft dough. Fold in the ground nuts and cherries, mix lightly
Spoon into a lined oven roasting pan (20 x 30cm), sprinkle with flaked almonds (optional)
Bake for 25 min @ 180℃ , reduce the temperature to 160℃ and bake for a further 15 min
Stand for 10 min, cut into fingers, dust with icing sugar. Cool completely before packaging

SEEDED CRUNCHIES
500ml coconut fine
250ml cake flour
320g quick cook oats (2 ½ cups)
375ml light brown sugar
3ml salt
5ml cinnamon ground
250ml butter or margarine
50ml golden syrup
10ml bicarb
100ml milk

100ml sesame seeds
100ml poppy seeds
100ml pumpkin seeds

Pre-heat the oven to 180℃, line a Swiss roll pan
Melt the butter and golden syrup
Mix the milk and bicarb
Sift the cake flour, salt and cinnamon then stir in the coconut, sugar, oats and seeds
Add the bicarb to the slightly cooled butter mix, stir well
Stir the butter mix into the dry ingredients and mix until all is combined and sticky
Spoon into prepared tin and press firmly to a 1cm thickness
Bake for 15 – 20 min or until golden
Stand for 10 min before cutting into squares or bars, stand to cool completely before packaging.

SPEKULAAS BARS
250g butter
250ml light brown sugar
1 extra large egg
125ml ground almonds
625ml cake flour
10ml cinnamon ground
5ml ground ginger
5ml ground nutmeg
3ml ground cardamom
3ml ground cloves
3ml baking powder
2ml salt

FILLING:
300g marzipan
120g ground almonds
1 extra large egg – beaten
3ml almond essence

Soften the marzipan in the microwave, add the ground almonds and mix well, fold in the beaten egg and essence

Cream the butter and sugar until light and fluffy, add the egg and mix well
Sift all the dry ingredients together
Add to the butter mix and shape into a firm dough
Stand the dough for 30 min
Roll out to a 3mm thickness between baking paper
Place rolled out dough in a lined Swiss roll pan – trim edges if too much and then fill a second pan
Spread the filling over the dough of one pan, flip the second pan over the filling, press slightly to stick the layers together
Pre-cut into fingers in the pan
Bake for 20 min @ 180℃, stand to cool for 15 min in pan
Cut again on the guide lines, cool completely before packaging

ALMOND SQUARES
BASE:
300g cake flour
10ml baking powder
175g castor sugar
250g margarine
1 extra large egg – beaten

Mix all the ingredients together to form a soft dough, refrigerate until needed



FILLING:
250g marzipan – grated (use the old left over from decorating the fruit cakes)
1 extra large egg
5ml almond essence

Mix all the ingredients together to a spreadable consistency
Pre-heat oven to 180℃, line a Swiss roll pan with baking paper
Divide the dough in 3, use 2 parts to roll out the base for the squares, press into prepared tin
Spread the dough with the filling
Grate the remaining dough on top of the filling
Bake for 25 min @ 180℃ or until golden
Stand for 5min then cut into squares or fingers, cool completely before packaging

FRUITY SLICES
200g butter or margarine
50ml golden syrup or honey
100g whole wheat flour / rice flour (gluten free)
250g rolled oats
200g coconut
150g chopped dried apricots
5ml orange zest
5ml vanilla essence
100g soft brown sugar
2 extra large eggs –beaten

Melt the butter, sugar and syrup, stand to cool slightly
Add the remaining ingredients into the melted , mix well
Press the mixture into a lined oven roasting pan (20 x 30cm)
Bake for 30 min @ 180℃ or until golden brown
Stand for 5 min then cut into slices or squares
Cool completely before packaging


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