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Shortbread slice – three ways (chocolate icing, passionfruit icing, jaffa style)

Traditional scottish shortbread slice

This buttery, crumbly, melt-in-your mouth slice is a favourite in my family. This like the traditional scottish shortbread sold in pretty tins at Christmas time. In fact, I often make this as a Christmas gift.

The custard powder in the ingredients is the real secret. Sure, it’s not “traditional”. But traditional shortbread in the 16th century only had three ingredients (sugar, butter and oatmeal), and back in the 16th century they also believed that bread would not rise if there was a corpse (as in dead body) in the vicinity. And I mean, how did they even judge that? So, it’s time we all modernised a bit.

Shortbread slice with optional chocolate icing



  1. Chocolate shortbread slice: I highly recommend making it with chocolate topping (use the chocolate icing recipe for hedgehog slice).
  2. Jaffa shortbread slice: (This is kinda exciting.) Add the rind from one orange into the dough and substitute the water for orange juice, then top with chocolate icing as above.
  3. Traditional shortbread: Lovely as a gift, key difference is you slice the shortbread BEFORE cooking it, and prick the top of each slice with the tines of a fork. You can also sprinkle sugar on top before cooking too for a professional finish! I’ve added in these instructions below.

Good times.


250 grams butter
½ cup icing sugar
½ cup caster sugar
½ cup custard powder
2 cups plain flour
2 teaspoons of vanilla essence
1 ½ tablespoons of water

Passionfruit icing

2 passionfruit
1 tablespoon of butter
Approx 2 cups of icing sugar – have more on hand.

Optional – chocolate icing

Follow the ingredients and method used in the hedgehog slice recipe, sans the white chocolate on top.


  1. Preheat oven to 180 degrees. Line a rectangular 20x30cm (ish) baking tin with baking paper.
  2. Beat the butter and sugars together (Kitchen Aid or beaters).
  3. Add custard powder, flour, vanilla essence and water, mix well. The dough will be hold-it’s-own-shape thick.
  4. Squish your dough into your prepared tray, I use a spatula or my hands to get it even, it won’t move much in the oven so what you make is what you’ll get. OR, if you’re leaving as a slice, squish into tin as above, then cut it into pieces and prick the top of each with a fork.
  5. Bake for 30-35 minutes, until shortbread is lightly browned all over..
  6. Cool in tin and ice once completely cool. OR, if leaving as a slice, recut into slices while still in tin, then once completely cool, place in airtight container.
  7. To make icing: scoop passionfruit insides into a bowl, add a tablespoon of margarine. Add enough icing sugar so it’s as thick as honey.
  8. To ice, use a spatula and place big dollops on the slice, then spread out until even. I then use boiling water and this handy metal cake icing tool to smooth the top (see below)

Passionfruit icing on shortbread

Note: I did end up with a bit of left over icing, which suits me fine as it freezes well. It’s hard to get the quantities just right.

Quantity: Makes 32 squares.

Healthy? 150 calories per melty goodness slice.

Storage: No eggs, so they will last. Store in airtight container.

Cheeky chia dark chocolate muffins

Four chocolate chia muffins

I’m all about the hippy hipster healthy food at the moment. Here are three important things to know about chia seeds:

1. They’re oh-so-healthy
They’re made up of protein, fat and dietary fibre. Plus there’s a heap of minerals including calcium, magnesium, iron, and phosphorous.

2. They’re grown in Australia.
Aussie Aussie Aussie! Oi oi oi! (more…)

Chewy apricot oatmeal cookies with toasted almonds (and sea salt on top)

I’m trying to figure out a way to tell y’all that salt on the top of these cookies is a very good idea and will change your world.

Chewy apricot oatmeal cookies with toasted almonds and sea salt I

But as I write this I keep taking breaks to put an ice pack on my forearm that I burnt on the kettle while making a cup of tea (which I was making instead of having another glass of wine)… so I’m not really sure you should believe me.

Chewy Apricot Oatmeal Cookies with Toasted Almonds and Sea Salt

HERE is why you should believe me. Because I recently went on a tour of Theo Chocolate in Seattle, and I learnt things. Important things. OK, maybe I mainly remember loving chocolate and the guy on the tour who cracked me up by asking the world’s most obvious questions.

But, what I did learn was when you make these cookies, which I might add have a lovely combination of chewy and crunchy going on, you can say this to your friends:

“The salt on top really adds something, try having a bite with the salt facing the top of your mouth and then for more of a hit, take the next bite with the salt facing your tongue.” (more…)

Double chocolate scones

Double chocolate scones

This week I came on to Clever Muffin, clicked on Recipe Index and was puzzled when I couldn’t find this recipe. This recipe, as in the one I’m currently writing, which I’m going to go out and say is game-changing for me. I have an obsession with Bakers Delights baked goods, and when I manage to successfully re-create them it’s a big moment in my life.

But this only helps if I remember to put them on the blog for easy baking access. Especially if I’ve altered the recipe at all. (more…)

Hedgehog slice (brownie style)

Hedgehog slice

You know what a hedgehog slice looks like? A dense brownie. You know what most hedgehog slices taste like? Crumbly biscuit. FAIL.

But not this recipe. Welcome to the awesome world of adding sweetened condensed milk to your hedgehog slice.


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