Easy recipe: Licorice Allsort Slice

I’ve been taking suggestions from some friends on what things I should be posting about on this blog. One of them was to share some easy, quick recipes that don’t take much effort, but make you look like you’re the most awesome baker in the world. I’ve got a few ideas up my sleeves, but this one for Licorice Allsort Slice has jumped the queue. Mostly, because it’s my Queensland pop’s favourite slice, and at the moment I’m thinking about him because he’s had some health troubles lately and because it’s just over a week until I’ll be home in Brisbane to see him.

The slice in progress

This is a quick and easy recipe to prepare, but it is best if it is left in the fridge overnight, so it’s not one to make if you have guests coming around the same day. It comes from The Australian Women’s Weekly Macaroons and Biscuits cookbook. Which is one of my most favourite cookbooks (so favourite in fact that I have two copies, one lovely hardback, one softcover that’s equally as nice but covered in food splashes).

Australian Woman's Weekly, Macaroons and Biscuits cookbook. Photographer: John Paul Urizar
Australian Woman’s Weekly, Macaroons and Biscuits cookbook. Photographer: John Paul Urizar

So, Licorice Allsort Slice. Sounds weird and does sometimes get met with some raised eyebrows, but really, it’s bloody delicious and everyone I’ve given it to has loved it. It’s really sweet, and a bit soft, a bit crunchy, a little sticky, and just yum. It’s a staple of my Christmas hampers, I always make it for Dad and Pop on Father’s Day and I think it will probably make it into our picnic basket on Christmas day this year too.


Licorice Allsort SliceIngredients:All ingredients use Australian measurements.
185g sweet biscuits (I usually use Milk Arrowroots) + extra 60g sweet biscuits (this usually works out to around a packet)
1/2 cup sweetened condensed milk
90g (3 ounces) chopped, unsalted butter
155g coarsely chopped licorice allsorts (homebrand licorice allsorts are the best for this slice. I don’t usually weigh them, I just chop the whole packet!)
250g coarsely chopped milk eating chocolate
2 teaspoons vegetable oil

Method:
Grease 20cm x 30cm (8 inch x 12 inch) rectangular pan; line base and long sides with baking paper, extending paper 5cm (2 inches) over sides.

Process the 185g of sweet biscuits until fine. Chop the extra 60g of biscuits coarsely.

Combine the condensed milk and chopped butter in a small saucepan; stir over medium heat until smooth.

Combine processed and chopped biscuits  with the licorice in a medium bowl. Stir in the condensed milk mixture.

Press firmly into the pan. Refrigerate for 30 minutes or until firm.

Meanwhile, combine the chocolate and vegetable oil in a small heatproof bowl, stir over saucepan of simmering water until smooth; spread chocolate mixture over the slice and refrigerate for 30 minutes or until firm.

N.B. I find the slice has a better consistency and cuts easier if you leave it in the fridge at least overnight. Once it’s set, cut into squares and serve. Keep in the fridge if not eating straight away.

The finished slice

The Australian Woman’s Weekly Macaroons and Biscuits ACP Books, RRP $12.95
Available from newsagents, supermarkets & online at www.acpbooks.com.au
Photographer: John Paul Urizar

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