Anzac slice: Turn the classic biscuit into a yummy slice Recipe Better Homes and Gardens

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• Chocolate caramel Anzac slice
• Pear and custard slice
• anzac slice better homes and gardens
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• Anzac slice

Smooth tops and freeze until firm. Spread each slice of bread with 1 1/2 teaspoons of Boursin. Layer radishes on top, overlapping slightly. Season with freshly ground black pepper, if desired.

It's excellent for iced tea because it dissolves rapidly even in cold liquid. (When you add sweetener to the liquid at drinking temperature, you can judge better how much you need.) Make it with regular or decaffeinated tea. It'll perk you up either way. Kelley's emphasis on fresh produce has inspired her husband, Martin, and daughters, Celeste and Theresa, to eat healthfully.

Chocolate caramel Anzac slice

Serve drizzled with chocolate and caramel toppings, if using. This yummy, supersimple dessert has three freezing stages, so plan ahead. If you like, add more fruit to the strawberries--orange or mango slices, depending on your choice of sorbet.

Get creative in the kitchen with this summery slice that is made to be eaten by the pool or for dessert on a warm evening. To keep extra scallions, loosely wrap them in a dry paper towel and put in a ziplock bag. Press out the air and close tightly. Label the bag so it's easy to identify, then store in the crisper drawer. Radishes, carrots, and lettuces keep well this way, too.

Pear and custard slice

"Fruits and vegetables are the focus of our meals," she says. "Your body gets used to eating this way, and you feel terrific." Set aside to cool completely in tin, then slice into squares.

Add ½ tsp each of ground ginger and cinnamon in Step 2. This fruity, crumbly slice goes down nicely with a steaming pot of well-made tea. This spongey whipped marshmallow and toasted coconut slice is like a small bite of heaven. With so many flavours to savour, this rich slice is a fudgy blend of deliciousness. It’s hard to top this old favourite.

anzac slice better homes and gardens

Turn this mixture into classic Anzac biscuits by rolling into walnut-sized balls and arranging 5cm apart on an oven tray lined with baking paper. Bake for minutes. Spoon mixture into prepared tin, spreading it out. Bake for 20 minutes, or until light golden.

Remove; cool on wire rack. Pour over the caramel and allow to set before cutting into squares. If you like coffee morning, noon, and night, then why not also have it for dessert with this easy-made slice. Combine chives, vinegar, salt, and pepper in large bowl. Lightly crush chives. Kelley sweetens this tea with agave nectar, a mild-flavored sweetener from the agave plant.

Chocolate meringue layer cake

Where you can manage your account and its data. You have the right to make changes in your account and post the latest updates on your wall. Preheat oven to 160°C.

Season to taste with salt and freshly ground black pepper. Pour the slice into your prepared baking tin and using the back of a spoon, press the mixture evenly into the tin. Bake for 25 minutes or until the slice is golden brown.

It's as pretty as it is delicious! Our recipe calls for simple-to-use souffle cups or ramekins, but you can make the dessert even fancier with decorative molds, as shown here. Preheat oven to 180°C and line a 28cm x 18cm slice tin with baking paper. Make sure you leave paper hanging over the edges to help you remove the Anzac Slice from the tin once baked. Pop a batch in the oven and while it cooks,brew up a strong pot of tea, then serve fresh. If you want to make them last, store your biscuits in a cool, dry place for up to a week.

Everyone loves Anzac biscuits, so why not try it in slice form? Create Bake Make shares her easy recipe that's perfect for lunchboxes or with a hot cup of tea. Pour melted chocolate over slice and smooth surface. Refrigerate for 6 hours or overnight. Use a large warm knife to cut into 24 squares.

This creative dessert combines the natural sweetness of fresh mango with the creamy flavour of custard for a dessert no sweet tooth could resist. Stir strawberries, honey, and basil in medium bowl. Invert cups over plates.

Let the caramel cool slightly before pouring into the tin over your ANZAC biscuit base. Transfer to the fridge to set. Whilst the biscuit is delicious on its own , I of course always like to put my own spin on things. Last year I whipped up these amazing ANZAC Biscuit Lemon Cheesecakes, and this year, a decadent ANZAC Biscuit caramel slice seemed fitting. Mix ice cream, biscotti, almonds, and Cointreau in medium bowl. Spoon into souffle cups, dividing evenly.