My dream Coffee Walnut Slice perfection

I went to a very cute little cafe/delicatessen the other day and had a big piece of Coffee Walnut slice. It was really good… but, as is often the case when I eat out, I get to thinking…

‘I’d like mine with more [insert ingredient]’… or

‘If they hadn’t baked it so long it would be better’… or

‘If it had more base and less icing it would be SO much better!’

Anyway, you get what I mean right? Sometimes, as nice as something is, you just know it would be even nicer if you could make it to your exact taste.

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So today, that’s what I did.

I don’t like a ‘dry’ base – I like it slightly sticky, gooey even. And I like a good thick base, with a little bit of icing – but the icing has to pack a real coffee punch. And I like lots of walnuts… preferable fresh walnuts, not the rancid moldy old things you buy in a pack (thankfully I bought some fresh walnuts at the market last weekend, so I was able to be picky!).

My dream Coffee Walnut Slice

For the base:

400gm plain sweet biscuits (crushed so you have a mix of crumbs and chunks)
180gm butter
1 tin sweetened condensed milk (around 375ml)
100ml boiling water
3 heaped tsp coffee powder (or as much or as little as you like)

Gently melt the butter and condensed milk. Dissolve the coffee in the boiling water then add to the butter mixture, and combine. In a large bowl add the crushed biscuits, then pour in the coffee mixture. Gently fold through till all the biscuit is coated, then press into a tin lined with baking paper (my tin was 20cm by 25cm but anything around that size will do). Put in the fridge to chill completely.

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For the icing:

50gm softened butter
1 1/2 cups icing sugar
2 tbsp boiling water
2 tsp coffee powder (or as much or as little as you like)

Dissolve the coffee in the hot water. Beat the softened butter and icing sugar together. Add a little of the coffee at a time until you get a nice smooth spreading consistency, and a light brown colour.

Spread the top of the cold slice with icing, and sprinkle with chopped walnuts then refrigerate again to set the icing. Once it’s all cool, take the slice out and cut it into generous pieces.

Enjoy with a cup of tea (is that weird…? – or coffee!).

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Tiramisu cupcake delights

These are delightful little mouthfuls of coffee deliciousness!

I made a basic vanilla cupcake – my ‘go to’ Hummingbird Bakery recipe, a bowl of Espresso Cream Cheese frosting, and a bowl of Espresso and Kahlua syrup.

All elements assembled and ready to go
All elements assembled and ready to go

Then once they were perfectly baked, I cut out a little bit of the middle.

Hole-y mole-y - cupcake centres ready to fill
Hole-y mole-y – cupcake centres ready to fill

Then I added a scoop of Espresso Cream Cheese frosting, and dipped the cut-out middle in the Espresso and Kahlua syrup.

imageimageThen I squished it back in the hole so it was nice and snug (I’m not sure why, but that part of the process is particularly satisfying… somebody call Dr Freud!) then cover it all back up with more Espresso Cream Cheese frosting.

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12 pieces of cupcake perfection waiting for their final touch – a light dusting of good quality cocoa, and a couple of coffee beans. Who can resist that?!

imageThough now I’ve seen REVAMERATE’s beautiful looking Espresso Frosting with pretty little speck’s of coffee bean in it, I think I’ll try that next time….