Recipe Thirteen: Peanut Butter Crackle.

This slice is how I get my brother to mow our lawns.

I was actually considering making him a gigantic slab of this for Christmas.

 The only problem with that is if I had to keep it in my house for any extended period of time it would be eaten. 

I don't mean a small square here and there.

I would seriously sit and eat until it's ALL gone.

Anyhow, enough about my extraordinarily lacking will power.

Peanut Butter Crackle

1/2 a cup if Caster Sugar

1/2 a cup of Golden Syrup

1/2 a cup of Smooth Peanut Butter
3 cups of Rice Bubbles

100gms of Dark Chocolate to decorate.

Line a slab pan (20cm x 30cm)  a 25cm diameter round pan.

Stir sugar and golden syrup in a small pan over low heat until sugar has dissolved.

Add peanut butter and stir until dissolved.

Put your rice bubbles in a large mixing bowl and pour in the peanut buttery syrup.

Mic until combined and press into your pan.

Melt your chocolate and put into a zip loc bag. Snip off one of the corners and pipe lines of chocolate all over the top! .................This is until you realise you forgot to pick up chocolate from the store and there is no way on God's green earth that you are going anywhere near the shopping mall that is open for 36hrs straight, 3 days before Christmas. I do love my run-on sentences.

Refrigerate for an hour, cut into squares wedges and serve.

xx 

Recipe Nine: Mum's Lemon Slice

(I know it says recipe nine...and I just posted recipe twelve...seems there was no ninth recipe...so here is it's replacement!)

The secret ingredient in many of my favourite recipes is the memories they conjure up with your first bite.

This one says Christmas lunch with my Nan and Pa.

It says new bikes and hot days.

It reminds me of the days when all five or six of us  played together in the back yard.

Mum's Lemon Slice:

1/2 a cup of sweetened condensed milk

100gm of Butter

200gms of Granita Biscuits

1 Cup of dessicated coconut.

The Rind of one lemon, finely grated.

Lemon Icing

2 cups of Icing Sugar

40gms of butter

The Juice of the rindless lemon!

Grease and line a slab pan (15 X 25cm)

Put your butter and condensed milk in a small pan and melt together.

Put the biscuits in your food processor and process until you have fine crumbs

Pour these crumbs into a bowl and add 2 teaspoons of lemon rind and the coconut.

Add the hot butter mixture and combine.

Press this mixture into the base of your pan.

Refrigerate for an hour.

Make your lemon icing:

Place icing sugar, butter and 2.5 tablespoons of lemon juice into a small bowl.

Beat until smooth with a wooden spoon.

Spread over base, sprinkle with toasted coconut if you like and refrigerate for 30 minutes.

Call in everyone who is playing in the backyard and serve.

xx