Mark your Calendars, there’s only 7 weeks to go until Christmas! So, we have just the recipe up our sleeves for you, your family and friends to enjoy – Thanks to our friend Lia Townsend, @stories_to_gather.
Taking inspiration from our signature Christmas scent, Raspberry & Rhubarb, try making this delicious White Christmas Slice - It’s guaranteed your guests will have signs of ‘mmmhmm’ when you pull this out of the fridge. Think white chocolate mixed with rice bubbles, dried apricot, macadamia nuts and a hint of raspberry sweetness. It’s already got our mouths watering.
A Mouthwatering Raspberry & Rhubarb White Christmas Slice Guaranteed To Leave Your Guests Wanting More
RASPBERRY & RHUBARB WHITE CHRISTMAS SLICE
Prep Time: 15 minutes
Ingredients:
50g rice bubbles
50g desiccated coconut
180g sultanas
180g dried apricots, cut into small pieces
150g dried cranberries
120g pistachios kernels, roughly chopped
140g macadamia nuts, roughly chopped
600g white chocolate,
15g freeze dried raspberries, crushed
50g desiccated coconut
180g sultanas
180g dried apricots, cut into small pieces
150g dried cranberries
120g pistachios kernels, roughly chopped
140g macadamia nuts, roughly chopped
600g white chocolate,
15g freeze dried raspberries, crushed
Method:
Step 1. Line a 30cm x 20cm baking tin with baking paper ensuring the baking paper extends over the sides.
This will act as handles to remove the slice from the tin once complete.
Step 2. Place all the ingredients except the white chocolate and freeze dried raspberries in a large bowl and mix to combine.
Step 3. Melt the white chocolate. This can be done using the double boiler method (suspended over a pan of simmering water), in the microwave, or on the stove top if you have induction. Whichever option you choose, go slowly, have uniform sized pieces and stir with a rubber spatula.
Step 4. Working quickly, pour the melted white chocolate into the bowl with the dried fruit and nuts and mix to combine.
Step 5. Transfer the mixture into the prepared tin, pressing the mixture into the tin with the back of a spoon or a pallet knife. Sprinkle with crushed freeze dried raspberries and refrigerate for 4 hours or until firm.
Step 6. Using a warm knife, cut into slices or squares to serve. Enjoy!
RASPBERRY & RHUBARB WHITE CRACKLE SLICE
Prep Time: 15 minutes
Ingredients:
50g rice bubbles
50g desiccated coconut
180g sultanas
180g dried apricots, cut into small pieces
150g dried cranberries
120g pistachios kernels, roughly chopped
140g macadamia nuts, roughly chopped
600g white chocolate,
15g freed dried raspberries, crushed
50g desiccated coconut
180g sultanas
180g dried apricots, cut into small pieces
150g dried cranberries
120g pistachios kernels, roughly chopped
140g macadamia nuts, roughly chopped
600g white chocolate,
15g freed dried raspberries, crushed
Method:
Step 1. Line a 30cm x 20cm baking tin with baking paper ensuring the baking paper extends over the sides. This will act as handles to remove the slice from the tin once complete.
Step 2. Place all the ingredients except the white chocolate and freeze dried raspberries in a large bowl and mix to combine.
Step 3. Melt the white chocolate. This can be done using the double boiler method (suspended over a pan of simmering water), in the microwave, or on the stove top if you have induction. Whichever option you choose, go slowly, have uniform sized pieces and stir with a rubber spatula.
Step 4. Working quickly, pour the melted white chocolate into the bowl with the dried fruit and nuts and mix to combine.
Step 5. Transfer the mixture into the prepared tin, pressing the mixture into the tin with the back of a spoon or a pallet knife. Sprinkle with crushed freeze dried raspberries and refrigerate for 4 hours or until firm.
Step 6. Using a warm knife, cut into slices or squares to serve. Enjoy!
Let the smell of the delightfully fresh and inviting Raspberry & Rhubarb scent packed with juicy red fruits linger throughout the evening.
And, a cheery fragrance like this, also needs a bright playlist to accompany the festivities.