Friday, January 16, 2009

Great Recipe: Licorice Allsort Slice

Here's a special treat for a cold January evening: Licorice Allsort Slices. Not only is it yummy, it just looks great, because it uses multi-colored Licorice Allsorts. Click on the link to see the recipe.

Licorice International sells two different kinds of Licorice Allsorts. Bassett's Allsorts from England (available by clicking here) or RJ's Allsorts from New Zealand (Available by clicking here.)

This recipe is from Australia, where licorice is very popular. Here are some hints for converting the recipe to U.S. measurements and ingredients:

125g butter equals about one half cup (one stick)
Instead of golden syrup, you can use corn syrup or equal parts corn syrup and honey
Marie sweet biscuits are similar to shortbread cookies. 250g equals about 9 ounces.
Desiccated coconut is flaked, dried coconut. To dry coconut, spread it evenly on a cookie sheet and bake in a 250-degree oven. Check it often to make sure it doesn't burn.
375g Licorice Allsorts equals a little over 13 ounces. You can use one bag of Basset's Allsorts and have a few left over to sample.
200g dark cooking chocolate equals about 7 ounces.
Copha is hydrogenated coconut oil. You can substitute shortening. 30g equals about 2 tablespooons.
Because the pan measurements are for the base, you can use a regular 9 x 13 baking pan.

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