I know you’re supposed to stick religiously to the measurements when it comes to baking. Err, I don’t. I do my best, honest, but if it’s between measuring out a teaspoon and guesstimating with a pinch between the fingers….fingers win every time.
This recipe turned out surprisingly well, though. I was silently cursing all the way throughout, positive it was going to turn out a complete disaster. I’m not sure what constitutes a stiff dough, and I’m pretty sure mine wasn’t anywhere near dry enough. Still, it turned out super tasty, and slightly softer (more cakey than chewy or slicey) than the kind you buy at the bakery. Let it sit overnight, though, and it hardens up a little more.
I bought raspberry essence especially for this ($2 for a tiny bottle??!!) and would you believe it had all the flavour but none of the colour. It was CLEAR. And raspberry slice is meant to have PINK icing! But the ever-crafty T suggested I use a tiny bit of jam to add colour to it, and voila.
(I also made a super delicious, no-bake chocolate slice [minus the coconut and raisins]…unfortunately, T has lost my camera and the photos of said slice. I’m hoping it’s just wound up in one of our friends’ cars.)