Who made a resolution to get fit for 2016? I commend you, if you did. I know that most people make healthy resolutions, usually, but I plan on challenging myself with my baking instead. I’m going to take more classes – there is no better way to get inspired than to learn from experts. I’m taking a cookie painting class in two weeks and will report back. Hopefully you’ll be seeing tiny edible masterpieces soon!
And I’m going to work on my photography as well. If you’ve got any recommendations for cooking and/or food photography classes, send them my way, I’m all ears.
I’m also going to make Daisy a super obedient dog. The Boy and I have been struggling with her behaviour (she’s an angel for us, but a massive jerk to strangers!) so we’re going to take her to a doggy specialist!
I’m also verbalising more of my plans. Or writing them here, at least. Because that way I’m less likely to forget about them/change my mind when they get too hard. I read recently that humans find it harder to go back on their plans once they’ve told them to other people. So let’s try and use that to my advantage.
AND I’m going to give my props the loving they deserve – I’ve got a rapidly growing collection and I neglect the oldies sometimes. Expect these floral tea cups to be making regular appearances, they were a Christmas present from my gorgeous mother and I’m smitten.
The baking side of my resolutions I’ve already started. This winner of a recipe, which I appropriated from a gorgeous cook book I was given for Christmas, is the perfect start to my new year.
Now I’ve only got to get started on all of those other things I just committed to…
Coconut ice slice
- 170g butter
- 1 1/3 cups white sugar
- 2 tbsp cornflour
- 1 1/3 cups desiccated coconut
- 1 egg
- 1 1/2 cups plain flour
- 1 tsp bicarb
- 115g butter
- 5 cups icing sugar
- 1/3 cup milk
- 1 3/4 cups desiccated coconut
- 2 1/2 tsp vanilla bean paste
- Chocolate shavings to decorate
Preheat your oven to 180°C.
Beat together your butter and sugar until pale and creamy. Mix in your cornflour, followed by the desiccated coconut. Add in your egg and beat until combined, followed by your plain flour and bicarb. Only mix in the flour until just combined so you keep the mixture nice and soft.
Grease and line a 25cm round tin (I used a Baker’s Secret high wall crispy tart pan because I love the shape – it’s non-stick, so I only lined the bottom because it has holes for aeration) and press the base evenly around the pan. If you can’t get a smooth enough finish, use your fingers or a straight-sided tumbler to even things out.
Pop the mixture into your oven for 25-30 minutes. When you pull the base out of the oven it will fall instantly. If it doesn’t sink evenly, stab remaining air pockets with a fork. Set to one side to cool.
While the base is cooling, make a start on your filling by mixing the butter with one cup of icing sugar until combined. Add the remaining icing sugar, one cup at a time, followed by the milk, coconut and vanilla.
Scoop your filling into the cooled base and spread it gently. It should do most of the spreading out by itself. Top with chocolate shavings, or whatever chocolate decorations you like. Pop into the fridge for at least two hours to set properly.