Apricot, Sultana and Oat Slice Recipe

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  Apricot, Sultana and Oat Slice A slice built for busy days This kind of oat slice is wonderfully straightforward. Everything happens in one saucepan: melt the butter with the golden syrup, fold through the oats, flour and dried fruit, and press it into a tin. There’s no creaming, no mixers, and no complicated steps. The dried apricots bring a gentle tang, the sultanas add sweetness, and the oats give it that chewy, comforting texture that makes a slice feel hearty rather than sugary. Because it’s sturdy and not too sweet, it’s ideal for lunch boxes, tramping snacks, or keeping in the tin for after‑school nibbling. Wrapped individually, the pieces freeze beautifully — you can pop a frozen square straight into a lunch box in the morning and it will thaw by morning tea. Why slices became such a staple Slices became popular because they were portable, economical, quick to make and bake, and reliable — perfect for busy households and school lunches. Early cookbooks from the late 19th ...
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Vanilla Ricotta and Biscoff Cheesecake

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Vanilla Ricotta and Biscoff Cheesecake

This is a fabulously easy cheesecake using wither bought or homemade ricotta cheese.  The vanilla-flavored ricotta tastes light and the whole dessert is not overly sweet.

Ingredients:
  • 1 packet plain Biscoff biscuits
  • 60gm butter, melted plus a little extra melted to grease pan
  • 500gm Ricotta cheese (at room temperature)
  • 2 eggs, lightly whisked
  • 1 tbsp plain flour
  • 50gm granulated white sugar
  • 1.5 tsp vanilla extract or essence (can substitute with lemon essence)

Method:
  1. Preheat oven to 200C
  2. Crush Biscoff to fine crumbs (in a bag with a rolling pin or use a kitchen mixer)
  3. Add melted butter and mix through
  4. Reserve a couple of dessertspoons of crumbs for decoration.
  5. Press the remaining buttered crumbs firmly into a springform tin or other loose-bottom tin and up the sides
  6. Cook base for 5-7 minutes watching so the base doesn't burn
  7. Reduce oven heat to 150C
  8. In a large bowl beat the ricotta with the whisked eggs and beat with a hand mixer until combined.
  9. Add flour, sugar and vanilla and beat until combined.
  10. Spoon mixture into tin to the top of side crumbs (the filling won't rise)
  11. Bake for about 30 minutes or until top of cheesecake is firm to touch but not browned.

Let us know if you've made this in the comments 😁


Location: Rotorua, New Zealand

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