Kate’s Cooking: COFFEE STREUSEL SLICE

Greetings and at the start of today’s column, I would like to say that I am thinking of those of you living in the areas of northern hemisphere where there has been some ferocious winter weather. My goodness, the snow and frosts and very bad wind chills have all combined in some cases, to be just awful. Lots of layers of clothes and cups of broth and masses of toast work wonders in this weather. I feel for the folk who live on the streets and I applaud the efforts of the many charities around the globe who are helping them by finding warm coats, other clothing, shoes and food and handing these things out to the less fortunate amongst us. Well done you.

The column today involves what is probably my favourite thing to eat with coffee or to have amongst other goodies for an afternoon tea with friends. It is not too expensive to make and is truly delicious in flavour. I have given this recipe out a lot over the years and I thought you all might like to try it. The recipe may look like a lot of work at first glance, but this really isn’t so and you will, I am sure, enjoy it. So here then is COFFEE STREUSEL SLICE.

BASE

125gm (4 ounces) butter or margarine
¼ cup sugar
1 ¼ cups flour
½ teaspoon baking powder

Cream the butter and sugar and stir in the flour and mix to a firm dough. Press evenly into a greased swiss roll tin or an expandable baking dish that gives you a 12x10” base (approx.) Bake in a moderate oven for about 10 minutes then follow this by spreading the base with the filling and then grate the topping over the filling and bake for a further 10 to 15 minutes until the topping feels firm. Stand for at least 15 minutes before cutting into bars and leave to cool on a wire rack.

FILLING

400gm can sweetened condensed milk
30gm (1 ounce) butter or margarine
2 tablespoons maple syrup (golden syrup in British countries is good)
3 teaspoons instant coffee powder
approx. 1/3 cup chopped walnuts

Combine the condensed milk, butter or margarine, syrup and coffee in a saucepan and stir over a medium heat until mixture begins to show signs of a bubble or two and stir fast until mixture becomes thick and starts to catch on the base. (about 3 minutes) Stir in the walnuts.

TOPPING

1 cup flour
2 teaspoons cinnamon
1/3 cup brown sugar, firmly packed
125gm (4xoz.) butter or margarine

Sift the dry ingredients into a bowl and rub in the butter or margarine. Mix to a firm dough and refrigerate for at least 30 minutes.

Take care out there and enjoy this lovely coffee slice and keep well and warm.

A NOTE FOR YOU: did you know that a camel can close its nostrils in a sandstorm. How’s that for a strange ending to a cooking column.

Cheers everyone, Kate.