baking & roasting

Iced Chelsea slicesMakes 16Ingredients:Base:75 g quark50 ml milk40 ml oil40 g sugar2 tsp vanilla sugar1/2 tsp vanilla essenceA pinch of salt200 g flour4 tsp baking powderFilling:100 g marzipan, diced small50 g soft margarine1 egg125 g raisins50 g chopped hazelnutsA pinch of cinnamon1 tsp rum essenceTopping:75 g icing sugar1–2 tbsp rumMethod:1. Combine the quark, milk, oil, sugar, vanilla sugarand essence and salt. Fold in half of the flour andthe baking powder, then knead in the rest of theflour.2. Roll out the dough on a floured surface to arectangle 1 /2 cm thick (25 x 30 cm), and place on abaking tray.3. For the filling, mix together the marzipan,margarine and egg thoroughly. Add the raisins,hazelnuts, cinnamon and rum essence. Spread overthe dough.4. Form a 2 cm rim along the long edges of the dough,and bake until golden.5. Whilst still hot, brush over the rum icing topping.Cut in half lengthways, and then into 8 slices,approx. 3 cm wide.Setting: Fan plus ConventionalTemperature: 150–170°C 170–190°CShelf level: 1 2Duration: 30–35 minutes 25–30 minutes+ pre-heatingTipRaisins are dried grapes.They are dark in colour, whilesultanas are paler. By soakingthem in water, rum or brandy,they plump up to give betterresults when baked.76