The
#SundaySlice was a bit late today, owing to me making
#kimchi as well. I've never made kimchi before, and it's kinda terrifying to just shove a bunch of cabbage in a jar and then leave it out to ferment. I'm not 100% sure that I'm not going to just end up with poisonous slime. So for the slice I went with a trusted old recipe. This is from the wonderful Woman's Weekly biscuit and slice book. It's in the "healthy" section, and true enough, unlike most slices and biscuits doesnt contain truckloads of butter, and is kinda high in protein. I used to make it for kid's lunchboxes, where it got eaten, but was by no means a favourite. Too healthy. It's quite middle eastern tasting with the sesame, I usually add some tahini to it but the spot at the back of the fridge where the tahini jar lives was empty. I also add baking powder to make it a bit lighter. I remembered as I was putting it in the oven that subbing some honey in for the sugar is nice. Next time.
Read the
#altText on the second image for the full recipe and notes.
#baking #IDidAThing