Posts Tagged ‘new zealand’

Kaffir Lime Slice

November 11, 2013




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In New Zealand, the bakeries carry a dessert known as a “slice.”  Basically, it is a a large, thin  sheet cookie with a layer of filling and then another thin layer of cookie on top.  The three layers are cut into squares.  The filling can be custard, fruit, curd, caramel, etc.  I often find the cookie layers just a little too dense and hard and the entire dessert a touch too sweet.  In Ashburton, however, I found an oatmeal-lemon “slice” that was delicious and decided to duplicate the recipe.  But then my wild imagination took off.  New Zealand is reasonably close to Asia and especially in urban areas, the Asian population is significant, if not substantial, in number.  Asian culinary ingredients are widely available (if expensive, as all food in New Zealand appears to be).   So I incorporated some Asian ingredients on hand to create this subtly spicy Kaffir Lime Oat Slice dessert.   Because I was using metric measures, my conversion to English measurements may not be entirely accurate, but this type of baking does not demand precision. The final product has a softer and more crumbly cookie base than most slices in New Zealand but accurately mimics the texture of the one I had in Ashburton.

Preheat oven to 375 degrees.

For the cookie dough

1 ½ cup whole-wheat flour

1 cup old fashioned oats

½ cup packed brown sugar

½ tsp cardamom

½ tsp ground coriander

½ tsp powdered ginger

½ tsp ground allspice

¼ tsp grated nutmeg

¼ tsp baking soda

¼ tsp salt

½ cup softened unsalted butter

½ cup raisins

2 tbs chopped citron


Mix together dry ingredients.  Cut the butter into pieces and then add to the dry ingredients.  Mix together using a mixer.  Mix in raising and chopped citron.  Mixture will be crumbly.  Pack 2/3 of the mixture into a greased 8” X 8” baking pan. Make sure that this bottom layer is level.  Bake for ten minutes


For the filling


Enough Kaffir or other limes to make ¼ cup fresh lime juice (I used about 6 small Kaffir limes)

1 14 oz can sweetened condensed milk

1 tsp freshly grated ginger

1 tsp minced fresh lemon grass


Use a microplane grater to grate the lime rind into a bowl.  Cut the limes in half and squeez e juice to make ¼ cup.  Blend Rind, juice, milk, ginger and lemon grass together.


After ten minutes of baking, take the baking pan out of the oven.  Spread the filling on top in an even layer to the edges of the pan.  Crumble the remaining oatmeal dough on top in an even layer, pressing it gently on top of the filling.  Return pan to the oven for 20 more minutes.  Turn off oven. Let it sit in the warm oven about 10-15 minutes more, or until the top layer feels quite firm to touch.  Remove from the oven, allow to cool completely and then cut into nine squares (two cuts in both directions).  Makes nine slices.  John loved this dessert.  I suspect when I get back from the gym tonight it will be all gone.


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