A little honesty: I don’t enjoy baking all that much. Sure I do it, but I find it fiddly and sometimes all the steps drive me a little bonkers. Creaming the butter, sifting the flour, pouring it into small cases and then having to make the icing too. It’s a lot! So, when I can make something that works perfectly in a tray, I make a double batch.
This lunch box slice recipe is a slice-slash-giant cookie. You see, the recipe is based on my kids’ favourite chocolate chip cookie, only this one has delicious passionfruit melted through it and you need just one pan to cook it start to finish.
Want more good news? It freezes PERFECTLY and is nut-free so is a winner for the lunch box.
This recipe is a cinch to make, is nut-free and kid-approved, so you can't go wrong.
By Stacey Clare
Published:
Prep Time:
Cook time:
Servings:
Ingredients:
Butter, softened: 125g
Coconut sugar (or any other sugar, including a liquid sweetener): 1/2 cup
Plain flour (of any kind, GF works great too): 1 ½ cups
Egg: 2 medium or 1 extra-large
Baking powder: 1 teaspoon
Vanilla powder, essence or paste: 1 teaspoon
Salt: pinch
Dark chocolate: 100g
Passionfruit: 4
Directions:
Step 1: Preheat oven to 160ºC and line a 20 cm baking tray/dish with parchment paper. Then get on to creaming the butter with your choice of sweetener until it starts to get a little pale in colour. Then, stir in your egg(s).
Step 2: Stir in your dry ingredients, making sure everything is well incorporated, and no chunks of flour are left.
Step 3: Now stir trhough the dark chocolate (that you've roughly chopped) and the passionfruit.
Step 4: Put the dough into your tray and then into the oven for 30 minutes. If you'd like your slice to be crisper like a cookie, keep it in for another 5-10 minutes. Just pop it in the fridge to cool fully before you slice it.
Step 5: Let the slice cool completely before you cut it. Ideally, you'll let it cool in the fridge or freezer, I find that helps keep it together perfectly.
