Today ended up being a much more productive day for me and the big girl then I expected.  She whipped up a storm making some yummy rocky road out of her new slices recipe book and

I tested out the oatmeal crunch slice, oh so very sweeeeet.

And I thought I'd give bread making another try, it looks ok a bit sunken in the middle, but I always end up with sticky dough.  This time I used my mix master with a bread hook, just in case it was my inability to need properly but it still ended up being a very sticky dough.  Can anyone give me advice as to what I may be doing incorrectly?


Tomorrow is another day at home for us, my little one is feeling under the weather so I think there will be a lot of snuggling on the lounge and a bit of craft for me too.


And just in case you want to try the oatmeal crunch slice, here's the recipe for you to try.


3 cups rolled oats
¾ cup desiccated coconut
1 cup firmly packed soft brown sugar
200 g butter
1 ½ teaspoons vanilla essence
Ginger Icing
2 cups icing sugar
2 teaspoons ground ginger
50 g butter
2 teaspoons golden syrup
1 teaspoon vanilla essence
2 tablespoons milk


1. Line an 18 x 28 cm shallow tin with non-stick baking paper, overhanging two side.  Preheat oven to 180℃.
2. Put the oats, coconut and sugar in a large bowl.  Melt the butter and vanilla in a small pan over low heat, add to the bowl and mix well.
3. Spread into the tin, pressing firmly with the back of a spoon.  Bake for 15 minutes, or until golden.  Press down again with the spoon and leave in the tin until completely cool.
4. To make icing, sift the sugar and ginger into a heatproof bowl.  Add the butter, golden syrup and vanilla essence and enough milk to form a smooth paste.  Place over a pan of barely simmering water and stir until the icing is just warm and pourable.  Spread over the slice, smoothing the surface with a spatula. When the icing has set, cut the slice into squares.


Enjoy♥