Macaroon Topped Chocolate Slice

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The almond macaroon on this slice is deliciously fluffy and moist. It sits on top of crumbly chocolate slice, separated by a layer of delicious raspberry jam and white chocolate chips. The jam goes just that little bit gooey, and makes for a wonderful filling.

I found this recipe in ‘David Herbert’s Best-Ever Baking Recipes’, as ‘Chocolate Slice with Macaroon Topping’ – but I reckon the topping is the real star, so I’ve reworded it accordingly. He says you can also use apricot jam.

. . .


For the Slice…
125g butter, at room temperature and diced
150g plain flour
pinch of salt
3 tablespoons of cocoa
60g icing sugar
1 egg, lightly beaten (just whisk it up a little, so the white and the yolks aren’t separated)
1 tablespoon milk
1 teaspoon vanilla extract

160g raspberry jam
150g white chocolate chips

For the Macaroon Topping…
4 large egg whites
150g ground almonds/almond meal
150g caster sugar
A few good tablespoons of flaked almonds, for sprinkling on top

. . .

Preheat an oven to 160 degrees celsius fan-forced.
Grease a 20cm square baking trap, and line it with baking paper. To help remove the slice, leave the paper hanging out over two of the edges.

Put the chunks of butter in a large bowl
Sift over the flour, salt, cocoa and icing sugar
Add the egg, milk and vanilla
Using hand-held electric beaters, beat the ingredients together. They should combine pretty quickly to form a thick, luscious-looking batter. (Or at least, I thought it looked pretty luscious and delectable, but it depends on how sexy you find baked goods)

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Spoon it into the tin, and attempt to smooth out the top
I had trouble smoothing it out, and I thought it would melt and spread in the oven, but it didn’t. If you really want it to be picture perfect, don’t be lazy like me – get a spatula, spread and smooth it all out into the corners of the tin. Some of my corners had no slice in them.
Pop it into the oven for approximately 15 minutes, or until it’s firm (I made the macaroon topping whilst waiting)
Set aside to cool for five minutes, and turn the oven up to 170 degrees celsius fan-forced.

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For the macaroon, beat the egg whites with hand-held electric beaters (or a whisk) until they’re fluffy and well mixed – not until they’re stiff and forming peaks
Then add the ground almonds/almond meal and sugar, and use a whisk to incorporate it all together

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Made with Repix (

Once the slice has cooled for five minutes, top with the jam, and use a knife or the back of a spoon to spread it evenly about
Top with the chocolate chips
Spoon on the macaroon mixture, and spread it out
Sprinkle with a few good tablespoons of flaked almonds
Bake in the oven (which is now at 170 degrees celsius fan-forced) for 22-30 minutes. The macaroon topping should rise about and turn golden, with the colour starting at the edges and working it’s way to the centre. I kept on putting mine back in until the centre of the slice was gold
Let the slice cool in the tin, then cut into pieces to serve (I cut mine into 16, but you can do more or less). Store it in an airtight container for up to 3 days.

Recipe from “David Herbert’s Best-Ever Baking Recipes”

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Ultra Fudge-y Chew-y Choc-Chip Cookies



I was experimenting with a recipe for chocolate chip cookies on the weekend, and bought some into school for some of my friends. They declared they were absolutely the best ever cookies (or biscuits) they had ever tasted.
These cookies are ultra super-duper soft and fudge- and chewy.
I had a lot of trouble with the times. I ended up putting all of them back in (I had to bake them on four different trays, two at a time), so the times are a bit iffy. If you bake them longer, they should get a tad crispier, but because of the nature of the ingredients, they really should turn out fudge-y and chew-y.
Also, they’re literally so soft they’re sticking together XD Try storing them in an air tight container, separated by baking paper.
So, here’s the recipe 🙂

Note- you’ll need kitchen scales.


150g melted butter (I just melted mine in a mug in the microwave)
100g brown sugar
60g white sugar
1 1/2 tsp vanilla (Feel free to add some more or less depending on taste, I just poured a drizzle in, personally)
1 large egg (preferably at room temperature, so get it out of the fridge first)
235g plain flour
1/2 tsp bicarbonate of soda
1/4 tsp salt (if you like yours salty, add a bit more, this is purely for flavour)
1 1/2 tsp milk
200g chocolate chips (I used dark, but milk or white would work great as well. So would things like sultanas or toasted nuts)

In a large bowl, mix together the melted butter, brown sugar and white sugar, using a whisk, until it’s fairly smooth.
Keep on mixing, and add the vanilla and egg, and mix them through as well.
Measure out the flour, and sieve it into the mixture, with the bicarbonate soda and salt.
Mix with a wooden spoon
Now add the milk and the chocolate chips. Mix it until the milk is well incorporated and the chocolate chips and pretty evenly dispersed, folding the mixture to spread them out.

Cover the bowl, and refrigerate it for approximately 2 hours.
Pre-heat the oven to 170 degrees celsius fan-forced.
Line a few baking trays with non-stick baking paper.

With a teaspoon, place small mounds of the batter on the trays. Cookies spread whilst baking, so place them a good few centimetres apart.
Place them in the preheated oven for approximately 10-12 minutes. I had difficulty telling when they were done, because they will still be soft when you take them out. However, the edges should just be starting to firm up, a little bit.
Leave them to cool on the trays for a while, then let them cool on a wire rack.
Store in an air-tight container. Mine stuck together, so I have baking paper separating them, and I’m also keeping them in the fridge (it’s super hot here, though, so do what works for you).



Hai all!

I’m Rainiila. No, not ‘rainfall’, as auto-correct just helpfully tried to tell me. However, feel free to call me Rain or Niila 🙂


I personally, probabl;y wouldn’t follow a blog of just random musings of a teen girl, even if it did have her (often spontaneous) creations. But, that is what this blog is. I love to draw, make things (especially friendship bracelets), cook stuff, bake stuff, take photos, make and listen to music, walk my dog and talk to my deamon. You’ll hear stuff about all of those here.

I also have a deviantArt account – found here (ooh a fancy link!)

So.. see ya’!