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White chocolate and cranberry slice

November 14, 2015
by Chelsea Winter
christmas slice recipe, cranberry slice, slice recipe
45 Comments

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white chocolate & cranberry slice

White chocolate & cranberry slice

This slice (featured in my new book, Scrumptious) tastes even better than it looks – and in my humble opinion, it looks freakin’ amazing! Don’t be fooled into thinking this is one of those Christmassy larks full of glace cherries and candied peel – I wouldn’t do that to you. No, what we have here are deliciously chewy, tangy cranberries, crunchy macadamia and pistachio nuts with an incredible creamy white chocolate & cream cheese icing. I’ve finished it off with freeze-dried mandarins which are delicious if you can find them (in some supermarkets and specialty food stores). This slice makes a delightful homemade Christmas gift – or just keep it in the fridge to enjoy with a cuppa. It won’t last long, either way!

FOR GLUTEN FREE: Use gluten-free flour mix in place of standard flour and 1/2 cup coconut in place of the rolled oats.

Ingredients

200g butter
½ cup caster sugar
1 tsp pure vanilla essence or paste
Zest of 1 large lemon
1 large free-range egg
1 ¼ cups flour
½ tsp baking powder
150g good-quality white chocolate, chopped
1 cup dried cranberries
½ cup rolled oats
¾ cup roughly chopped nuts (macadamia, pistachio, almond, cashew)
Extra nuts and dried cranberries, to decorate
Freeze-fried mandarin segments, to serve (optional)

Icing
100g good-quality white chocolate
25g butter
150g cream cheese, at room temperature
½ cup icing sugar
1 tsp lemon juice

Method

Preheat the oven to 180c conventional bake and line a slice tin (mine was 24cm) with baking paper.

Place the butter, sugar, vanilla and lemon zest in a medium saucepan and melt over a low heat, stirring. When just melted, remove from the heat and cool for a few minutes.

Sift the flour and baking powder into a bowl and stir to combine evenly.

Add the egg to the butter mixture and whisk to combine. Add the white chocolate, cranberries, rolled oats and pistachios, and stir.

Sift the flour mixture in and stir to combine evenly.

Scrape into the lined tin and press out into an even layer with clean damp fingers (or you can lay a sheet of cling film on top and press out on top of that).

Bake in the oven for about 17 minutes or until just starting to go golden. Cool in the tin.

 

Icing
Break the chocolate into pieces and add to a heatproof bowl with the butter. Fit over a saucepan of gently simmering water (don’t let the water touch the bowl). Let it melt, stirring every now and then, until smooth. Remove from the heat. (If the chocolate seizes and goes grainy, try adding 2 tsp of rice bran oil and stirring).

Beat the cream cheese in a smallish bowl until smooth. Sift in the icing sugar and add the lemon juice, and beat until smooth.

Add a spoonful of the white chocolate, beat to combine, then repeat until all is combined. Spread on the cooled slice, sprinkle with the extra chopped pistachios, cranberries and crushed freeze-dried mandarins (if using). Refrigerate for an hour to set then slice with a hot knife.

 

45 Comments
  1. Margaret Watson November 14, 2015 at 5:12 am Reply
    Hello Chelsea Could I make this for my grandchildren without the icing topping? Many thanks Margaret xx
    • Chelsea Winter November 24, 2015 at 4:12 am Reply
      Yes but it won't really be as nice!
  2. Margaret November 15, 2015 at 7:22 am Reply
    Love the recipe. I am gluten free which I can use that option but I cannot have any chocolate (migraine happens) what can I use instead of the chocolate in this recipe?
    • Chelsea Winter November 24, 2015 at 4:11 am Reply
      You can just leave it out and add more cream cheese to the icing.
    • Kate December 30, 2015 at 1:35 am Reply
      Hi Margaret, White chocolate is not actually chocolate per se so will not trigger your migraines. My mother used to eat only white chocolate because she had the same issue. Hope that made your day!
  3. julie mclagan November 15, 2015 at 7:26 am Reply
    Dar Chelsea I am hosting a devonshire tea party for 9 ladies, two of whom are gluten-free. Please can yo help me with some recipes for them all to enjoy? I cannot imagine a gluten free devonshire morning tea! I shall certainly make thi slice as a sweet treat. Thank you!
    • Chelsea Winter November 24, 2015 at 4:11 am Reply
      Have a look at my GF section on this website :)
  4. Hana November 15, 2015 at 7:38 am Reply
    Hi Chelsea Just wondering if this freezes well? Obviously not the icing but the base...? Would love to make for Xmas presents and would like to start early! Thanks for providing more delicious recipes for Christmas! Hana x
    • Chelsea Winter November 24, 2015 at 4:10 am Reply
      Yes it does, icing too!
  5. Lynda Bremner November 15, 2015 at 8:54 am Reply
    Hi, Where can I buy freeze dried mandarins, in Wellington? Well Moore Wilsons sell them? or can you purchase them in New World Supermarkets? Love your book Homemade Happiness!! Cheers Lynda
    • Chelsea Winter November 24, 2015 at 4:10 am Reply
      Yes, Moore Wilsons :)
  6. Amber November 16, 2015 at 2:08 am Reply
    Hi Chelsea! I'm just wondering, if I made this as a reduced sugar slice (say half the sugar amount), do you think I would need to add something in it's place, or do you think I could get away with just putting in less sugar? Thanks :)
    • Chelsea Winter November 24, 2015 at 4:09 am Reply
      I reckon you'll be fine :)
  7. Adrienne Turfrey November 16, 2015 at 4:18 am Reply
    Looks delish will definitely try this!!! Thanks Adrienne
  8. tamzin November 17, 2015 at 10:31 pm Reply
    Hi sorry to be an egg but....do you just break up chocolate into chunks or melt with the butter and sugar? You will be making me the star of the school baking fundraiser with this one! Thank you x
    • Chelsea Winter November 24, 2015 at 4:07 am Reply
      Sorry! Yes break into chunks.
  9. Rachael November 18, 2015 at 3:19 am Reply
    OMG! This is delicious and it looks so beautiful!! Thank you! I thought I might make it for little Christmas gifts.
  10. Anna November 19, 2015 at 7:42 am Reply
    Hello, I would dearly love to make this gluten free for my coeliac daughter. She cannot have coconut, can you recommend anything as a substitute? Many thanks for your time Anna
    • Chelsea Winter November 24, 2015 at 4:06 am Reply
      You could just leave it out or add something else GF like cornflakes or rice bubbles?
  11. Emma November 20, 2015 at 2:37 am Reply
    Hi Chelsea - How long do you think this would last in the fridge? Would love to make it for Christmas gifts this year but would need to do it a few days in advance at least before being gifted.
    • Chelsea Winter November 24, 2015 at 4:05 am Reply
      Hey Emma! Nice to hear from you on here. It'll keep a good few days in the fridge!
  12. Sandra van de Water November 22, 2015 at 10:42 am Reply
    Chelsea, this recipe looks devine. I'm wanting to make it as gifts for my children's teachers. Should it be made the day before giving? Or will it keep a while? Hope you can help. Thanks Sandra
    • Chelsea Winter November 24, 2015 at 4:04 am Reply
      Great idea! It will keep a few days in the fridge easily.
  13. Sophie Meer December 2, 2015 at 5:59 pm Reply
    Hi there, love your site and really fancy making these. I also make your truffles from 2013 ( reblog pls) Over the years I have tweaked them a bit like; adding some alcohol to the cream when cool; finely finely chopping dried fruit and adding just before I roll them, chopped nuts as well sometimes. I have also wrapped the truffle around a small ball of marzipan and I have tried to do it with a piece of plum soaked in brand - the last two really quite messy but end result is delicious.
  14. Glenda Marshall December 3, 2015 at 5:54 am Reply
    Hi Chelsea, do you use salted or unsalted nuts or does it not matter, thanks
    • Chelsea Winter December 5, 2015 at 11:05 pm Reply
      Whatever you have on hand :)
  15. Emma December 13, 2015 at 6:02 am Reply
    Hi Chelsea :) Would this slice be ok out of the fridge for a day or so in a cool spot? I wanted to take some home with me for christmas. Thanks!!
    • Chelsea Winter December 16, 2015 at 9:19 pm Reply
      Yes indeed.
  16. Ebony April 18, 2016 at 12:35 am Reply
    Hi Chelsea, Can you let me know which kind of white chocolate you used? Not too sure which brand would qualify
    • Chelsea Winter April 19, 2016 at 5:04 am Reply
      Whittaker's is nice.
  17. Ali June 6, 2016 at 8:01 am Reply
    Hi Chelsea, I made this and it was so amazingly tasty! My whole family loved it and I'll definitely be making it again, thanks for the recipe!
  18. Chrissy November 23, 2016 at 3:54 pm Reply
    Hi Chelsea, can I make this without the egg for my family member who has egg allergies.... thank you Chrissy ?
    • Chelsea Winter December 1, 2016 at 1:11 am Reply
      Give it a go, yep!
  19. Janine December 2, 2016 at 5:05 am Reply
    I made this it was amazing. Instead of more canberries and nuts on top i added passionfruit to the icing. Totally divine. Thank you!
  20. Karyn December 7, 2016 at 6:52 am Reply
    Sorry to appear an idiot but what do you determine as flour? Standard Flour or High Grade Flour? And what do you consider Good Quality Chocolate?
    • Chelsea Winter December 8, 2016 at 8:53 pm Reply
      Standard flour. I like Whittaker's white choc!
  21. Hitomi December 7, 2016 at 7:03 am Reply
    This, you got us all some at book launch in palmy... and was soooooo delicious! Already on the xmas list, i could just sit down and eat this all day :) X Hitomi
  22. Stephanie December 7, 2016 at 8:14 am Reply
    Thks Chelsea, this looks amazing, thanks for the recipe on here, i have a xmas function to go to, and i secretly know yr new book is under the tree for me......so i wouldn't have known about this recipe until Xmas day..........:)
  23. Leanne Williams December 11, 2016 at 5:30 pm Reply
    Just made this yesterday for my daughters baby shower absolutely perfect and everyone loved it. Thank you for sharing.
  24. Vivien December 12, 2016 at 11:55 pm Reply
    How long does this last for? I want to put it in a Christmas gift basket but would need to last around a week.
    • Chelsea Winter December 13, 2016 at 4:07 am Reply
      Yes that's fine, just keep it tightly wrapped in the fridge.
  25. Jess December 21, 2016 at 9:06 pm Reply
    I'm a totally novice baker and have made this slice twice. It's virtually foolproof and always impresses. Thanks again Chelsea!
  26. Lys X May 8, 2017 at 10:34 am Reply
    Spectacular recipe! I have made it as is and gluten free for the coeliacs in the family, it's very impressive looking and even more delicious. Highly recommended!
  27. Sienna November 19, 2017 at 6:25 am Reply
    Hello, is it plain flour or self raising flour? Thanks!
    • Chelsea Winter December 5, 2017 at 3:24 am Reply
      Plain :)

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