Peach & Cream Slabs Recipe
Peach & Cream Slabs Recipe
Peach & Cream Slabs Recipe. The perfect afternoon tea for a hot summer day.
This recipe is close to my heart. It is my version of a slice my grandmother (Mumma) makes that everyone in my family asks for, savours until it’s all gone and then asks for another batch. It’s just so good. The funny thing is, none of us bother to write the recipe down, so each time we try to make it we call each other to ask for the recipe. Last time I wanted the recipe, this is how it went: I called my aunty to ask for it, who asked my cousin if she had it, who then called Mumma to ask for it. My aunty called me back, gave me the recipe, then I called Mumma to confirm it!
There are a few steps to this, but it’s so worth it. It has a crunchy base, creamy middle and deliciously fresh, fruity topping. I can’t put into words how good these are. Just make them for yourself and all the people you love! Note, if you are a member of my family and reading this, no this is not Mumma’s recipe. It’s my version. You’ll have to ask Mumma for hers. –Lentil
Makes 12 Slabs (Serves 6–12)
naked rye cookie dough, pressed into a small square or rectangular container (about 8 cm x 11 cm) and cooled in the fridge as per method
24 large basil leaves (or a big handful of toasted, shredded coconut)
8–10 ripe but firm peaches, cut into thick slices
2 1⁄2 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
2 tablespoons unprocessed honey
1 1⁄2 teaspoons full-cream milk
100 g unsalted butter, at room temperature
2 tablespoons unprocessed sugar (e.g. rapadura)
1 1⁄2 teaspoons vanilla extract
1 teaspoon boiling water
Preheat the oven to 170°C fan-forced. Grease or line two large baking trays.
Flip the cooled cookie dough onto the bench (you may need to loosen the edges with a knife). It should stay in the shape you cooled it in—a slab. If not, let the dough melt a tiny bit, then wrap in baking paper or a beeswax wrap and shape into a slab. Slice the cooled dough so that it makes 12 individual slabs, about 8–10 mm thick. Place the slabs on the trays, accounting for a spread of about 2 cm, and bake for 12–16 minutes until golden brown on top and a little browned on the edges—the goldenness is key to crispness! Leave to cool on the trays.
Meanwhile, add all the peach ingredients to a small–medium saucepan over medium heat and stir. Cover and simmer for about 10 minutes, stirring occasionally. By this stage the peaches should have softened but still hold their shape well. Uncover and reduce for 5–10 minutes until the peaches look glossy and most of the liquid has evaporated. Place the peaches in the fridge to cool for about
Once everything has cooled, make the buttercream. Add the milk, butter, sugar and vanilla to a medium bowl and beat with an electric beater until creamy and pale. Add the boiling water and continue to beat until the mixture comes together and is thick, pale and creamy.
Spread about 2 teaspoons of buttercream onto each slab, evenly dividing the mix. Top each slab with two basil leaves (or a sprinkle of coconut) and some peaches, making sure you get all of the sticky honey deliciousness on there. Serve now or place in the fridge to chill (the best, in our opinion!).
These will keep in the fridge for 3 days (after this the cookies start to soften).
You can make these into small ‘bites’ if you like, by making the slabs smaller. You may also want to do this if you already have naked rye cookies baked. It’s also delicious to simply put the buttercream and biscuits together and make a sandwich.
The Village by Matt and Lentil, Published by Plum, RRP $45.00, Photography by Shantanu Starick