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Liquorice Allsorts

in Licorice
Bassetts Liquorice Allsorts

Liquorice allsorts (also spelled licorice allsorts) consist of a variety of liquorice candies sold as a mixture. These confections are made of liquorice, sugar, coconut, aniseed jelly, fruit flavourings, and gelatine. They were first produced in Sheffield, England, by Geo. Bassett & Co Ltd.

Bassett’s have a wonderful story of the creation of licorice allsorts. In 1899, Charlie Thompson, a sales representative, supposedly dropped a tray of samples he was showing a client, mixing up the various sweets. He scrambled to re-arrange them, and the client was intrigued by the new creation. Quickly the company began to mass-produce the allsorts, and they became very popular.

The standard ingredients are sugar,treacle, glucose syrup, wheat flour, dessicated cocnut, caramel, gelatin, modified maize starch, cornflour, fat reduced cocoa powder, liquorice extract, modified potato starch, flavourings, colours, glazing agents.

They have a myriad of uses from jewellery to cake decoration. This week I have chosen a tried and trusted recipe to share with you. It is for a Liquorice Allsorts Slice – just the thing to share with friends over a cup of tea or coffee.

Liquorice Allsorts Slice
125g butter, chopped
160ml (2/3 cup) sweetened condensed milk
1 tbs golden syrup
1 x 250g pkt plain sweet biscuits (such as Marie), crushed
45g (1/2 cup) desiccated coconut
375g licorice allsorts, coarsely chopped
200g dark cooking chocolate, chopped
30g copha

1.Brush a 19 x 29cm (base measurement) lamington pan with melted butter to lightly grease. Line the base and sides with non-stick baking paper, allowing it to overhang slightly.
2.Combine the butter, condensed milk and golden syrup in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until butter melts and mixture is smooth. Transfer to a large heatproof bowl. Add the biscuits, coconut and licorice allsorts and stir until just combined. Press the mixture into the base of the prepared pan and set aside for 30 minutes to set.
3.Place the chocolate and copha in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir over low heat until chocolate melts and mixture is smooth. Pour the chocolate mixture over the slice in the pan. Place in the fridge for 1 hour to set. Cut into squares to serve.

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