Clinkers Slice | Easy 10 Minute No-Bake Recipe (2024)

FAQs

How do you cut a clinker in half? ›

“To get the most slices from your Clinker without breakages, use the heel of the blade to slice through the middle. Leave the tip of the knife on the board and lift the back of the knife up and down in one slice. Then cut each piece in half again.”

Take your slice out of the fridge for 30 minutes before you cut it into pieces. Knife Recommendations - use a small serrated knife to score straight lines through the chocolate layer. Then use a large flat knife to gently press down through the caramel and base layers.

She says: “To get the most slices from your Clinker without breakages, use the heel of the blade to slice through the middle. Leave the tip of the knife on the board and lift the back of the knife up and down in one slice. Then cut each piece in half again.” It's also important that you use the correct knife.

How do you keep chocolate from cracking when cutting? Add 1 tablespoon of oil to the melted chocolate – this makes the chocolate topping slightly softer so it doesn't crack!

Leave Your Slice Overnight Before Cutting

This isn't always possible, but if you can leave your slice overnight before cutting it, you'll find that its SO much easier to cut into neat little pieces. Always leave your slice for at least a few hours (minimum) before cutting to avoid breaking and crumbling.

The best way to cut the caramels is when they are cold from the fridge. Use a super sharp knife, and mark out your cuts before you make them. I find it easiest to cut the whole pan into strips first with vertical cuts, then make the four horizontal cuts.

Custard slices are a big seller here too, and Sam uses a custard powder mix to ensure the slice contents aren't too oozy. “We use a small serrated knife and push down to cut through the pastry,” Sam says. “You have to bake the pastry right or it will become soggy from the custard and hard to cut.”

Clinker occurs as lumps or nodules, usually 3 millimetres (0.12 in) to 25 millimetres (0.98 in) in diameter. It is produced by sintering (fusing together without melting to the point of liquefaction) limestone and aluminosilicate materials such as clay during the cement kiln stage.

Clinkers are so named for the metallic sound they make when struck together. Clinker bricks are denser, heavier, and more irregular than standard bricks. Clinkers are water-resistant and durable, but have higher thermal conductivity than more porous red bricks, lending less insulation to climate-controlled structures.

For clinker production, a mixture of clay, limestone, and sand is heated to temperatures near 1500°C. The kiln and clinker cooler have hot exhaust streams where waste heat could be recovered. The kiln exhaust stream, when no WHR is used, is at about 450°C.

What is inside clinkers? ›

SUGAR, MILK SOLIDS, COCOA BUTTER, GLUCOSE SYRUP, COCOA MASS, GLAZE (CONTAINS VEGETABLE GUM (414)), GELATINE, STARCH (FROM WHEAT, MAIZE, TAPIOCA), EMULSIFIERS (SOY LECITHIN, 476), COLOURS (100, 120), SPIRULINA, FLAVOURS. Nutrition Information. Servings Per Pack: 12. Serving Size: 25g (approx. 4 Clinkers)

Clinker occurs as lumps or nodules, usually 3 millimetres (0.12 in) to 25 millimetres (0.98 in) in diameter. It is produced by sintering (fusing together without melting to the point of liquefaction) limestone and aluminosilicate materials such as clay during the cement kiln stage.

Clinker-built (also known as lapstrake) is a method of boat building in which the edges of hull planks overlap each other. Where necessary in larger craft, shorter planks can be joined end to end, creating a longer strake or hull plank.

Coal clinker is an aggregate product formed through the burning of coal. It is composed primarily of carbonates, sesquioxides, alumino-silicates, and sometimes quartz or glassy material that has been fused together by heat during the combustion process.