If I had a signature dish, this slice would be it. I take it to every writing retreat, use it as my birthday cake at work and take it to most family functions. It comes from a 1980's Woman's Weekly Biscuit and Slice Book and its so simple.
Ingredients: 60 g butter 1 tablespoon Golden Syrup 1 cup self-raising flour 1 and 1/2 teaspoons of ginger (and I double this quantity compared to everything else for a gingery taste) 1/2 cup sugar 1/2 cup coconut 1 egg. Melt the butter and syrup on low heat. Combine sugar, coconut and lightly beaten egg and add this to the sifted flour and ginger. Pour in cooled butter and syrup mix. When combined, bake in a 28cm x 18cm slice pan at 180 degrees Celsius for 20-25mins. When cold, ice with lemon icing and cut into 24. Lemon Icing 1 cup icing sugar 30g butter 2 teaspoons lemon juice 1 teaspoon grated lemon rind 1 teaspoon hot water Mix room temperature butter into the icing sugar. Add lemon juice and rind and mix. Add hot water to get an icing consistency. Ice, and sprinkle with additional coconut. I generally double the quantities for a nice thick slice. The tin (pictured above) is the sole survivor of my biscuit/cake tin collection. It's the only one left because it fits this slice in exactly. What's your favourite recipe?
Fiona Greene
2/6/2015 02:48:48 pm
Rosie, if I made this every week I would never need to cook meals - I'd just eat slice. Remind me to post my butterscotch brownie recipe. Comments are closed.
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Fiona Greene AuthorWhen you set out on a journey and night falls, that's when you will discover the stars." Archives
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