Slices

Below are a collection of slice recipes - mostly consisting of citrus and sickly sweet flavours. These slices are very delicious and very addictive. Watch out for the calories!!!



Anzac Slice

Recipe from Lesley Palmer (family friend)
Photos by Yasmin

I love this recipe. It is full of spirit from Anzac day and is very wholesome and filling. It is very similar in regards to ingredients to Anzac biscuits (also featured on my blog); however, it is just displayed differently - in slice form. A beautiful enhancer of this hearty snack is lemon icing. The sour flavour of lemons compliments this oat filled slice perfectly. I really love this combination. I thank my friend for sharing this recipe with me from all those years ago. I still use it every year (along with Anzac biscuits) to commemorate the Anzac troops hard work in Galipolli. Lest we forget.

Ingredients:

• 1 cup rolled oats
• 1 cup sugar
• 1 cup self raising flour
• 1 cup coconut
• 1 tblsp golden syrup, melted
• 1 egg
• 113g margarine, melted

Method:
Beat together. Spread evenly in a bake tray, lined with non-stick baking paper. Cook for 20-25 minutes at 180'C fan forced. When cool ice with lemon icing (optional). For lemon icing recipe, see Icing and Sauces Page on Blog.


Butterscotch Squares

Recipe from 100 Favourite Muffins and Slices by Simon and Alison Holst
Images by Yasmin

This is a sweet, caramel flavoured slice that is very addictive. It tastes fantastic plain and in small slices as a snack. I make this slice often and everyone enjoys its sweet taste.

Ingredients:
Base and Topping:

• 125g butter
• 1/2 cup sugar
• 1 egg
• 1 tsp vanilla flavouring
• 1 cup SR flour
• 1 cup flour

Filling:

• 100g butter
• 2 tblsp golden syrup
• 400g sweetened condensed milk

Method:

Heat oven to 180'C fan-forced. For base, cut butter into pieces and melt. Take off heat and beat in sugar, egg, vanilla flavouring until evenly mixed. Stir in the flours until mixture is crumbly, then squeeze into a ball. Break 3/4 of the dough into bits and spread evenly in the pan. Put the rest in the fridge.

For filling, melt butter in a pot. Add in syrup and stir. Add condensed milk, mix well, then pour the filling over the unbaked mixture in the tin.

For topping, grate the cold remaining dough on tip of the filling. Bake for 30-45 minutes. Cool on rack for 2 hours. Cut into slices. Store in the fridge (sometimes it is best to refridgerate first and then cut into slices).

Lemon Shortcake

Recipe from 100 Favourite Muffins and Slices by Simon and Alison Holst
Images by Yasmin

This is my one time favourite slice in the whole world. It is lemon flavoured, very simple and inexpensive. Three pluses in my books! I have tried many other lemon slices and shortcakes but none measure up to this one. It is perfect for afternoon tea with friends and family as well as sweet treats in a busy work day.

Ingredients:

Base and Topping:

• 1 cup SR flour, sifted
• 1 cup plain flour, sifted
• 1 cup sugar
• 100g cold butter
• 1 large egg, lightly beaten
• 2 tblsp milk

Filling:

• 100g butter
• 2 lemons, grated rind and jucied
• 1 cup sugar
• 2 large eggs, lightly beaten

Method:
For base, mix the sifted flours and sugar in bowl. Grate in cold butter, then rub it in until it resembles rolled oats. Make a well in the centre and add the lightly beaten egg. Add just enough milk so that the particles will stick when pressed, making a dough. Press 3/4 of this over the bottom of the pan, keeping the rest in the fridge to crumble on top.

For filling, melt butter on stove on a medium-sized pot. Take off heat. Mix in the grated lemon rind and juice, sugar and eggs, then heat again, stirring constantly, until first bubbles form. Pour it evenly over the base and crumble remaining dough mixture on top.

Heat oven to 180'C and bake slice for 35- 45 minutes, until golden brown, with centre almost as firm as the edges. Remove from loose bottomed pan. When cool, dust with icing sugar (optional).

Sour Cream Apple Slice

Recipe from Yasmin
Image by Patricia Scarpin

 This recipe has been passed down from one of my grandparent's friends to at last me and I can understand why it has not been forgotten. The recipe is really easily made and one of the best slices I have tasted. It has very few ingredients but still can entice anyone, even a chocolate lover will enjoy this just as much as plain chocolate! I do warn any taste tester of this particular slice, it is very addictive!!! This is the perfect slice for sudden afternoon tea arrangements with friends or if you receive an unexpected visitor. Once you serve this, I promise that your friends will visit you more often and demand the secret to this success!

Ingredients:

·         ¼ pound (115g) melted butter

·         1 packet buttercake mix

·         1 cup coconut

·         Tin of pie apples

·         1 egg, lightly beaten

·         1 cup sour cream

·         Vanilla

Method:

Combine butter, buttercake and coconut in a bowl. Press into a greased lamington tin and cook in a moderate oven for 10 minutes. Spread the apple over the partly cooked base. Combine the egg, sour cream and vanilla in the empty bowl. Spread the sour cream mixture over the apple layer. Sprinkle with coconut and/or cinnamon. Cook for 20 - 25 minutes.

Serve for cold for dessert or afternoon tea.

 

 

Coconut Slice

Recipe from 100 Favourite Muffins and Slices by Simon and Alison Holst
Images by Yasmin

This is recently my most favourite slice. It is very cheap to make, tastes fantastic and only requires everyday ingredients in a normal household. The only downside is that personally I have not yet mastered how to make this slice without it being a little bit messy to eat. My HINT is: Don't spread too much jam on the base - it is absorbed and makes it soggy and sloppy. Also NOTE: this slice is very hard to cut up into slices - it splits easily - edge pieces are the hardest to cut.

                                                                                      

Ingredients:

Pastry:                                                                                                

• 1 cup plain flour                                             
• 75g cold butter                               
• about ¼ cup cold water                                                                     

Filling:

• 1/2 cup raspberry jam
• about 1/2 cup currants or sultanas

Topping:

• 175g butter                                     
• 1/2 cups sugar
• 1 tsp vanilla flavouring
• 3 large eggs
• 3 cups coconut                                                                                                                        

Method: 

Heat oven to 220°C  (210°C fanbake). Spray 23cm square pan with non-stick pan. For pastry, put flour and cubed butter in the food processor, then process in bursts, while adding water in a slow stream. Refrigerate dough 5-10 minutes while you mix the topping. For topping, soften but do not melt the butter. In the unwashed food processor or bowl, mix butter with the sugar, vanilla and eggs, then mix the coconut. Roll out pastry to cover the base and sides of the pan. Spread it with jam and dried fruit.

Drop the topping over it in blobs (Topping will spread during cooking). Bake for 10-15 minutes, then turn down to180°C (170°C fanbake) and cook for 15-30 minutes or until the topping has browned evenly, and the centre feels firm.

Serve:

Serve warm for dessert with whipped cream or ice-cream, or cool completely before cutting into pieces of the desired size. Store in a shallow container between layers of paper, in the refrigerator for 3-4 days.




Raspberry Slice

Recipe from Great Aunt Marie

This slice has been recommended to me by my great aunty in Melbourne. I am keen to try it as I have made similar and more modern recipes in the past.

Ingredients:
Slice:

• 1/4 lb butter
• 1/2 cup sugar
• 1 egg, beaten
• 1 1/2 cups SR flour
• raspberry jam

Topping:

• 1 egg
• 1 cup sugar
• 1 cup coconut

Method:
For slice, cream butter and sugar together. Add the beaten egg and flour and mix. Put mixture in a flat dish, smooth evenly. Spread raspberry jam over the top thinly.

For topping, beat egg, sugar and coconut in a bowl. Spread on top of jam with a fork. Cook in a moderate oven (150'C fan-forced) for 15 minutes.