I love making slices and from my wide experience, people love eating them. Cutting them isn’t as faffy as cutting a cake, and a piece of slice is usually more exciting than a bickie.
We were supposed to go on a picnic last weekend with good friends but despite it being hot & sticky in Sydney at the moment the rain came tumbling down. I’d already made the slice to take so my work colleagues got to benefit from our rained-out picnic.
The Australian Women’s Weekly’s Cake Stall book is full of lovely sweet treats and when I saw the recipe for chewy chocolate slice I knew I’d *have* to make it. Instead of using the icing as suggested in the book and I topped it with white freckles that I had in the pantry. Pretty.
125g melted butter
¾ cup brown sugar
1 egg lightly beaten
½ cup plain flour
¼ cup self-raising flour
½ cup desiccated coconut
2 tablespoons cocoa
Bag of white chocolate freckles
Let’s get to it:
Preheat oven to 180C and grease and line a 20cmx30cm rectangular pan with baking paper, leaving two opposite sides with overhang.
Combine butter, sugar, egg and vanilla in medium bowl. Stir in sifted flours and cocoa, then coconut.
Spread mix into pan and bake 23-ish minutes.
As soon as it comes out of the oven press freckles into slice.
Allow to cool in tin before cutting into squares.