Matt Preston - Slices
Bus Driver's Mother-In-Law's Slice
90g butter, melted
120g brown sugar
150g plain flour
70g almond meal
125g butter, chopped
200g slivered almonds
- Preheat oven to 170C. Grease and line an 18cm x 32cm slice tray.
- For the Base, combine all ingredients in a mixing bowl and mix well to combine. If the base mixture seems floury, add a little extra melted butter.
- Press the mixture into the lined tray to create an even base layer. Place into the oven and bake until lightly browned, about 12 minutes. Remove from the oven and set aside in the tray.
- For the Almond Topping, combine the butter and the honey in a small, heavy-based saucepan over low heat and cook until the butter has melted. Simmer, uncovered, until the mixture is a light caramel colour, about 3 minutes. Stir in the slivered almonds and remove from the heat.
- Pour the Almond Topping mixture onto the Base and spread to form an even layer. Place into the oven and bake until golden brown, about 15 minutes. Remove from the oven and set aside in the tray to cool.
- Once cool, cut the slice into squares and serve.
220g granulated white or raw sugar
150g self-raising flour
2 heaped tsp golden syrup
160g dried pitted cherries
100g butter, melted
- Preheat oven to 180C. Grease and line a 20cm x 30cm or 24cm x 24cm slice tin.
- Combine all ingredients, except for the melted butter, in a large bowl. Pour in the melted butter and use a wooden spoon to mix until well combined.
- Press the mixture into the prepared tin and place into the oven to bake until golden and a skewer comes out clean when inserted, about 25-30 minutes.
- Remove from the oven and, whilst still in the tin, cut the slice into squares. Set aside to allow the slice to cool before removing the squares and serving.
Jeanette's Coconut Date Slice
125g pitted and dried dates
120g Rice Bubbles
175g desiccated coconut
1 drop of red food colouring
- Preheat oven to 120C.
- Grease and line an 18-20cm square baking tin.
- Combine the dates, sugar and butter in a large, heavy-based saucepan. Place over medium heat and simmer until the dates are soft and mushy, careful not to burn, about 12-15 minutes.
- Remove from the heat. Add the Rice Bubbles and stir well to combine.
- Pour the mixture into the greased and lined baking tin and press down so that the mixture is 3-4cm thick. Place into the fridge for 2 hours.
- Meanwhile, place the desiccated coconut, red food colouring and 300ml of warm water into a bowl and mix to combine. Drain and spread the pink coconut onto a baking tray lined with baking paper. Place into the oven to bake until dry, about 15 minutes. Remove and set aside to cool.
- Remove the slice from the fridge and cut into 25 cubes. Roll the cubes in the pink coconut to evenly coat and serve.