Today I am sharing two slice recipes that I have recently baked. They are both easy to make, taste delicious and freeze well. If you cut them into squares prior to freezing your life is even easier next time you need something sweet.
Banana slice. Recipe from CWA Classics.
1 cup self-raising flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg or cloves
60 g softened butter or margarine
1/2 cup sugar
1 banana, mashed
1/4 cup milk
1/4 cup chopped walnuts
1 tablespoon butter, melted
1 teaspoon hot water
lemon juice, to taste
Preheat oven to 180°C. Grease a 15-cm x 25-cm slice tin. (I like to line tin with baking paper)
Sift flour and spices into a bowl. In a separate bowl, cream butter and sugar, then add the mashed banana and beat for 2 minutes. Add the egg and beat well. Mix in the milk and flour mixture alternately. Stir in the walnuts. Put into prepared tin and bake for 25-30 minutes.
To make the icing, combine the butter with the water and lemon juice and add sufficient sifted icing sugar to achieve the desired consistency.
While the slice is still warm, spread with lemon icing and cut into squares.
*I found it easier to cut the slice into squares once it had cooled.
Lemon and coconut slice. Recipe from Donna Hay magazine, Feb/Mar 2011
1 1/4 cups (185g) plain flour, sifted
3/4 cup (60g) desiccated coconut
1/2 cup (110g) caster sugar
1 teaspoon vanilla extract
125g cold butter, chopped
icing sugar for dusting
2 egg yolks, extra
2 cups (440g) caster sugar
1/3 cup (50g) plain flour, sifted
1 tablespoon finely grated lemon rind
1 cup (250ml) lemon juice
Preheat oven to 180°C (350°F). Place the flour, coconut, sugar, vanilla and butter in the bowl of a food processor and process until mixture just comes together. Press into the base of a lightly greased 20cm x 30cm tin lined with non-stick baking paper and bake for 20-25 minutes or until golden. Set aside.
Reduce oven temperature to 160°C (325°F). To make the lemon filling, place the eggs and extra yolks in a bowl and whisk to combine. Add the sugar, flour, lemon rind and juice and whisk until smooth. Pour the mixture over the cooked base and bake for 20-25 minutes or until just set. Refrigerate for 2 hours or until firm. Dust with icing sugar to serve. Serves 10.
Do you cook slices?
Do they remind of cake stalls or visits to elderly relatives?
I hope you enjoy these two!