A great afternoon tea treat for the school holidays. The kids will have fun helping you make this slice, whizzing the food processor (we fight over this honour), stirring the milk mixture and ‘constructing’ the slice in the tray.
This slice has quite an unusual method, but produces a fantastic two-layer slice with minimal extra effort! Omit the nuts if you have a nut intolerance or allergy in your family. Exchange the flour for almond meal to make it gluten-free.
1 ½ cups brown sugar
2 cups self-raising flour
100g unsalted butter, softened
½ cup pecans (or walnuts or almonds), chopped (optional)
1 teaspoon bicarbonate of soda
1 cup (250mL) milk
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
Icing sugar, to dust
- Preheat oven to 180°C. Grease and line a lamington pan with non-stick baking paper.
- Place the sugar, flour and butter in a food processor and process until the mixture resembles breadcrumbs. Spread half the mixture in the base of the pan and sprinkle with the pecans.
- Place the bicarbonate of soda and milk in a bowl, and stir to dissolve the soda.
- Add the egg and the nutmeg and stir to combine.
- Stir in the remaining crumb mixture and pour over the base.
- Bake in the oven for 30 minutes.
- Set aside to cool, then cut into squares. Serve dusted with icing sugar.
Makes 24 large slices or 48 small ones.