Six slice recipes for picnics, school fêtes and sports days

SCRUMMY SLICE

Jane Smith (aka The Shady Baker) shares this recipe, which comes from Summa Rayner, who served Scrummy Slice at the Broken Hill cafe she owned many years ago. As Jane writes: “It is highly addictive, and Summa has customers, friends and relatives constantly asking her to bake it for them, or to share the recipe: so here it is!”

Makes about 30 bars

250g Arnott’s Butternut Snap Cookies
100g butter, melted
¼ cup (20g) desiccated coconut
180g fruit and nut chocolate, chopped into 1–2cm pieces
395g tin sweetened condensed milk
190g salted peanuts

1. Preheat the oven to 180°C. Line an 18cm x 28cm slice tin with baking paper.
2. Put the biscuits in a food processor and blitz until crushed. With the motor still running, add the butter and process until the mixture resembles coarse, damp sand.
3. Spread the biscuit mixture into the slice tin and press down firmly and evenly with a flat-bottomed object such as a glass or small plastic container.
4. Sprinkle the coconut over the biscuit base in an even layer. Scatter the chocolate pieces over the coconut in an even layer.
5. Pour the condensed milk over the entire slice in an even layer, ensuring it reaches all the corners.
6. Scatter the peanuts over the top in an even layer.
7. Bake for about 30 minutes, turning halfway through, until the peanuts are golden. Check occasionally to ensure the peanuts do not burn.
8. Cool in the tin for 15-20 minutes before transferring to a wire rack to cool completely. Cut into 3cm x 6cm bars. Store in the refrigerator for 3–4 days.

CARAMEL SHORTBREAD SLICE
Recipe by Jane Smith

Makes about 20–30 pieces

Base
200g butter, at room temperature
4 tablespoons caster sugar
1½ cups (225g) plain flour
¾ cup (125g) rice flour

Caramel filling
397g tin condensed milk
180g butter
¼ cup (55g) caster sugar
2 tablespoons golden syrup

Topping
180g dark cooking chocolate
1 tablespoon vegetable oil
Salt flakes (optional)

1. Preheat the oven to 190°C. Line a 20cm x 30cm slice tin with baking paper, allowing it to hang over the edges to make lifting the slice out easier after cooking and cooling. Set aside.
2. In a mixing bowl, cream the butter and sugar with a pinch of salt until smooth and fluffy. Sift the flours into the butter mixture and mix until just combined.
3. Press the mixture firmly into the slice tin, making sure it is level and gets right into the corners.
4. Bake for 15-20 minutes or until the shortbread is pale golden.
5. Remove from the oven and set aside in the tin to cool completely.
6. Meanwhile, put the ingredients for the caramel filling into a medium saucepan over low heat. Stir until the butter has melted and the sugar has dissolved.
7. Increase the heat to medium and continue to stir the mixture while bringing it to a slow boil. Keep stirring while the caramel slowly boils until it is golden in colour and slightly thickened. Turn the heat down if it is boiling too quickly. This process can take 5-8 minutes.
8. Pour the hot caramel over the cooled shortbread base and set aside until the caramel has cooled and set.
9. To make the topping, stir the chocolate and oil in a small saucepan over low heat until the chocolate has melted and is well combined with the oil.
10. Pour the topping evenly over the slice. Carefully tilt the tin from side to side to spread the topping evenly. Sprinkle with salt flakes, if desired.
11. Refrigerate until set. Remove slice from the tin and cut into fingers or squares.

GINGER SLICE

This recipe is from CWA Broken Hill Branch member Judith Johnson and was published in Graziher as the branch prepared to celebrate 100 years since the its formation.

Makes 28 pieces

110g butter
½ cup (110g) white sugar
2 tablespoons desiccated coconut, plus extra to serve
1 lemon, juiced, rind finely chopped
1 packet (250g) Arnott’s Ginger Nut biscuits, or similar, crushed
1 egg, lightly beaten
100g crystallised ginger, finely chopped
1 teaspoon ground ginger

1. Line a 28cm x 18cm slice tin with baking paper. Set aside.
2. Put the butter, sugar, coconut and 1 tablespoon of lemon juice in a saucepan over low heat. Stir until the butter has melted and the sugar has dissolved. Set aside to cool.
3. Combine the biscuits, lemon rind, egg, crystallised ginger and ground ginger in a bowl. Add the cooled butter mixture and mix well.
4. Press the mixture evenly into the slice tin and refrigerate until cold and set.
5. Cut into 28 pieces. Toss in extra coconut to serve.

APRICOT & COCONUT SLICE
Recipe by Jane Smith

Makes 21 bars 

1 (250g) packet Arnott’s Marie or similar plain sweet biscuits, crushed
1 cup (155g) dried apricots, finely chopped
1½ cups (120g) desiccated coconut
1 (395g) tin sweetened condensed milk
125g butter

Topping
180g dark cooking chocolate, coarsely chopped
1 tablespoon vegetable oil

1. Line an 18cm x 28cm slice tin with baking paper. Set aside.
2. Combine the crushed biscuits, apricots and coconut in a large mixing bowl.
3. Stir the condensed milk and butter in a small saucepan over low heat until the butter is melted and the mixture is combined.
4. Pour the condensed milk mixture into the biscuit crumb mixture and combine.
5. Press the mixture evenly into the slice tin and refrigerate until just set. The chocolate topping will spread more easily if the slice is set but not too cold.
6. To make the topping, stir the chocolate and oil in a small saucepan over low heat until the chocolate has melted and combined with the oil.
7. Pour the topping evenly over the set slice. Carefully tilt the tin from side to side to spread the topping evenly. Refrigerate until topping has set.
8. Cut into 6cm x 4cm bars.

HEDGEHOG SLICE
Recipe by Jane Smith

This is a slice I make before school holidays, to prepare for having hungry teenagers at home.

Makes 30 pieces

150g dark cooking chocolate, chopped
100g butter, chopped
295g condensed milk
250g shortbread biscuits, broken into small chunks
½ cup (40g) desiccated coconut
2 tablespoons cocoa powder

Topping
180g dark cooking chocolate, chopped
1 tablespoon vegetable oil

1. Line an 18cm x 28cm slice tin with baking paper and set aside.
2. Stir the chocolate, butter and condensed milk in a small saucepan over low heat for about 3 minutes until the mixture is melted and smooth. Set aside to cool slightly.
3. Put the broken biscuits into a mixing bowl and add the coconut and cocoa. Stir to combine.
4. Pour the melted chocolate mixture into the bowl with the dry ingredients and mix until combined.
5. Press the mixture evenly into the slice tin and refrigerate until just firm.
6. For the topping, stir the chocolate and oil in a small saucepan over low heat until the chocolate has melted and is combined with the oil.
7. Pour the topping evenly over the slice. Carefully tilt the tin from side to side to spread the topping evenly. Refrigerate until set. Cut into 3cm x 6cm bars to serve.

BIRDSEED BARS
This recipe was first published in More Food With Friends, a recipe book created by the school community at The Hamilton and Alexandra College in Victoria. Jemima Ross describes it as: “A delicious, chewy, healthy slice that is great to take to school.”

Makes 10 bars

100g rolled oats
60g raw almonds
4 tablespoons shredded coconut
3 tablespoons pumpkin seeds
3 tablespoons sunflower seeds
3 teaspoons flaxseeds
60g honey
60g peanut butter
50g pitted dates
50g dried cranberries
Good pinch salt flakes

1. Preheat the oven to 200°C fan forced (220°C conventional). Line a 22cm x 30cm baking tin with baking paper.
2. Spread the oats and almonds on a baking tray and roast for 10 minutes. Spread the coconut, pumpkin seeds, sunflower seeds and flaxseeds on another tray and roast for 3 minutes.
3. Combine the roasted oats, nuts and seeds in a large mixing bowl.
4. Put the honey, peanut butter, dates, cranberries and salt into a blender and blend to a paste. Add 3 tablespoons of the roasted oats mixture and blend until smooth.
5. Add the remaining roasted oat mixture to the puréed mixture and stir to combine. Spread the mixture into the prepared baking tin, top with another sheet of baking paper and compress until compact. Chill for a minimum of 3 hours before slicing into bars.

Cook’s tip: Bars will keep well in the fridge for up to two weeks.