Ingredients
1½ cups brown sugar
2 cups self-raising flour
100g unsalted butter
softened
½ cup pecans (or walnuts)
chopped (optional)
1 bicarbonate of soda
1 cup milk
(250mL)
1 egg
1 tsp ground nutmeg
1 tsp ground cinnamon
Icing sugar
to dust
Equipment
- 1 food processor
- 1 lamington pan
- 1 non-stick baking paper
- 1 bowl
Instructions
- Preheat oven to 180C. 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.
Notes
Tip
This slice has quite an unusual method, but produces a fantastic two-layer slice with minimal extra effort!
Tip
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.
Variation
Omit the nuts if you have a nut intolerance or allergy in your family.
