Happy Slice
Ingredients
SLICE:250G butter
1/2 c brown sugar
2 eggs
4 C plain flour
2tsp baking powder
2tsp cinnamon
2tsp ground ginger
2tsp mixed spice
3/4 cup of jam and a squeeze of lemon juice.
PINK ICING:
1½ cups icing sugar, sifted
25g butter, melted
6 drops red food colouring
1 tbsp boiling water
Hundreds and thousands
Method
First cream the butter and sugar well, then add the eggs one at a time. Sift the dry ingredients into this and mix until the crumbs are sticking together and looking chunky.Press just over half the mixture into a baking paper lined tray (I use an old fashioned sponge roll tin).
Soften the jam in the microwave with a good squirt of lemon juice. This should make it runny enough to just pour on and have it easy to move around the slice. If you don’t do that the jam is very hard to spread on the biscuit base. Traditionally the jam is raspberry jam – but I didn’t have any so I used blackcurrant jam and that makes a gorgeous tasting slice.
Pour the rest of the biscuit crumble onto the jam.
Smooth out the crumble and press gently. You want it setting together but not so hard that the jam oozes up through this layer. Bake at 180C for approx 20-25 minutes. Until slightly golden and looking cooked all over.
Prepare pink icing by beating all the ingredients together. It is important to add a runny icing as soon as you take it out of the oven. I then sprinkle hundreds and thousands. Once cooled but not cold, cut into slices.
