When Kate and I went to the show the other month, we of course visited the Country Women’s Association of Victoria stand. It’s a mandatory visit to have tea and scones there, and admire the extensive tea-towel collection of its members.
What leads to this post is that Kate impulse-bought a copy of The A to Z of COOKED & UNCOOKED SLICES. A retro self-published cookbook without any pictures, but with eight different Caramel Slice recipes, seven different Lemon Slice recipes, and this recipe called One Tin Slice from someone by the name of Stella Warton from Benalla.
It’s functional name belies the sheer tastiness of this sweet slice. I feel compelled to share it with others! Thanks Stella.
125g Arnotts Nice (or equivalent) biscuits, i.e. half a 250g pack
180g choc bits
1 cup of mixed nuts (try to include almonds)
1 cup of dessicated coconut (or shredded coconut)
395g sweetened condensed milk
Get things ready by preheating oven to 180 degrees, then finding a 28cm x 18cm slice tin, greasing it, and lining it with greaseproof paper. Also, crush the biscuits well so there are no big pieces, and crush the nuts so they’re about the size of peanuts. (Don’t crush the biscuits and nuts together, in case you were thinking about that.)
Melt the butter (e.g. in the microwave), and pour into the slice tin so the butter covers the base.
Now, sprinkle in the ingredients into the tin in layers. Start with the crushed biscuits (make sure there are no big gaps), then add choc bits, then half the coconut, then the crushed nuts, then the rest of the coconut. Lastly, pour the sweetened condensed milk over it all.
Bake in the oven for 25 minutes until the slice has turned brown. Cool in the tin a little before removing and slicing.
Should make about 24 pieces.