Name: Rum and raisin chocolate slice
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 80 gram butter, chopped; 2/3 cup (100g) raisins, chopped coarsely; 2 tablespoon rum; 1 cup (220g) firmly packed brown sugar; 1 cup (135g) gluten-free self-raising flour; 3/4 cup (60g) desiccated coconut; 1/4 cup (10g) flaked coconut, toasted; Topping; 1 cup (160g) pure icing sugar; 2 tablespoon cocoa powder; 20 gram butter, melted; 2 tablespoon hot water

Rum and raisin chocolate slice

With a hint of rum, this delectable slice strikes the right balance between crunchy and chewy - perfect with a coffee for your 3pm pick-me-up. Even better? It's gluten-free, so no-one will miss out.

Makes 18

Prep

20M

Cook

20M

Total

40M

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Ingredients

80 gram butter, chopped

2/3 cup (100g) raisins, chopped coarsely

2 tablespoon rum

1 cup (220g) firmly packed brown sugar

1 cup (135g) gluten-free self-raising flour

3/4 cup (60g) desiccated coconut

1/4 cup (10g) flaked coconut, toasted

Topping

1 cup (160g) pure icing sugar

2 tablespoon cocoa powder

20 gram butter, melted

2 tablespoon hot water

Method

1.Preheat the oven to 170°C (150°C fan- forced). Grease an 18cm x 27cm slice pan (inside top measurement). Line the base and sides with baking paper, extending the paper 3cm over the sides.

2.Place butter, raisins and rum in saucepan; stir over low heat until butter is melted.

3.Meanwhile, combine the sugar, flour and coconut in a large bowl. Stir in the butter mixture until combined. Press the mixture evenly into the pan.

4.Bake the slice for 20 minutes or until browned. Cool in pan.

5.Meanwhile, to make the topping; sift icing sugar and cocoa into a medium bowl. Stir in remaining ingredients until combined.

6.Spread topping over cooled slice; sprinkle with flaked coconut. Stand until set. Lift slice onto a board; cut into pieces

Suitable to freeze without the topping. Butter mixture suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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