Sultana Slice

From ‘And the Love is Free’ Print Book page 115.
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To be honest I wasn’t ever a huge fan of sultana slice. My sister Sas on the other hand is a massive fan. She was kind enough to not only email me the recipe, but whip up a batch so I could take a picture.

1/2 cup sugar
175g (6oz) butter
1 tablespoon golden syrup
1/2 cup sultanas (or raisins)
1/4 cup glace cherries, halved
2 cups plain (all purpose) flour
2 teaspoon baking powder
for the icing:
1 cup icing (powdered) sugar
1 tablespoon butter, melted
1 tablespoon lemon juice

Preheat oven to 180C (350F).

Place sugar, butter and golden syrup in a saucepan.

Heat until butter is melted but do not allow it to boil.

Remove from the heat and stir in sultanas and cherries.

Sift in flour and baking powder and mix well.

Press into a greased and base lined 20cm (5in) square tin and bake for 25-30 minutes, until golden.

Allow to cool.

Mix together icing sugar, butter and lemon juice with enough hot water to mix to a smooth, spreadable consistency.

Spread icing over cooled slice and allow to set.

Slice into little rectangles and serve with a nice cup of tea.