Name: Currant and jam slice
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8
Ingredients: 1 cup self-raising flour; 90 gram butter; 2 teaspoon milk, approximately; 1/4 cup raspberry jam; 1 cup currants; 2 cup icing sugar; 60 gram soft butter; 1 tablespoon lemon juice, approximately; Topping; 60 gram butter; 1 teaspoon vanilla essence; 1/3 cup caster sugar; 2 eggs; 3/4 cup self-raising flour, sifted; 1/4 cup milk; lemon icing; 2 cup icing sugar; 60 gram soft butter; 1 tablespoon lemon juice, approximately

Ingredients

1 cup self-raising flour

90 gram butter

2 teaspoon milk, approximately

1/4 cup raspberry jam

1 cup currants

2 cup icing sugar

60 gram soft butter

1 tablespoon lemon juice, approximately

Topping

60 gram butter

1 teaspoon vanilla essence

1/3 cup caster sugar

2 eggs

3/4 cup self-raising flour, sifted

1/4 cup milk

lemon icing

2 cup icing sugar

60 gram soft butter

1 tablespoon lemon juice, approximately

Method

1.Preheat oven to 180°C (160°C fan-forced).

2.Grease a 19cm x 29cm lamington pan.

3.Sift flour into a medium bowl, rub in butter. Add enough milk to make ingredients cling together. Knead gently on a lightly floured surface until smooth. Roll dough large enough to cover base of pan. Spread with jam, sprinkle with currants; spread with topping. Bake for about 25 minutes. Cool on wire rack. When cold, spread with icing, cut when set.

4.To make topping: Beat butter, essence and sugar in a small bowl with an electric mixer until light and fluffy; beat in eggs, one at a time, until combined. Stir in flour and milk.

5.To make lemon icing: Sift icing sugar into a small bowl, stir in butter and enough lemon juice to make icing spreadable.