Women's Weekly Vintage Edition: Matches

Who remembers matches? These dreamy cream slices with lemon and chocolate icing from The Australian Women's Weekly vintage cookbooks are definitely still worth serving up today.

  • 15 mins preparation
  • 10 mins cooking
  • Makes 8
  • Print


  • 2 sheets ready-rolled puff pastry
  • 2/3 cup strawberry jam
  • 300 millilitre carton thickened cream
Lemon icing
  • 1 cup icing sugar
  • 1 teaspoon lemon juice
  • 1 tablespoon milk, approximately
Chocolate icing
  • 1/4 cup icing sugar
  • 1 tablespoon cocoa
  • 3 teaspoon milk, approximately


  • 1
    Bake pastry sheets on un-greased oven trays in moderately hot oven for about 10 minutes, or until sheets are lightly browned and puffed. Turn onto a wire rack and cool, smooth sides up.
  • 2
    To make the lemon icing, sift icing sugar into a small bowl, stirring in the lemon juice and enough milk to make spreadable.
  • 3
    To make the chocolate icing, sift the icing sugar and cocoa into another small bowl and stir in enough milk to make spreadable.
  • 4
    Spread the jam over smooth side of one sheet of pastry. Beat cream in a small bowl until soft peaks form; spread over the top of the jam, and top with remaining sheet of pastry, pressing down lightly.
  • 5
    Working quickly, spread the pastry with lemon icing.
  • 6
    Place the chocolate icing in a piping bag fitted with a small plain tube; pipe chocolate at 2cm intervals over the top of the lemon icing. For a feather effect, run a skewer in the opposite direction across the lines of icing at 2cm intervals.
  • 7
    Cut into rectangles with a serrated or electric knife when set.


This recipe can be made a day ahead; to store, cover and refrigerate. This recipes is not suitable for freezing or microwaving.

More From Women's Weekly Food