Ingredients

Serves 4-6

Date Slice

1 cup of desiccated coconut
1 cup of sugar
1 cup of SR Flour
85g of melted margarine
1 egg beaten
1 teaspoon vanilla essence
1 cup of chopped dates
1 tablespoon of milk

 

Parkin

100g margarine
¾ cup brown sugar
¼ cup golden syrup
¼ cup treacle
1 ⅔ cups oatmeal
1 cup plain flour
1 tsp baking powder
3 tsp powdered ginger
1 egg beaten
1 tbsp milk

 

Old Fashioned Lemon Slice

 

1 packet Milk Arrowroot biscuits
½ cup coconut
½ tin condensed milk
115g butter
Rind of 1 lemon, finely grated (use juice for the icing)

Icing:
2 cups icing sugar mixture
40g butter, softened
1 lemon, juiced

Method

Date Slice

(Compliments of Katrina Tucker)

Preheat oven to 200°C. 

Combine all ingredients, place in a greased slice tray.

Bake for 30 minutes in a moderate oven. Cut into slices while still warm.
 
I have not tried this recipe with gluten free flour but have a feeling it might work quite well, as it is not a recipe with a lot of flour in it.

 

Parkin


(Compliments of January Williams-Brindle)

Heat oven to 140°C and line a 20cm square cake tin.

Place margarine in a pan with sugar, golden syrup and treacle. Melt it over a gentle heat. Do not allow it to boil!

Combine oatmeal, flour, baking powder and ginger. Stir into melted ingredients. Add egg and milk.

 Pour mixture into prepared tin and bake for 1 ¾ hours, until firm to touch. Allow to cool in tin.

Cut parkin into fingers to serve.

 

Old Fashioned Lemon Slice

Crush biscuits and combine with coconut, condensed milk and lemon rind.  Melt butter and add to biscuit mix.  Press into a greased 15cm x 25cm slice tin.  Refrigerate until firm.


In a medium sized bowl, beat all icing ingredients together until light and fluffy.  Ice slice and refrigerate again until firm.


Cut into fingers or squares and serve.


 

Notes:

You could sprinkle more coconut over the icing if you like, or more lemon zest