One of our favorite girls is back today to share another of her most popular CWA (Country Women’s Association) style recipes. We were speechless when we saw the photos of Nicole’s Sultana Slice.
We knew you would be keen to whip a batch up too. Just look at that incredible crusty top! You just know it tastes amazing!
Nicole is the huge talent behind Cauldrons and Cupcakes, she’s our resident ‘Physic in Gumboots’ and she has been delighting us with her prowess in the kitchen.
Her Date Loaf and Coconut Slice sent us into a spin as did her Blueberry Crumble! We just can’t get enough!
Sultana Slice Recipe Ingredients
- 1 and 1/2 cups self-raising flour (self-rising for USA)
- 1 cup of desiccated coconut (unsweetened)
- 1 generous cup of sultanas
- 1/2 cup  soft brown sugar
- 1/4 cup (60 grams) butter
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1 egg lightly beaten
- 2 tablespoons golden syrup
CWA Recipe Book HereÂ
Did you know that the girls from the bush have their own book out? Now you can get all their legendary recipes in a treasured keepsake. Aptly titled ‘Jam Drops and Marble Cake’ this book will not disappoint. There are over 60 of their famous recipes that are simple and delicious. Get your copy of the CWA Recipe Book here
Sultana Slice Recipe Video Tutorial
We have also included a quick video from our friend Wendy at Wendy’s Kitchen Table that shows you how to make Sultana Slice. Click Play above to view ^
via Wendy’s Kitchen TableÂ
Sultana Slice Recipe InstructionsÂ
Use baking paper to line a 20cm by 30cm slab tin ( 8 inch by 12 inch). Preheat your oven to moderate (160-degree celcius fan-forced or 180-degree oven – 350 degrees Fahrenheit).
In a small saucepan heat golden syrup and butter until melted. Allow to cool.
Combine dry ingredients and mix well together. Add beaten egg and cooled butter mixture and stir well with a wooden spoon until all of the ingredients are moistened and looking like big crumbs.
Tip into the paper-lined tray and press down with a  clean hand.
Bake for 20 to 25 minutes until golden brown.
Cool completely in tin before slicing.
