Amy Johnson Slice Recipes
AMY JOHNSON SLICE
Amy Johnson was a pioneering British aviator and she became famous when she flew solo from England to Australia in 1930. What a great and dangerous task for a woman in those times! I found in my Mother's cookbook. She had a couple of versions of this recipe, but this is the one she seemed to use. This was a popular recipe here in Australia, with lots of housewives in the 1930 and 1940's. It was a handwritten recipe, in mum's day everything was written so differently to today, some ingredients not written in the ingredients but listed in the directions, no oven temperatures given.......... so I have had to reinterperate this recipe.. N.B. A lemon Icing is needed to ice this slice, but again no recipe given for that, so use your own favourite lemon icing.
Provided by Tisme
Categories Dessert
Time 55m
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to moderate teperature.
- Rub the butter into flour and salt, mix to a firm dough with a little milk. Roll out to ¼ inch thickness and cover the base (only the base) of a greased 20cm square tin with pastry.
- Spread with raspberry jam and sprinkle with 1 cup currants.
- Topping: Beat the eggs and sugar until light and fluffy. Fold in the sifted flour and then the melted butter and milk and pour over the top of the pastry.
- Bake about 40 minutes in mod. oven. When cold, ice with thin lemon icing and sprinkle with coconut.
Nutrition Facts : Calories 223.1, Fat 7.1, SaturatedFat 4.2, Cholesterol 47.3, Sodium 344.7, Carbohydrate 37.1, Fiber 1.4, Sugar 20.6, Protein 3.8
AMY JOHNSON SLICE
Steps:
- 1. Preheat oven to 180oC. Lightly grease and line a 20x30cm shallow baking pan. 2. Sift the flour into a bowl and add half the butter, rub the flour with your fingertips, add the sugar and the milk. Mix to a dough. Roll out and use to line base of the pan. Spread with jam, top with sultanas. 3. Beat remaining butter with caster sugar until light and fluffy, add the eggs one at a time and beat until light. Fold in plain flour and extra milk. Spoon over the slice. 4. Bake for 30 min or until sponge is light and golden. Cool then ice with lemon icing if desired. Cut into pieces to serve.
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