Sinker/ Chester Slice

  • 2 cups plain flour
  • 125g cold salted butter, cut into small cubes
  • 3tbs cold water
  • milk for bushing
  • 300g stale bread
  • 350ml fresh, hot, strong tea
  • 150g mixed dried fruit
  • 4tbs golden syrup
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ground cloves
  • 2 cups shredded coconut
  • 1 cup icing sugar
  • 1/4 cup water
  • 3 drops red food colouring 

1. Place the flour and butter cubes in a bowl and using the tips of your fingers, rub the butter into the flour until there are no large lumps of butter and it resembles breadcrumbs


2. Add the water and mix with your hands until a dough forms. If it is too dry, add more water. If it sticks to your fingers, add more flour


3. Cut a square of baking paper the same size as the base of the tin you will be using (I used a 20cm square tin). Divide the dough in half and roll each half out to the size of the square, cutting the edges so it is neat. Leave each half in the fridge whilst you prepare the filling


4. To make the filling, use your hands to crumble the bread into a bowl in small pieces. Cover the bread with the tea and use a potato masher or fork to mash it into a moist mixture


5. Add the dried fruit, golden syrup, cinnamon, nutmeg and cloves and mix to combine. Leave the bowl aside for an hour or so for the flavours to develop and the dried fruit to plump up


6. Preheat an oven to 180C. To assemble, line the baking tin with the square of paper you cut, line the base with one sheet of pastry, then spoon the fruit filling over and spread it out evenly.


7. Place the second sheet on top, brush with milk and prick the pastry with a fork. Bake in an oven for 30-40 minutes, until the pastry begins to turn golden. Leave to cool


8. To make the icing, combine the coconut, icing sugar, water and food colouring in a bowl. Spread over the slice and refrigerate overnight until cooled


NUTRITIONAL INFORMATION (per serve, serves 25)

  • Energy: 821kJ
  • Protein: 3.3g
  • Fat: 8.5g (Saturated fat 6.0g)
  • Carbohydrates: 25.5g (Sugars 11.9g)
  • Sodium: 112mg

And a word from the dietitian...

Despite being high in saturated fats, studies are coming out indicating the types of saturated fats in coconut may have a positive benefit on lowering cholesterol. The verdict is still out, so I like to play it safe: eat coconut in moderation and stick to scientifically proven beneficial fats, such as extra virgin olive oil.