Slice of the good life (+recipes)

Slices are one of the most satisfying bakes to make. They are halfway between a biscuit and a cake, they're usually easy to prepare, and family and friends love them.
Most of this week's slices are suitable for lunchboxes or after-school snacks, but they're equally as good with a coffee. And if you're entertaining, arranging long rows of different slices on a platter makes an easy sweet ending to dinner.
One slice that has gained tremendous popularity in New Zealand is the good old chocolate brownie, an American invention. Its origin is somewhat controversial, with some historians claiming that cookbook author Fannie Farmer published the first version in her 1906 book. Others believe a housewife in Maine was the creator after mistakenly omitting the baking powder from the recipe. Instead of throwing the bake out she cut it into flat squares. Brownies are more cake-like than the crisp cereal and fruit concoctions with which we are familiar and there are dozens of variations.
Cutting slices into bars, squares or fingers is often easier if you lift the entire slice out with the sides of the baking paper and place it on a board.
Use a measure to ensure you cut similar-sized pieces. If you want to cut the slice into diamond shapes, first make parallel cuts lengthways down the slice. Then cut diagonally across the slice.
Decorate your slices with a dusting of icing sugar or a combo of icing sugar and cocoa powder, a thin drizzle of melted chocolate, or a sprinkle of chopped nuts, toasted coconut or coffee crystals.
Most slices will keep for a few days in an airtight container in a cool place. If you want to freeze them, ensure they are well wrapped in foil or film and put them in an air-tight container. Alternatively, wrap bars or square individually in foil then freeze - ideal for the lunchbox.
RECIPES
LEMON CORNMEAL SLICE
A gluten-free delight.
125g butter, softened
3/4 cup caster sugar
1 tsp each: grated lemon rind, vanilla essence
2 eggs, lightly beaten
2 cups finely ground cornmeal flour
1 tsp baking powder
1/2 tsp baking soda
3/4 cup  plain yoghurt
4 tbsp sliced almonds
Syrup: 1 cup sugar
3/4 cup water
1/4 cup lemon juice
Preheat the oven to 180C. Lightly grease and line a 20cm x 30cm slice pan.
Beat the butter and sugar until light and creamy. Beat in the lemon rind and vanilla. Slowly beat in the eggs.
Sift the cornmeal flour, baking powder and baking soda. Add to the butter mixture alternately with the yoghurt. Spread into the slice pan. Sprinkle with the sliced almonds and press them in gently. Bake for about 30 minutes or until a skewer inserted in the centre comes out clean.
Meanwhile, put the sugar, water and lemon juice into a small saucepan. Simmer for 15 minutes. Cool by standing in a sink of icy water.
Remove the slice from the oven and brush or drizzle the syrup evenly over the slice. Cool before cutting into pieces.
Excellent cold or warm, with or without yoghurt. Makes about 20.
COFFEE & CHOCOLATE BROWNIES
50g butter
1 tsp vanilla essence
1/2 cup brown sugar, firmly packed
2 eggs, lightly beaten
1/2 cup flour
2 tsp instant coffee powder
250g dark chocolate, melted then cooled
70g chopped walnuts
icing sugar to dust
Preheat the oven to 180C. Lightly grease and line a 20cm square baking pan with baking paper. Combine the butter, vanilla essence and brown sugar in a small bowl. Beat until light and fluffy. Add the eggs, a little at a time, beating well after each addition. Stir in the sifted flour, coffee, chocolate and nuts.
Pour into the prepared pan. Bake for 30 minutes or until just firm. Leave to cool. Cut into squares. Dust with icing sugar before serving.
Great served with whipped cream or yoghurt. Makes 16 squares.

OLD-FASHIONED CHINESE CHEW
150g butter
1 tbsp golden syrup
1 1/2 cups each: sugar, desiccated coconut, flour
1 1/2 tsp baking powder
1/2 cup each: sultanas, currants, chopped glace cherries
1/2 cup cornflakes
2 tsp finely grated lemon rind
1/2 cup crystallised ginger, chopped
2 small eggs
1 tsp vanilla essence
Preheat the oven to 180C. Lightly grease and line a 30cm x 24cm slice pan with baking paper.
Melt the butter, golden syrup and sugar together in a saucepan. Simmer for 1 minute. Cool.
In a large bowl, combine the coconut, flour and baking powder sifted together, dried fruit, cornflakes, lemon rind and ginger. Mix well.
Whisk the eggs and vanilla essence and combine with the butter mixture. Add to the dry ingredients. Mix well and pat into the prepared pan.
Bake for 20-25 minutes, until lightly golden. Cut into squares while warm.
Makes about 20.
DATE, PRUNE AND APRICOT SLICE
Fruit: 175g pitted dates, halved
150g pitted prunes, chopped
100g dried apricots, chopped
finely grated rind and juice 2 oranges
1 cup water
Base and topping: 250g butter, softened
2 cups lightly packed brown sugar
2 eggs, lightly beaten
1 tsp each: vanilla essence, mixed spice, baking powder
1/2 tsp salt
1 1/2 cups each: plain flour, chopped walnuts
2 cups quick-cook rolled oats
Put the dates, prunes, apricots, orange rind and juice and water into a saucepan. Simmer until the fruit is soft. Remove from the heat and cool completely.
Preheat the oven to 180C. Lightly grease and line a 30cm x 24cm slice pan.
Beat the butter and brown sugar with an electric mixer until creamy. Add the eggs and beat well. Add the vanilla.
Sift the mixed spice, baking powder, flour and salt. Add to the butter mixture. Add the nuts and rolled oats and mix well. Spread of the mixture into the slice tray.
Spread the cooled fruit mixture on top, then dot with the remaining mixture. Bake for 45-50 minutes. Cut into bars or squares when cold. Makes 24.
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