Oh yes — classic Australian chocolate slice 🇦🇺🍫
This is the no-fuss, old-school bakery / school-canteen style one everyone grew up with.
🇦🇺 Australian Chocolate Slice (Classic)
⏱️ Time
- Prep: 15 minutes
- Bake: 25–30 minutes
- Makes: 16–20 squares
🧾 Ingredients
Slice
- 1 cup self-raising flour
- 1 cup desiccated coconut
- 1 cup brown sugar
- ½ cup cocoa powder
- 125 g butter, melted
- ½ cup milk
- 1 tsp vanilla extract
Chocolate Icing
- 1½ cups icing sugar
- 2 tbsp cocoa powder
- 2 tbsp butter, melted
- 2–3 tbsp boiling water
- Hundreds & thousands or coconut (optional)
🍰 Instructions
1. Prep
- Preheat oven to 180°C (160°C fan).
- Grease and line a 20 x 30 cm (8 x 12 in) slice tin.
2. Make the slice
- In a large bowl, mix flour, coconut, sugar, and cocoa.
- Add melted butter, milk, and vanilla.
- Stir until smooth and thick.
- Spread evenly into the tin.
3. Bake
- Bake for 25–30 minutes until firm but still soft.
- Cool slightly in the tin.
4. Make the icing
- Sift icing sugar and cocoa into a bowl.
- Add melted butter and boiling water.
- Stir until smooth and spreadable.
5. Ice & finish
- Spread icing over the warm slice.
- Sprinkle with hundreds & thousands or coconut.
- Let set before slicing.
⭐ Aussie Tips
- Don’t overbake — it should be soft, not cakey.
- Icing goes on while warm (very important).
- Keeps well for 3–4 days in an airtight container.
🍫 Variations (very Aussie-approved)
- Lunchbox version: Add choc chips to the batter
- Mint slice: Add a drop of peppermint extract to icing
- Moist version: Swap milk for brewed coffee
- Gluten-free: Use GF self-raising flour
If you want, I can also give you:
- No-bake version
- Old CWA-style recipe
- Thermomix version
- Healthier tweak (still tasty!)
Just say when 😄
