This recipe reminds me of the kind of food that my Mum used to pack in my lunchbox back in the ’80s.
Butter, flour, honey and sultanas. That’s pretty much it!
Slice it up as big or as small as you like; you’ll get loads of pieces to see you through the endless days of packing lunchboxes. Double up, freeze one and you’re done for the term!
*one note: you’ll think the mix will never spread across the lamington tin. Use your hands and smoosh it around. It will. This is not a thick slice! Any little gaps will fill in when the mix expands on cooking.
(makes 2 x lamington tin sized slabs!)
250g butter – softened
1 cup honey (or caster sugar)
3 cups sultanas
Pre-heat the oven to 180 degrees
Grease (and line if necessary) two 20cm x 30cm lamington tins.
Beat the butter and honey together until pale and creamy.
Add the eggs and mix well.
Stir in the flour and sultanas.
Divide the mix in two and spread (use your hands!) over the prepared tins. The layer will be very thin!
Bake for around 25 minutes (I think that’s how long mine was in; I forgot about it and only remembered when I smelled the delicious aroma of cooking butter & honey!)
This recipe is suitable to freeze.