- 125g unsalted butter, softened
- 3/4 cup caster sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 1/4 cups gluten-free self-raising flour
- 1/4 cup gluten-free custard powder
- 3/4 cup buttermilk
- 1/4 cup gluten-free hundreds and thousands (see Notes)
- 50g unsalted butter, chopped
- 175g gluten-free milk chocolate melts
- 1 1/2 cups pure icing sugar, sifted
- 2 tablespoons NESTLÉ BAKERS' CHOICE Cocoa
- 1/4 cup milk
- Step 1Preheat oven to 180C/160C fan-forced. Grease a 1.5cm-deep, 26cm x 38cm (base) baking tray. Line base and sides with baking paper, extending 2cm above edges of pan.
- Step 2Using an electric mixer, beat butter and sugar until light and fluffy. Add vanilla. Beat until combined. Add eggs, 1 at a time, beating until just combined. Sift flour and custard powder over butter mixture. Add buttermilk. Stir until smooth and combined.
- Step 3Spoon mixture into prepared pan. Gently spread with a spatula to level. Bake for 15 minutes or until a skewer inserted into centre of slice comes out clean and top springs back when touched. Cool in pan for 5 minutes (see Notes). Turn out onto a wire rack to cool completely.
- Step 4Meanwhile, make Chocolate icing Place butter and chocolate in a saucepan over low heat. Stir for 2 minutes or until melted and smooth. Add icing sugar, cocoa and milk. Stir until smooth. Remove from heat. Stand for 10 minutes or until slightly thickened. Spread evenly over cooled slice. Sprinkle with hundreds and thousands. Set aside for 30 minutes or until set.
- Step 5Cut slice crossways into 4 equal pieces. Cut each piece into 4 equal portions. Cut each portion in half to form triangles. Serve.
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
All nutrition values are per serve
- We used Coles Create & Bake sprinkles.
- To serve slice without icing, scatter 1/2 cup hundreds and thousands onto a large baking paper-lined tray. Turn out warm slice onto prepared tray. Cool. Turn over. Cut and serve.
- Author: Kim Meredith
- Image credit: Craig Wall
- Publication: Super Food Ideas