Belgian Slice




Yield 16 pieces





  1. Pre-heat oven to 170°C fanbake.
  2. In a large bowl whisk together melted butter, brown sugar and golden syrup. Add the egg and mix again.
  3. Sift in flour, baking powder, cinnamon and mixed spice. Fold through all of the ingredients and mix well to combine.
  4. Pour mixture into a lined baking tray and bake in the oven for 20 minutes
  5. To make the icing: Add 2 tablespoons of jelly crystals to a bowl then add the boiling water and whisk together. Add the raspberry jam and whisk again.
  6. Sift in icing sugar and stir all of the ingredients together to combine.
  7. Ice the base while still warm then sprinkle over 1 tablespoon of jelly crystals.
  8. Put slice into the fridge until the icing has set then slice with a large sharp knife. Store in an air tight container in the pantry for up to 4 days.


  • My slice tin size is 27 x 18 cm 

Courses Slices

Cuisine Sweet Treats

Recipe by VJ Cooks at