RAINBOW SLICE (1)


400 grams butter, softened
1 cup caster sugar
1 teaspoon Vanilla Extract
1 egg
2 cups plain flour
1/2 cup self raising flour
pinch of salt
3 tablespoons bright sprinkle


preheat oven to 180 C and line a swiss roll tin with baking paper. c

In a medium sized bowl, using an electric mixer, cream the butter and sugar until light and fluffy.

add the egg and vanilla and beat until combined.

add the  flours and salt until just combined,

fold in the sprinkles.

spoon the mix into the tin and level top.

cook for 25 - 30 minutes until top is golden.

cool in the tin.

ice.

ICING

125 grams soft butter
300 grams icing sugar
3 teaspoons strawberry essence
4 tablespoons thickened cream
food colour gel in yellow, red and Blue

sprinkles


using an electric mixer, cream butter until pale.

beat in icing sugar a bit at a time until well combined.

add in strawberry essence and mix until combined. add cream, one tablespoon at a time,
mixing well until smooth and spreadable.

divide icing into four bowls.

add 1 drop blue gel to one bowl and mix well

add one drop of yellow gel to another bowl and mix well.

add one drop of red gel to another bowl and mix well.

add two drops of red, and one drop of blue to final bowl, mixing well to make purple.


randomly drop different colours of icing over the top of the biscuit base
and swirl together with a knife.

sprinkle  with sprinkles before icing sets. once set, remove from tin and slice into squares.

this is quite a buttery slice ( better next day) and some of the kids didn't like it. so, I made an alternate cakey type one as well.  same icing tho.


RAINBOW SLICE (2)


1/2 cup plain flour
1 1/2 cup self raising flour
1 cup sugar
2 eggs
2 teaspoons vanilla
1/2 cup canola oil
1/2 cup + 1 tablespoon milk
pinch of salt

3 tablespoons bright sprinkles


Preheat oven to 180 C and line a swiss roll tin with baking paper.

place everything but the sprinkles into a large bowl, and
using an electric mixer, beat until well combined.

fold in the sprinkles.

spoon mixture into the tin and level out top.

cook for 20 - 25  minutes or until golden on top and a skewer
comes out clean.

cool completely in the tin.