me. Gary's recipe refers to a lamington tin, and frankly I have no idea
what that is. I used a pie plate and it came out great. This is kind of
like a big biscuit with the jelly already on. Here is what Gary had to
say:
I myself was a chef some time ago but now just enjoy pottering around
the
kitchen. I thought that you might like an old recipe that my uncle and
then
myself have used for a quick inexpensive desert. He used to make it on
sheep stations and prawn trawlers. This is great with a cuppa or with
ice
cream on the side.
Uncle Chris' Jam Slice
2 cups (250g, 500 ml) all-purpose flour
1/4 tsp (1 ml) salt
8 Tbs (125g, 120 ml) butter or margarine
1 tsp (5 ml) sugar
Enough cold water to make a firm dough
About 1 cup (250 ml) of your favorite jam (I like blackberry)
Sift the flour, salt, and sugar together. Rub in the butter. Mix in
water
to form a dough and split into thirds. Cover and put in fridge to cool
for
30 minutes. Roll out 2 thirds of the dough and press down into a
lamington
tin [pie plate]. Spread the jam over the dough. Roll out the remaining
third of the dough and cut into strips. Layer the strips in a lattice
over
the jam. Bake in a 400F (200C) oven for 25 - 30 minutes or until
browned.