“This recipe was adapted to being gluten free from a Women's Weekly mini cookbook. Its very simple to make”
1hr 15mins
20 squares

Ingredients Nutrition

  • Base
  • 34 cup plain gluten-free flour, sifted
  • 12 teaspoon ground nutmeg
  • 34 cup almond meal
  • 12 cup brown sugar, measured firmly packed
  • 90 g butter, melted
  • Topping
  • 1 12 cups slivered almonds
  • 3 eggs, lightly beaten
  • 14 cup brown sugar, measured firmly packed
  • 14 cup honey
  • 100 g milk chocolate, melted (ensure it's GF chocolate)


  1. Preheat oven to 180°C.
  2. Grease a 20cm x 30cm lamington or slice pan.
  3. Combine the flour, nutmeg, almond meal, sugar and butter in a medium bowl.
  4. Press the mixture evenly into the pan to form the slice base.
  5. Bake in moderate oven for 12 minutes or until lightly browned.
  6. Remove the slice base from the oven and reduce the oven temperature to 160°C.
  7. For the topping- combine the egg, sugar and honey in a medium bowl and stir in the melted chocolate.
  8. Pour the topping over the base. Sprinkle with the slivered almonds.
  9. Bake for 40 minutes or until the topping has set. Cool in the pan and refrigerate for several hours before cutting.
  10. This slice will keep up to a week in the refrigerator. Cooking time does not include refrigeration time.

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