sharing recipes from one generation to the next
This slice is a blast from the past, one of the economical treats Mum used to bake for us as a snack after school. The flavour is reminiscent of ANZAC biscuits. It is plain and simple, quick to make in a single mixing bowl and is still as good today as it was in the sixties.
3/4 cup raw sugar
1 cups wholemeal spelt flour
2 teaspoons baking powder
1 cup desiccated coconut
1 1/2 cups wholegrain rolled oats
150 g butter
1 generous tablespoonful golden syrup
1 egg, lightly beaten
Preheat the oven to 160C
Grease a slab tin and line with baking paper.
Melt the butter and golden syrup together over a low heat.
While the butter cools a little, measure the dry ingredients into a large bowl and mix them well. Make a well in the centre.
Beat the egg into the butter mixture using a fork then pour into the well in the dry ingredients.
Using a wooden spoon, stir well until thoroughly combined.
Press the mixture firmly into the tin with the bake until golden, 35-40 minutes.
Allow to cool in the tin.
Cut into squares.