afternoon tea slice

재료

1 cup (100g) rolled oats

1 cup (150g) plain flour / cup (110g) caster sugar

¾ cup (60g) desiccated coconut

2 tablespoons golden syrup

125g butter

½ teaspoon bicarbonate of soda

1 tablespoon hot water

300g dark chocolate, melted+

방향

Preheat oven to 160°C, Combine oats, flour, sugar and coconut in a bowl. Place golden syrup and butter in a saucepan over low heat and cook until melted. Mix the bicarbonate of soda with the water, add to golden syrup mixture and stir to combine. Add to oat mixture and mix well.

Press the mixture into a lightly greased 20cm x 30cm cake tin lined with non-stick baking paper. Bake for 20 minutes or until golden. Allow to cool in tin. Pour over the melted chocolate and refrigerate until set. Serves 8.

* To melt chocolate, place in a heatproof bowl placed over a saucepan of simmering water. Stir until melted and smooth.