Oat, Sultana and Choc Chip Slice Recipe
This soft oat and coconut slice is studded with sultanas and chocolate chips. It doesn't need to be refrigerated so it's great for lunchboxes.
Makes about 18 pieces (each about 4.5cm by 6cm).
We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
125g butter,(if using unsalted butter, add 1/4 teaspoon fine table salt with the butter)
1 tablespoon (20ml) golden syrup
150g (1 cup) self-raising flour
85g (1 cup) desiccated coconut
112g (1/2 cup) caster sugar
92g (1 cup) rolled oats
135g (3/4 cup) sultanas
125g (2/3 cup) milk or dark chocolate chips
1 large egg (we use eggs with a minimum weight of 59g)
Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).
Grease an 18cm by 28cm (inside top measurement) slice pan and line pan with baking paper.
Place butter and golden syrup in a small saucepan over low heat, stirring occasionally. Remove from heat when butter has melted. Alternatively, melt butter with golden syrup in a microwave-safe bowl in the microwave. Allow butter mixture to cool to lukewarm so that it doesn't cook the egg or melt the chocolate chips when added to the other ingredients. © exclusivelyfood.com.au
In a large bowl, stir flour, coconut, caster sugar, oats, sultanas and chocolate chips together until well combined.
In a small bowl, lightly beat egg with a fork. Add cooled butter mixture and egg to dry ingredients and stir until well combined.
Firmly press the mixture into the prepared pan using the back of a spoon.
Bake for about 20 minutes, or until golden. Allow slice to cool to room temperature in pan. Cut into pieces to serve. Store slice in an airtight container. © www.exclusivelyfood.com.au