A fast, delicious and budget friendly lunchbox treat or afternoon tea recipe
Servings: 16 slices
- 1 cup self-raising flour. I use gluten free.
- 1 cup desicated coconut
- 1 cup rolled oats
- 1 cup sugar
- 125 g butter melted (to make dairy free, substitute with Nuttelex
- 1 tbs golden syrup
- 1 egg
Preheat oven to 350°F (180°C).
Line a slice tin with baking paper. I used a rectangular tin with dimensions 27.5 cm x 17.5 cm x 3.5 cm. This is a standard slice sized tin that can be found in most supermarkets and kitchen stores.
Add all ingredients into mixing bowl and combine till evenly mixed.
Press into slice tin. You may need to use a spatula to push it in evenly.
Bake until lightly browned. Check at 20 minutes. If you prefer a crunchier Anzac experience, then leave for a few more minutes
Remove and allow to cool before cutting them into approximately 16 pieces.
If you aren’t following a dairy free diet, you could use normal butter instead of Nuttetex. Nuttelex is a dairy free margarine that can be found in all Australian supermarkets.
You could add 1/3 cup of mixed nuts, add some icing or even some sultanas. Make it your own!
Lots of love