The Internet is a wonderful thing. Those of you who read my IMK post this month might remember my lament about how I used to have a great recipe for an oat and sultanas slice but had mislaid it. It is a popular slice and there are many recipes for it, all with varying amounts of the basic ingredients. I tried a couple but none tasted as good as I remembered my old recipe tasting.
Madge mentioned she had the recipe she thought I was seeking. And it was it! Thank you so much, Madge.
It is a funny thing. I knew it was the right recipe when I was putting the ingredients into the size tin Madge suggested and I thought, “This tin is too big for this amount of ingredients.” Then I smiled. I remembered that I used to make an Alfoil insert to reduce the size of my tin. (It was before I had every size tin there is). I transferred the ingredients to a 23cm square tin and it was perfect.
I highly recommend you line your tin with baking paper. I lined and buttered the base but only buttered the sides and they stuck a bit.
Honey Oat Bars
- 1 cup rolled oats
- 1 cup sultanas
- ½ cup self raising flour, sifted
- ½ cup raw sugar
- ½ cup desiccated coconut
- 115g butter
- 1 tbs* honey
*This is a 20 mil tablespoon
- Combine the dry ingredients in a bowl.
- Melt the butter and honey together. I did this in the microwave.
- Add the butter and honey to the dry ingredients. Mix until the ingredients clump together.
- Press firmly over base of a lined 23cm square tin.
- Bake at 190°C for 15-20 minutes until golden.
- Cut into bars while hot. Remove from the pan when cold.