Ingredients Jump to Instructions ↓

  1. 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.

  2. Makes about 18 pieces (each about 4 1/2cm by 6cm).

  3. 20ml tablespoon and 250ml measuring cup for all of our recipes.

  4. 125g butter,(if using unsalted butter, add 1/4 teaspoon fine table salt with the butter)

  5. 1 tablespoon (20ml) golden syrup

  6. 150g (1 cup) self-raising flour

  7. 85g (1 cup) desiccated coconut

  8. 112g (1/2 cup) caster sugar

  9. 92g (1 cup) rolled oats

  10. 135g (3/4 cup) sultanas

  11. 125g (2/3 cup) milk or dark chocolate chips

  12. 1 large egg (we use eggs with a minimum weight of 59g)

  13. Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).

  14. Grease an 18cm by 28cm (inside top measurement) slice pan and line pan with baking paper.

  15. 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. ©


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