Afternoon Tea Slice

AuthorJ. DobbinCategory
Yields1 Serving
 1 cup Rolled Oats
 1 cup Plain (All Purpose) Flour
 0.50 cup Castor (Superfine) Sugar
 0.75 cup Desiccated Coconut
 2 tbsp Golden Syrup
 125 g Unsalted Butter
 0.50 tsp Bicarbonate of (Baking) Soda
 1 tbsp Hot Water
 300 g Dark Chocolate - Melted+
1

Preheat oven to 160°C (325°F).

2

Combine the oats, flour, sugar and coconut in a bowl.

3

Place the golden syrup and butter in a saucepan over low heat and cook until melted. Mix the bicarbonate of soda with the water, add to the golden syrup mixture and stir to combine. Add to the oat mixture and mix well.

4

Press the mixture into a lightly greased 20cm x 30cm tin lined with non-stick baking paper. Bake for 20 minutes or until golden. Allow slice to cool in tin.

5

Pour over the melted chocolate and refrigerate until set. Serves 8.

6

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

Ingredients

 1 cup Rolled Oats
 1 cup Plain (All Purpose) Flour
 0.50 cup Castor (Superfine) Sugar
 0.75 cup Desiccated Coconut
 2 tbsp Golden Syrup
 125 g Unsalted Butter
 0.50 tsp Bicarbonate of (Baking) Soda
 1 tbsp Hot Water
 300 g Dark Chocolate - Melted+

Directions

1

Preheat oven to 160°C (325°F).

2

Combine the oats, flour, sugar and coconut in a bowl.

3

Place the golden syrup and butter in a saucepan over low heat and cook until melted. Mix the bicarbonate of soda with the water, add to the golden syrup mixture and stir to combine. Add to the oat mixture and mix well.

4

Press the mixture into a lightly greased 20cm x 30cm tin lined with non-stick baking paper. Bake for 20 minutes or until golden. Allow slice to cool in tin.

5

Pour over the melted chocolate and refrigerate until set. Serves 8.

6

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

Afternoon Tea Slice

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