One of the things I love about being on Violet's Pantry is the recipes that get shared between members, both in the recipe exchange and by looking at other members blogs. This recipe came from Gail, which I saw again on Maria's blog 'The Goddess's Kitchen'. It took just two times to convince me I needed to make it.
What appealed mostly was seeing how ridiculously quick it would be to make. It is basically Anzac biscuits but made into a slice and topped with chocolate. So none of the rolling and pressing of biscuits, just whack it in a tin and bake. Excellent!
It came out beautifully, chewy and soooooo easy to eat more than a slice. I can truly see this being a faithful lunchbox filler recipe, especially given how simple it is to make. Thanks Gail and Maria for inspiring me to make it!
Afternoon Tea Slice (from Gail on Violet's Pantry)
1 cup rolled oats
1 cup plain flour
1/2 cup caster sugar
3/4 cup desiccated coconut
2 tblsp golden syrup
1/2 tsp bicarb of soda
1 tblsp hot water
300g dark chocolate, melted ( I used dark and white chocolate)
Preheat oven to 160c. Combine oats, flour, sugar and coconut in a bowl. Place golden syrup and butter in a saucepan over low heat and cook until melted. Mix the bicarb with the water, add to golden syrup mixture and stir to combine. Add to oat mixture and mix well. Press the mixture into a lightly greased 20cm x 30cm cake tin lined with baking paper. Bake for 20 mins or until golden. Allow to cool in tin. Pour over the melted chocolate and refrigerate until set. Cut into squares. I drizzled mine with melted white chocolate and melted dark chocolate as I didnt have enough of either to use!