For a change, replace raspberry jam with blueberry jam and frozen raspberries with frozen blueberries. Slice can also be served warm with custard as a dessert.
Ingredients
Method
Grease a 19cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
Place the our in a large bowl. Stir in the oats and sugar.
Melt butter and syrup in a small saucepan over a medium heat. Remove from heat. Dissolve soda in water in a small heat-proof jug. Immediately stir into butter mixture.
Pour butter mixture over oat mixture. Mix well. Press two-thirds over base of prepared pan. Smooth top. Spread with jam. Sprinkle with the frozen raspberries.
Stir coconut into remaining oat mixture. Crumble over top of raspberries.
Cook in a moderate oven (180C) for about 25 minutes, or until golden brown. Remove. Transfer slice in pan to a wire rack. Stand for 1 hour. Lift slice out of pan and return to wire rack to cool completely.
Serve slice cut into squares.
This recipe originally appeared on New Idea Food
Related stories
Native ad body.
Native ad body.
Native ad body.
