Well, this *thing* has many names in my family but it sits in Mum’s recipe book under “Crunch”….why? I do not know. For the benefit of the reader I have renamed this *thing* to ‘Rolled Oat and Sultana Square’. This is literally an Anzac Biscuit in a slice. Yum!
This thing has been around. It was the slice that filled our school lunchboxes for many years and the slice that traveled throughout New Zealand as we went to our regular camping spots as kids, baking in the heat of the caravan during summer or taken to the beach only to end up a little bit crunchier… This slice even turned up to our netball and hockey games. A lot of my blog posts stir up memories of years past but if I was to really remember one baked item from my childhood, it would be this one.
This recipe is very tasty, easy to cook and perfect for the school (or errr, work?) lunch box!
Rolled Oat and Sultana Square
- 2 cups rolled oats
- 1 cup flour
- ¾ cup sugar
- 1 cup coconut
- ¾ cup raisins
- 150 g butter
- 2 tablespoons golden syrup
- 1 teaspoon baking soda
Put the rolled oats, flour, sugar, coconut, and raisins into a large bowl. Melt the butter and golden syrup together. Add the baking soda and stir.
Pour into the try ingredients and mix until well combined. This will create quite a moist mixture. Press into a sponge roll tin. Bake at 180 degrees for about 25 minutes.