This recipe is from the Slices Recipe File
These are good - a twist on my favourite ANZAC Slice and Blondies. And being a tray bake, they're super quick and easy to whip up.
150g white chocolate buttons
1½ cups castor sugar
1 tsp vanilla extract
¼ cup golden syrup
1½ cups plain flour, sifted
¼ tsp baking powder, sifted
2/3 cup rolled oats
½ cup desiccated coconut
Rolled oats, extra, for sprinkling
Preheat the oven to 160 degrees Celsius. Line a 22cm square cake tin with baking paper. Melt the white chocolate and butter together over a low heat. Stir until smooth and combined. Place the sugar, vanilla extract, golden syrup and eggs in a mixing bowl and stir to combine. Sift the flour and baking powder together and add to the sugar mixture. Stir in the rolled oats and coconut. Add the chocolate/butter mixture. Mix well. Pour into cake tin. Sprinkle with extra oats. Bake for one hour or until just set. Cool in tin. Cut into squares to serve.
Platinum members can login for full access to the Recipe File
Not a Platinum Cheapskates Club Member?
Please upgrade to a Platinum Cheapskates Club membership to be able to access our Member's Centre.
Click here to upgrade your Cheapskates Club membership today
Tools & Guides