1 cup rolled oats
1 cup sugar
1 cup coconut
1 cup SR flour
1 rounded tablespoon golden syrup
125g butter
1 egg
Method: Melt butter and syrup. Add dry ingredients and egg. Mix well, spread into greased lamington tin. Slow oven 15 minutes until golden brown. Cut into squares while warm. Remove when cold.
Source: contributed by Joan Jenkins in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.90.
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