1&1/2 cups S.R. Flour
185 gr. (6 ozs.) Butter or Margarine
1/2 cup Rolled Oats
1 cup Coconut
1 cup Brown Sugar
Raspberry jam, warmed slightly
Method: Sift flour, cut butter into small pieces and rub into flour until mixture resembles breadcrumbs. Add rolled oats, coconut and sugar, and stir until thoroughly mixed in.
Divide into halves, put one half into greased 28 x 18 cm (11" x 7") lamington tin, firmly pressing flat. Pour warmed jam over, covering surface, spreading evenly.
Sprinkle rest of mixture over jam, covering it, and bake in moderately hot oven about 30 minutes. Let cool slightly in tin, then cut into slices and loosen edges. Leave until cold before removing from tin.
Source: Recipes for Slices and Snacks: Heartbeat Inc. Assistance Group, Adelaide Central Branch (Adelaide: n.d. [early 1980s?]), p.42.