There are many of cups of tea being drunk in my house on the average day, and when the kettle is on, I’m looking for something sweet to have with the cuppa. This goes down perfectly with a strong brew.
This honey oat slice is a piece of cake (pardon the pun) to throw together.
- 200 g unsalted butter
- 100 g soft brown sugar
- 200 g honey
- 400 g rolled oats
- 100 g chopped hazelnuts
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 180˚C. Line a 20 cm x 30 cm baking tin with baking paper.
Melt the butter, sugar and honey together in a saucepan over medium heat.
In a mixing bowl, combine the oats and nuts, then pour the honey mixture over. Use a wooden spoon to mix everything together.
Spoon into the lined tray and use the back of the spoon to smooth the mixture evenly out. Bake for about 25 minutes - the slice should be golden brown.
Remove from the oven and cut into squares while still hot in the tray, then leave to cool completely in the tray.
Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Tiffany Louise Page. Creative concept by Belinda So.