1 cup plain flour, sifted
1 cup caster sugar
1 cup desiccated coconut
25g butter, chopped
1 Tblsp golden syrup
2 Tblsp boiling water
1 tsp bicarbonate of soda
1/3 cup raisins
200g dark chocolate, melted
Preheat oven to moderately slow, 160°C. Lightly grease an 18 x 28cm swiss roll tin. Line base and two sides with baking paper, with a decent overhang above the top of the tin.
In a medium bowl, combine the oats, flour, sugar and coconut. In a small saucepan, combine butter and golden syrup. Stir over low heat for 2-3 minutes until melted.
In a small jug, combine the boiling water and bicarbonate of soda. Quickly pour this into the butter mixture and then into the dry ingredients. Mix in the walnuts and raisins.
Press the mixture very firmly into the prepared tin using a fork or potato masher. Bake for 25-30 minutes until golden. Cool in the tin.
Spread chocolate over the cooled mixture and chill until firm. Using a hot knife, cut slab into squares. Store in an airtight container.