This is SO buttery, sweet, crunchy and delicious! Perfect with a cuppa, or in lunchboxes, it is very addictive but thankfully also very quick and easy to make.
I had to bake three batches in three day before there was enough left to take photos of. Even my husband, who is a chocoholic loves pieces of this for a quick sweet fix.
Oaty Crisp Slice
100g/1 cup Rolled oats
100g/1 cup Coconut
110g/½ cup light soft brown sugar, firmly packed
Preheat oven to 180C/160C Fan.
Put rolled oats, coconut and brown sugar into a mixing bowl and stir to combine. Melt the butter either in the microwave or over a gentle heat in a saucepan on the stove. Pour the butter into the dry ingredients and ensure everything is coated in butter.
Tip the mixture into a lined Swiss Roll tin and spread out thinly. I press the mixture down firmly with a potato masher.
Bake for 25 minutes. Remove from oven then leave to coll. Cut into squares with a sharp knife or break into pieces. Store in an airtight container.