2/3 cup (150 g) 5 oz butter or margarine
3/4 cup (150 g) Demerara (raw) sugar
150 g (5 oz) porridge oats
3 drops of vanilla essence
2 tablespoons desiccated coconut
3/4 cup (150 g) Demerara (raw) sugar
150 g (5 oz) porridge oats
3 drops of vanilla essence
2 tablespoons desiccated coconut
method
1. Melt the fat in a saucepan.
2. Remove from the heat and mix in the sugar, oats and vanilla.
3. Stir in the coconut. Turn into a greased Swiss roll tin and press into the corners.
4. Bake in a preheated moderately hot oven 190°C (375°F) Gas Mark 5 for 20 minutes or until golden brown.
5. Cut into fingers, then leave to cool in the tin.
2. Remove from the heat and mix in the sugar, oats and vanilla.
3. Stir in the coconut. Turn into a greased Swiss roll tin and press into the corners.
4. Bake in a preheated moderately hot oven 190°C (375°F) Gas Mark 5 for 20 minutes or until golden brown.
5. Cut into fingers, then leave to cool in the tin.
serving amount
makes 20
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