Don’t know about you, but I’ve got the serious BLAHS.
Winter is blah. Northern hemisphere friends taunt me on Facebook with glorious shots of their fun summer holidays.
Finances are blah. I’ve just been revisiting our seriously large mortgage, which never leaves anyone in a cheery state.
The kids are blah. Although really they’re a joy, they’re also surrounded by school projects, permission notes and birthday parties that require a level of involvement for me, without any particular satisfaction.
And to top it all off, it’s education week. And while I love visiting the classrooms and seeing every page of every book that the kids have touched this year, and I love to see them excited about me being there, and I love to see their achievements, I can SO DO WITHOUT sitting through any more school performances. Lordy lord how I wish I were home with a cup of tea rather than in a draughty school hall working my way through the various bands, choirs, ensembles and dance troupes. And there’s some parenting murphy’s law that states that your child will always be in the last group, forcing your participation in the full morning.
Still, eventually you do make it home, and hopefully you’ve got the jug ready to boil and a nice little piece of a slice like this one, that’s perfect for a kid’s lunchbox treat, but yum enough for the parents to find satisfaction, too.
Coconut, sultana & lemon slice
1 cup rolled oats
1 cup plain flour
1/2 cup raw sugar
3/4 cup shredded coconut
3/4 cup sultanas
Zest 1 lemon
1 tbsp golden syrup
1 tsp bicarb soda, mixed into 1 tbsp water
Preheat the oven to 170C. Line an 18x28cm slice tin with baking paper.
In a large mixing bowl, combine the oats, flour, sugar, coconut, sultanas & lemon zest.
Place a small saucepan over low/medium heat. Melt the butter and golden syrup. Once melted, scrape in the bicarb/water mix and stir well.
Pour the butter mixture into the dry ingredients. Stir to combine well. Tip into your baking tray and press down evenly. Use the heel of your hand to press it in really well.
Bake for 18-20 minutes until golden. Leave to cool in the tin before slicing.
Cut into 20 squares.