Preheat oven to 160 C line a square 21 x 21 cm baking tin or dish with parchment paper.
250 g butter at room temperature
1/2 cup castor sugar
1 1/2 tsp vanilla essence
2 1/3 cups cake flour + 1/4 tsp salt mixed in
Extra castor sugar for dusting
Cream butter for 3 minutes until pale then add sugar and beat for a further 4 minutes until well combined and smooth.
Add vanilla essence and give a quick beat.
Gradually add the flour in 3 parts beating well in between each addition.
Spread dough in baking pan evening out with you hands.
Prick dough with a fork.
Bake for 45 to 50 minutes until slightly browned. Remove from oven and cut into squares. Sprinkle with castor sugar.
Allow to cool further on wire rack.
Preheat oven to 180 C & grease an oven tray
250 g butter
2 tbsp golden syrup heat together in a saucepan until butter has melted
Add to the melted butter:
2 cups oats
1 cup desiccated coconut
1 cup cake flour
1 cup brown sugar
5ml bicarbonate of soda
Handful of sunflower seeds
Handful sesame seeds
Stir together until combined
Pour into greased oven tray spreading mixture with your hands, sprinkle with extra seeds and bake for 15-20 minutes or until golden brown.
Remove from oven and cut into squares while still hot. Leave in tray to cool
Prepared, tried and tested by: Gail Haselsteiner
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