Description
These Squares are packed with rolled oats, currants and coconut, with a lovely buttery sweetness from golden syrup. They’re easy to mix, simple to bake, and best cut into squares while they’re still warm, just like the old-fashioned homemade treats we love.
Ingredients
Units
Scale
- 2 cups cake flour
- 3 1/3 cups rolled oats
- 1 1/4 cups currants
- 2 cups desiccated coconut
- 1 1/2 cups granulated sugar
- 1/2 tsp salt
- 1 cup (250 mL) margarine
- 2 1/2 tbsp golden syrup
- 1 large egg, beaten
- 1 tsp vanilla essence
- 0.4 tsp - 2 mL almond essence
- 1 tsp bicarbonate of soda
- 1 to 2 tbsp milk, as needed to dissolve the bicarbonate of soda
Instructions
- Preheat your oven to 350⁰F (180⁰C). Lightly grease a large baking tray, approximately 13 x 18 inches, or use two medium baking trays. Line with parchment paper if you want easier removal and cleaner cuts.
- In a large mixing bowl, combine the 2 cups cake flour, 3 1/3 cups rolled oats, 1 1/4 cups currants, 2 cups desiccated coconut, 1 1/2 cups granulated sugar and 1/2 tsp salt. Give everything a good stir so the currants are evenly distributed.
- In a saucepan over low heat, melt the 1 cup (250 mL) margarine with the 2 1/2 tbsp golden syrup. Stir until combined, then remove from the heat and allow it to cool slightly so it isn’t piping hot when you add the egg.
- Beat the 1 large egg in a small bowl. Stir in the 1 tsp vanilla essence and 2 mL almond essence.
- Dissolve the 1 tsp bicarbonate of soda in 1 to 2 tbsp milk. Stir until the powder has dissolved as much as possible.
- Add the beaten egg mixture and dissolved bicarbonate of soda to the warm margarine and golden syrup. Stir well. The mixture may foam slightly when the bicarbonate of soda meets the warm liquid.
- Pour the wet ingredients into the bowl of dry ingredients. Mix thoroughly until the oats, currants and coconut are evenly coated. The mixture should be moist enough to hold together when pressed. If it seems unusually dry, add a little milk, 1 tsp at a time.
- Transfer the mixture to the prepared baking tray or divide it between the two medium trays. Press it firmly and evenly into the tray using the back of a spoon or a flat-bottomed measuring cup. Pay attention to the corners so the squares bake evenly.
- Bake for approximately 30 minutes at 350⁰F (180⁰C), until the top is golden brown and the edges are a little darker. If using two trays, check them separately as they may bake at different rates.
- Remove the tray from the oven and leave it to rest for about 5 to 10 minutes. While the mixture is still warm, score or cut it into squares with a sharp knife. Let it cool completely before lifting out the pieces, as they’ll firm up as they cool.
Notes
Prepared, tried, and tested by Rashida
