Ingredients:
150g plain flour
110g sugar
150g rolled oats
150g desiccated coconut
100g butter
50g golden syrup
½ teaspoon bi-carb soda
10g water
100g white chocolate
Method:
• Grease and line slice tin with baking paper (have paper over sides)
• Preheat oven to 180 degrees
• Add butter, golden syrup and water to TM bowl mix 2 mins / 70 degrees / speed 2 (until fully melted)
• Add bi-carb and mix 5 secs / speed 3
• Add remaining ingredients (except white chocolate) 1 min / speed 2
• Scrape down sides and mix further 20secs / speed 2
• Spread mixture into prepared tin and push down firmly into tin and smooth out
• Bake for 25-30 mins until golden brown
• Cool in tin
• When cool, prepare melted white chocolate
• Place white chocolate in clean TM bowl and melt 50 degrees / speed 2 / 5 mins
• Place melted choc in small zip lock bag or piping bag if you have one. Cut a little bit off the corner and pipe chocolate onto cooled base.
• When set lift out of tin and cut into squares
