Over the weekend we were lucky enough to be gifted a lovely batch of home made oat and sultana cookies.
They were divine.
Thick, chewy, gooey and chock full of sultanas and oats they were everything a cookie should be.
And like most delicious treats at our place this packet of cookies disappeared faster than my sanity after a long sleepless night.
With just an empty cookie packet to stare at and a deep desire for more cookies I decided to pull out my favourite baking cook book in order to whip up a batch of cookies myself.
Reading through the recipe I did the time/effort calculations in my mind and I knew there was no way I was going to be able to ‘whip up a batch’ without world war three erupting in our living room. This particular oat and sultana cookie recipe required electric beaters, resting time and endless rolling of 36 cookies.
Not. Gonna. Happen.
With Grace now up and about and getting around with ninja like precision and ‘black caviar’ speed I now have a ten minute ‘happy baby’ window which to bake in. Best to leave this recipe to those bakers without children I thought.
Not to be defeated I flicked through the ‘lazy baking’ file in my mind to see if I could retrieve a more simple recipe to which I could add delicious oats and sultanas to that would still be sticky, oozy and gooey. And then I remember my simple, easy peasy, ten minute oat slice recipe. Winning!
With Grace happily playing with her ‘toys’ i.e. my car keys, credit cards and mobile phone (why is it that children are always interested in playing with everything other than their own toys?) I quickly stirred together the oat and sultana slice. I hate to admit it (bad naughty mother moment) but the trick to keeping this slice deliciously luscious and gooey is the combination of butter and brown sugar.
I know, I know! It’s terrible!
‘Somebody please think of the children!’
Call the food police!
Yep this recipe is definitely not going to be on the clean eating, green smoothie, protein bar wielding mothers baking list but it made it on my mine and happily so. As a once in a while treat this ooey, gooey, fudgy, luscious slice studded with oats and sultanas is truly wonderful and I hope my lazy baking inspired moment of genius can bring a naughty yet unbelievably delicious recipe into your homes and tummies too.
To create your own batch of oat sultana cookie inspired slice simply…
Begin by placing the melted butter and brown sugar into a large bowl and whisk to combine.
Next add an egg and good drizzle of vanilla extract and whisk once again to combine. The mixture at this point becomes deliciously luscious with a consistency almost like a thick caramel. I know its so tempting to stop here and just eat the batter as is but keep going! The baked end result is even more divine!
Next dump in the flour and using a spatula mix to combine.
Finally add the oats and sultanas and mix to combine before decanting into a slice baking tray lined with baking paper.
Using a rubber spatula flatten the golden luscious caramel like mixture and press into the corners of the pan. Pop into a preheated 180°(350°F) oven for 20-25 minutes or until just set. This slice is really gooey and luscious just like their cookie cousins so don’t be tempted to over bake them. Err on the side of caution and remove them just as the slice is starting to go golden around the edges but is still slightly soft in the middle.
Allow the slice to cool slightly in the tin (around 10 minutes) before removing it and allowing to cool completely on a wire rack.
When cool cut into squares and serve. Yum! We enjoyed ours for morning tea alongside our favourite yoghurt fruit cups.
125 grams butter, melted
1 cup brown sugar
1 large egg
1 teaspoon vanilla
1 cup plain flour
1 cup old fashioned oats
3/4 cup sultanas
Preheat oven to 180°C (350°F). Line a slice tin (8 x 8 or equivalent) with baking paper. Mix melted butter with brown sugar and whisk until smooth. Whisk in egg and vanilla. Using a spatula stir in flour until combined then fold through oats and sultanas. Pour into prepared tin and flatten the mixture with the spatula pushing the batter into the tin corners. Bake for 20-25 minutes or until golden around the edges and just set in the middle. Cool on a wire rack before cutting into squares. Enjoy!
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