Honey Oat Fingers (~jinghan)

What’s a good Steam Train Adventure without honey oat fingers? These are a favourite of my birthday friend’s and we made them the night before nicking off a few soft crumbling slices while they were still hot from the oven.

This was one of the first things I ever baked. Honey oat fingers are dead easy and gorgeously yummy and can be kept in a biscuit tin for a while and still taste yummy. I usually double the recipe since this covers a large baking tray and doesn’t disappear as soon as I leave them on the kitchen bench to go take off my apron.

Oh… and never multiply the recipe by 10 and think this is a sensible idea… (it was an interesting day in my life.)

Ingredients:

• 3/4 cup plain flour
• 1/4 teaspoon bicarmonate soda
• 1 cup rolled oats
• 1 cup coconut
• 1/2 cup sugar
• 150g butter
• 1 tablespoon honey (or golden syrup)
• 1/4 teaspoon nutmeg*
• 1/4 teaspoon cinnamon*

(*my improvisation, but highly recommended)

Method:

Heat open to 180 Celsius (160 Celsius for fan-forced). Sift flour and bicarbonate of soda into a large mixing bowl. Add the rolled oats, coconut and sugar. Mix well. Microwave butter for 10-20 seconds at a time until partially melted. Place honey in a small saucepan, add butter and heat gently until butter is melted. Pour melted honey mixture into dry ingredients and mix well. Press firmly into a greased slab tin. Bake in oven 12-15minutes, until golden brown. Cool in tin. Cut into fingers when cold.

Note from Jinghan: You can skip the micro-waving step, but I find it is much quicker and easier so I added that in. Also I found that if the mixture is about 0.5cm thick in the tray when you first press it in it comes out a nice thickness; the mixture rises when it bakes and then condenses a little when it cools. Try thinner if you want them to resemble cut biscuits.