R is for Ruby slice
This week's blog post is both A-Z baking challenge & a tribute to my Great Aunty Ruby. This was one of her recipes (hence the name) & as it happens, it's also the name of my cat!
You'll be wondering what this slice actually is - so think along the lines of a thin flapjack. Ruby slice is a little bit chewy yet light & crumbly & it's full of rolled oaty, walnuty, coconuty, golden syrupy goodness (how's that for a description...?).
It's ridiculously simple & easy to make, which is always a bonus! Best enjoyed with a strong cup of tea.
1/2 cup sugar
4 oz butter (113 grams)
2 tablespoons golden syrup
1/2 cup plain flour
1 cup coconut
1 cup rolled oats
1 1/2 teaspoons baking powder
2 oz chopped walnuts (56 grams)
- Pre-heat your oven to 160C static or 140C fanbake.
- Prepare a slice tin which measures approx 27 x 18 cm with a depth of around 3.5cm - spray lightly with cooking spray & then line with non-stick baking paper. Make sure the baking paper is nice & snug against the sides & corners of the tin.
- Grab a medium saucepan & into it goes the sugar, butter & golden syrup. Heat gently & stir until everything has melted. Don't let it come to a simmer or boil - you only need to melt the butter & sugar together - so it won't take long.
- Remove the saucepan from the heat. Add the remaining ingredients & mix well until everything is combined.
- Tip the mixture into your slice tin & with a dessert spoon, even it out & then pat it all down firmly against the sides, making sure that it's nice & level on the top.
- Place in the oven for 15 mins. Depending on your oven - you might want to rotate part way through to ensure that the slice cooks evenly & comes out a light golden brown. My Nana's tip: don't let the slice get too brown!
- Remove from the oven & set aside to cool slightly in the tin. Another tip from my Nana is that the slice is easiest to cut into pieces when it's still warm from the oven.