Lemon Verbena Oat Slice
This recipe is based on a ginger crunch recipe where lemon verbena replaces the ground ginger. Lots of variations can be made to the recipe to suit your taste or what is in your pantry; try adding ½ cup of pistachios to the base, or perhaps ½ cup of pumpkin seeds, dried apricots could also be added in place of the currants – the options are endless.
The lemon verbena adds a complex, lemony-grassy-earthy flavour to the slice which is really delicious. Use a high-speed blender, coffee grinder or mortar and pestle to powder the lemon verbena.
Base Ingredients:
- 150g butter
- 2 tablespoons golden syrup
- ½ cup sugar
- ¾ cup desiccated coconut
- 1 ½ cups rolled oats
- ¾ cup flour
- 1 ½ teaspoons baking powder
- 2 tablespoons
ground lemon verbena - ½ cup currants
- grated zest of 1 lemon
Icing Ingredients:
- 4 tablespoons butter
- 8 tablespoons icing sugar
- 4 teaspoons golden syrup
- 2 teaspoons ground lemon verbena
- plus desiccated coconut to sprinkle over
Method:
- Preheat the oven to 180C.
- Line a rectangular sponge roll tin with baking paper.
- Melt the butter with the golden syrup in a small saucepan.
- Mix all of the remaining base ingredients together in a large bowl, then pour the melted butter mixture over the dry ingredients and mix well.
- Press into the tin and bake for 15-20 minutes or until golden in colour.
- To make the icing, melt the butter and golden syrup together
in a small saucepan. - Remove from the heat and add the icing sugar and lemon verbena and mix well. It may take a
minute or two of mixing to incorporate the butter into the mixture. - Pour over the base and spread evenly with a spatula.
- Sprinkle over the coconut.
- Allow to cool completely before cutting.
Store in an airtight container for up to 5 days.
