Syrup Oat Slices

Ingredients

• 4 ozs. McDougall’s Self-raising Flour
• 6 rounded tablespoonfuls Quick-cooking Oats
• 3 ozs. Margarine
• 3 level tablespoonfuls warmed Syrup
• A few drops of Almond Essence
• Jam

Method

1. 1

   Make the Short-crust Pastry and line a shallow tin 10 by 7 by 4 inches.

2. 2

   Spread a layer of jam over the pastry.

3. 3

   Melt margarine and syrup together in a saucepan over gentle heat.

4. 4

   Add oats and essence and stir well together.

5. 5

   Put filling evenly over the jam.

6. 6

   Bake for 20 mins.

7. 7

   When cold, cut into fingers.

8. 8

   Regulo Mark 6 400° Fahr.

9. 9

   Middle shelf.

As published

This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 4. The excerpt below is the record exactly as published.

SYRUP OAT SLICES Short-crust Pastry 4 ozs. McDougall’s Self-raising Flour, etc. (see page 23). Jam. Filling 6 rounded tablespoonfuls Quick-cooking Oats, or 3 rounded tablespoon- fuls Oats and the same amount of Desiccated Coconut. 3 ozs. Margarine. 3 level tablespoonfuls warmed Syrup. A few drops of Almond Essence

Cook this with the app: pantry check, scaling, and the assistant.