A crunchy oaty and at the same time moreish slice. And it is so simple to make. I use whatever jam I have opened, which makes this recipe versatile. The history of this slice suggest it may have come from Canada and original version used a date filling rather than the jam. Both fillings are delicious. If you want to replace the jam with a date filling, place 300g pitted dried dates and 1 cup water in a saucepan, cook over low heat until most of the water has been absorbed after 5 to 10 minutes. Then stir in 1 teaspoon vanilla extract and let it cool before pureeing until smooth.
2 cups (200g) quick cooking oats
1 3/4 cups (220g) plain flour
1 1/4 cups (230g) brown sugar
250g unsalted butter, melted
1 cup (90g) desiccated coconut
1 cup (315g) jam
Preheat the oven to 180°C. Line a slice tin (18cm x 28cm) with a baking paper.
Combine the oats, flour, sugar, butter, salt, coconut and a pinch of salt in a large bowl. Press half the oats mixture into the prepared tin. Spread the jam on top. Sprinkle over the remaining oats mixture and press lightly with your fingertips to flatten.
Bake for 30 minutes or until the top is golden brown. Allow to cool in the tin, then slice into fingers and serve.