24 Jan Marmalade + Granola Slice
A healthy snack option that you can also pop into the kids’ lunchboxes.
Makes: 15 Slices
90 g (31/4 oz) unsalted butter, softened
110 g (33/4 oz/1/2 cup) caster (superfine) sugar
2 free-range eggs
100 g (31/2 oz/2/3 cup) plain (all-purpose) flour, sifted
50 g (13/4 oz/1/3 cup) self-raising flour, sifted
340 g (12 oz) orange marmalade
60 g (21/4 oz/1/4 cup) glacé ginger, finely chopped
200 g (7 oz) Granola (See recipe below)
Icing (confectioners’) sugar, for dusting (optional)
Any jam will work in this slice, but I just love the tartness of a good marmalade.
Preheat the oven to 160°C (315°F). Lightly grease a 20 x 30 cm (8 x 12 inch) cake tin and line the base and sides with baking paper.
Using an electric mixer, beat the butter, sugar and one egg in a small bowl until light and fluffy. Stir in the sifted flours. Spread the dough into the prepared tin. Combine the marmalade and ginger in a small bowl and then dot the marmalade over the dough.
Using a fork, lightly whisk the remaining egg in a bowl. Add the granola and stir to combine. Spread the granola mixture over the marmalade.
Bake for about 40 minutes, or until a skewer inserted into the centre of the slice comes out clean. Allow to cool in the tin. Dust with icing sugar if desired and cut into squares.
200 g (7 oz/2 cups) rolled (porridge) oats
55 g (2 oz/3/4 cup) shredded coconut 80 g (23/4 oz/3/4 cup) flaked almonds
40 g (11/2 oz/1/4 cup) pepitas (pumpkin seeds)
40 g (11/2 oz/1/4 cup) sunflower seeds
45 g (11/2 oz/1/4 cup) light brown sugar
60 ml (2 fl oz/1/4 cup) honey
To Make the Granola
Preheat the oven to 160°C (315°F). Combine all the ingredients and place on a baking tray. Bake for 8 minutes, then mix the ingredients again, making sure there aren’t any bits stuck on the bottom of the tray.
Repeat the process four or five times, until the grains and seeds are toasted and golden brown. Allow to cool on the tray before storing in an airtight container.