Many adult hands may make light work but if small and impatient hands are to be involved, you need a simple recipe with minimal ingredients (and opportunity for mess).
This raspberry and coconut slice is a quick and easy snack that’s also lunchbox friendly. The kids can whisk the eggs, measure out the ingredients in cups and stir everything together. Perfect school holiday fodder.
Beware though, it’s all over pretty quickly so to extend the activity and keep them occupied, implement the no clean up, no eat rule.
Makes about 15 yummy treats.
- 2 eggs whisked
- 125g melted butter
- 1/2 cup wholemeal flour
- 1/2 cup quick oats
- 1 cup shredded coconut
- 3/4 cup brown sugar
- 1 cup raspberries (can be frozen)
Preheat the oven to 180ºC (fan-forced). Mix together the dry ingredients then combine with the butter and eggs. Gently stir in the raspberries, then pour mixture into a lined baking tray (small one such as a 20 x 20cm). Bake in the oven for 20 minutes or until golden on top. Let it cool in the tin for 5 minutes then slice and cool on a baking tray.