My grandmother entertained a lot, and always had people dropping in. She was keen to be the perfect host at all times, and so needed to have something sweet ready to whip out at a moment’s notice. When she baked cookies she always made 3 different varieties so her guests had a selection to choose from. So that she kept things fresh (and possibly to have an excuse to make more sooner rather than later), she only made half of each recipe at a time.
When I cook I never cook half of anything! I go for bigger recipes often in the hopes that whatever I make will go some distance. This recipe is one for a large slice tin (25 x 36 cm) and is quite rich (as many of Annie’s recipes are) so you can cut it into smaller bars.
- 340 g butter
- 5 T good quality marmalade
- 2 c white SR flour
- 2 c wholemeal SR flour
- 3/4 c rolled oats
- 1 1/2 c sugar
Melt butter and marmalade together. While butter mixture is melting, combine dry ingredients together and mix well. Pour butter mixture over dry indredients and mix until it forms a sticky dough. Pour into slice tin lined with baking paper and spread evenly over the tin. Bake at 170 C until golden brown, about 20-25 minutes. Once cool, ice with thin layer of vanilla icing and sprinkle with cocoa powder.
- 3 T butter
- 1 1/2 c pure icing sugar
- 3/4 t vanilla
- milk, enough to obtain consistency to spread thinly over the slice
Beat all ingredients til icing is light and fluffy.