This recipe is based on a ginger oaty slice recipe with the ginger powder being replaced with powdered lemon verbena. Any of your favourite herbs in powdered form could be used such as peppermint, spearmint, hibiscus flowers, elderflowers or elderberries etc.
Lemon Verbena Oaty Slice has lots of complex flavours and textures going on and is a delicious accompaniment to a cup of tea.
Ingredients: Base
150g butter
2 tablespoons golden syrup
1/2 cup raw or brown sugar
3/4 cup coconut (desiccated)
1 1/2 cups rolled oats (jumbo oats)
3/4 cup flour
1/2 cup dried currants
1 1/2 teaspoons baking powder
2 tablespoons ground and dried lemon verbena
Method
Preheat the oven to 180C and line a sponge roll tin with parchment paper.
Add all of the dry ingredients to a mixing bowl.
Next, melt the butter, golden syrup together over a low heat.
Once melted, remove from heat and add to the dry ingredients mixing well to incorporate everything.
Press into the tin and baking for 15-20 minutes or until golden.
Ingredients: Icing
8 tablespoons butter
16 tablespoons icing sugar
8 teaspoons golden syrup
4 teaspoons ground and dried lemon verbena
Method
Melt the butter and golden syrup together over a low heat.
Once melted, add the dry ingredients and mix well.
Spread over the cooled base using an offset spatula to reach into the corners of the tin.
Notes
Top with any of your favourite toppings: coconut, pistachios etc.