Method

• 1.
  Grease and line the base and sides of a 20cm x 30 cm slice pan with baking paper, leaving enough paper overhanging to lift the cooked slice out of the tin.
• 2.
  First, brown the butter by placing it in a saucepan over medium heat. Cook the butter, swirling the pan occasionally, until the butter has melted and starts to bubble rapidly. Once the bubbles slow and the butter starts to foam, watch carefully. When small brown flecks appear at the bottom of the pan, quickly remove from the heat. Stir in the golden syrup and vanilla, being careful as the butter might spit, and set aside to cool slightly.
• 3.
  While the butter is cooling, place the flour, bicarb, oats, coconut, sugar and 1/4 tsp fine salt in a separate bowl, and use a hand whisk to combine. Pour in the warm browned butter mixture and use a wooden spoon or spatula to mix well. Tip the rubbly mixture into the base of your pan and press it out firmly into an even layer using an offset spatula or the bottom of a glass. Place the pan in the fridge (or freezer if you have space), until firm.
• 4.
  While the base is chilling, preheat oven to 170°/150°C fan-forced.
• 5.
  When base is chilled, bake in the preheated oven for 20-25 minutes, until golden brown and smelling deliciously toasty. Leave the slice to cool completely before using the extra baking paper to lift it out of the pan. Pour the melted chocolate over the top (if using), spreading it out evenly across the surface. Sprinkle with a little salt flakes, if you like. Allow the chocolate to set, then slice into bars using a large, hot, sharp knife.