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75 g/3 oz/0.5 cup dried apricots
25g/1 oz/3 tbsp sultanas (golden raisins)
250 ml/8 fl oz/1 cup water
5 ml/1 tsp lemon juice
150 g/5 oz soft brown sugar
50g/2 oz desiccated (shredded) coconut
50g/2 oz plain (all-purpose) flour
2.5 ml/0.5 tsp bicarbonate of soda (baking soda)
100 g/4 oz/1 cup rolled oats
50 g/2 oz butter, melted |
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Method:
Place the apricots, sultanas, water,
lemon juice and 30 ml/2 tbsp of the brown sugar in a small pan and
stir over a low heat until thick. Stir in the coconut and leave to
cool. Mix the flour, bicarbonate of soda, oats and the remaining
sugar, then blend in the melted butter. Press half the oat mixture
into the base of a greased 20 cm/8 in square baking tin (pan), then
spread the apricot mixture on top. Cover with the remaining oat
mixture and press down lightly. Bake in a preheated oven at 180°C/
350°F/gas mark 4 for 30 minutes until golden. Leave to cool, then cut
into bars.
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