Coconut And Vanilla Bars

Ingredients

Serves: 24

• Base:
• 1 1/4 cups (300g) white sugar
• 3/4 cup (125g) brown sugar
• 2 cups (250g) plain flour
• 125g butter, softened
• 1/2 cup desiccated coconut
• 1/2 cup chopped walnuts
• Centre Layer:
• 1 teaspoon bicarbonate of soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 egg
• 1 cup (250g) buttermilk
• 1 teaspoon vanilla essence
• Top Glaze:
• 1 cup (155g) icing sugar
• 1 tablespoon milk

 

Preparation method

Prep: 20 minutes | Cook: 35 minutes

 

1.Preheat the oven to180 degrees C. Grease a 22x32cm cake tin.

 

2.Base: In a medium bowl combine the sugar, brown sugar, flour and butter. Continue to blend until the mixture is in coarse crumbs. Remove 2 cups of the mixture to another bowl and reserve the rest.

 

3.Stir the coconut and walnuts into the 2 cups of the sugar mixture. Pat firmly into the greased tin.

 

4.Centre Layer: Stir the bicarbonate of soda, salt and cinnamon into the reserved mixture. Then mix in the egg, buttermilk and vanilla until well blended. Spread this over the crust in the tin.

 

5.Bake for 35 to 45 minutes in the preheated oven or until firm. Allow to cool.

 

6.Top Glaze: Make a glaze using icing sugar and enough of the milk to give it a drizzling consistency. Drizzle over bars before cutting into squares.

Flap Jacks

Ingredients

Serves: 5

• 200 grams of rolled oats
• 30 grams plain flour
• 100 grams of butter or margarine
• 30 ml of golden syrup
• 75 grams of brown sugar 

 

Preparation method

Prep: 15 minutes | Cook: 20 minutes

 

1.Preheat oven to 180 degrees C. Put oats and flour into a large bowl, mix together.

 

2.Put the butter, sugar and syrup into a saucepan and heat gently until butter is melted and sugar is just dissolved.

 

3.Add syrup mixture to flour and oats and mix well.

 

4.Turn into the baking tin and level with back of a spoon.

 

5.Bake in preheated oven for 20 minutes. It’s done when it’s golden and firm.

 

6.Mark into squares. It will make either 12 larger squares, or 24 smaller ones. Allow to cool in the tin. Use a sharp knife to cut through the squares and remove them.