• 125 g (4 oz) butter
  • 125 g (4 oz) golden syrup
  • 125 g (4 oz) light muscovado sugar
  • 125 g (4 oz) oats
  • 125 g (4 oz) self-raising wholemeal flour
  • 25 g (1 oz) desiccated coconut
  • 3 tablespoons strawberry jam
  • 2 tablespoons desiccated coconut

Put the butter, syrup and sugar in a saucepan and heat gently until just melted.

Remove the pan from the heat and stir in the oats, flour and coconut. Tip the mixture into an 18 cm (7 inch) shallow square cake tin lined with nonstick baking paper (see page 11), and press into an even layer.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 15–20 minutes until golden. Leave to cool for 10 minutes then mark into 9 squares. Spread with the jam and sprinkle with the coconut. Leave to cool completely.

Lift the paper out of the tin, cut the squares right through and peel off the paper. Store in an airtight tin for up to 3 days.

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