Apricot and Oat Slice

BY RICHARD CORNISH

A not-too-sweet, not-too-naughty fruit and nut slice with plenty of oats to serve up as an afternoon treat or pack in the backpack when going for a long walk in the hills.

Makes 12 pieces

Ingredients

  • 4 tablespoons honey

  • 100g unsalted butter

  • 100g rolled oats

  • 180g SR flour

  • 50g brown sugar

  • 50g desiccated coconut

  • 80g dried apricots, chopped

  • 80g roasted almonds, chopped

  • 1 teaspoon ground cinnamon

  • 1 teaspoon vanilla extract

  • ½ cup milk

Preheat the oven to 180°C/350°F.  Grease a 22cm x 22cm tray and line with baking paper. Melt the honey and butter in a saucepan over low heat. In a large bowl mix the oats, flour, brown sugar, coconut, apricots, almonds and cinnamon with a wooden spoon or spatula. Pour in the melted butter and honey. Stir. Add the vanilla extract and milk and mix to form a rough batter. Tip the batter into the tray and flatten with the back of the spoon or spatula. Bake for 25-30 minutes or until the edges are golden brown and the middle has set. Remove from the oven, allow to cool for 15 minutes, turn out onto a wire cake rack. Cool completely. Cut into even fingers and serve. Will keep for a week in the cake tin.

Desserts and SweetsGuest Author