- 175g / 6oz butter
- 225g / 8oz oats
- 110g / 4oz golden caster sugar
- 2T / 40g honey
- 55g / 2oz sultanas
- 30g / 1oz chopped hazelnuts
- 12g / ½ oz ground almonds
- 30g / 1oz dried figs (2 figs)
- 30g / 1oz dried apricots
- 30g / 1oz chopped dates
- Lightly grease and line the base of a 7”x10” or square baking tray.
- Gently melt the butter and honey together.
- Mix sugar and oats together.
- Add all the fruit and nuts to the oats, mixing well to combine and coat the fruit with the dry ingredients. (This helps to separate and evenly distribute
the fruit so that you don’t have lumps of fruit sticking together.)
- Add the dry ingredients to the melted butter and honey, stir to thoroughly combine.
- Place the mixture into the prepared baking tray, smooth the top and press down well.
- Bake at 180C for about 20 minutes.
- Carefully mark into squares or bars while warm, then leave to cool completely before removing them from the tin.
It’s not necessary to line the base of the tray, but it does make getting the squares out of the tin much easier. The size or shape of the tin doesn’t matter for this recipe - just use whatever you have or the shape you prefer, as long as the mixture isn’t too thick or too thinly spread.
Vary the fruit and nuts as you wish, leaving the ones you’re not so keen on out or adding more of the ones you like. Try varying the baking time - baking the squares for longer makes them more chewy, less baking time or baking at a lower temperature makes for a softer texture. Marking the squares while warm creates clear lines and makes it easier to cut later; leaving the squares to cool before cutting completely avoids crumbling them (which can happen if you cut them while still warm.)