I did modify the ingredients very slightly, and I’ve noted them below.
125g (4 oz) butter, melted
1/3 cup sugar
1 cup plain (all-purpose) flour (here I substituted the same amount of gluten free flour)
1/2 cup rolled oats
1 cup brown sugar
1/3 cup plain (all purpose) flour (here I substituted the same amount of gluten free flour)
1/2 teaspoon baking powder
200g (7 oz) chopped dried apricots (I only had half the amount of apricots needed, so I added in some raisins to make up the difference)
1 cup desiccated coconut
Preheat the oven to 180°C (350°F). For the base, place butter, sugar, flour and rolled oats in a bowl and mix to combine. Press the mixture into a 20cm x 30cm (8″ x 12″) slice tin lined with non-stick baking paper. Bake for 15 minutes or until golden.
To make the topping, place eggs and sugar in a bowl and beat with electric beaters until light and fluffy. Fold in the flour, baking powder, dried fruit and coconut. Spread the topping over the base and bake for 20-25 minutes or until golden. Cool in the tin. Cut into slices.
Thanks for having me Corina, I hope you all enjoy this recipe! 🙂
“There is no person that doesn’t know Claire’s fabulous blog Fellow Fellow. If i’m not mistaken, i think i’ve been following her blog, way before i started mine. So you understand, the influence she has on me. I couldn’t be more happy and truly honored to have her guest posting today. I even already tried the recipe, and it was simply delicious!
No need to tell you to visit her blog, i know you already have, but just a reminder, she’s really awesome!” – Corina
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