Ingredients:

125 grams unsalted butter
175 grams dates - chopped
2 tablespoons honey
35 grams cornflakes
85 grams rolled oats - Note #1
45 grams shredded coconut - Note #2
85 grams self raising flour - sifted
175 grams dried apricots - chopped
70 grams brown sugar

Note #1 Do not use instant oats
Note #2 Do not use desiccated coconut - will make slice dense

Method:

1. Preheat oven to moderate 180.C Fan Forced. Lightly grease an 18cm x 28cm slice pan. Line base and two long sides with baking paper, extending paper 2cm above edge of oan.
2. In a small saucepan, combine butter, dates and honey. Bring to boil on high. Reduce heat to low and simmer for 1 minute.
3. In a large bowl, combine cornflakes, oats, coconut, flour, apricots and sugar. Pour butter mixture over cornflake mixture, blending until combined.
4. Press mixture firmly into prepared pan. Bake for 15 - w20 minutes, until golden.
5. Cool in pan. Cut into squares. Store in airtight container.

Top Tip
This slice is best cut while still slightly warm!!

I personally cut into large oblongs, have also made them the size of a muesli bar..
Great for breakfast on the run…

Recipe is originally from The Woman’s Day, September 8th 2008

 

[Suzanne rose]

Sounds delicious

 

[Suzanne rose]

@Bullwinkle please post more recipes , more recipes need to be posted by folks like you who have actually made these recipes .

 

[Leodalion63]

Ingredients:

125 grams unsalted butter
175 grams dates - chopped
2 tablespoons honey
35 grams cornflakes
85 grams rolled oats - Note #1
45 grams shredded coconut - Note #2
85 grams self raising flour - sifted
175 grams dried apricots - chopped
70 grams brown sugar

Note #1 Do not use instant oats
Note #2 Do not use desiccated coconut - will make slice dense

Method:

1. Preheat oven to moderate 180.C Fan Forced. Lightly grease an 18cm x 28cm slice pan. Line base and two long sides with baking paper, extending paper 2cm above edge of oan.
2. In a small saucepan, combine butter, dates and honey. Bring to boil on high. Reduce heat to low and simmer for 1 minute.
3. In a large bowl, combine cornflakes, oats, coconut, flour, apricots and sugar. Pour butter mixture over cornflake mixture, blending until combined.
4. Press mixture firmly into prepared pan. Bake for 15 - w20 minutes, until golden.
5. Cool in pan. Cut into squares. Store in airtight container.

Top Tip
This slice is best cut while still slightly warm!!

I personally cut into large oblongs, have also made them the size of a muesli bar..
Great for breakfast on the run…

Recipe is originally from The Woman’s Day, September 8th 2008

View attachment 35977

Looks really yummo Bullwinkle. Well done. I have put the ingredients already on my shopping list. Thank you. Take care.

 

[Bullwinkle]

Now I have my recipe folder finally sorted out, I hope to contribute more.

 

[Suzanne rose]

Now I have my recipe folder finally sorted out, I hope to contribute more.

 

[Suzanne rose]

How do you know people don’t make thier recipes just because they don’t skite like some people.

Spell check it's spelt their , sorry only because you were rude to me.

There is only one person on here that post recipes which I'm sure she has NEVER made and loads of people agree.

Please more recipes from @Bullwinkle @Penny4 and all the other amazing home cooks on here

 

[MHM]

Ingredients:

125 grams unsalted butter
175 grams dates - chopped
2 tablespoons honey
35 grams cornflakes
85 grams rolled oats - Note #1
45 grams shredded coconut - Note #2
85 grams self raising flour - sifted
175 grams dried apricots - chopped
70 grams brown sugar

Note #1 Do not use instant oats
Note #2 Do not use desiccated coconut - will make slice dense

Method:

1. Preheat oven to moderate 180.C Fan Forced. Lightly grease an 18cm x 28cm slice pan. Line base and two long sides with baking paper, extending paper 2cm above edge of oan.
2. In a small saucepan, combine butter, dates and honey. Bring to boil on high. Reduce heat to low and simmer for 1 minute.
3. In a large bowl, combine cornflakes, oats, coconut, flour, apricots and sugar. Pour butter mixture over cornflake mixture, blending until combined.
4. Press mixture firmly into prepared pan. Bake for 15 - w20 minutes, until golden.
5. Cool in pan. Cut into squares. Store in airtight container.

Top Tip
This slice is best cut while still slightly warm!!

I personally cut into large oblongs, have also made them the size of a muesli bar..
Great for breakfast on the run…

Recipe is originally from The Woman’s Day, September 8th 2008

View attachment 35977

Thanks Bullwinkle, it is nice to read a delicious recipe written suitably for its market. Something not every contributor manages.

 

[magpie1]

So many delicious recipes coming in for all of us to share.....thanks to those that provide them in the newsletter. SuperCooks , the lot of you.

 

[Leodalion63]

So many delicious recipes coming in for all of us to share.....thanks to those that provide them in the newsletter. SuperCooks , the lot of you.

I totally agree.

 

[Suzanne rose]

Thanks Bullwinkle, it is nice to read a delicious recipe written suitably for its market. Something not every contributor manages.

Totally Agree

 

[Suzanne rose]

I sent this recipe to my daughter on Tuesday and she cooked it yesterday and said hubby and her 16 year old daughter loved it.
She said to say thank you !