75g self-raising flour
50g desiccated coconut
1 tablespoon cinnamon
80g butter (chopped)
160ml rice malt syrup
Mix together the oats, coconut, flour and cinnamon.
Put the rice malt syrup, butter and dextrose into a pan and heat gently until all mixed together (about 4 minutes).
Pour the mixture from the pan onto the dry ingredients and mix well.
Scrape all the ingredients into a 22cm square lined cake tin and cook at 180’C (160’C fan) gas mark 4 for about 25 – 30 minutes, turning half way through.
Remove from the oven and gently score into about 16 pieces.
Once cooler remove from the tin and place on a wire rack to cool.
Can be kept in an airtight container for a couple of days. Can be frozen and defrosted as needed.