Dried Fruit Cookie Recipes - Coconut, Almond and Oat Squares

Ingredients

BASE:

• 1/2 cup/125 g butter, softened

• 2/3 cup/140 g firmly packed light brown sugar

• 2/3 cup/100 g all-purpose/plain flour

• 2 tbsp old-fashioned rolled oats

• 2 tbsp toasted wheat germ

• 1 tbsp finely grated orange zest

• 1/8 tsp salt 

TOPPING:

• 2 large eggs, lightly beaten

• 1/4 cup/50 g firmly packed light brown sugar

• 3/4 cup/125 g blanched almonds, halved

• 1/2 cup/60 g shredded coconut

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Method:

1. Preheat the oven to 350°F/180°C/gas 4. Butter an 8-inch (20-cm) square baking pan.

2. Base: Beat the butter and brown sugar in a large bowl with an electric mixer at high speed until creamy.

3. Mix in the flour, oats, wheat germ, orange juice, and salt until well blended. Firmly press the mixture into the prepared pan to form a smooth, even layer.

4. Topping: With mixer at high speed, beat the eggs and brown sugar in a large bowl until pale and thick. Stir in the almonds and coconut.

5. Spread the topping evenly over the base. Bake for 30-35 minutes, or until just golden. Cool completely before cutting into squares.