• 80 g melted butter
• 180 g plain sweet biscuits, crushed
• 1 c chocolate melts
• 1 c dessicated coconut
• 1 c sliced almonds
• 1 cup dried fruit (such as raisins, apricots or cranberries)
• 1 tin condensed milk

Preheat the oven to 160C. Mix the butter and biscuit crumb and spread over the base of a lined sponge roll tin. Press down firmly and chill.

Mix together the chocolate, coconut, dried fruit and nuts until combined. Spread over the base and then bake for about 30 minutes or until golden.

• 50 g butter
• ¾ c chopped dried apricots
• 400 g tin of apricots, drained and pureed
• 1/3 c honey
• 1 ½ c self-raising flour
• 1 c wholemeal flour
• ¾ c brown sugar
• 1 c oats
• 1 egg, lightly beaten

Preheat the oven to 180 C and grease a slice tin (approx. 30 x 20cm)

In a saucepan melt the butter, and then stir in the honey and pureed apricots. In a mixing bowl combine the flours, sugar and oats. Mix and make a well in the centre and then pour in the egg and wet ingredients. Mix well and then turn mixture into the slice tin and smooth the top. Bake for about 25mins until golden. Slice into bars when cool.

That’s all from me this week. Let’s enjoy the Spring time and take time to smell the daffodils..or better still the freesias!

Happy stitching,

Rachel