• Making time 20 minutes
• Preparation time  10 minutes

Ingredients

• 125 g butter
• 125 g golden syrup
• 125 g light muscovado sugar
• 125 g oats
• 125 g self-raising wholemeal flour
• 25 g desiccated coconut

To finish

• Three tablespoons of strawberry jams
• Two tablespoons of desiccated coconut

Keep your best wishes, close to your heart and watch what happens.

 ― Tony DeLiso

Preparation:

1. Put the butter, syrup and sugar in a saucepan and heat gently until just melted.
2. Remove the pan from the heat and stir in the oats, flour and coconut, tip the mixture into an 18cm shallow square cake tin lined with non-stick baking paper, and press into an even layer.
3. Bake in a preheated oven, 180⁰C, and set the timer for 15 minutes until golden. Leave to cool for 10 minutes then mark into 9 squares, spread with the jam and sprinkle with the coconut, leave to cool completely.
4. Lift the paper out of the tin, cut the squares right through and peel off the paper, and store in an airtight tin for up to 3 days.