- Ingredients
- Method
Ingredients
- 125g butter
- ½ cup Chelsea Raw Sugar
- 2 Tbsp Chelsea Honey Maple or Maple Flavoured Syrup
- 190g (2 ¼ cups) rolled oats
- 57g (⅔ cup) desiccated coconut
- 130g (1 cup) dried apricots, chopped
- 50g milk chocolate, chopped into chunks
Reviews
2
What did you think of this recipe?
Unknown
Kids love this and its really easy to adapt with different fruit.
5
Hayley
Can you use coconut sugar in this?CHELSEA: definitely, sounds delicious!
5
Method
Preheat oven to 180ºC conventional or 160ºC fan forced.
Grease and line the base of a 20cm x 22cm slice pan.
Melt butter, Chelsea Raw Sugar and syrup in a saucepan, bring gently to the boil, stirring until all sugar is dissolved and soft boil for at least 3 minutes.
Add melted butter mixture to oats, coconut and dried apricots. (Don't add chocolate at this stage) and mix until well combined. Allow to cool for 5 minutes, then stir through chocolate.
Press firmly into pan with metal spoon. Bake for 25 minutes or until golden brown. Cool in tin.
Using a serrated knife cut into slices once cool, chill in refrigerator to set. Store in airtight container.
Makes: 12 bars
Reviews
2
What did you think of this recipe?
Unknown
Kids love this and its really easy to adapt with different fruit.
5
Hayley
Can you use coconut sugar in this?CHELSEA: definitely, sounds delicious!
5
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- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
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To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
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ingredients
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- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
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ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
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ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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