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For the base:
100g/4 oz butter or margarine, softened
30 ml/2 tbsp clear honey
2 eggs, lightly beaten
100 g/4 oz/1 cup plain (all-purpose) flour
For the crumble:
75 g/3 oz butter or margarine
75 g/3 oz plain (all-purpose) flour
75 g/3 oz rolled oats
5 ml/1 tsp ground cinnamon
50 g/2 oz demerara sugar |
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Method:
Cream together the butter or margarine
and honey until light and fluffy. Gradually beat in the eggs, then
fold in the flour. Spoon half the mixture into a greased 20 cm/8 in
square cake tin (pan) and level the surface.
To make the crumble, rub the butter or margarine into the flour until
the mixture resembles breadcrumbs. Stir in the oats, cinnamon and
sugar. Spoon half the crumble into the tin, then top with the
remaining cake mix, then the remaining crumble. Bake in a preheated
oven at 190°C/375°F/gas mark 5 for about 35 minutes until a skewer
inserted in the centre comes out clean. Leave to cool, then cut into
bars.
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