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Categories:
flour oats Roll coconut dried butter caster sugar lemon zest almond chopped almond slices red currants
Viewed: 63 - Published at: 7 years agoIngredients
- 1 5/8 cups all purpose flour
- 5/8 cup oats Roll
- 1 1/4 cups coconut Dried, shreds
- 3/4 cup butter at room temperature, cut into small pieces
- 1 7/16 cups caster sugar
- 1 tablespoon lemon zest finely grated
- 9/16 cup almond chopped
- 3 1/2 tablespoons almond slices
- 2 1/4 cups red currants
Method
- Preheat the oven to 190C/375F. Line a 28cm square baking pan with paper. Tip the flour, rolled oats, coconut shreds and butter pieces into a mixing bowl. Use your fingers to work the mixture together to make coarse crumbs. Mix in the sugar, lemon zest and chopped almonds.
- Place two thirds of the mixture into the base of the baking pan, spread it out and press down lightly. Scatter the red currants on top, sprinkle the rest of the mixture over, then the almond slices and press everything down lightly. Bake for 40 minutes until pale golden on top. Transfer to a wire rack, cool slightly and cut into 12-16 pieces.
