Lemon and Raisin Bars.
Over a year ago
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Ingredients
- FOR THE BASE
- 85g/3oz self raising flour
- 85g/3oz porridge oats
- 50g/2oz light muscavado sugar
- 85g/3oz butter
- FOR THE TOPPING
- 25g/1oz butter
- 3 eggs
- 175g/6oz light muscavado sugar
- 140g/5oz raisins
- 85g/3oz dessicated coconut
- 1 grated zest of 1 lemon
- 2 tbsp lemon juice
- FOR THE ICING
- 50g/2oz icing sugar
- 1 finely grated zest of 1 small lemon
- 2-3 tsp fresh lemon juice
Accompaniment
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Description
Deliciously soft snack bars.
Method
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1
1. Heat oven to 180C/fan 160C/gas 4. Put the flour,oats and sugar in a bowl and rub in the butter. Tip into a shallow 26cm by 18cm tin, then press down with your fingers until smooth. Bake for 10-15 mins until pale golden.
2. Meanwhile, make the topping. Melt the butter and leave to cool. Beat the eggs in a bowl and stir in remaining topping ingredients. Pour over the base, then bake for 20-25 mins until the top is set and golden. Mark into 12, then leave to cool before cutting.
3. Put the icing sugar in a small bowl with the lemon zest. Stir in enough lemon juice to make a smooth icing. Drizzle diagonally over each bar.
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