1 cup rolled oats
1 cup coconut
½ cup flour
½ cup brown sugar (firmly packed)
1 Preheat oven to 180C. Position oven rack in middle of oven.
2 Line the base of a 20x30 centimetre sponge roll tin with greaseproof or baking paper.
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3 In a large bowl mix the oats, coconut, flour and sugar.
4 Melt the butter and stir into dry ingredients until all is well mixed.
5 Turn into prepared tin and press in with flat of hand or back of a spoon.
6 Bake at 180C 25-30 minutes or until golden and set.
7 Remove from oven, cool a few minutes, then with a sharp knife cut into squares.
8 Leave in the tin to go cold, then remove carefully and store in an airtight container.