- 250.00ml - brown sugar
- 250.00ml - coconut
- 80.00ml - cake flour
- 200.00g - dried Smyrna figs, finely chopped
- 2.50ml - baking powder
- 80.00ml - sugar
- 250.00ml - cake flour
- 2.00 - Topping: eggs
- 125.00ml - rolled oats
- 125.00g - butter, melted and cooled
1. Preheat the oven. Grease a square baking tray (22 x 22cm) and line the bottom with greased baking paper.
2. Mix the butter, sugar, flour and rolled oats in a mixing bowl. Press the mixture into the greased baking tray to form a layer at the bottom ? don't press too firmly. Bake in a preheated oven for about 15 minutes or until golden brown. Allow to cool.
3 Prepare the topping: Use an electric beater to beat the egg and brown sugar in a mixing bowl until light and slightly fluffy. Sift the flour and baking powder and use a large spoon to fold this into the creamed egg mixture. Also fold in the figs and coconut and then spread the mixture over the baked base. Bake it again for 20-25 minutes or until golden brown and done. Allow the mixture to cool in the baking tray and then cut into squares.