4 fl oz (110 ml) oil
3 oz (85 g) Muscovado sugar
1 egg (free-range if possible)
4 oz (110 g) wholemeal rye or barley flour
4 oz (110 g) mixed rye, oat and barley flakes
4 oz (110 g) chopped almonds
6 oz (170 g) chopped dried apricots
3 oz (85 g) Muscovado sugar
1 egg (free-range if possible)
4 oz (110 g) wholemeal rye or barley flour
4 oz (110 g) mixed rye, oat and barley flakes
4 oz (110 g) chopped almonds
6 oz (170 g) chopped dried apricots
method
1. Cream the oil and sugar. Add the egg and beat well.
2. Mix in the flour and the flakes and then add the chopped almonds and apricots.
3. Put the mixture into a flat rectangular buttered baking tin and bake at 375°F ( 190°C) gas mark 5 for about 30 minutes.
4. Mark into pieces while still warm and allow to cool before removing from tin.
2. Mix in the flour and the flakes and then add the chopped almonds and apricots.
3. Put the mixture into a flat rectangular buttered baking tin and bake at 375°F ( 190°C) gas mark 5 for about 30 minutes.
4. Mark into pieces while still warm and allow to cool before removing from tin.
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