Fruity oat slice

MAKES 20 PIECES

Oil for greasing the tin

175g butter

60ml honey

85g dried apricots

175g plain flour

175g rolled oats

115g caster sugar

100g sultanas or raisins

115g dark chocolate drops EQUIPMENT

1 low-sided rectangular baking

tin, measuring 26cm x 17cm

1 pastry brush or paper towel Kitchen scales and measures

1 small saucepan

1 chopping board

1 sharp knife or kitchen

scissors (optional)

1 sieve

1 large bowl

1 tablespoon

1 wire rack

1 Heat oven to 180°C. Brush the insides of the tin with oil or wipe it with an oily paper towel.

2 Place the butter and the honey in the small saucepan, then gently heat until melted. Set aside.

3 Chop the dried apricots into small pieces about the size of your fingernail. (It may be easier to chop the apricots with kitchen scissors.)

4 Sift the flour into the bowl.

5 Add the oats, sugar, chopped apricots, sultanas and chocolate drops to the flour, then stir everything together well.

6 Pour the melted butter and honey over the mixture in the bowl, then stir until well combined and moist.

7 Spoon the mixture into the prepared tin. Spread it out evenly, then press it down with the back of the spoon.

8 Bake the slice in the middle of the oven for about 20 minutes until it is lightly browned. Remove the slice from the oven and place on a wire rack to cool.

9 When the slice is completely cold, place the clean chopping board on top of the tin, then turn both upside down. Tap gently on the base of the tin and the slice will fall out onto the board.

10 Cut the slice into pieces with a sharp knife.