Fri, 27 February 2026
If it is easiest for you, this recipe can be done by hand using only one bowl
Crust:
200 g. self-raising flour (about 1 ½ cups)
120 g. light brown sugar (1/2 cup packed)
120 g. butter (roughly ¼ lb.)
Combine ingredients and press into 9x13” rectangular pan to make crust. Bake at 160 degrees Celsius for 10 minutes until golden brown.
Filling:
2 eggs, beaten
240 g. light muscovado sugar (1 cup firmly packed)
140 g. dessicated coconut (1 ½ cups)
4 g. salt (½ teaspoon)
20 g. self-raising flour (2 Tablespoons
4 g. baking powder (½ teaspoon)
4 g. vanilla (½ teaspoon)
190 g. chopped or ground walnuts (1 cup)
Beat eggs with sugar. Stir in the rest of the filling ingredients. When combined, spread gently and evenly on top of warm crust. Bake for 25 minutes at 160 degrees Celsius.
Glaze: (use a different small bowl for this part)
20 g. melted butter (1 generous Tablespoon)
Juice of 1 large lemon, or 2 small lemons (absolutely not bottled lemon juice!)
170 g. icing sugar (about a cup)
In a small bowl, combine these three ingredients and beat with a small whisk or fork until smooth. Ensure any small white lumps of icing sugar or lemon seeds are gone.
While the bars are still warm in the baking dish, drizzle the glaze over the top. The glaze will be thin and easy to spread over the bars.
Let cool for at least 10 minutes. Using a knife to slice these, the recipe makes 24 two-inch squares. No need to refrigerate.
