APRICOT CRUNCH BARS
Weigh out all your ingredients, if possible using a digital scale for accuracy, and set to one side.
Combine the flour, oats, brown sugar and cinnamon then add cubes of soft butter. Rub the mixture together until it forms a consistency similar to the topping for a crumble. Add the nuts and seeds and mix through evenly.
Prepare an 8 x 8 inch tin (or equivalent) with buttered greaseproof paper around 4 sides and on the bottom.
Place half of the dry mixture into the bottom of the tin and press down firmly with the palm of your hand.
Loosen up the jam by stirring and then spread an even coating across the top of the mixture ensuring to keep roughly 10-15mm away from the sides.
Place the remainder of the dry mixture on top of the jam and lightly pat down.
Pre-heat your oven to 150°c and bake for roughly 30mins until the top is golden brown.
Remove from oven and allow to cool thoroughly before either turning out or cutting in the tray and serving.
280g Plain Flour
220g Brown Sugar
75g Sunflower Seeds
75g Pumpkin Seeds
50g Flaked Almonds
1 ½ tsp Cinnamon
500g Apricot Jam
8×8 inch Cake tin (or equivalent)