Makes 12 – 16
- 85g (1 cup) butter, room temperature
- 100g (½ cup) firm brown sugar
- 35g (⅓ cup) white sugar
- 2 eggs
- 10ml Staffords Vanilla Extract with Seeds
- 160g (1¼ cups) cake flour
- 5ml baking powder
- 5ml bicarbonate of soda
- 2ml salt
- 250g Staffords Choc Chips
- 150g (1½ cups) oats
- 40g (½ cup) desiccated coconut
- 50g (½ cup) flaked almonds, crushed
Method:
- Preheat the oven to 170° Lightly grease a shallow baking tin, approximately 20cm x 30cm in size.
- Place the butter, brown sugar and sugar into a mixing bowl and cream together until pale and fluffly.
- Beat in the eggs, one at a time, mixing well after each addition. Add the vanilla extract with seeds.
- Sift the flour, baking powder and bicarbonate of soda over the creamed mixture and add the salt.
- Add ¾ of the choc chips, oats, coconut and almonds.
- Combine all of the ingredients together and spoon into the baking tin. Spread into an even layer and top with the remaining choc chips.
- Bake for 25 – 35 minutes or until golden.
- Allow to cool for 15 minutes, before cutting into squares. Allow to cool completely.