In Baking

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



  1. Preheat the oven to 170° Lightly grease a shallow baking tin, approximately 20cm x 30cm in size.
  2. Place the butter, brown sugar and sugar into a mixing bowl and cream together until pale and fluffly.
  3. Beat in the eggs, one at a time, mixing well after each addition. Add the vanilla extract with seeds.
  4. Sift the flour, baking powder and bicarbonate of soda over the creamed mixture and add the salt.
  5. Add ¾ of the choc chips, oats, coconut and almonds.
  6. Combine all of the ingredients together and spoon into the baking tin. Spread into an even layer and top with the remaining choc chips.
  7. Bake for 25 – 35 minutes or until golden.
  8. Allow to cool for 15 minutes, before cutting into squares. Allow to cool completely.
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