Apricot and Walnut Sandwich Bars
A substantial and healthy snack
50g (2oz) Hamlyns Scottish Porridge Oats
50g (2oz) light muscovado sugar
40g (1½ oz) chopped walnuts
200g (7oz) wholemeal self raising flour
175g (6oz) margarine, melted
175g (6oz) ready-to-eat dried apricots, snipped into pieces
50ml (2fl oz) water
2 tablespoons castor sugar
Grated rind of 1 Lemon
Pre-heat oven to 150°C/300°F/gas 2. Grease and base line a 7" shallow square tin with greaseproof paper.
To prepare your filling, place the apricot pieces in a small pan with the water, sugar and lemon rind. Bring to the boil and simmer gently until the apricots are really soft and the liquid has evaporated.
While the filling is cooling, make the oat mixture. Measure the oats, sugar, walnuts and flour into a bowl and add the melted margarine. Stir together, then divide the mixture in half and spread one half into the base of the prepared tin. Spoon the cooled apricot mixture on top and carefully spread it to form an even layer. Cover with the remaining oat mixture.
Bake in the pre-heated oven for 45 minutes, or until firm and golden brown. Cut into bars while still warm.
The bars are also delicious with an alternative filling of sliced cooking apple covered in brown sugar before baking.