Ingredients
- 85 gbutter (1 cup), room temperature
- 100 gfirm brown sugar (1/2 cup)
- 35 gwhite sugar (1/3 cup)
- 2eggs
- 10 mlStaffords Vanilla Extract with Seeds
- 160 gcake flour (1 1/4 cups)
- 5 mlbaking powder
- 5 mlbicarbonate of soda
- 2 mlsalt
- 250 gStaffords Choc Chips
- 150 goats (1 1/2 cups)
- 40 gdesiccated coconut (1/2 cup)
- 50 gflaked almonds (1/2 cup), crushed
Made with Staffords
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Method
Preheat the oven to 170°C. Lightly grease a shallow baking tin, about 20 cm x 30 cm.
Cream the butter, brown sugar and white sugar together in a mixing bowl until pale and fluffy.
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract.
Sift the flour, baking powder and bicarbonate of soda over the creamed mixture and add the salt. Add three quarters of the choc chips, the oats, coconut and almonds.
Combine everything and spoon into the baking tin. Spread into an even layer and top with the remaining choc chips.
Bake for 25 to 35 minutes, or until golden.
Allow to cool for 15 minutes before cutting into squares, then cool completely.
