Things you will need!.
Set oven to 180C/160C fan/gas 4
Mix the flour, sugar and oats in to a bowl. Cut the butter in to cubes. This makes it easier to rub in to the mix.
Rub the butter in to the mix. Looking for a breadcrumb-like finish to the mix.
This is the consistency of the mix you are looking for.
Add the coconut in to the mix. *** Take a cup of the mixture at this stage*** This will be used as a topping later.
Beat the egg Up and add to mix.
Get a baking tray ready. Line with baking parchment. This is the final mix you are looking for after you have stirred in the egg.
Spread the mixture out evenly in the baking tray. Push the brambles into the mix.
Use the cup of the mixture you put aside earlier and sprinkle over the top.
Place in oven. Middle shelf for 50mins. Seems a long time but trust the recipe. .
Take out oven and wait to cool. Should have a golden brown crumble like topping. It's not burnt its the caramelisation of the brown sugar.
Shake the tin, place your hand out and tip the cake on to your hand. Place on a baking tray. These edges maybe crispy. Cut about 1/2cm round the cake. Eat trimming if you like.
Bramble and coconut squares. Perfect on its own, with a cup of tea or custard!
- 250.0g self-rising flour
- 25.0g Oats
- 280.0g Soft brown sugar
- 75.0g Desiccated coconut
- 2.0 Medium eggs
- 350.0g Fresh Brambles
- 200.0g Unsalted butter
- 1.0 Baking parchment
- 1.0 Baking tray 300 x 190 x 35mm. Ish!
Perth, Perth and Kinross