Ingredients
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3 cups plain untoasted muesli
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1/2 cup desiccated coconut
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1/2 cup dried diced apricots
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1/4 cup dried cranberries
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1/2 cup chopped pistachios
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1/2 cup SPLENDA® Granular
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1 egg, lightly beaten
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1 1/4 cups self-raising flour
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185g butter, chopped
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1/2 cup golden syrup
Method
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1Preheat oven to 180°C/160°C fan-forced. Line a 20cm x 30cm (base) lamington pan with baking paper, allowing a 2cm overhang at both long ends.
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2Place muesli, coconut, apricots, cranberries, pistachios, SPLENDA®, egg and flour in a large bowl. Stir to combine.
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3Melt butter and golden syrup in a small saucepan over medium heat until melted and combined. Add butter mixture to muesli mixture. Stir to combine. Spread mixture into prepared pan. Smooth top. Bake for 20-25 minutes or until firm to touch and golden. Cool completely before cutting into slices. Serve.
Source: taste.com.au
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