Prep 10 mins
Cooking 25 mins
Makes 8-10
We love this one with a strong cup of tea or packed into lunch boxes for school. It keeps well and is super easy to make.
Preheat oven to 180C. Lightly grease and line the base of a rectangular baking tray (24 x 18cm) with baking paper.
For the base, sift flour, baking powder and ginger together into a mixing bowl. Add the coconut, and oats.
Mix the brown sugar, oil and honey together in a small saucepan over medium low heat and cook, stirring all the time, until the mixture warms and thins out a little.
Mix this into the dry ingredients then press into the baking tray base, ensuring it is as level as possible across the base of the tray.
Bake for 25 minutes or until golden brown then set aside to cool.
For the icing, sift icing sugar into a mixing bowl then mix in the melted butter, lemon juice and zest until you have a lovely thick consistency
Spread over the cooled base mixture then leave it to set before slicing into squares.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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