1 cup Golden Cloud Cake Wheat Flour
2 Tbsp All Gold Smooth Apricot Jam
4 Tbsp Black Cat Smooth Peanut Butter
100g Butter
2 cups Jungle Oats
1 cup Desiccated Coconut
1 cup Castor Sugar
1 tsp Bicarbonate of Soda
2 Tbsp Crosse & Blackwell Creamy Mayonnaise





Mix the jam, peanut butter and butter into a saucepan and bring to a gentle boil.

Empty this mixture into a heat resistant bowl. Add in the oats, the desiccated coconut, castor sugar, Golden Cloud Cake Wheat Flour, bicarbonate of soda and the mayonnaise. Mix to form a golden, moist, crumbly mixture.

Flatten mixture into a baking sheet. Bake for 35 minutes at 180˚C Cut while still hot and allow to cool. Decorate with piped peanut butter.

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