These irresistible bars bring together a crisp pastry base with a chewy, nut packed coconut topping. Loosely inspired by the rich coconut and brown sugar layer of Danish drømmekage (dream cake), this traybake uses honey with plenty of toasted nuts. The result is a moreish slice that’s perfect as an afternoon or lunchbox treat.
Nutmeg isn’t essential, but if you’ve got some to hand, a generous pinch makes all the difference — its aromatic warmth gives the bars extra depth.
Servings: 16 squares Preparation and cooking: 1 hour.
Ingredients
200g Plain Flour 225g Butter 30g Icing Sugar 5 Eggs 200g Honey 100g Desiccated coconut 300g Mixed nuts Pinch Salt Pinch grated Nutmeg
Tip: Chop nuts finely for a neater…
