This tray bake is an in-between version of a brownie and a flapjack with a kick of coffee thrown in! I remember eating these when I was little as they were (and still are) my mum’s absolute favourite. They’re perfect as an afternoon treat or (if you’re impatient like my husband) just eaten straight out of the dish. I baked these for him as a tasty valentines treat as he’s a severe coffee addict! This recipe is quick and easy and low on elbow grease. They stay moist all week, but I doubt that they’ll last that long as they’re dangerously yummy!
250g cooking margarine
225g self-raising flour, sifted
140g porridge oats
50g cooking margarine
1 tsp coffee dissolved in water
225g icing sugar, sifted
Pre-heat the oven to 180c. Lightly grease a 13 inch x 9 inch tin. Place the margarine into a large saucepan and heat gently until melted. Stir in the sugar, flour, oats and cocoa, and mix well then press the mixture into your prepared tin. Bake in the centre of the oven for around 15- 20 minutes. Then remove from the oven and let it cool in the tin.
For the icing, melt the margarine in a saucepan with the coffee. Once melted, take the coffee butter off the heat and mix in the icing sugar. Spread the icing on the base and leave to set. Cut into squares, remove from the tin and try not to eat them all at once.