Carob Crunch

This is adapted from the Cranks Recipe Book, a really quick and easy treat! Somewhere between biscuit and cake (as recipe = thinner and more biscuity, double quantities = thicker and more cakey). It’s especially good if you add a tablespoon of thick jam (we always have some that’s set too much) or fruit preserved in syrup (jam that doesn’t set enough!) slightly chewy fruit is good, cherry is my favourite.

100g butter
100g flour
2 teaspoons carob powder
1 teaspoon baking powder
65g sugar
50g dessicated coconut

Sieve (or whisk, saves time!) together the flour, carob powder, and baking powder.
Melt butter over a low heat.
Add all other ingredients and stir well.
Gently press into an 18cm (7″) sandwich tin.
Bake at 190c (375f / gas 5) for 25 mins (it will seem uncooked in the middle, but it will set as it cools).
Allow to cool, cut and serve.