(makes 40 pieces)

Flavoursome and fruity, this slice is what you dream a commercial muesli bar could taste like. Perfect for school lunches or indeed for a tramp. Deb Baxter who owned a cafe in Blenheim called "First Lane" originally developed this recipe for Sara of Marlborough's Queen Charlotte Walk. One of the key ingredients is the dried apricots so if possible use New Zealand grown as their tanginess will be appreciated.


125g butter (diced and at room temperature)
200g (1 cup) sugar
26g (2 tbsp) golden syrup
1 egg (lightly beaten)
140g (1 cup) flour
1 tsp baking powder
80g (1 cup) desiccated coconut
100g (1 cup) rolled oats (lightly toasted)

75g (1/2 cup) sultanas
95g (1/2 cup) firmly packed dried apricots (roughly chopped)
70g (1/2 cup) pumpkin seeds
70g (1/2 cup) sunflower seeds
30ml (2 tbsp) lemon juice
finely grated zest of 1/2 lemon


  • Preheat oven to 180°C.
  • Grease with extra butter or baking spray the sides and base of a 30cm x 20cm x 4cm sponge roll tin. Line the base with baking paper.
  • Place butter into the bowl of an electric mixer fitted with a 'K' beater. Add sugar and golden syrup and beat till pale and creamy.
  • Add egg and beat till combined.
  • Add flour, baking powder, coconut, oats, sultanas, apricots, pumpkin seeds, sunflower seeds, lemon juice and zest. Beat till combined.
  • Place into prepared tin and, using the palm of your hand, press the mix evenly into the tin.
  • Place in preheated oven and bake for 35-40 minutes or till light golden brown and firm to touch.
  • Remove from oven and cool. Remove from tin and cut into forty 3cm x 5cm fingers.
  • Store in an airtight container for up to 4-5 days.