Ingredients

1 roll

ready Rolled Shortcrust pastry

4 Tbsp + 2 Tbsp

To Decorate Berries & Cherries Jam

200g

butter

200g

Golden Caster Sugar

Eggs

1 tbsp

Steenbergs Organic Rose water

125g

ground almonds

125g

desiccated coconut

160g

dried sour cherries

50g + 2 Tbsp to decorate

Coconut Chips

Steenbergs Organic Rose Petals, to decorate

This delicious sour cherry, coconut and rose bars are described by their developer, Suze from Gourmet Glow, as Absolute Love in a Bar These bars are moist and crumbly with coconut and almonds, dotted with chewy Sour Cherries and a hint of fragrant Rose. All hugged by a flaky crust.

Method

Preheat Oven to 180C, Grease and Line a Rectangular Tart Tray.
Roll out the pastry and trim to fit the base. Chill for 20 minutes then blind bake for 15 minutes. Bake uncovered for a further 5-10 until golden and sandy to the touch.
Meanwhile, beat the sugar and butter for 10 minutes until pale and light. Add the eggs one at a time, beating between each addition.
Beat in the Rose Water.
Fold in the Almonds, Coconut and Sour Cherries until combined.
Spread the Jam across the pastry and dot spoonfuls of the mixture over the top. Smooth out and top with the coconut chips.
Bake for 30 minutes until golden and set.
Leave to cool for 10 minutes then remove from the tin and set on a wire rack to cool completely.
Once cool, microwave the jam for the topping until fluid and brush over the top. Sprinkle over the remaining coconut and Rose Petals and cut into bars.