1 cup caster sugar
2 tbsp honey
2 1/2 cups rolled oats
3/4 cup desiccated coconut
1 cup cornflakes, lightly crushed
1/2 cup flaked almonds
1 tsp mixed spice
1/2 cup finely chopped dried apricots
1 cup mixed dried fruit
1. Preheat the oven to moderately slow 160C. Brush a shallow 20 x 30cm tin with oil or melted butter; line base and sides with baking paper.
2. Combine butter, sugar and honey in a small pan. Stir over low heat for 5 minutes, or until butter has melted and sugar has dissolved. Remove from heat.
3. Place oats, coconut, cornflakes, almonds, spice and fruit in a large mixing bowl; stir to combine and make a well in the centre. Pour butter and sugar mixture onto dry ingredients and combine thoroughly.
4. Press mixture into prepared tin. Using a sharp knife, score slice onto 18 fingers (do not cut right through to base.) Bake for 45 minutes, or until golden. Leave slice in pan for 15 minutes before turning out onto a board to cool. Cut into fingers when cold.
Store in airtight container for up to 3 days.