These irresistible bars bring together a crisp pastry base with a chewy, nut packed coconut topping. Loosely inspired by the rich coconut and brown sugar layer of Danish drømmekage (dream cake), this traybake uses honey with plenty of toasted nuts. The result is a moreish slice that’s perfect as an afternoon or lunchbox treat. 

Nutmeg isn’t essential, but if you’ve got some to hand, a generous pinch makes all the difference — its aromatic warmth gives the bars extra depth.

Servings:   16 squares              Preparation & Cooking:  1 hour.

Ingredients
200g    Plain Flour
225g    Butter
30g      Icing Sugar
5           Eggs
200g    Honey
100g    Desiccated coconut
300g    Mixed nuts
Pinch Salt
Pinch grated Nutmeg

Tip:  Chop nuts finely for a neater slice; larger pieces add bite but make the bars crumblier

Method
1.    Preheat oven to 180°C fan (200°C conventional). Line a 30 x 20 cm (12 × 8 inch) tray with parchment paper. 

2.    In a food processor, combine 200g flour, 100g butter, and 30g icing sugar. Add 1 egg and process until the mixture resembles a damp rubbly texture.

3.    Tip the mixture into the lined tray, spread evenly, and press flat. Bake at 180°C fan (200°C conventional) for 20 minutes.

4.    While the pastry bakes: Roughly chop the mixed nuts, keeping some larger pieces. Toast the nuts in the oven for 7–10 minutes and the desiccated coconut for 4–5 minutes, until medium brown. Watch closely to avoid burning.

5.    In a saucepan, melt the remaining 125g butter over low heat then add the honey and stir well.

6.    Mix in the toasted coconut and nuts, plus a pinch of salt and a good pinch of nutmeg. Stir in the remaining 4 eggs, mixing until everything is combined. Pour the mixture over the baked pastry base.

7.    Return to the oven, lowering the temperature to 150°C fan (170°C conventional) and bake for 20 minutes, or until the top is golden brown and the filling is set.

8.     Allow to cool fully in the tin before slicing into squares or bars.