• Method

  1. Line the base and sides of a brownie tin (approx 25 x 20cm) with a non-stick baking paper.
  2. Preheat oven to Gas 4/180C/160C fan.
  3. Break the biscuits into fine crumbs – Irene recommends putting them into a bag and crushing them with a rolling pin) – then put into a bowl with the oatmeal.
  4. Melt the butter in a pan then pour into the bowl mixing everything well.
  5. Press the mixture into the brownie tin and level flat with the back of a spoon then set aside.
  6. Mix the oats, coconut, chopped chocolate, cranberries/blueberries together in a bowl. When thoroughly mixed spread this over the base in the tin and level out flat.
  7. Drizzle the condensed milk over the mixture, making sure it is evenly spread right across the tin.
  8. Set aside for 15 to 20 mins to allow the milk to soak in.
  9. When milk has soaked in bake in the oven for 30 minutes until the top is just turning a nice golden colour – not brown.
  10. Allow to cool in the tray until cold and firm before slicing into squares – Irene recommends leaving it overnight to make sure it is firmly set.

Thanks to Irene Goddard, owner of Wyvis Boutique Boutique Bed & Breakfast in Tillicoultry in Clackmannanshire, for sharing this recipe with us.

Irene has been running a B&B with the support of her husband Terry for 30 years. Irene and Terry really enjoy welcoming guests from all over the world into their family home and sharing Scottish food and recipes.

Irene sources the best produce and ingredients from local suppliers, including from Wyvis’s colourful garden whenever possible, and she takes pride in knowing the provenance of the extensive range of Scottish produce on their breakfast menu.

Wyvis is VisitScotland 5 Star Gold Graded, and has received the Taste Our Best Award for Food, Drink and Hospitality, as well as being a regional finalist in the Thistle Awards in the Most Hospitable Bed and Breakfast category.

Visit Wyvis Boutique Bed & Breakfast

 

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