• Hiker Bars Recipe

    Hiker Bars Recipe


    • 180g unsalted butter, room temperature
    • 270g demerara sugar
    • 2 medium free range eggs
    • 180g plain flour
    • 1 tsp baking powder
    • 180g currants
    • 180g sultanas
    • 50g caster sugar



    1. Heat the oven to 180c. Line a baking tray about 20x28cm and 4cm deep with baking paper
    2. Beat the butter and sugar together until light and fluffy
    3. Break the eggs in and mix
    4. Sift the flour and baking powder together, add to the mixture
    5. Finally stir in the dried fruit and place in the prepared tin
    6. Bake for 15 minutes, take out and press down the edges with a dough scraper or palette knife
    7. Bake for a further 10 minutes, repeat the pressing down to get a nice even result
    8. Sprinkle with sugar, leave to cool completely before cutting