This Hiker Bars recipe was designed for autumnal walks for the Fabulous Baker Brothers.
Tom and Henry always used to go to the Lake District in October half term when they were small.
Without fail they always had the Hiker Bars with them, which their Mum made before they went away.
Hiker Bars; The story.
This Hiker Bars recipe keeps for weeks, and it’s chewy, fruity and the kind of thing that’s robust enough that you can pack it into a biscuit tin and it rattles around until it’s all gone.
We now make it in our shops and it sells like hot cakes, and our Hiker Bars are soon to be available online.
Takes 30 minutes
Serves 12 pieces
- 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
- Heat the oven to 180c. Line a baking tray about 20x28cm and 4cm deep with baking paper
- Beat the butter and sugar together until light and fluffy
- Break the eggs in and mix
- Sift the flour and baking powder together, add to the mixture
- Finally stir in the dried fruit and place in the prepared tin
- Bake for 15 minutes, take out and press down the edges with a dough scraper or palette knife
- Bake for a further 10 minutes, repeat the pressing down to get a nice even result
- Sprinkle with sugar, leave to cool completely before cutting