Fruit Filled Cereal Bars

Pastry:

1. Place butter (60g), honey (100g), golden syrup (50g) and vanilla (1 tsp) into bowl. Program 5 minutes / 100C / Speed 2.
2. Add plain flour (170g), self raising flour (65g), bicarb soda (1 tsp) and cinnamon (1/2 tsp) to the bowl. Combine Speed 3 / 30 seconds. This will be a sticky, wet dough. It firms upon cooling however.
3. Remove dough from bowl and place onto a silicone mat in a rectangle shape to cool for 5-10 minutes. Be careful as this will be hot at first. Wait until you can safely handle it, but do not leave it too long as it will dry out.

Filling:

1. Add apple (250g) to the clean, dry bowl. Chop Speed 8 / 5 seconds. Scrape down sides.
2. Add pitted dates (8) and cinnamon (1/2 tsp) to the bowl. Program 8 minutes / 100C / Speed 2. Ensure your filling isn’t too wet, as it will lead to soggy or very soft bars the next day.
3. Blitz on Speed 9 until desired puree consistency is achieved. You may wish it to be very smooth, or have some texture.

Assembly (refer to photos):

1. Preheat oven to 180C. Line a baking tray with baking paper.
2. Once dough is cooled, roll out into a thin rectangle about 2-3mm in thickness.
3. Cut 12 small rectangles from the dough (or however many, depending on size of bars you are wanting).
4. Place a little filling onto one rectangle.
5. Bring both sides together, overlapping slightly to form a case around the filling.
6. Place the bar seam side down onto the baking tray.
7. Repeat for all rectangles. Leave room between each bar as they will grow in size during baking.
8. Bake for 15-18 minutes. You will need to watch these as every oven varies. Some people have noted theirs took between 8-10 minutes so please keep an eye on them.
9. Do not overcook these or you will have a hard biscuit pastry. You want a soft, lightly golden crust on them.