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STUTHAN
250g flùr-èirigh
25g coirce 
280g siùcar bog donn
200g ìm fuar, air a ghearradh na phìosan
75g cnò-chòco
2 ugh air am bualadh
350g smeuragan ùr no reòthte   

Ro-theasaich an àmhainn gu 180C/350F/gas 4 

Cuir am flùr, an coirce agus an t-siùcar ann am bobhla mòr. 

Suath an t-ìm dhan mheasgachadh fhlùir le bàrr do chorragan, gus am bi cnapan beaga uidhir ri peasairean agad. 

Cuir an cnò-chòco ris a’ mheasgachadh, lìon cupa tì leis a’ mheasgachadh air fad agus cuir e gu aon taobh.

Measgaich na h-uighean dhan mheasgachadh sa bhobhla agus sgap seo ann am bonn tiona-fuine (31 x 17 cm) no tiona ceàrnagach (21cm) a tha air a lìnigeadh.

Dèan seo còmhnard le cùl spàin agus sgap na smeuragan air. 

Sgap am measgachadh anns a’ chupa tì thairis air a seo agus bruich san àmhainn airson eadar uair agus uair is cairteal gus am bi a’ chèic òr-dhonn agus bruich (bu chòir sgian bhiorach no bior tighinn às gun mheasgachadh air).

Leig leis a’ chèic fuarachadh mas toir thu às an tiona e airson a ghearradh na cheàrnagan.  

INGREDIENTS
250g self-raising flour
25g oats
280g soft brown sugar
200g cold butter, cut into pieces
75g desiccated coconut
2 medium eggs, beaten
350g frozen or fresh blackberries

Heat oven to 180C/160C fan/gas 4.

Tip the flour, oats and sugar into a large bowl. Rub the butter into the flour mixture using your fingertips until only small pea-size pieces remain.

Stir through the coconut, then fill a teacup with the mixture and set this aside.

Stir the eggs into the bowl of mixture, then spread over the bottom of a lined baking tin (31 x 17cm), or a 21cm square tin.

Smooth the surface with the back of a spoon, then scatter over the blackberries.

Scatter over the reserved teacup mixture and bake for 1 hr-1 hr 15 mins until golden and cooked through (if you poke a skewer in, it should come out with moist crumbs but no wet mixture). 

Leave to cool, then remove from the tin and cut into squares.