1 1/2 cups all-purpose flour
1 cup rolled oats
1 cup shredded coconut flakes
1 stick butter at room temperature, cut into tiny pieces
1 cup white sugar
2 tbs lemon juice (optional)
3/4 cup almonds, chopped
1 -1 1/2 cups red currants
2-3 tbs Honey
Preheat the oven to 375F.
Spray 8X8 glass baking dish with cooking spray.
Dump the flour, rolled oats, coconut shreds and butter pieces into a mixing bowl.
Use your fingers to work the mixture together to make coarse crumbs.
Mix in the sugar, lemon juice and chopped almonds.
Mix in the honey.
Place 1/2 of the mixture into the base of the baking pan, spread it out and press down lightly. Scatter the currants on top, sprinkle the rest of the mixture over and press everything down lightly. Bake for 40 minutes until pale golden on top.
Cool and cut into 12-16 pieces.