6 tablespoons butter or margarine
1½ cups self-rising flour
Ice water
½ cup strawberry jam

Preheat oven to 350°F.  Spray a 15x10-inch jelly-roll pan with non-stick vegetable spray.

In a medium bowl, cut butter into flour until mixture resembles coarse crumbs.  Add water until mixture holds together and forms a ball.  On a lightly floured board, roll the pastry to fit the prepared jelly-roll pan; spread with jam.

FILLING

9 tablespoons butter or margarine
3 tablespoons molasses
2 tablespoons honey
¼ cup rolled oats
¼ cup flaked coconut
1 teaspoon almond extract

In a heavy saucepan over low heat, melt butter with molasses and honey.  Stir in oats, coconut, and almond extract.  Spread over prepared crust.

Bake for 20 minutes.  Cool in pan on a wire rack.  Cut into bars.

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