JEWELLED COOKIE BAR MIX

Whisk flour with baking soda, cinnamon, salt and cloves to combine; pour into a 1L mason-style jar. Layer in brown sugar and granulated sugar, packing ingredients lightly between layers. Chop or dice any larger dried fruits such as dates, figs and apricots. Layer dried fruit into the jar, adding each type individually and packing lightly as needed. Cap tightly with lid, label and date jar, and provide a recipe card with preparation ingredients and baking instructions. Jars can be stored at room temperature for up to 1 month.

To Prepare: Preheat oven to 350°F. Dump jar contents into large bowl and mix well, breaking up any clumps of brown sugar and dried fruit with fingertips, as needed. Add melted butter and beaten egg. Mix well with wooden spoon until well combined. Dough will be crumbly but no dry spots should remain. Press dough evenly into a 13 x 9-inch baking pan lined with parchment paper with the edges hanging over the sides. Bake for 20 minutes or until golden all over. Cool completely in pan before using parchment to transfer to a cutting board and slicing into bars. 

Make-Ahead Tip: Baked cookie bars will keep for up to 4 days at room temperature or can be layered into an airtight container and stored in the freezer for up to 1 month.