Instructions: Adjust rack 1/3 up from the bottom of the oven; preheat oven to 275 degrees.

Line a 9- by 13- by 2-inch pan with aluminum foil. Place 2 tablespoons butter in pan; place in oven until butter melts. With a brush, spread butter all over the foil. Chill pan in freezer (preferably) or refrigerator.

Sift flour, salt, nutmeg, allspice and ginger together into a large mixing bowl. Add oatmeal, coconut and walnuts; stir with a wooden spoon.

Melt remaining 1 3/4 sticks butter in a medium saucepan over moderate heat. Add honey and sugar; stir over heat briefly to partially melt sugar. Remove from heat. Stir in baking soda and vanilla. Add butter mixture to dry ingredients; stir well to mix.

Spread in pan. Press into pan with bottom of a large spoon. To compact further, cover dough with plastic wrap; press all over with the bottom of a glass or measuring cup. Remove plastic wrap.

Bake for 40 to 50 minutes, until golden brown, reversing the pan front to back once to ensure even browning. Dough will not feel done if you press on it with a fingertip. Let cool to room temperature.

Invert onto a cookie sheet or cutting board. Remove foil. Invert onto another cookie sheet or cutting board, leaving cake right-side up. Chill, then cut into bars. Wrap individually or store in airtight box.

Yields 32 bars.

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