Ingredient :
125 g (4 oz) butter, plus extra for greasing
90 g (3 oz) light muscovado sugar
90 g (3 oz) golden syrup
250 g (8 oz) rolled oats
Method:
90 g (3 oz) light muscovado sugar
90 g (3 oz) golden syrup
250 g (8 oz) rolled oats
Method:
Lightly butter the roasting tin or cake tin.
Combine the butter, syrup, and sugar in a saucepan and heat gently until the ingredients have melted and dissolved. Stir in the oats and mix well.
Spoon into the prepared tin and smooth the surface with a palette knife. Bake in a preheated oven at 180°C (160°C fan, Gas 4) for about 30 minutes.
Leave to cool in the tin for about 5 minutes, the mark into 24 fingers. Leave to cool completely, then cut and remove from the tin.
Combine the butter, syrup, and sugar in a saucepan and heat gently until the ingredients have melted and dissolved. Stir in the oats and mix well.
Spoon into the prepared tin and smooth the surface with a palette knife. Bake in a preheated oven at 180°C (160°C fan, Gas 4) for about 30 minutes.
Leave to cool in the tin for about 5 minutes, the mark into 24 fingers. Leave to cool completely, then cut and remove from the tin.
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