Fantastic snack food. Makes 12-18 pieces.
- 100g butter
- 75g golden syrup
- 75g soft brown sugar
- 250g rolled oats
- 'Flavourings' (see below)
Preheat the oven to 180°C. Butter some greaseproof paper and use it to line small baking tin, roughly 30cm by 20cm, at least an inch deep.
Melt the butter, sugar and golden syrup together in a pan, over a low heat. Be sure not to burn the butter or caramelise the sugar.
Stir in the oats and the flavouring of your choice from the list below. Mix thoroughly in the pan then transfer to the lined baking tin.
Bake for about 30 minutes, until the top is a nice golden browney colour. Leave to cool in the tin for 10 minutes, then lift the whole lot, greaseproof paper and all, out of the pan and leave to cool for another 10 minutes before peeling the greaseproof paper off. Slice into whatever sized chunks you like.
The basic recipe works for most fillings and you can add more or less anything you want.
Smash 150g of Green and Blacks chocolate into chunks. Don't mix it into the pan but when you put the mix into the baking tin, put half in the bottom, sprinkle the chocolate chips evenly over the top, the put the rest of the mix on top. Bake as per normal, but you might need to leave it to cool a little longer, as the liquid chocolate makes is a bit softer when hot.
Mix in 150g of cranberries for a really sharp, fruity flavour.
A sweeter, fruity, less tangy alternative to cranberries.
Add 150g of mixed peel to the pan.