Thursday, 6 February 2014
I've started to work from home some Wednesdays, which, as well as meaning I can get more work done, leaves more time for baking!
This is adapted from
The Guardians recipe
300g unsalted butter, plus extra to grease
90g light muscovado sugar
450g whole rolled oats
120g golden syrup
1 drop vanilla essence
2 drops orange essence
2 teaspoons cinnamon
1 table spoon caster sugar
Handful dried cranberries
1. Preheat the oven to 180C fan oven (190C / 375F / gas 5). Line a 30 x 20cm baking tin with baking parchment, cutting slits in each corner so it fits more neatly.
2. Melt the butter in a small pan with the brown sugar and syrup. Stir well to combine.
3.Take off the heat and stir in the rest of the ingredients.
4. Press evenly into the tin and bake for 25 minutes for chewy, 30 minutes for crunchy, until set and golden.
5. Allow to cool completely in the tin, but cut into squares a few minutes after they come out of the oven, before they harden.
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