Oaty treats from the Shropshire Mysteries. Golden, buttery, and just right with a cuppa.
You will need
- 1 large mixing bowl
- Wooden spoon
- Small saucepan
- 2 eight inch round cake tins (or 10 × 5 inch rectangular baking tin)
- Metal dessert spoon
Ingredients
- 7 oz self-raising flour
- 8 oz light soft brown sugar
- 5 oz porridge oats
- A pinch of salt
- 5 oz butter
- 2 tbsp golden syrup
Method
- Grease the tins with butter and set to one side.
- Melt the butter and golden syrup over a low heat. Stir and leave until just beginning to bubble, then remove from the heat.
- In the meantime, combine all the dry ingredients in a large mixing bowl.
- Make a well in the centre and add the melted butter and syrup, then stir until well combined.
- Divide the mixture between two eight inch cake tins and press flat with the back of a metal spoon.
- Bake at 160°C for about twenty minutes. The mixture will rise as it bakes and then sink again when removed from the oven. It should be golden brown and not too crispy, so check on it to make sure it doesn't over bake—the eye is a better judge than time for getting it just right as every oven is different!
- Set the tins on a wire rack to cool. Once it is firm to the touch but not set hard, cut each tin into eight segments (like pie slices). If using a rectangular tin, cut into a grid. Once completely cool, tip out and break into pieces. Store in an airtight container.