My mum often used to make this recipe when we were growing up, and I make it often these days as it’s both simple and delicious. These make a great breakfast or mid-morning snack and will keep you going all morning! Measurements are in ounces, as that’s how they were when Ma gave me the recipe, and I can’t be bothered to do the conversions.
You will need
– 7oz butter
– 11oz treacle/Golden Syrup
– 1 teaspoon of ginger powder
– About 1lb of oats
Line a dish with baking paper ideally, or grease with butter. Preheat the oven to 170 degrees C.
Measure out the butter and treacle (this will be a bit messy!).
Melt the butter and treacle together.
The mixture will go all bubbly like this when it’s nicely melted. Add the ginger at this stage.
Mix in the oats, a bit at a time, until the mixture is very thick and there’s no runny stuff left. The exact quantity of oats doesn’t matter, it’s more how it looks/feels.
Bake for about 20 minutes, until the top is browned slightly. Leave to cool before attempting to take it out of the tin, as it will continue to cook and set once you take it out of the oven.
Here’s some once they’re sliced – yum!
Originally published on http://www.rachelswritings.com.