Ingredients
- 125g soft brown sugar
- 165g butter
- 60g golden syrup
- 250g rolled porridge oats, (not jumbo oats)
- 1 pinch salt
- 1 pinch ginger
Method
- Melt the butter, golden syrup, and sugar in a saucepan over a low heat
- Meanwhile, in a large bowl, mix together the remaining dry ingredients
- Once the butter, syrup, and sugar mixture is fully melted and disolved stir it well into the dry ingredients
- Press the mixture into a tin lined with greaseproof paper
- Bake in a preheated oven at 160C for about 20 minutes or until starting to brown at the edges.
- Allow to cool fully before cutting into squares