and edible golden sprinkle
.......a delight!
What you need........
Baking tray 23cm x20cm or similar – greased & lined with greaseproof paper
Pre heated oven 150 C; 300 F; Gas 2
Ingredients......
150g butter
2 x 15mlsps (2 Tbsp) golden syrup
125g Dark or light brown muscovado sugar
200g porridge oats
75g chopped apricots
25g desiccated coconut
Salt
To garnish........
Edible gold sprinkle
Melt the butter, golden syrup, and sugar in a large saucepan – using a gentle heat. Stir and ensure all is combined and the butter melts. Remove the pan from the heat, stir in the remaining ingredients. Spoon into the prepared tin, push to corners and level out the mixture – pressing down to make as flat as possible.
Bake in the pre heated oven for 20-30 minutes. Personally I like sticky, so I’d take out around 20ish minutes.. but if you’d rather have slightly crispy edges...then 30 minutes.
Allow to cool slightly before removing from tin. Score 24 small squares. Decorate, if desired, with edible golden sprinkle. Leave to set before cutting with a sharp knife.
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