INGREDIENTS
- 4 oz (100g) Coarse Porridge Oats
- 2 oz (50g) Butter
- 3 oz (75g) Sugar
- 1 teaspoon Treacle or Golden Syrup
METHOD
1. Melt the butter and treacle in a saucepan, add the sugar and oats and stir together over a gentle heat for a few moments.
2. Turn into a buttered baking tin and bake until a nice brown in a moderate oven, which should take from 15 to 20 minutes.
3. Let the mixture cool in the tin, then turn it out and cut it into suitable fingers
