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175g Kerrygold Pure Irish Butter, cut into chunks
175g Lyle’s Golden Syrup
175g Waitrose Light Brown Muscovado Sugar
350g porridge oats
½ tsp sea salt
1. Preheat the oven to 150°C, gas mark 2, and base line a 20cm square tin with baking parchment.
2. Heat the butter, golden syrup and light brown muscovado sugar in a medium saucepan until the sugar has dissolved and butter has melted. Remove from the heat and stir in the oats and salt.
3. Press the mixture into the prepared tin, levelling it with the back of a spoon. Bake for 25-30 minutes until golden brown. Leave to cool slightly before turning out of the tin and cutting into 12 rectangles.
Typical values per serving:
This recipe was first published in October 2014.