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Ingredients
150g porridge oats
125g unsalted butter
125g Fairtrade light brown soft sugar
1 tbsp golden syrup
60g Fairtrade Belgian Dark Chocolate, 72%, chopped
1 British Blacktail Free Range Medium Egg, beaten
125g self-raising flour
½ tsp bicarbonate of soda
Method
Preheat the oven to 180ºC, gas mark 4.
Spread the oats over a baking tray and toast in
the oven for 10 minutes, until lightly browned.
Melt the butter in a medium pan over a low
heat. Stir in the sugar, then the toasted oats,
syrup and chocolate in that order. Once the
chocolate has melted, remove the pan from the
heat and add the egg, flour and bicarbonate of
soda. Finish with a pinch of salt.
Line 2 baking sheets with baking parchment
and spoon 6 large spoonfuls of dough onto
each, leaving plenty of space between them.
Bake for 10-12 minutes, until browned at the
edges, but still squidgy. Leave to cool on
the tray for 5 minutes, then enjoy warm, or
leave to cool completely on a wire rack.
Nutritional
Typical values per item when made using specific products in recipe
Energy
999kJ/ 239kcals
Fat
12g
Saturated Fat
7.1g
Carbohydrates
27g
Sugars
13g
Fibre
2.3g
Protein
3.8g
Salt
0.3g
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