- 100g self raising flour
- 100g porridge oats
- 100g light muscovado sugar
- 100g dried cranberries
- 100g butter, melted
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 tbsp golden syrup
- 1 large egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 1 tsp vanilla extract or almond extract
- 3 tbsp flaked almonds
- icing sugar, for dusting
Heat oven to 180C/160C fan/gas 4. Line the base of a 20cm square tin with baking parchment.
In a large bowl, mix together the flour, oats, sugar and cranberries. Make a well in the centre and add the butter, golden syrup, egg and vanilla extract. Stir well until evenly damp.
Tip into the tin and spread out evenly. Sprinkle with almonds and bake for 20-25 mins until lightly golden. Cool in the tin for 10 mins, then cut into 6 one way and 2 the other to make 12 bars. Dust with icing sugar.