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Nutrition: per bar

  • kcal312
  • fat7g
  • saturates2g
  • carbs56g
  • sugars38g
  • fibre2g
  • protein5g
  • salt0.8g
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Method

  • step 1

    Heat oven to 200C/180C fan/gas 6. Line the base and sides of a 20 x 30cm baking tin with 2 criss-crossed strips of baking parchment. Unroll the pastry and sit in the centre of the tin so that it lines the base, and evenly comes up the sides a little. Lay a sheet of greaseproof paper (not parchment) on top. Add some baking beans, then bake for 20 mins. Remove the beans and paper and bake for 10 more mins until pale but biscuity, then lower the oven to 180C/160C fan/gas 4.

  • step 2

    Mix the golden syrup, breadcrumbs, oats, lemon zest and juice and the eggs. Tip into the pastry, spread evenly, then bake for 40 mins until golden brown and set. Cool, then slice into bars. Will keep in a tin for up to five days.

Recipe from Good Food magazine, March 2014

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Comments, questions and tips (5)

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Overall rating

A star rating of 3.8 out of 5.5 ratings

laura.deeley99213

question

Is this recipe freezable

lindajenni

If you like treacle tart- these are great! A big batch went down well at my church's Mum's & Toddler's group

misslulu

A star rating of 4 out of 5.

Went down well with those who like very sweet treats I could only eat small amount so good for me.

mamma mia

A star rating of 1 out of 5.

I am a competent & confident cook BUT this receipe didn't work for me- the filling was thick & stodgy- a rare failure for myself & Good Food receipe!!

hazine124 avatar

hazine124

Great recipe. I made these along with the pink jam shortbread and some tiny cupcakes as a selection of cakes for a friend's birthday.

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