Treacle tart bars

Treacle tart bars

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(4 ratings)

Prep: 20 mins Cook: 1 hr, 10 mins


Cuts into 16 bars
This sticky traditional golden syrup pudding is given the traybake treatment. Slice into bars and serve at a party or picnic

Nutrition and extra info

Nutrition per bar

  • kcalories312
  • fat7g
  • saturates2g
  • carbs56g
  • sugars38g
  • fibre2g
  • protein5g
  • salt0.8g
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  • 320g sheet ready-rolled shortcrust pastry
  • 750g golden syrup
  • 175g fresh breadcrumb
  • 120g rolled oats
  • zest and juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 3 large egg, beaten

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  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.

  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.

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Comments (3)

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

mamma mia's picture
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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's picture

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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