• 200 g/7oz rolled oats
  • 115g/4oz chopped hazelnuts
  • 55g/2oz plain flower
  • 115g/4oz unsalted butter plus extra for greasing
  • 2tbtp golden syrup
  • 85g/3oz light muscovado suger


  • STEP 1
    Preheat the oven to 100 c/350 f /gas mark 4. Grease a 23/ 9 inch cake tin .
  • STEP 2
    Place the oats, hazelnuts and flower in a large bowl and stir together.
  • STEP 3
    Place the butter, golden syrup and sugar in a saucepan over a low heat and stir until melted. Pour onto the dry ingredients and mix well.
  • STEP 4
    Spoon the mixture into the prepared tin and smooth level.
  • STEP 5
    Bake in the preheat oven for 20 minutes or 25 minutes for a golden brow topping .Cut into squares and leave to cool.

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