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  1. Preheat the oven to 180°C/350°F/gas 4
  2. Grease and line a 20cm square tin with greaseproof paper
  3. Melt 150g butter, 75g light brown sugar and 3 tbsp golden syrup in a pan
  4. Stir in 250g rolled oats
  5. Pour into the tin and press the mixture firmly with the back of a spoon to even
  6. Bake for 25 minutes or until golden around the edges
  7. Remove from the oven and rest for 10 minutes
  8. Lightly score into 16 pieces and leave to cool completely
  9. Turn out onto a board and, using the score marks as a guide, cut with a sharp knife
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