Saturday, 27 July 2013



250g butter
250g light brown sugar
250g golden syrup
500g porridge oats (gluten-free)

Preparation method
Preheat the oven to 150C.  Grease a 30cm x 23cm (12x9”) baking tin.

Gently melt the butter, and add the golden syrup and sugar.  When the sugar is dissolved, remove the pan from the heat and stir in the oats.  (I used Nairn’s gluten-free oats).  Put the mixture into the well greased backing tin, and press it down very well.  Bake in the oven for 40 minutes.  Once cooked, remove from the oven, leave to cool for 15 minutes, then turn out on to a chopping board and cut into 24 squares.

Don’t replace the butter with margarine.  It simply doesn’t taste the same.  It is far better to have a truly wonderful treat once in a while than have a mediocre one more frequently.