Preparation time: 20mins
Cooking time: 25mins
Difficulty: Easy - for beginners
Dietary guidance: v d
200g rolled oats
55g hazelnuts, lightly toasted and chopped (or substitute with any other nuts you may prefer)
55g plain flour
115g unsalted butter, plus extra for greasing
85g light muscovado sugar
2tbsp golden syrup
55g plain chocolate chips
Preheat the oven to 180 degrees celcius. Grease a 23-cm shallow square cake tin
Mix the oats, hazelnuts and flour in a large bowl
Place the butter, sugar and golden syrup in a large saucepan and heat gently until the sugar has dissolved.
Pour in the dry ingredients and mix well. Stir in the chocolate chips. (recipe doesn't say it but i usually remove from heat when executing this stage)
Turn the mixture into the prepared tin and bake in the preheated oven for 20-25 minutes, or until golden brown and firm to the touch.
(I sometimes sprinkle additional chips/nuts over the top; and 25 mintes is generally good, even if you feel that the mixture is somewhat soft - it will harden once cooled)
Using a knife, mark into 12 triangles (or bars, sized per your preference) and leave to cool in the tin. This will help you to mark out the cutting portions in advance, and makes it easier to cut it after it's cooled.