Ingredients
- 200g/7oz butter, softened
- 200g/7oz light muscovado sugar
- 100g/3½oz golden syrup
- 50g/1¾oz sunflower seeds
- 50g/1¾oz dried cranberries, chopped if large
- 100g/3½oz sultanas
- 50g/1¾oz desiccated coconut
- 100g/3½oz crisped rice cereal
- 150g/5½oz rolled oats
Method
- Line a 23x30cm/9x12in traybake tin with cling film.
- Add the butter, sugar and golden syrup to a large saucepan and stir over a medium heat until melted. Pour into a large bowl, stir in all the remaining ingredients until well combined.
- Put the mixture into the prepared tin and spread with the back of a spoon into an even layer. Transfer to the fridge to chill, uncovered, for about 2 hours, or until firm.
- Remove from the traybake tin and cut into 18 even-sized bars. Keep in an airtight container until needed.
Recipe Tips
If covered and chilled in the fridge, these bars can be made up to 3 days ahead.
Chilling the mixture is so important, as it makes the bars much easier to cut.
Chilling the mixture is so important, as it makes the bars much easier to cut.
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