This recipe is by Chef Stephan Franz..paraphrased and slightly tweaked from The Cooks Book.
- 250g unsalted butter, cubed
- 200g golden syrup
- 100g brown sugar
- 250g porridge oats
- 100g plain flour, sifted twice
- 150g dried longan (his recipe uses dried cranberries)
- 100g white chocolate (I used more)
Grease and line 9" tin. Oven 170C.
Simply melt butter, golden syrup and sugar till foaming. Stir tog oats, flour and dried fruit. Add butter/sugar mixture and blend well. Press into tin. Bake 25 - 30 mins. Cool. Cut.
Melt choc. Dip bar inside diagonally (or any way you like). Let set on tin lined with non-stick parchment.
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- Total Flour Weight:
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Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the starter is not counted. This recipe was originally in grams and has been automatically converted to other measures.