100 g (4 oz) butter
50 g (2 oz) soft brown sugar
30 ml (2 tbsp) maple syrup
100 g (4 oz) porridge oats
50 g (2 oz) chopped hazelnuts
50 g (2 oz) dried apricots, chopped
50 g (2 oz) soft brown sugar
30 ml (2 tbsp) maple syrup
100 g (4 oz) porridge oats
50 g (2 oz) chopped hazelnuts
50 g (2 oz) dried apricots, chopped
method
1. Preheat the oven to 180°C (350°F) Gas 4.
2. Put the butter, sugar and syrup in a heavy-bottomed pan and stir over a low heat until combined.
3. Stir in the remaining ingredients. Press into a Swiss roll tin lined with greaseproof paper.
4. Bake for about 45 minutes, until golden. Cut into bars in the pan using an oiled knife. Cool in the tin.
2. Put the butter, sugar and syrup in a heavy-bottomed pan and stir over a low heat until combined.
3. Stir in the remaining ingredients. Press into a Swiss roll tin lined with greaseproof paper.
4. Bake for about 45 minutes, until golden. Cut into bars in the pan using an oiled knife. Cool in the tin.
serving amount
makes about 16 bars
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