Preparation
Step 1
You will also need a 20cm (8”) shallow square silicone mould lightly greased.
Step 2
Combine the butter, Lyle’s Golden Syrup® and Tate & Lyle® Light Soft Brown Sugar in a microwaveable bowl and microwave for 1-2 minutes until melted. Remove, stir and cool for 5 minutes then mix in the oats, baking powder, egg and salt.
Step 3
Tip into the silicone mould, level and press with a palette knife to smooth. Microwave on high for 4-5 minutes or until no liquid remains and the mixture has dried out.
Step 4
Remove, leave to cool for about 15 minutes and then mark into pieces. Cool completely in the mould then turn out and cut into squares with a sharp knife. Lightly dust with the Tate & Lyle® Icing Sugar and cinnamon and serve.
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Ingredients
110g unsalted butter
3 tbsp Lyle’s Golden Syrup®
110g Tate & Lyle® Fairtrade Light Soft Brown Cane Sugar
225g Mornflake organic oats
1 rounded tsp baking powder
1 large egg, beaten
Pinch salt
Tate & Lyle® Fairtrade Icing Sugar, to dust
Ground cinnamon, to dust