- 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
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.
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.
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.
Recipe courtesy of Lyle's Golden Syrup®