Ingredients
100 g self-raising flour
100 g porridge oats
100 g light muscovado sugar
100 g dried cranberries
100 g butter, melted
1 tbsp golden syrup
1 large egg, beaten
1 tsp vanilla or almond extract
3 tbsp flaked almonds
icing sugar, for dusting
Method
- Heat oven to 180C fan. Line the base of a 20cm square tin with baking parchment.
- In a large bowl, mix together the flour, oats, sugar and cranberries. Make a well in the centre and add the butter, golden syrup, egg and vanilla extract. Stir well until evenly damp.
- Tip into the tin and spread out evenly. Sprinkle with almonds and bake for 20-25 mins until lightly golden. Cool in the tin for 10 mins, then cut into 6 one way and 2 the other to make 12 bars. Dust with icing sugar.
