90g sugar (granulated)
120g plain flour
180g porridge oats
2 tbsps golden syrup
1 tsp bicarb
Preheat oven to 200C / 180C fan / gas 6 and line cake tin.
Heat the butter and sugar together in a saucepan until the butter just melts.
Add the rest of the ingredients.
Divide the mixture into 16 small balls. Place on to a greased baking sheet, don't flatten them as they spread when they go in the oven. Don't forget to leave space between for them to spread.
Bake for 9 mins, cool on a wire rack.
Ginger - add 40g of chopped crystallised ginger to the mixture
Cherry - add 40g roughly chopped glacé cherries
Sultana - add 40g sultanas
Seeds - add 30g sunflower or pumpkin seeds and reduce the oats to 150g
150g punnet fresh raspberries
75g clear honey
200g rolled oats
50g ground almonds
½ tsp almond extract
Heat oven to 220C / 200C fan / gas 7.
Grease a 20cm x 20cm baking tray. Mash the raspberries roughly in a bowl and set aside.
In a medium saucepan, melt the butter and honey with a pinch of salt.
Take off the heat, then stir in the oats, ground almonds and almond extract. Mix until they are coated in the butter and honey mixture.
Press half the oat mix in an even layer in the baking tray. Spread the mashed raspberries on top, then spoon the remaining oats on top and smooth with the back of a spoon.
Bake for 10-12 mins or until golden. Remove from the oven and leave to cool before slicing into 16.