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Method:

  • Golden syrup 675 g
  • Caster sugar 250 g
  • Porridge oats 800 g
  • Dessicated Coconut 50 g
  1. Advanced Preparation:

    • Preheat an oven to 165ºC.
    • Line a Gastronom tray with greaseproof paper.
  2. Method:

    • Melt FLORA Buttery and golden syrup in a suitable pan over a low heat whilst gently stirring.
    • Place sugar, oats and desiccated coconut in a large bowl, carefully pour the syrup mixture into the bowl.
    • Mix until all ingredients are combined.
  3. To Bake:

    • Pour into the pre lined tray and press the mixture into the sides of the tray.
    • Place in to the oven and bake for 20-25 min.
    • Once cooked remove from the oven and allow to cool completely in the tray.
    • Cut into 20 bars or even portions and serve.
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