INGREDIENTS
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500g jumbo oats
Zest of 1 lemon
50g dried fruit (raisins or currants)
100g toasted pecan nuts or hazelnuts
2g Maldon salt
Little vanilla essence
250g melted butter
200g demerara sugar
50g golden syrup or honey
Method
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Preheat oven: 190°C (375°F).
Mix dry ingredients: In a large bowl, combine oats, lemon zest, dried fruit, nuts, and salt.
Warm wet ingredients: In a pan, gently warm the melted butter, sugar, golden syrup (or honey), and vanilla essence until combined.
Combine: Pour the warm wet mixture over the dry ingredients and mix thoroughly until evenly coated.
Bake: Grease a baking tray and spread the mixture to a thickness of about 1.5cm. Bake for 12–15 minutes until golden.
Set: Allow to cool completely in the tray, then chill to set hard. Cut into squares or rectangles when firm.