- 125g butter
- 125g golden syrup
- 125g muscavado sugar (or other soft brown sugar)
- Pinch of salt
- ¼ tsp ground ginger or cinamon (optional)
- 350g of oat/seed mix. Seeds can be sunflower, sesame, pumpkin, linseed, poppyseed etc. Start by putting them in the measuring bowl, to a max of about 100g, then fill up with oats to 350g
Melt the butter syrup and sugar together in a big heavy-bottomed pan, stirring from time to time. When it is all smooth and mixed, take off the heat and mix in everything else.
Heat oven to 150 C. Use a square brownie tin and grease it (if it’s not non-stick, line it as well). Put in the mixture, spread it out and flatten it down a bit. Bake for 40-45 mins. Let it cook for 15-30 mins then take out of the tin and cut it into squares on a chopping board. If you leave it in the tin for too long it will be hard to cut!