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Makes 12
200g rolled oats
55g hazelnuts, chopped
55g plain flour
115g unsalted butter plus extra for greasing
85g muscovado sugar
2 tablespoons golden syrup
55g plain chocolate chips
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Preheat the oven to 180'c. Grease a 9 inch shallow square tin.
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Mix the oats, hazelnuts and flour in a large bowl.
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Place the butter, sugar, and golden syrup in a large saucepan and heat gently until the sugar has dissolved.
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Pour in the dry ingredients and mix well. Stir in the chocolate chips.
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Turn the mixture out into the prepared tin and bake in the preheated oven for 20-25 minutes, or until golden and firm to touch.
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Using a knife, mark 12 triangles, and then leave to cool before carefully removing from the tin.
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