Over the last week I have baked Nigella’s new breakfast bars which I was going to post the recipe for. Then I stumbled across this recipe in the Peyton and Byrne British Baking book. I literally cannot stop eating them, although in about five minutes I will have to as I am on the last bit (don’t tell hubby!) 😦
I may still write up the Nigella one as it is definitely on the healthier side. This one gets it’s sweetness from lots of golden syrup but my goodness they are worth it. The added extra nomminess, I think comes from the fresh ginger. I’ve not used fresh ginger before in anything other than curries and stir fries but after this I will definitely try it in some sweet bakes. It cuts through the sweetness and adds just the right amount of freshness and heat. I have a ginger cake recipe that I may try it in 🙂
Although the recipe calls for dates I would think most dried fruit would work well here. Think apricots with the ginger may be lovely. I may make that later on today!!
Photo’s are not great today as the camera appears to have run away so I was limited to my phone.
- 180g unsalted butter plus a little extra for greasing your pan
- 30g caster sugar
- 6 tablespoons of golden syrup
- 100g de-stoned dates (I had 125g left over which was fine, tis a very forgiving recipe) and chopped into small bits
- 20g fresh ginger
- 275g rolled oats
- quarter teaspoon salt
- Preheat your oven to 180 degrees C or gas mark 4.
- Butter and line your tin. The recipe calls for a 20cm square. I used my brownie tin which is a 25cm oblong. Don’t overthink it, as long as your mixture is in a tin around that size then it should bake fine.
- In a saucepan melt your sugar golden syrup and butter together over a low ish heat stirring with a wooden spoon constantly. Once melted pop to one side.
- Put your oats and salt into a bowl and if you want to you could add some cinnamon and ground ginger too. I did because I can’t ever seem to follow a recipe to the letter. Mix.
- Add your dates to the butter mixture and grate in the ginger too. Mix.
- Combine wet and dry, easy peasy. I added a few more oats as the mixture was quite wet. I may have been a little heavy handed with the golden syrup.
- Put your mixture into your prepared tray and using a spatula smooth over till it is even.
- Bake for 30 minutes till golden.
- Leave in the pan to cool completely before cutting up and serving. These apparently last for up to a week in an air tight tin but hubby took some to work and I ate the rest so all gone in less than a day!!