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200g porridge oats
225g plain flour
250g butter chilled and cut into cubes
150g light soft brown sugar
75g sunflower seeds
3 tbsp golden syrup
Something for filling (see below)
Preheat oven 190C/170c Fan/Gas 5
Line a 20cm square tin with baking parchment
Mix oats and flour together in a large bowl
Rub in the butter
Stir in the sugar and sunflower seeds
Add in the golden syrup and mix well
Spread 1/2 to 2/3 in tin pressing down well
Scatter or spread your filling of choice
Spread the remaining mixture on top and press down (if using fresh fruit be a touch careful)
Bake for 40-45 mins . Leave in tin till just warm then cut into bars. Then leave till completely cold before removing from tin.
For filling...a mix of fresh and dried fruit (fresh/defrosted raspberries and dried cranberries is good) or spread a layer of mincemeat . I did some with a layer of Winter fruit conserve which has dried fruit in it .
225g plain flour
250g butter chilled and cut into cubes
150g light soft brown sugar
75g sunflower seeds
3 tbsp golden syrup
Something for filling (see below)
Preheat oven 190C/170c Fan/Gas 5
Line a 20cm square tin with baking parchment
Mix oats and flour together in a large bowl
Rub in the butter
Stir in the sugar and sunflower seeds
Add in the golden syrup and mix well
Spread 1/2 to 2/3 in tin pressing down well
Scatter or spread your filling of choice
Spread the remaining mixture on top and press down (if using fresh fruit be a touch careful)
Bake for 40-45 mins . Leave in tin till just warm then cut into bars. Then leave till completely cold before removing from tin.
For filling...a mix of fresh and dried fruit (fresh/defrosted raspberries and dried cranberries is good) or spread a layer of mincemeat . I did some with a layer of Winter fruit conserve which has dried fruit in it .
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