This recipe creates something between a flapjack and a biscuit. It's crunchiness is determined by how long it is cooked for. It can optionally be covered (or part covered) with melted chocholate when it is cooled.
First off, turn the oven on, 160°C / 325°F / Gas Mark 3, and line a small roasting tin with baking/greaseproof paper.
So, here we go, melt the fat and sugar together over a low heat. When it has all melted, take it off of the heat and stir in the oats. Then, put it into the baking tin and press down evenly. That's it! Just stick it in the oven for half an hour or so.
The mixture will remain soft even when it is fully cooked, so it is quite hard to see when it is done. As long as it doesn't burn that shouldn't really matter as it'll still be tasty, no matter whether it's slighty sqidgy or a solid biscuit. When you decide to take it out of the oven, it must immediately be cut into fingers, but then left in the tin to cool.
Once it is cooled, you can cover it with melted chocolate if you want. Simple but tasty, enjoy...
Originally Submitted
11/17/2012
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