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Oat and Cranberry Bars

DELICIOUS, whether served alongside a cuppa or tucked into a lunchbox — and the recipe comes together in a snap! Featured in the August 2014 issue of GoodFood, we can tell these will become a standby in our kitchens, just as easy as baking up a batch of shortbread. Especially if you use a scale to measure out your ingredients, the batter is ready almost before the oven is preheated, and the kitchen will certainly be cleaned up before the aroma of these scrumptious bars begins to waft from the oven. These are simple in every respect, but undeniably a treat!

Oat and Cranberry Bars

4 oz. self-rising flour (1 cup minus 1 tbs.)
4 oz. oats
4 oz. light muscovado sugar*
4 oz. dried cranberries
4 oz. butter, melted
1 tbs. golden syrup
1 large egg, beaten
1 tsp. vanilla or almond extract
3 tbs. sliced almonds
confectioner’s sugar, for dusting

Heat the oven to 350°F and line an 8”x 8” baking tin with parchment.

In a large bowl, mix together the flour, oats, sugar, and cranberries. Make a well in the center and add the butter, golden syrup, egg, and vanilla. Stir well until evenly damp.

Tip into the tin and spread out evenly. Sprinkle with almonds and bake for 20-25 minutes until lightly golden. Cool in the tin for 10 minutes, then cut into 6 one way and 2 the other to make 12 bars. Dust with confectioner’s sugar.

* You can substitute dark brown sugar.

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