As home baking goes, this is a fail-safe easy recipe that taste good and keeps for a while in a tin. The only people who do not like it are people with false teeth as it is a little on the sticky and chewy side but that is its charm. So all depending on how you feel do not make it for Grandma, or make some for her, the choice is yours.
You will need
175g/6oz golden syrup
175g/6oz muscovado sugar
350g/12oz porridge oats
½ a lemon zest finely grated
A good pinch or two of ground ginger
Now to make this you do not need to have to much skill just a little time.
Melt the butter in a saucepan on a low heat. Add the golden syrup to the butter as well as the sugar. Slowly heat every thing until the sugar has melted .
In a bole mix together your dry oats ginger and lemon zest so that every thing is mixed together. If you do not do this first you can get lumps of ginger or lemon zest.
Pour in the butter syrup mix and combine every thing together. Let it sit and the oats will soak up the buttery syrup.
Preheat the oven to 150c/300f and line a square baking tin with baking paper.
Now pack the mix down in the baking tray so it is all swashed down and bake in the oven for about 30 to 40 minutes.
Then remove from the oven let it cook for about 10 to 15 minuets, turn it out and cut in to squares then finish cooling on a rack. It is best to cut it up hot, as it is just easier to do.
This is good as a breakfast bar, with a tea or coffee or in a lunch box. We used to make a load and serve it up with tea and coffee for conferences, a welcome change from just biscuits.