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Ingredients

150g Mornflake Medium Oatmeal
100g ground almonds
100g gluten free flour
200g butter, softened
180g golden syrup
60g treacle
80g light brown soft sugar
2 tbsp. ground ginger
1 tsp. ground mixed spice
½ tsp. bicarbonate of soda
1 large egg, lightly whisked
Pinch of salt

Method

Pre-heat oven to 150°C and line a 24cm square baking tin with baking paper.

In a saucepan melt together the butter, treacle, golden syrup and soft brown sugar over a low heat, stirring regularly. Remove from the heat.

In a large mixing bowl add the oatmeal, ground almonds, sifted flour, spices and bicarbonate of soda. Make a well in the centre and gradually pour in the melted syrup mixture. Stir until thoroughly blended. Then add the whisked egg and stir until combined.

Pour the parkin mixture into the prepared tin and bake for 40 minutes.

Allow to cool in the tin for 15 minutes before transferring to a wire rack to cool fully.

When completely cool cut into squares.

Store in an airtight container and eat within 1 week.




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