Guest guest Posted May 13, 2001 Report Share Posted May 13, 2001 CHOCOLATE ORANGE OAT BARS These flapjack-style biscuits are very moreish. Try making them with a couple of chopped apples and mixed spice instead of the chocolate, orange and fruit. finely grated rind of 2 oranges 250 g unsalted butter 250 g caster sugar 175 g golden syrup 425 g porridge oats 100 g sultanas 100 g ready-to-eat dried apricots, roughly chopped 2 tbsp sunflower seeds 50 g plain chocolate chips 75 g plain chocolate Preheat the oven to 180 ºC / 350 ºF / Gas 4. Lightly oil and base line a 20 x 30 cm shallow cake tin. In a large pan, heat the orange rind, butter, sugar and golden syrup together over a low heat, stirring occasionally, until the sugar has dissolved. Remove from the heat and stir in the oats, sultanas, apricots and sunflower seeds. Allow to cool slightly, then stir in the chocolate chips. Spoon into the prepared tin. Level the surface and bake for 20 - 25 minutes until golden. Mark into 14 bars, then leave to stand in the tin until almost cold. Melt the plain chocolate in a bowl set over a pan of simmering water. Turn the oat bar out on to a wooden board and discard the lining paper. Break into bars as marked. Spoon the melted chocolate into a greaseproof paper piping bag, snip a tiny piece off the end and drizzle the chocolate randomly over the oat bars. (Or just drizzle the chocolate from a teaspoon.) Store in an airtight tin for up to one week. Makes 14 448 kcal per serving preparation / cooking : 10 / 35 minutes course : baking source : BBC Vegetarian Good Food may 1998 Bezoek mijn homepage op http://www.xs4all.nl/~westher Word lid van mijn e-groep op AFRIKAANSErecepten Quote Link to comment Share on other sites More sharing options...
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