These are wonderfully tangy whilst still being sweet and gooey. Perfect for an indulgent snack. Try a quick lemon drizzle over the top of these made from 3 tbsp. icing sugar and 30ml lemon juice, heated together.
- 160g porridge oats
- 50g mixed seeds
- 120g butter
- 95g sugar
- 1 tbsp. black treacle
- 3.5 tbsp. honey
- 2.5 tbsp. lemon curd
- The juice of two fresh lemons
Preheat the oven to 180C/gas mark 4.
Line and grease the insides of a 25cm square cake tin.
Melt the butter, sugar, treacle, honey, lemon curd and lemon juice in a saucepan over a low heat. Once all melted and dissolved, take off the heat.
Stir the oats and seeds into the mixture.
Press down into the cake tin and flatten well.
Cook for around 40 to 50 minutes or until golden.
Once cooled, cut into fingers.
You could use puffed rice instead of the mixed seeds, or just omit them and use another 50g porridge oats.