Makes: 12-16 small squares


  • 150g salted butter
  • 75g light soft brown sugar or golden caster sugar
  • 3tbsp golden syrup
  • 250g porridge oats


  • Preheat your oven to 180C (160C fan/Gas Mark 4)
  • Line a shallow 20cm square tin with parchment or greaseproof paper.
  • Put the butter, sugar and Golden Syrup into a medium pan and gently heat until melted.
  • Take off the heat and stir in the oats.
  • Turn into the tin, level and press the mixture evenly and firmly with the back of a spoon.
  • Bake for 20-25 minutes, or until golden around the edges.
  • Remove from the oven and cool completely before turning out onto a board and cutting with a sharp knife.