Lock-down recipe #1
During the lock-down we’ve missed having a Church Coffee Morning and an Afternoon Tea. The first weekend in June would have been our Summer Fair. So, our ‘regulars’ will have missed out 3 times over on all the home-made cakes, buns and biscuits that are normally on offer! To try and make some sort of amends, we’ll be sharing some lock-down recipes, so that you can make these at home.
You’ll need the following ingredients:
- 6 ounces (150g) margarine;
- 6 ounces (150g) demerara sugar;
- 8 ounces (200g) rolled oats;
- and a pinch of salt
Then you’ll want a saucepan; a lightly greased 7 inch x 11 inch swiss roll tin; an oven pre-heated to 350 degrees F, 180 degrees C or Regular 4; and a shelf in the centre of the oven.
Slowly melt the margarine in a saucepan. Don’t allow it to overheat
Stir in the sugar
Mix in the oats and add the pinch of salt
Scrape the mix into the lightly greased tin
Smooth the surface of the mix with a spatula
Bake for approximately 30 minutes until golden brown
Cut into squares or rectangles whilst it’s cooling
Remove from the tin when it’s cold
Other things to try…
With the oats you could also add-in sultanas, nuts or spices (e.g. ginger or cinnamon). You might also try applying melted cooking chocolate (either milk or dark) like we have in the picture.
So, that’s our first lock-down recipe! Please let us know how you get on using the comment box below and look out for our next recipe, which will be for Queen Cakes (or you may know them as Fairy Buns)…