Ingredients
- 250g unsalted butter
- 250g caster sugar
- 150g golden syrup
- 425g porridge oats
- 150g mixed dried fruit
- 15ml culinary lavender grains (this can be adjusted to taste after you've made your first batch, I like a bit more but some prefer less!)
- Grease a baking tin measuring 20 x 28 cm (8 x 11 inches) or similar dimensions
- Turn on the oven to 180 C (350 F) Mark 4
- Place the butter, sugar and syrup in a heavy based saucepan and cook over a moderate heat. Stir until the butter has melted. Remove from the heat and stir in the oats, mixed fruit and culinary lavender grains, until evenly coated in the syrup.
- Spread the mixture out in the prepared tin, level the surface with the back of a wooden spoon. Bake for 25 - 30 minutes unitl a deep golden colour around the edges. The mixture should still be soft in the centre. Leave in the tin until almost cold.
- Turn out onto a board and cut into 18 bars. Can be stored in an airtight container for up to a week.