The cranberries really make this treat special and different - they do add a lot of sweetness so depending on your sweet-tooth 125g is more than enough. Is great how long it keeps for and is very easy to throw together- no chopping needed, just throwing it all together in a bowl. Make sure to add the right amount of golden syrup to bind the mixture.
"This is based from the weekend SMH, very, very good" – Yolanda Derham.
Pictured: Chewy Cranberry Bars
50g self- raising flour
300g rolled oats
55g desiccated coconut
50g sesame seeds
100g mix of pumpkin/pepita, sunflower seeds, linseeds
125g - 250g dried cranberries- the more cranberries the sweeter the bars - you can substitute some or all of the wieght with nuts or more seeds if you prefer a nutty and less sweet bar
100g soft brown sugar
175g unsalted butter
125ml golden syrup or rice malt syrup
Grease and line a slice tin. Preheat oven to 170 °C.
Sift flour and a pinch of salt into a large mixing bowl.
Stir in oats, coconut, seeds and cranberries.
Mix through sugar.
Melt butter and golden syrup in a small saucepan over a low heat. Remove from heat, leave to cool 5 minutes and then pour butter mixture into bowl of dry ingredients.
Mix with a large metal spoon.
Press mixture into the prepared tin and bake 25 – 30 minutes, or until golden (it may be a little soft when touched, but will firm up when cooled).
Allow to cool in tin, then turn out and cut into squares. You can store in an airtight container for up to 7 days.
Makes 20