The Free-Range Butter Company

Ingredients

• 275g (10oz) rolled porridge oats
• 25g (1oz) white chocolate chips
• 25g (1oz) plain chocolate chips
• 50g (2oz) sultanas
• 50g (2oz) dried coconut
• 225g (8oz) Anchor Butter
• 175g (7oz) demerara sugar
• 75g (3oz) golden syrup

Method

1. Mix together the oats, chocolate chips, sultanas and coconut in a large bowl
2. In a small saucepan place the Anchor Butter, sugar and syrup, and melt together gently
3. Pour melted syrupy mixture into oats and stir together until all ingredients are well coated
4. Spoon into a non-stick or greased and lined tin (30 x 20 x 2 ½ cm tin) and flatten out mixture until smoothed into all the corners of the tray
5. Place in a hot preheated oven at 160C 325F Gas Mark 3 for about 25–30 minutes until the mixture is golden brown
6. Allow to cool and then cut into bars while still warm
7. Decorate as Moos. Using white fondant icing, take small balls of icing, roll and then flatten to make an eye ball
8. Take a smaller ball of black fondant icing to make the inner eye and Moo ears. Place these onto the bars
9. Store in an airtight container

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