In a large pan melt the butter, sugar and syrup.
Blitz the seeds and dried fruit, dessicated coconut and flour into a crumb mixture. You may wish to just chop the fruit into small pieces but if you want to hide it from the kids then blender is best.
Add this to the melted butter, sugar and syrup and stir well until it is combined. Add the vanilla extract and finally the oats.
Ensure this is well stirred. It may seem that it will not all amalgamate but it will.
Transfer the mixture to a 27 x 31cm lined Swiss roll tin and press flat. Use a piece of greaseproof paper to push down on the mixture and it will not stick.
Transfer to a preheated oven heated to 160 degrees C, 140 degrees C fan or gas mark 2.
Bake for around 25 - 30 minutes. Check halfway through to ensure the edges do not burn. When done it should be a golden brown colour.
Remove from the oven and leave to cool for a few minutes. Transfer to a cooling rack and allow to cool. When still warm cut into fingers with a serrated knife. I find this gives a neater edge than cutting when still hot and soft.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (61g)|
|Recipe Makes: 30 Servings|
|Calories from Fat: 125 (47%)|
|Amt Per Serving||% DV|
|Total Fat 13.9g||19 %|
|Saturated Fat 6.7g||33 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 20.1mg||6 %|
|Sodium 64.7mg||2 %|
|Potassium 199.5mg||5 %|
|Total Carbohydrate 33.3g||10 %|
|Dietary Fiber 3.4g||13 %|
|Sugars, other 30g|
|Protein 4.9g||7 %|
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Calories per serving: 267
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