- 170g butter
- 110g Demerara sugar
- 2 tbsp honey
- 225g rolled oats
- Handful of chopped, dried apricots
Melt the butter in a pan and add the sugar and honey. Stir until the sugar has dissolved.
Remove from the heat, add the apricots and the oats and stir well. Spread the mixture into a Swiss roll tin or roasting tin which has been lined with Bake-O-Glide.
2 Oven AGA: Slide the tin onto the grid shelf on the floor of the Roasting Oven with the cold plain shelf on the second set of runners. Bake for 15 minutes or until golden brown.
3 and 4 Oven AGA: Bake in the Baking Oven on the bottom set of runners for 15-20 minutes, or until golden brown.
Mark into squares and allow to cool in the tin.
By Susan McGinty