Ingredients for 16 servings
25g/ 1oz / 2 tablespoon chopped mixed candied peel
25g/ 1oz/ 2 tablespoon glacé (candied) cherries, coarsely chopped
25g/ 1oz/ ¼ cup hazelnuts coarsely chopped
25g/ 1oz/ 2 tablespoons soft brown sugar
45ml/ 3 tablespoon / ¼ cup golden (light corn) syrup
75g / 3oz / tablespoon butter
115g/ 4oz/ â…” cup plain (semisweet) chocolate
115g/ 4oz/ 1 ¼ cups rolled oats
Directions
Lightly grease a 20cm/ 8 in square microwave-proof shallow dish and line the base with a sheet of rice paper
Place the butter and golden syrup in a microwave-proof bowl and microwave on full (100 percent) power for 1 ½ minutes until melted. Stir well together.
Add the oats, sugar, peel, cherries and hazelnuts and mix well.
Spoon the mixture into the dish and level the surface with the back of a spoon. Microwave on full (100 percent) power for 6 minutes, giving the dish a half turn every 2 minutes. Allow to cool slightly, then cut into 16 fingers and place on a wire rack to cool.
Break the chocolate into pieces and put in a microwave-proof bowl. Microwave on full (100 percent) power for 2-3 minutes, stirring twice until melted and smooth.
Spread the chocolate over the tops of the cookies and mark in a zig-zag pattern with the prongs of a fork. Leave to set.
Cook’s Tip
Rice paper is used for cooking in traditional recipes as well as in microwave methods. It prevents mixtures, such as this sweet oat base, from sticking by cooking on to them. When cooked, the rice paper can be eaten with the biscuits or other items.
Energy133 kcal/ 555kj; Protein 1,5g; Carbohydrate 15,7g, of which sugars 10,4g; Fat 7,5g, of which saturates 3,7g; Cholesterol 10mg; Calcium 14mg; Fibre 0,9g; Sodium 44mg
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