Preheat the oven to 160°C Fan/Gas Mark 4. Combine butter and Lyle’s Golden Syrup® in a large non-stick saucepan. Heat gently until melted, then remove from heat and stir in oats and salt.
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Step 2
Spoon the mixture into an 8’’ shallow square loose-bottomed tin, greased and lined with parchment paper. Level and press firmly with a palette knife to smooth.
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Step 3
Bake on the middle shelf for 25 minutes, until golden brown on top. Remove from oven and leave to cool in the tin for 10 minutes.
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Step 4
Cut into squares while still warm and leave to cool for a further 15 minutes.
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Step 5
Lift out of the tin to cool completely on a wire rack, discard the parchment paper and serve.