Malted date and oat squares

Malted date and oat squares

By
From
How to Cook Cakes
Makes
16
Photographer
Peter Cassidy

Malt extract is sweet and syrupy, and can be bought from most health food shops. Try adding 1 tbsp of your favourite seeds or chopped nuts along with the oats. Walnuts, sunflower and sesame seeds would all work well. You will need a 20cm square, shallow baking tin.

Ingredients

Quantity Ingredient
170g butter
100g soft light brown sugar
60g malt extract
60g ready-to-eat stoned dates
200g rolled oats
4 tablespoons horlicks or similar malted drink powder

Method

  1. Heat the oven to 180°C. Line the baking tin with baking parchment.
  2. Melt the butter, sugar and malt extract in a saucepan over a gentle heat, stirring until the butter has melted and the mixture is hot, then remove from the heat.
  3. Roughly chop the dates and add them to the pan along with the oats and Horlicks, and stir thoroughly.
  4. Spread the date and oat mixture evenly in the tin and bake for 20–25 minutes until evenly browned.
  5. Remove from the oven and use a sharp knife to score the traybake into 16 squares while still warm. Leave to cool in the tin for 5 minutes before removing from the tin and taking off the parchment. Cut through the squares while still a little warm, then transfer to a wire rack and leave to cool completely.
Tags:
cakes
baking
Leiths
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