This old English recipe for oat crunch is from a handwritten recipe of Sarah Hey. Sarah was a farmer’s daughter from Rossendale in Lancashire. She was a skilled baker, and this recipe was one of her family’s favourites.
They’re delicious straight from the oven, or cooled and stored in an airtight biscuit tin.
Dunk these oat crunch bars in your tea, pack them in the school lunchbox, or stash a few in your bag for when you’re out and about.
Oats have long been known for their sustaining and energy boosting properties, and these bars are much more economical than buying factory-made oat crunch slices.
- 55 g margarine
- 55 g lard
- 1 dessertspoon golden syrup
- 1 level teaspoon bicarbonate of soda
- 1 cup self raising flour
- 1 cup porridge oats
- 1/2 cup white sugar
- 1 tablespoon boiling water
How it’s made:
- Preheat oven to just under 300 F / 150 C / Gas Mark 2.
- Melt margarine and lard in a saucepan.
- Add golden syrup.
- Combine dry ingredients, then add these to the melted fat along with the boiling water.
- Transfer to a greased baking tin and bake until golden.