Use oatmeal or rolled oats that need cooking for this recipe. If you cannot find oatmeal in the supermarket, try a health food shop. Oatmeal takes a long time to cook for porridge but can be used in place of of the flour in gingerbread. Try using it for coating fish instead of crumbs before frying.
ingredients
makes 14
3/4 cup margarine
3/4 cup demerara or raw sugar
1 tablespoon corn syrup
1/2 pound oatmeal (not the instant kind)
large pinch of salt
3 x 1 ounce squares milk or plain chocolate
method
1. Preheat oven to moderately hot, 190°C (375°F).
2. Grease an oblong baking tin about 11 inches by 7 inches.
3. Put the margarine in a pan and melt it over a gentle heat.
4. Stir the sugar into the margarine with the syrup, oatmeal and salt. Stir well.
5. Put mixture in prepared tin; smooth the top and bake in centre of preheated oven for 30 minutes, or until golden.
6. Bring out of oven, mark 14 neat oblongs with a knife and leave to cool in the tin.
7. Melt the chocolate in a basin over a pan of gently simmering water.
8. Cut the cooled mixture into 14 oblongs.
9. Dip half of each oblong into the liquid chocolate. Leave to become hard and set. Eat the same day.
more information
After dipping the oblongs in chocolate, leave to cool on a wire tray or piece of waxed paper. Chocolate does not stick to waxed paper.
