Ingredients 4oz soft brown sugar 6oz butter, cut into cubes 8oz chunky oats 4tbsp golden syrup Olive oil 1 standard round cake tin, approx. 18cm in diameter Method Preheat the oven to 160c. Grease a round baking tin with olive oil and line the bottom with baking parchment. Melt the butter in a saucepan set over a low heat. When the butter is melted, add the sugar and golden syrup and stir until the mixture is smooth and even. Remove from the heat and stir in the oats. It should be just right, but if the mixture looks too wet, add in more oats; if the mixture looks to dry, add in more syrup. Bake in the oven for around 15 minutes until golden brown. (Tip: ovens vary, so check after 10 minutes to see if it is done and if any oats are leaking, scrape them back into the tin.) Remove and score into 8 pieces with a knife. Leave in the tin to cool for 15-20 minutes. Turn out onto a chopping board and leave to go cool completely before cutting into 8 pieces – if you try to cut it too soon, it will crumble!