Ingredient

100g self raising flour
100g porridge oats
100g light muscovado sugar
100g dried cranberries
100g butter, melted
1 tbsp golden syrup
1large egg, beaten
1 tsp vanilla extract or almond extract
3 tbsp flaked almonds
icing sugar, for dusting

STEP 1
Heat oven to 180C/160C fan/gas 4. Line the base of a 20cm square tin with baking parchment.

STEP 2
In a large bowl, mix together the flour, oats, sugar and cranberries. Make a well in the centre and add the butter, golden syrup, egg and vanilla extract. Stir well until evenly damp.

STEP 3
Tip into the tin and spread out evenly. Sprinkle with almonds and bake for 20-25 mins until lightly golden. Cool in the tin for 10 mins, then cut into 6 one way and 2 the other to make 12 bars. Dust with icing sugar.