Oaties
Oaties are a dense, chewy British oat bake sweetened with black treacle instead of the usual golden syrup. The treacle gives a dark, slightly bitter edge that keeps the sugar in check. The method is simple: melt the fat, sugar and treacle in one pan, stir in the dry ingredients, then press into tins. Scoring the slices while warm and cooling them in the tin helps them hold together.
Instructions
Put the butter or margarine, sugar and treacle into a saucepan. Stir over low heat until the fat and sugar have melted and the mixture is smooth.
Add the oats, flour and baking powder to the pan and mix until no dry patches remain.
Press the mixture firmly into two well greased 7-inch round cake tins, smoothing the tops.
Bake in the centre of a moderate oven at 180°C (350°F / gas mark 4) for 20 to 25 minutes. The oaties are done when a skewer pushed into the middle comes out clean.
Mark each round into slices while it is still warm, as it will be much harder to cut neatly once set.
Leave the oaties in the tins until almost cold, then remove them and break or cut along the marked lines.
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