Ingredients
- 11 oz (300 g) rolled (porridge) oats
- 3½ oz (100 g) sesame seeds
- 2 oz (50 g) plain flour
- 7 oz (200 g) butter
- 11 oz (300 g) honey
- 5 oz (150 g) soft dark brown sugar
- 5 oz (150 g) dried cranberries
- 4½ oz (125 g) light tahini
How to Make It
- Preheat the oven to 180°C (350°F), Gas mark 4.
- Line the Swiss roll tin with baking parchment, leaving a little hanging over the edges for easy removal.
- Place the oats, sesame seeds and flour in a large bowl and mix together.
- Place the butter and honey in a saucepan on a medium heat. Stir together until melted and mixed, then stir in the sugar until it has dissolved. Add the cranberries and tahini and mix well.
- Pour the butter mixture over the dry ingredients and mix very well. Tip into the prepared tin, spread out evenly, then place in the oven and bake for 20–25 minutes until golden and just set in the centre.
- Remove from the oven and allow to cool in the tin, then cut into bars to serve.