Ingredients
- 200g salted butter
- 1 tbsp malt extract (molasses or honey are both good substitutes)
- 6 weetabix, crushed
- ½ cup/100g brown sugar
- 1 cup/80g rolled oats
- ½ cup/50g self-raising flour
- 1 tsp baking powder
- ½ cup/50g Ovaltine
- ⅓ cup/70g pumpkin seeds
- ⅓ cup/70g sunflower seeds
- ½ cup/60g dried cranberries
1. Preheat your oven to 200C/180C fan/gas mark 4. Line a 20 x 20 x 5cm baking tin with greaseproof paper.
2. Melt the butter and malt extract (or molasses or honey) in a saucepan over a medium heat.
3. Mix all the dry ingredients together in a large bowl.
4. Add the malt and butter mixture to the dry ingredients, and mix well.
5. Spread into the tin and press down well into all the corners.
6. Bake for 15 minutes.
7. Cut into squares while still warm.
8. Once cooled, pop them into a tupperware or biscuit box to maintain their malty chewiness.
