New recipe: Burnt Butter Oat Bars

These oat bars get their irresistible caramel flavor from browned butter and golden syrup, creating a chewy, toasty treat that's even better when topped with melted chocolate and a sprinkle of flaky sea salt.

SERVES 6-8

INGREDIENTS

150 g unsalted butter, cubed
1 tbsp golden syrup
1 tsp vanilla bean paste
100 g white spelt flour
½ teaspoon baking soda
120 g quick oats
60 g desiccated coconut
110 g golden raw caster sugar
¼ tsp fine sea salt
180 g chocolate of your choice, melted (optional)
Flaky sea salt, to sprinkle (optional)

1.  Line the base and sides of a 20 x 30 cm slice (slab) or lamington tin with baking paper, leaving enough paper overhanging to lift the cooked slice out of the tin.

2.  First, brown the butter by placing it in a saucepan over medium heat. Cook the butter, swirling the pan occasionally, until the butter has melted and starts to bubble rapidly. Once the bubbles slow and the butter starts to foam, watch carefully. When small brown flecks appear at the bottom of the pan, quickly remove from the heat. Stir in the golden syrup and vanilla, being careful as the butter might spit, and set aside to cool slightly.

3.  While the butter is cooling, place the flour, bicarbonate of soda, oats, coconut, sugar and fine sea salt in a separate bowl, and use a hand whisk to combine. Pour in the warm browned butter mixture and use a wooden spoon or spatula to mix well. Tip the rubbly mixture into the base of your tin and press it out firmly into an even layer using an offset palette knife or the bottom of a glass. Place the tin in the fridge (or freezer if you have space), until firm.

4.  While the base is chilling, preheat the oven to 150°C fan-forced.

5.  When chilled, bake in the preheated oven for 20-25 minutes or until golden brown and smelling deliciously toasty.

6.  Leave the slice to cool completely before using the extra baking paper to lift it out of the tin. Pour the melted chocolate over the top (if using), spreading it out evenly across the surface.

7.  Sprinkle with a little sea salt, if you like. Allow the chocolate to set, then slice into bars using a large, hot, sharp knife.

8.  The oat bars will keep happily in an airtight container at room temperature for up to a week.

Recipes extracted from Handfuls of Sunshine by Tilly Pamment, published by Murdoch Books, RRP $45.