Treacle tart bars
Treacle tart bars is a dairy free recipe with 16 servings. This dessert has 293 calories, 5g of protein, and 3g of fat per serving. For $1.2 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe from BBC Good Food requires breadcrumbs, eggs, rolled oats, and shortcrust pastry. 87 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 32%, which is rather bad. Users who liked this recipe also liked My Treacle Tart Recipe, British Treacle Tart, and Gingery treacle tart.
Servings: 16
Preparation duration: 20 minutes
Cooking duration: 70 minutes
Ingredients:
175g fresh breadcrumbs
3 large eggs, beaten
750g golden syrup
zest and juice 1 lemon
120g rolled oats
320g sheet ready-rolled shortcrust pastry
Equipment:
oven
Cooking instruction summary:
Heat oven to 200C/180C fan/gas 6. Line the base and sides of a 20 x 30cm baking tin with 2 criss-crossed strips of baking parchment. Unroll the pastry and sit in the centre of the tin so that it lines the base, and evenly comes up the sides a little. Lay a sheet of greaseproof paper (not parchment) on top. Add some baking beans, then bake for 20 mins. Remove the beans and paper and bake for 10 more mins until pale but biscuity, then lower the oven to 180C/160C fan/gas 4.Mix the golden syrup, breadcrumbs, oats, lemon zest and juice and the eggs. Tip into the pastry, spread evenly, then bake for 40 mins until golden brown and set. Cool, then slice into bars. Will keep in a tin for up to five days.
Step by step:
1. Heat oven to 200C/180C fan/gas
2. Line the base and sides of a 20 x 30cm baking tin with 2 criss-crossed strips of baking parchment. Unroll the pastry and sit in the centre of the tin so that it lines the base, and evenly comes up the sides a little. Lay a sheet of greaseproof paper (not parchment) on top.
3. Add some baking beans, then bake for 20 mins.
4. Remove the beans and paper and bake for 10 more mins until pale but biscuity, then lower the oven to 180C/160C fan/gas
5. Mix the golden syrup, breadcrumbs, oats, lemon zest and juice and the eggs. Tip into the pastry, spread evenly, then bake for 40 mins until golden brown and set. Cool, then slice into bars. Will keep in a tin for up to five days.
Nutrition Information:
covered percent of daily need
