: @ ar ed and toasted fraising flour FLAPIACKS @ 6 Remove fom tin when cold, Remove from dish when cold, Preparation 20mins Cooking 30mins Makes 24 = Store in an airtight ion ta = 5. 7 Slorein an airight container 9 (302) Golde saa. TFG Mone : '39 (302) soft brown sugar ee 2259 (Bor) rolled oats aie Gap CHOCOLATE props e 4 Put butter sup and sugar iatoa *& 2, Preparation 20, mins pan and stand over low heat until Cooking 17 ins Makes 18-20 roc iites, Sirip and sugar 100g (40a) butter, softened meee Pom ote Cook for? minutes Sogia caster sugar ntl melted 2.5m (%tsp) vanilla essence 2 Stir in oats and mix well 909 (3%402) flour 15. ead into a greased 205%305en ‘15a (402) cocoa powder f 12inch) Swiss roll tin, and smooth top jacteam butter with sugar and essence until wth a knife light and fifty Spread into a greased and 2 Stirin four aici a ———__ ned 23cm (Stacy round shalow dish, >. Sin four sifted with cocoa powder th top with @ knife. 2. Drop 18-20 teaspoons of mixture, well te SoRgHe a 180°C B30) mara Tr apart. onto a greased baking sheet 20 minutes ico aa (375 ; CoOk 0 45-5 minutes 4. Bake at 190°C (375°F) Mark 5 fo 17 minutes, 5, Leave on sheet for Tor2 minutes before eave in dish for $ minutes, Wansfertng toa wie coling a S22 cut into thin wedges Store in an airtight container when cold eee {eave in tin for 5 minutes, then cut into fingers, 357