Steps
- Preheat the oven to 325°F / 165°C and line an 8 × 8in / 20 × 20cm baking pan with parchment paper.
- Gently heat ¾ cup plus 2 tablespoons of unsalted butter, 1 cup of demerara sugar, ½ cup of golden syrup, and ¼ teaspoon of salt in a saucepan until the butter melts and most sugar dissolves.
- Pour over 4 cups of quick-cooking rolled oats and stir until evenly coated. Press firmly into the pan in an even layer.
- Bake for 23-25 minutes, until the edges are lightly browned. Cool completely in the pan, then lift out and cut into rectangles.