COOK with Elizabeth

Press, Volume XCVII, Issue 28481, 10 January 1958, Page 2

COOK with Elizabeth

Golden Flake Bars As a quick holiday tin-flller these golden crunchy bars : art: well worth making. They are just another version of the delightful things you mix up in a saucepan and press out into a tin, and they require no finishing or fiddling of any sort so the whole thing is just a matter of minutes. The yield is a large tin of quite delicious bars. Cut them as soon as they come from the oven, then allow them to become cold in the tins before lifting out. Golden Flake Bars: Boz butter, 2 tablespoons golden syrup, 1 cup sugar, 1 teaspoon salt, 1 teaspoon baking powder, J cup flour, 3J cups rolled oats, 2 cups cornflakes, i teaspoon vanilla essence. In a large saucepan melt Boz butter and 2 tablespoons of golden syrup. Stir in 1 cup of sugar. Sift in J a cup of flour, 1 teaspoon of baking powder and 1 teaspoon of salt. Add 3J cups of rolled oats, and 2 cups of cornflakes and mix all together thoroughly. Butter two sponge roll tins or square pans of equal afea and divide the mixture out between them. Bake at regulo 4 or 350 degrees until golden brown right to the centre of the pan, reducing heat if the edges are browning too quickly. Lift from the oven and with a sharp knife cut into narrow bars. When quite cold lift out on to a wire rack for a few minutes before storing away in a tin.