Chocolate, nuts and raisins densely packed in a butterscotchy bar. Perfect for packing into lunch boxes during harvest, on long walks or just for a picnic.
- 250g butter
- 200g soft brown sugar
- 1 egg
- 2 teasp vanilla extract
- 300g self-raising flour
- 200g chocolate chips
- 140g roughly chopped nuts – such as pecans, walnuts, almonds
- 100g raisins
Blend together the butter and sugar, beat in the egg and vanilla extract.
Stir in the remaining ingredients and spread out evenly in a baking tin approximately 30 x 21 cms that you’ve lined with baking parchment.
Cook for about 45 minutes at 150C fan oven for firm bars or ten minutes less if you want squidgy bars. In the AGA – 10 minutes in the roasting oven with the cold shelf in and then 50 minutes in the simmering oven.
Leave to cool in the tin and then cut into bars or squares.