Saturday, 23 August 2008

Choc Orange Bars

For the bottom:

4 ozs butter
2 ozs granulated sugar
4 ozs Self Raising Flour
3 ozs rolled oats
2 rounded teaspoons of cocoa powder
pinch of salt

For the icing:
4 ozs icing sugar
2 rounded teaspoons of cocoa powder
About 2 dessertspoons of undiluted orange squash or orange juice

Melt the butter in a saucepan. Weigh up the dry ingredients together and add them to the hot butter. Mix well.
Grease a 7 inch square sandwich tin.
Press the mixture into the tin.

Bake for about 25 minutes in a moderate oven, 368º F, 185ºC, Fan oven 175-80.

Now make the icing. Sieve the icing sugar and cocoa into a small basin. Mix to a coating consistency with not much orange squash/juice. Orange squash gives a better flavour. If using orange juice, add about four drops of orange oil if available.

Spread the icing over the hot cake.

When almost cold, cut into fingers.
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