Malted Oat Fingers

120 ml/4 fl oz polyunsaturated vegetable oil
3 tablespoons malt extract
50 g/2 oz Muscovado stigar
100 g/4 oz jumbo oats
100 g/4 oz rolled oats
2 tablespoons sesame seeds, toasted

Place the oil, malt extract and sugar in a saucepan and heat gently. Add the remaining ingredients and mix thoroughly. l'ress into a greased 20 cm/8 inch square shallow cake tin and smooth the top with a palette knife.

Bake in a preheated moderate oven (180 °C/ 350 °F, Gas Mark 4) for 30 minutes.

Cool in the tin for 2 minutes, then cut into 16 fingers. Cool completely before removing from the till.

MAKES 16