Butterscotch Bars

Preheat the oven to 180ºC (350ºF) and line a 20cm x 20cm baking tin (8 x 8 inches). Using a food processor or mini chopper, chop up the digestives until they resemble fine breadcrumbs. If you don’t have a food processor, place them in a food bag and then whack them with a rolling pin.

Place the flour, digestives, brown sugar, oats, baking powder and butterscotch pieces in a large bowl. Give them a little mix with the spatula until incorporated. Add the sunflower oil, vanilla and egg whites to the mixture and stir to combine. It will be thick and crumbly and won’t come together as a dough.

Place in the lined baking tin and squash down to fill the tin. Make sure it’s as flat and level as you can make it. Place in the oven and bake for about 18 minutes. It will be slightly bubbling and the butterscotch pieces will have melted and be gooey when done.

Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. Once cooled, slice into 9-12 bars and store in an airtight container for up to a week.

Recipe adapted from Oxmoor House, August 2011.