VINTAGE DINING IDEAS

Recipe for Dinner

Oatmeal Shortbread

SERVES 4

Carob, Almond and Pecan Brownies

175 g/6 oz/1/2 cup wholemeal flour 50 g/2 oz/1/2 cup caster (superfine) sugar

100 g/4 oz/1/2 cup butter or margarine 25 g/1 oz/1/2 cup medium oatmeal Pinch of salt

Put all the ingredients into a food processor and process for 1 minute until a ball forms. Tip into a greased 18 cm/7 in sandwich tin (pan) and press down well. Mark into eight portions and prick all over with a fork. Bake in a preheated oven for 45 minutes at 160°C/ 325°F/gas mark 3 until pale golden in colour. Cool in the tin, mark the wedges again, then store in an airtight container.

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