chocolate treacle fingers
rating:bugshaw.livejournal.com/262370.html
oz (170g) porridge oats (not the jumbo sort)
6oz (170g) sugar
4oz (110g) dairy free spread (or butter)
2oz (60g) cocoa
1 tablespoon black treacle
few drops of vanilla essence
pinch of salt
Cream fat and sugar
Add remaining ingredients and mix well
Spread and flatten mix into greased shallow baking tray (appx 28x18cm)
Bake at Reg 4 or 180°C for 25 mins
Cut into fingers while still warm
