Skip to main content
Skip to footer
Pause slide movement
Resume slide movement
use left or right arrow keys to navigate the tab,
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading
one of these
Stork Original 250G
Stork Original 500G
Stork Original 1KG
Stork Baking Block 250g
100g (3 ½ oz) plain flour
100g (3 ½ oz) soft brown sugar
85g (3 oz) desiccated coconut
115g (4 oz) rolled oats
115g (4 oz) Stork 75% vegetable fat spread
1 tablespoon golden syrup
1 level teaspoon bicarbonate of soda
Sift the flour into a large mixing bowl and add the sugar, coconut and oats.
Melt the Stork and syrup in a saucepan.
Dissolve the bicarbonate of soda in 2 tablespoons water and stir into the saucepan. Quickly stir the mixture into the dry ingredients.
Place dessertspoons of the mixture onto greased baking sheets, allowing room for them to spread.
Bake in a preheated oven at 180°C, 170°C fan, Gas mark 4 for 12-15 minutes.
Leave to cool slightly before carefully removing to a wire tray. Leave to cool completely.
Creamy Lime Cheesecake
Ombre Berry Cake
Easter Eton Mess Cake
Easter Speckled Egg Cake