4oz Golden syrup
4oz Black treacle
2oz Dark brown soft sugar
4oz Matthews Farmhouse Wholemeal flour
4oz Porridge oats
1-2 teasp’s Ground ginger
1 teaspoon Mixed spice
1 teaspoon Bicarbonate of soda
Oven temperature 170 oC
1. Grease and line 8 x 11 inch shallow tin.
2. Mix margarine, syrup, treacle and sugar in saucepan and melt gently.
3. Cool slightly before beating in eggs and milk.
4. Put flour, oats, spices and sodium bicarbonate into a mixing bowl and combine.
5. Pour in melted ingredients and beat well.
6. Pour into the tin and bake for 30-35 minutes or until firm to the touch.
7. Cool before cutting into squares.
We hope that you enjoy making some of the recipes using FWP Matthews Flour. If you would like to submit your results or pictures of your bake then please email them to us – you may even get them onto the Matthews website for other bakers & cooks to see!
FWP Matthews Ltd
Shipton under Wychwood
Tel 01993 830 342
Fax 01993 831 615
VAT No. GB 194 637 624
Calls may be recorded for training and monitoring purposes.
Terms and conditions
FWP Matthews Ltd is one of the leading independent flour millers in the UK for conventional and organic flour.
The Matthews Cotswold flour mill is owned and run by Father and Son team Paul Matthews and Bertie Matthews the great, great and great*3 grandsons of the founder Frederick William Powell Matthews steeped in tradition, FWP Matthews Ltd represents an important part of the local industrial heritage.
Situated on the edge of the beautiful Cotswold hills in the village of Shipton under Wychwood this traditional mill produces a wide range of quality natural and conventional flours. We still use the original building that was completed in 1912.
Lovely to bake with @CotswoldFlour today - from the next village to where we lived for a year. We can’t visit at present, but being able to enjoy local grain will be the next best thing
@KMckilligan @CotswoldFlour I’ve got a 16 kilo bag of Cotswold crunch on the go, I’m also working through 25 kilo of white flour which I bought some time ago fortunately.
These two are a recent a bake, one is half Cotswold with Caraway seeds, the other is white.
No other bread is like it, it’s heaven.
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