TASTY MUESLI BARS to keep you full for 18 holes:

320g unsalted butter

250g soft light brown sugar

240ml golden syrup

250g rolled oats 

150g dried apricots, finely chopped

80g dried dates, finely chopped

150g cornflakes

150g sunflower seeds

80g dried cranberries

150g shelled walnuts, chopped

150g raisins

33 x 23 x 5cm baking tray, lined with greaseproof paper

Put the butter, golden syrup and sugar in a large pan over a medium heat, stirring occasionally until melted.

Put the rest of the ingredients in a large bowl and stir with a wooden spoon until everything is mixed evenly. Pour in the butter mixture and mix throughly until everything is well mixed.

Press this mixture into the prepared tin, using a tablespoon to flatten and compress it. Cover with a sheet of greaseproof paper and then jam jars or tins to apply pressure on the cake.

Leave to cool in the fridge overnight 

YUM YUM