75g butter, softened
175g light brown soft sugar
125g rolled oats
½ tsp bicarbonate of soda
2 tbsp cocoa powder, sifted
125g white chocolate, cut into cubes, plus 50g, melted, to decorate
chocolate, like chopped Rolos or Smarties, to decorate
- Heat the oven to 180°C. Grease and line a 30x24-cm Swiss roll tin with baking paper.
- In a large bowl, mix the butter, sugar and honey, then stir in the eggs, followed by the oats. Sift over the flour, bicarb and cocoa, then fold in with the chocolate.
- Pour into the tin and bake for 35 min, until cooked through.
- Leave to cool in the tin, then drizzle over the melted chocolate. Allow to set, then cut into squares. Sprinkle over the extra chocolate decorations.