200gSelf Raising FlourPlus a little extra for dusting
Equipment you will need:
Large Mixing Bowl
Shallow Baking Tray(lined with greaseproof paper)
Measuring Spoons & Jug
Preheat the oven to 170C fan and line a shallow baking tray with greaseproof paper. You can lightly grease the baking tray to help the paper stick to it.
In a large mixing bowl, cream the dairyfree margarine together with the sugar. Similar to making a sponge cake, the mixture should be light and fluffy, although with the brown sugar it will have a light golden colour to it.
Add the golden syrup, baking soda and sunflower oil and stir in completely.
Into the bowl add the dried cranberries, hazelnuts and chocolate chunks and stir through the mixture. Next pour in both the flours and the dairyfree milk.
GENTLY fold the flour into the mixture to make a soft dough before tipping out onto a lighttly floured surface and forming into 2 oblong shapes of equal size.
Place the oblongs onto greaseproof paper and bake for 35-45mins until a crust forms and the middle has set. Allow to cool (about 10mins) before slicing with a serrated knife into slices about 1.5inches thick.
Arrange back on the tray lying on their sides and return to the oven for another 10mins on each side, they will crisp up as they cool.
These are lovely on their own or with a light dusting of icing sugar. If you are giving as a gift or want something a bit special then leave them to cool completely and they can be dipped into melted chocolate and sprinkled with some extra chopped nuts OR drizzled with some glace icing!