Oat Squares with Viennese Nougat

These are one of my favourite recipes – they’re so good! They’re very soft when they come out of the oven. You must let them cool completely before trying to pick one up. Leave them overnight in the fridge. They end up with a lovely chewy texture. They’re very sweet, so if you wanted a slightly less sugary version you can use chocolate instead of the hazelnut paste. I like to use a cheese slicer to get really even sheets of the hazelnut paste. But you could also try a vegetable peeler. The paste will melt a little as the oats cool, then I use an angled palette knife to smooth the paste before they cool entirely.

Ingredients Serves: 30


Equipment


Method

  1. Line a 25 x 30cm baking tray with baking paper. Preheat the oven to 200°C.
  2. Melt the butter together with the syrup.
  3. Mix the oats, sugar and baking powder together.
  4. Pour over the butter mixture and vanilla extract. Mix until well incorporated.
  5. Evenly spread the batter out in the baking tray and bake for 10 minutes.
  6. As soon as the cake is out of the oven, wait for it to stop bubbling and then slice over the nougat (ideally with a cheese slicer, but peeler also works).
  7. Leave for a couple of minutes and then use a pallet knife to spread and even out the nougat.
  8. Make sure to let the cake cool fully before cutting it into squares. It’s very soft and porous when it first comes out of the oven.
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