Sunshine Squares recipe

A couple of months ago, we shared a recipe for Empire Biscuits kindly donated to us by Naomi Bremner, who wrote a baking column for Living Orkney magazine. This recipe comes from the very same column but originates from the South Ronaldsay SWRI (1979) recipe book.

Sunshine Squares are so simple to make using just five ingredients that you probably already have in your cupboards.

Admittedly, I’d never heard of Sunshine Squares before. But the name alone was enough to tempt me into making them – especially as it was a grey, overcast August morning when I made them. This was my replacement for the missing sun!

They are so simple to make using just five ingredients that you probably already have in your cupboards and a few easy steps. The result is a sweet chewy, crunchy, almost flapjack-reminiscent bake that will have you coming back for seconds (and maybe even thirds!)

Ingredients:

• 170g (6oz / ¾ cup) Margarine
• 170g (6oz / ¾ cup) Caster Sugar
• 1 level dessertspoonful Syrup
• 115g (4oz / ½ cup) Corn Flakes – crushed
• 60g (2oz / ¾ cup) Porridge Oats

Method:

1. Preheat the oven to 175° C and line a 13×9 inch baking tin with baking paper.
2. Melt the margarine (we did this in the microwave) with the sugar and syrup. Stir well to combine.

3. Crush the corn flakes into small pieces and add these along with the oats into the melted mixture.

4. Turn the mixture into the baking tin and press down into a smooth layer.

5. Bake for 10-15 mins until slightly golden. Leave to fully cool before slicing into squares.

Note – Ensure the sunshine squares are fully cooled before cutting or handling. We didn’t wait quite long enough, and a few of them crumbled apart!

By Amy Leith
Born and raised in Aberdeen with an admiration for Orkney and Shetland, loves to travel and visit new places, enjoys cooking, always listening to music, spends a little too much time on TikTok.

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