This one has divided the family. Mum and dad say it’s too hard, Robyn and I say it’s deliciously chewy. I have to confess I haven’t eaten flapjack in over ten years so I really can’t say as to whether it’s one or the other but it is delicious! I was actually surprised it was as soft as it was, I was expecting more crunch. I didn’t think I’d really like it, it sounded far too healthy for me to be really enthusiastic about it with oats and fruits but I was really surprised by how yummy it was. I had thought that I’d make the fruity one for mum to see how it was and then make a chocolatey version for myself but now, even though a bit of chocolate might be nice some day, I’m a total convert. Bring on the fruit! I like it when I find new things to eat so for me this one’s a winner. Even mum’s argument started to look a little thin when she had three slices!
Makes 12 slices
85g golden caster sugar
2 tbsp golden syrup
200g rolled oats
55g plain flour
100g dried apricots
80g dried cranberries
– Heat the oven to gas mark 4. Line a 7″x11″ brownie tin with butter papers/bakign paper/foil.
– In a medium sized pan put the butter, sugar and syrup (I weigh out 30g of syrup into the pan… then eat what’s left on the spoon! Not so healthy now!)
– Heat the pan on a gentle heat until all melted and combined.
– In the meantime weigh out the dry ingredients and mix them up in a largeish bowl.
– Add the dry ingredients to the pan and stir together.
– Press into the tin and bake for 25 minutes.
– Remove from the oven and slice in the tin.
– Allow to cool in the tin then turn out and reslice if necessary.