Flapjack

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

115g butter
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. 

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Filed under Easy, Teatime Treats, Uncategorized

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