My first experience of making flapjack was in Home Economics at school, using the recipe from the back of a pack of porridge oats. We came across this recipe a little while ago, and as far as flapjack is concerned, have never looked back. It has a lovely fruity flavour but still retains the stickiness of a plainer flapjack. Yum! It stores well and can easily be layered (just put a little greaseproof paper in-between layers) so is a great alternative in the biscuit tin, or for picnics. Two tips for making this work well: don’t overcook, when you check it at 25 mins it will still be bubbling and may not look ready, don’t worry, as it cools it will all come together; press the mixture in to the tin using a wide flat surface like a palette knife or a spatula, press it down again when you get it out of the oven.
You will need
- 175g butter
- 175g soft light brown sugar
- 125g golden syrup
- 350g rolled oats
- 150g sultanas
- 100g chopped dried apricots
- 2 teaspoons ground cinnamon
- 1 orange, rind zested
Preheat the oven to 180c / gas mark 4. Line or grease a 16x16cm baking tin.
Melt the butter, sugar and golden syrup in a pan over a low heat, stir occasionally.
Whilst it is melting mix the remaining ingredients in a large bowl.
Pour the butter mixture into the dry ingredients and combine. Press in to the prepared tin.
Bake for 25 minutes, or until the mixture starts to brown a little at the edges.
Cool in the tin, then use a very sharp knife to cut in to as many pieces as you like.
Have a go and let us know how you get on….next recipe will be an Orange Sandwich Cake from the 1930s…watch this space.