Hello again, today I would like to give you a gorgeous recipe for flapjack.
Not just any flapjack, this one is sticky and packed with flavour.
You may have noticed that were possible I swap butter and margarine for oil in recipes (to make them lower in saturated fats).
Well this time there is no swap,in fact the butter in this recipe is essential to the finished flavour.
This recipe will make 24 squares ,so more than enough to go round,or freeze half for later.
This and many other recipes can be found in our book, The Eatmore pudding club, Cakes,Bakes and Sweet Treats.All proceeds from the book go to St. Catherine’s Hospice, Scarborough.
Please go to https://www.stcatherineshospice-nyorks.org/ and look in the shop.
what you need
9oz brown sugar
8oz golden syrup
Zest of 2 oranges finely grated
8oz chopped dried apricots
16 rolled oats or jumbo oats
what you do
Preheat oven to gas 5 /190c
Line 2 Swiss roll tins with baking parchment
Melt butter,sugar and syrup in a large pan until smooth and combined
Add the rest of the ingredients and stir well to coat the oats etc.
Divide the mixture between the tins and level the surface.
Bake for approx. 20 mins or until golden and bubbling
Mark into squares whilst still warm
When cold remove from tin and cut into squares