I have tried many recipes for flapjacks over the years always looks for something moist and tasty but not too sweet. This recipe from my neighbour Jean, fits the bill. Great energy bars too!
175g / 6oz butter
225g / 8 oz soft brown sugar
100g/ 4 good tablespoons golden syrup
350g / 12 oz rolled oats
110g / 4 oz mixed seeds
110g / 4oz dried apricots, chopped
110g / 4 oz chopped dates or prunes or dried cranberries
Line a small roasting tin 20cm/8in by 30cm/12in with Bake-O-Glide or parchment paper.
Put the butter, sugar and golden syrup in a roomy saucepan and put on a low heat to melt. Stir to blend well. Stir in the oats until well coated in the buttery mixture. Stir in any optional extras.
Tip the mixture in to the prepared tinned level off. Press the mixture down in the tin.
For a 2-oven Aga hang the tin on the bottom set of runners of the roasting oven and slide the cold shelf in two runners above.
For a 3 or 4 oven Aga hang the tin on the runner third from the top of the baking oven.
For a conventional oven bake at 180C/Gas mark 4.
Bake for 25-35 minutes until evenly golden brown.
Remove from the oven, cool for 5 minutes and cut into fingers while still warm. Remove from the tin when cold.
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