I have always made flapjacks – they have always been a family favourite. Also having Coeliac Disease I can tolerate oats as long as I don’t eat them every day. Usually I make them plain, but whilst sitting in the Dentist’s one day I came across this recipe which I copied out. I cannot remember the name of the magazine or the cook so cannot give them the thanks of how these flapjacks are made. All I can say they are delicious and I find it hard to keep to one a day! Do try them at your peril!
50g Golden syrup
150g Soft brown sugar
200g Oats (not jumbo)
75g Pine nuts or amount to your liking
75g Raisins or amount to your liking
Pre-heat oven 160C, Fan 140C, Gas 3
1 Grease the inside of a 20cm square baking tin, line with parchment and grease again.
2 Grate zest from Orange and lemon (no pith) into a large saucepan.
3 Measure the golden syrup into the pan too.
4 Add the butter and brown sugar, heat gently stirring until butter melted and sugar melted. Take off heat.
5 Add the oats, pine nuts and raisins to the saucepan and mix thoroughly.
6 Pour into the prepared tin spreading it evenly.
7 Place tin in the oven and bake for 25/35 minutes or until golden in colour. Check the oven after 20 minutes or so.
8 When cooked remove from the oven allow to cool for a few minutes, then mark the flapjack into squares with a knife.
Do eat the first few warm, with coffee or tea, – they are irresistible.
NB: The oats I used are Gluten-free and bought from Waitrose.