A flapjack in essence, this is very quick and easy to bake and uses store cupboard ingredients, so you can keep stocked up on everything you need and make a new batch whenever you want some.
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Ingredients 175g (6oz) porridge oats 100g (3.5oz) light brown sugar 75g (2.5oz) butter 3 tablespoons of golden syrup Dried apricots Sultanas or raisins |
Equipment needed Mixing bowl Scales Wooden spoon Pan Baking tray Hob or stove Oven |
Method
Pre-heat the oven to 180 degrees Celsius (350 degrees Fahrenheit), and grease a small rectangular baking tin. Put these to one side.
Meanwhile, cut the dried apricots into quarters and mix with the oats, sugar , and sultanas or raisins. The amount of fruit you use is up to you, depending on your preference, but we use around 50g of each. Mix all of the dry ingredients together.
Put the butter into a small saucepan and add the golden syrup, then very slowly heat until the butter has melted. Stir to mix with the syrup, but be careful not to let them boil. When fully combined, pour into the dry ingredients and use a wooden spoon to mix them well together. Be careful as the butter and syrup mixture will be hot.
When everything is well bound, turn the mixture into the greased baking tin and press down with the back of the wooden spoon, ensuring it gets into the corners, then bake for around 20 minutes.
Slice it when it’s still warm from the oven and then allow to cool. It will get more solid as it cools, so don’t worry if it’s very crumbly when you initially cut it.
Eat in moderation. With all that sugar and butter it isn’t healthy, but it is tasty.
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