I do love flapjack! I think it is one of my most favourite traybakes, and its so quick and easy to do. I bake it at least once a month as Jason absolutely loves it, as does his Mum and my Dad, so there’s always a demand for it in our household.
It makes a great gift too, it’s now become tradition for my Dad to receive a batch for his birthday, Father’s Day and Christmas!
HOW TO MAKE YOUR OWN OATY FLAPJACK
* 240g Margarine or butter
* 170g Golden syrup
* 240g Rolled oats
* 50g Plain flour
* 2 tsps Cinnamon
* 2 tbsps Sesame seeds
* 100g Sultanas
* 75g Glace cherries cut in half
* Optional extras – walnuts, sunflower seeds, pumpkin seeds, raisins, or any other chopped nuts or dried fruit, cranberries are nice too!
Step one – Preheat your oven to 180ºC and line an 8 inch square tin with greaseproof paper.
Step two – Melt the margarine/butter and the golden syrup in a pan over a low heat, and stir every once in a while until the mixture comes to the boil.
Step three – Add all of the remaining ingredients minus the seeds (if you’re adding these) to the saucepan and mix until everything is coated in the margarine/golden syrup mixture.
Step four – Pour the mixture into the prepared tin, and use the back of a spoon to flatten the mixture.
Step five – Then sprinkle the seeds on top and lightly push down into the mixture using the back of the spoon.
Step six – Pop in the oven and cook for 15 to 20 minutes until golden brown on top.
Step seven – Leave in the tin until completely cool. Then run a knife around the edge of the tin and remove the flapjack.
Step eight – Use a serrated knife to cut your flapjack into squares.