I’m a big fan of flapjacks – they’re sweet and oaty and fruity and yummy. Even better, they’re gluten-free, so my coeliac friends can eat them too.
Most of the time I make mine with cherries and sultanas, but it’s just as easy to substitute in other ingredients.
Takes 10 minutes to prepare, 20 minutes to cook.
- 150g unsalted butter
- 200g light brown sugar
- 4 tbsp golden syrup
- 350g porridge oats
- 150g sultanas
- 100g glacé cherries
Preheat oven to 180ºc
Melt butter, sugar and golden syrup in a pan.
Whilst the meltening is happening, chop up your cherries. I tend to take them down to quarters.
Once everything’s melted remove from the heat, and mix in the oats, cherries and sultanas.
Press into a tin, and cook for 20 minutes in the oven.
Once it’s out of the oven, let the flapjack cool for a few minutes before scoring it deeply into portion sized pieces.
Once cold, turn out the flapjack and break into pieces.