Flapjack

I was at a friends house and we had this flapjack.  One piece led to another with us all commenting how delicious it was. She was eventually persuaded to divulge the family recipe and although mine was slightly different it went down as well and did not last long in our house.

Ingredients
1lb Oats mixture with nuts and sultanas (I used a mix of 70% jumbo and porridge oats; with dried cranberries and apricots rather than nuts)
1/2lb butter or margarine
1/2lb Muscovado Sugar (I actually used a bit less as I am not keen on very sweet things)
4 tablespoons Golden Syrup
2 heaped teaspoons of Baking Powder
2 heaped teaspoons of Dry Ground Ginger

Melt the butter gently, adding the golden syrup and sugar allow to cool slightly




Mix all the dry ingredient together.


Add the dry mix to the butter and mix well so that all the oats and fruit are well coated.


Lay the mix in a buttered tin or on grease proof paper and put in a pre-heated oven at

 350°F/180°C/Gas 4 

for 25 minutes



When the flapjack turns a golden brown but is still soft to the touch (beware sugar content is really hot) take it from the oven and allow to cool.   It will harden once cooled.    Score the portion sizes out and once cooled leave in the fridge before cutting it up.

We like our flapjack gooey and soft but if you cook it slightly longer it will cool much harder.

Enjoy and there are so many variations to this let me know what your family love best.

Tiggy

Find out what I am up to in my other blog  Dawn Chorus