Whole Oat Flapjacks - Unlive by Lindsey

Everybody loves flapjacks and I think making them with whole oats (sometimes called jumbo oats) adds an extra dimension.

Makes about 10

This recipe is taken from Delia's Book of Cakes.

Whole Oat Flapjacks  - Unlive by Lindsey
 4 oz (110 g) soft brown sugar
 4 oz (110 g) butter or margarine
 1 rounded dessertspoon golden syrup
 6 oz (175 g) whole oats (or porridge oats)
 ¾ teaspoon ground ginger
 Pre-heat the oven to gas mark 2, 300°F (150°C).
You will also need a 7- or 8-inch (18 or 20 cm) square baking tin at least 1½ inches (4 cm) deep, lightly greased.


First place the sugar, fat and golden syrup together in a saucepan and heat it gently until the fat has melted, giving it a stir now and then. Take the saucepan off the heat and stir in the porridge oats and ginger, mixing thoroughly.

Now pour the mixture into the prepared tin and press it out evenly, using a tablespoon or the back of your hand. Bake in the centre of the oven for 40-45 minutes.

Then allow the mixture to cool in the tin for 10 minutes before cutting it into oblong bars. Leave in the tin until quite cold before removing them. Store in a tin.

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