Flapjacks

Everybody loves flapjacks and I think making them with whole oats – sometimes called “Jumbo” oats – adds an extra dimension.

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  Makes 10

Ingredients
4 oz (110 g) light brown soft sugar
6 oz (175 g) butter
1 dessertspoon golden syrup
6 oz (175 g) porridge oats
a few drops of almond essence
Pre-heat the oven to gas mark 2, 300°F (150°C).

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Equipment
You will also need a 7½ inch (19 cm) square baking tin, 1½ inches (4 cm) deep, lightly greased.

This recipe appears in The Delia Collection: Baking, to be published on 8 September 2005.

Method

To start, place the sugar, butter and golden syrup together in a medium saucepan and heat until the butter has melted. Then remove the saucepan from the heat and stir in the porridge oats and a few drops of almond essence. Now, press the mixture out over the base of the prepared tin, and bake in the centre of the oven for 40 minutes. Allow to cool in the tin for 10 minutes before cutting into oblong bars. Leave until cold before removing the flapjacks from the tin, then store in an airtight container.

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