I am a big fan of flap-jacks.  I’ve made many variations but this simple recipe, a combination of many I’ve tried and tested, is my favourite.   This is quite a light version; light in colour and flavour.  I sometimes make a darker version of this recipe by using brown sugar and substituting a spoonful of syrup with a spoonful of treacle, you could also add mixed spice.

It always makes me laugh that flap jacks are somehow considered a virtuous treat.  Yes they contain oats and will provide energy for hours, but they are also a riot of sugar, butter and syrup!!  Oh well, I love them anyway….flap-jack anyone?

You will need

300g Margarine or unsalted butter

3 tablespoons of honey

3 tablespoons of golden syrup

pinch of salt

1 teaspoon of vanilla essence.

470g porridge oats

75g caster sugar

Method

• Preheat oven to 170, Gas mark 4
• Slowly melt the margarine in a large pan and stir in the syrup, honey and sugar.
• Once this is all combined and smooth, add the salt and vanilla essence.
• Remove from the heat.
• Grease a shallow baking tray with margarine.
• Stir in the porridge oats.
• Once the oats are evenly coated, spread them into the tray and press down firmly.

• Bake in the oven for 25 minutes.
• Remove from the even and allow to cool in the stray for 5 minutes before scoring with a knife.

• Allow to cool completely before removing from the tray.

Try not to eat them all at once!

Love Rachel

xxx