Flapjacks

There are so many recipes for this favourite but in case you havent got one,

4oz soft brown sugar
4 oz butter
6 oz oats - large or porridge
I rounded dessertspoon syrup

1. Melt butter and sugar - add syrup and oats.
2. Add some salted peanuts - very good and my mother's idea ( Granny Joan)
3. Or a handful of dried apricots plus some nuts and pumpkin seeds
4. Or leave as it is
5. Press into a greased 20 cm square tin and cook on No 3/4/150 c for 20 - 30 mins or til golden but not too brown. Cool in tin before cutting up but it is useful to mark it while hot into pieces with a sharp knife - it may fall into crumbs round the edges, but you should get some large chunks that way.

Easily doubled for a larger tin and good whether it is sticky(more syrup) or hard (longer in the oven). Also good for you as it is oats!

There is a stall in our Farmers Market which sells flapjacks with lots of different additions and fillings, chocolate coating, jam or toffee sauce in the middle, apple or plums as a filling for 2 layers. I think some of these would be too sweet, but this recipe for a hot pudding uses this idea for a sticky and fruity treat.

Apple Flapjack

A generous pound of cooking apples. Cook them to a pulp with about 1oz sugar but no water.
5 oz butter
4 level tbs golden syrup
8 oz rolled oats
1 oz brown sugar
1/4 tsp salt
1 tsp ground ginger

1. Make these into a flapjack mixture by melting the butter, sugar and syrup and then adding the rest.
2. Grease a 7'' lined round cake tin.
3. Pour half the flapjack into it and press up the sides to about an 1in of the rim.
4. Pour in the apples.
5. Put the rest of mixture on top, spreading it out as much as you can.
6. Cook at No 5 for 35 mins

You can eat it chilled but warm is best!