Flapjacks are a filling and tasty snack, for parties, camping or picnicking. And if you store them well, they’ll last for a week.
- 175g (6oz) butter
- 175g (6oz) soft light brown sugar
- 125g (4oz) golden syrup
- 350g (12oz) rolled oats
- 250g packet pitted dates, chopped
- 2 level tsp ground cinnamon
- Finely zested rind of 1 orange
- 26 x 16.5cm (10¼ x 6½in) tray bake tin, lined with baking parchment
Set oven to 180°C (gas mark 4). Place the butter, sugar and golden syrup into a pan, and put the pan over a gentle heat, stirring occasionally until the butter melts.
Meanwhile, tip the oats into a bowl and stir in the dates, cinnamon and orange zest. Pour in the melted mixture and mix well.
Tip the mixture out into the lined tin and press it down to level the surface. Place the tin in the centre of the oven and bake it for about 25-30 mins, or until the mixture is starting to brown at the edges.
Remove the tin from the oven and leave the flapjack to cool for about 10 mins, then cut it into squares (either 3 x 5 rows or 4 x 6) – use a rounded-blade knife so that the tin isn’t damaged. Leave the flapjack to cool in the tin and once cold, remove the flapjack from the tin and separate it into individual squares. Pack in an airtight container, with baking parchment separating the layers.
Top tip: These will keep for up to 1 week in an airtight container, somewhere fairly cool and away from direct sunlight. Not suitable for freezing.