"Flapjacks seem to be one of those sweet treats that we all know, but no-one really talks about. I adore their sweet oaty taste. This recipe was devised in collaboration with Connor from the restaurant, who makes it very well. Perfect served with a cuppa."
Makes 18 finger-sized bars
500g porridge oats
250g jumbo oats
375g unsalted butter
375g dark brown soft muscovado sugar
10 tablespoons of golden syrup
Nuts, seeds or dried fruit as desired
Heat oven to 180°C.
Melt the butter over a very low heat then slowly stir in the brown sugar until dissolved.
Add the oats and give it a good mix. You may need to do this in a large mixing bowl.
Add nuts and fruit, stir.
Line a baking tray with a smear of oil and then a layer of greaseproof paper. The oil helps to stick the paper in place.
Spread the mix into the tray, pressing it down firmly with a palette knife. It can be thick or thin, depending on the size of your tray.
Bake for around 20 minutes, or until it begins to turn golden brown.
Remove from the oven and cool to room temperature. Then turn out of the tray, remove the paper, and cut into desired shapes.