“Oh my goodness, amazing…. I used extremely dark brown sugar, and lined the baking
tray with greased proof paper as it was easier to turn out. Flapjacks tasted a little
like treacle due to the dark sugar - ‘Fab’. We spent the weekend eating flapjacks
as there were loads. Many thanks for the recipe Maureen… Oh and the kids thank you
too. (Or at least they will when they empty their mouths.)”
200g soft dark brown sugar
400g porridge oats
You will need a 20cm x 30cm (8 x 12 inch ) cake tin greased.
Put butter, sugar and honey in a saucepan, stir until butter has melted and sugar
Add the oats and fruit. Mix well.
Transfer the oat mixture to the prepared cake tin and spread to about 2 cm thick.
Smooth the surface with the back of a spoon.
Bake in a preheated oven at 180C/350F/Gas 4 for 15-20 minutes, until lightly golden
around the edges, but still slightly soft in the middle.
Let cool in the tin, then turn out and cut into squares.