100g Brown Sugar
Golden Syrup
Black Treacle
300g Porridge Oats
100g Raisins
75g Soft-dried Figs
50g Soft-dried Apricots
1. Set oven to 150 or 140 for fan-assisted, shelf in the middle.
2. Stick big pan on scales and measure in the butter and brown sugar and heat on the a medium hob until it's all melted nicely.
3. Add a tablespoon of golden syrup and half a tablespoon of treacle.
4. Add porridge oats and fruit of choice and mix together well.
5. Line a shallow medium sized tin with baking paper and pour in mixture, flatten it down to an even thickness with the back of a spoon.
6. Stick it in the oven for 20 mins.
7. Once done for 20 mins, remove and divide up with a knife as desired and leave to cool and set.
8. Wrap in clingfilm or put in a sealed tub and they should last for a couple of weeks.
Enjoy!
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