Ingredients
200g butter, plus extra for greasing
200g light muscovado sugar
2 tbs golden syrup
350g porridge oats
1 tsp ground cinnamon
2 eating apples e.g. cox or braeburn
Method
1. Preheat oven to 170C Fan. Grease a 17x30cm tin, about 4cm deep. Put the butter, sugar and golden syrup in a pan and heat gently, stirring occasionally until the butter is melted. Don't allow the mixture to get too hot or the sugar will burn. Stir in the oats and cinnamon. Remove from the heat and set aside.
2. Peel, quarter and core the apples, then chop them into small pieces. Put in a separate pan with two tablespoons of cold water. Cover with a lid and cook over a medium heat for 5 mins until the apples are soft. Drain well and set aside.
3. Press half the oat mixture into the tin, then spread the apples over the top. Spoon over the remaining oat mixture. Use a metal spoon to smooth the top (the mixture sticks to a wooden one) and press the mixture firmly into the tin. Bake on the middle shelf of the oven for 35-40 mins until the top is golden and feels firm to the touch. Leave to cool in the tin for 5 mins then, while still warm, cut into four lengthways and widthways to make 16 bars. Leave in tin until cold. (Don't remove them while they're still warm as the mixture will be soft and they'll break up). The flapjacks will keep for 3-4 days in an airtight tin.
Nutrition
244 kcals, protein 3g, carbohydrate 33g, fat 12g, saturated fat 7g, fibre 2g, added sugar 15g, salt trace.