Cookbook:Flapjacks

Cookbook | Ingredients | Recipes

This is a popular dessert which can be made in less than an hour.

See also the traditional Scottish recipe.

Suitability

• Oats are unsuitable for people with wheat allergy because oats are normally ground with wheat.
• Oats are unsuitable for some people with Coeliac disease because the oats are normally ground with wheat.
• To make this recipe suitable for people with milk or soya allergy use a dairy free, soya free margarine.

Ingredients

• 150g (6oz) Margarine
• 75g (3oz) Sugar
• 200g (8oz) Quick rolled oats (not porridge oats)
• 75g (3oz) Syrup

Procedure

1. Melt the margarine gently in a saucepan.
2. Once the margarine has melted, add the syrup into the saucepan and stir well.
3. Add the sugar into the saucepan and stir well.
4. Add the quick rolled oats into the saucepan and stir well until well mixed.
5. Press the mixture into a well greased non-stick tin.
6. Bake at 180°C (350°F) for 30 minutes (change as necessary for the oven).
7. Leave to cool in the tin.