Difficulty: Easy - for beginners
Serves: Makes 20 squares
Dietary guidance: v d
10 oz porridge oats
4 oz granulated sugar
6 oz margarine or butter (eg: Clover â€“ buttery taste but no trans-fats)
1 - 2 oz syrup (or honey or maple syrup)
1 oz seeds (linseeds, pumpkin etc)
2 oz chocolate chips
3 oz dried fruit (sultana, apricots) or chopped glacé cherries (optional)
1 teabag (optional)
½ tsp salt (optional)
1. Line a baking tray with non-stick baking paper.
Pre-heat oven to 180 C, Gas 4, 350 F.
Pre-soak the dried fruit: put the dried fruit in a large mug with the teabag, fill with hot water and leave to stand for at least 10 minutes.
2. Mix oats, sugar, seeds and salt in a large bowl.
3. Melt margarine and syrup in another bowl (40 sec in microwave).
Add the melted mixture slowly to the oat mixture, stir continuously.
Drain the dried fruit and stir in.
Leave the mixture to cool a little (put in fridge for 15 mins) - otherwise the chocolate chips will melt when you add them.
4. Stir in the chocolate chips.
Put the mixture into the lined tin.
Press it down to a 1- 1.5 cm thickness with the back of a spoon.
Press down firmly so it's packed well, but not too flat.
5. Bake for 15 - 20 minutes. Itâ€™s done when golden on top, with golden brown tinges at the edges.
Itâ€™ll be still soft â€“ it continues to cook in the tin when removed from oven, and then firms up when cold.
6. While still warm, use a knife to gently mark out into squares and leave to cool.
Then cut the squares properly, and remove from the tin.
The flapjacks keep for a week in an airtight box... if they last that long!