Another Mary berry recipe out of one of my many recipe books – flapjacks
I love these flapjacks, they’re filling, taste good and I feel better having them because I know exactly what is in them.
The original recipe is actually for sultana flapjacks but I really don’t like sultanas so had cranberries instead.
225g (8oz) butter, plus some for greasing
225g (8oz) demerara sugar
75g (2.5oz) golden syrup
350g (12oz) porridge oats
100g (3.5oz) dried cranberries
Although I should warn all of you if you’re anything like me you’ll find it hard not to pick at these even when it’s still hot out of the oven!
Again another easy to follow recipe. Simply measure out your butter and brown sugar and heat it in a pot, make sure you keep stirring! Once the butter and sugar have combined and went smooth add in your oats, making sure to cover them as evenly as possible.
Technically you could add anything in at this point. I used cranberries but next time I might even make them a little bit naughtier and put some chocolate chips in them. Or nuts instead to keep you fuller for longer.
Then after pressing the mixture into the tray put in the oven for 35 minutes. Take it out, let it cool down and then cut into whatever size suits you. You should get 24 pieces if you use the stated tray size but I always get a random number defending on how uneven I cut them.
Enjoy everyone! These are great for snacks and last about a week – well if they haven’t already been eaten before then. These are normally in my work “lunchbox” for the week after I make them.