Apple Flapjack

A very simple, but very yummy recipe – which apparently gives you the power to run over mountains for hours! (See post below). FYI, based on the amount of butter in this recipe you probably should go for a run after eating this – but it does contain apples so it must be one of your five a day… surely?

150g butter

300g rolled porridge oats

6tbsp of golden syrup

2 bramley apples

 

Preheat the oven to 180C

Line and grease a 20cm square tin. You will want to line this really well if it is a loose bottomed tin otherwise you will have buttery, sugary leakage all over the bottom of the oven…. and a knackered cake tin.
Chop up the apples into small (1cm cubed ish) pieces. You can leave the skin on for extra texture. Melt the butter and golden syrup in a pan until the golden syrup has dissolved. Take it off the heat and add the oats and apples. Pour into the cake tin. If you’re really fancy you can cut slices of apples to place on the top for decoration.

You need your cake tin to be deep enough that the flapjack can rise and expand…otherwise you will have buttery, sugary leakage all over the bottom of the oven…. and a knackered cake tin.

Leave for about 25 minutes until golden and yummy looking. Allow to cool in the tin. You should then just be able to lift out the flapjack by the greaseproof paper and chop into squares.

 

Eat – and then immediately go for a run!

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