Recipes

• 2 small oranges
• 9oz butter, diced
• 9 oz caster sugar
• 6oz golden syrup
• 15 oz porridge oats
• 2 tbsp sunflower and pumpkin seeds
• 3 tbsp fine shred orange marmalade

1. Preheat the oven to 180C. Grease a baking tin measuring 8½ x11½ inches  
2. Finely grate the zest of the two oranges. Place in a heavy based saucepan over a moderate heat; add the butter, sugar and golden syrup. When the butter has melted, remove from the heat and stir in the oats, until evenly coated in syrup.
3. Turn the mixture into the prepared tin and level surface. Sprinkle with seeds. Bake for 25-30 minutes until turning deep golden brown around the edges, the mixture will still be very soft in the centre. Leave in the tin until almost cold.
4. Heat the marmalade in a small saucepan with 1 tbsp of water until syrupy Brush evenly over flapjack. Turn out onto boars and cut into 18 bars. Store in an airtight container for 1 week.

Labels: Bread And Cakes