Fruit Flapjacks By Hungry Harry.
You will need:
75g soft brown sugar 75 g butter 95g porridge oats 2 tablespoons of dried fruit (I use a mix of apricots and cranberries but you could use sultanas, currents or whatever you prefer)
Small saucepan Medium sized mixing bowl Wooden spoon Kitchen scales Baking tin approximately 11cm square or equivalent Greaseproof paper
- Turn the oven on to 180 degrees C or gas mark 4.
- Take your choice of dried fruit and place in a small bowl. Cover with boiling water and leave to soak for 10-15 minutes.
- Meanwhile put 75g of soft brown sugar into a saucepan with 75g of butter.
- Put the saucepan on the hob and put the ring on a low heat. Keep stirring and melt the butter and sugar together. You must not let it boil.
- When the mixture has become a thick liquid consistency remove from the heat.
- In a separate bowl weigh out 95g of porridge oats.
- Add the butter and sugar mixture into the oats and stir, making sure all the oats are nicely covered in the gooey sugar mix.
- Drain the dried fruit thoroughly and add these into the bowl with the oats and sugar mixture. Stir together all the ingredients.
- Line a baking tin (approximately 11cm square) with greaseproof paper.
- Put the mixture into the tin spreading it evenly into the corners.
- Bake in the oven for 15-20 minutes (until the top is beginning to turn brown).
- Leave to cool, then turn out onto a wire tray and cut into fingers.
These flapjacks can be made without the fruit if you prefer – just increase the amount of porridge oats to 110g to make up for the missing fruit.
