Here is another, and you are going to love this one. Marmalade Flapjack is just as you would imagine; the soft, chewy oat bar with an added dollop of sweet, tangy orange marmalade.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 115g / 4 oz butter
- 115g / 4 oz soft brown, or light muscavado sugar
- 1 tbsp golden syrup
- 115g / 4 oz plain flour
- 1 tsp bicarbonate of soda
- 95g / 3 ½ oz rolled oats
- 115g / 4 oz marmalade
- A little milk if required
- Grease a 20cm square baking tin with a little of the butter.
- Place the golden syrup and butter into a saucepan. Heat gently until the butter has melted into the syrup then stir well. NOTE: Make sure you add all the golden syrup, sometimes it is hard to get the right amount exactly, just remember, more is always better than less if you want your flapjack gooey but not falling apart.
- Put the flour, bicarbonate of soda and the oats into a baking bowl, pour over the melted butter and golden syrup mixture, stir to coat the oats then add the marmalade. If the marmalade has large chunks of orange rind, you may want to chop it up a little. Stir well to make sure all the ingredients are well mixed and incorporated. The mixture should be of a loose cake batter consistency, but not runny. If it is too thick then add a little cold milk to soften.
- Press the mixture gently into the prepared tin and cook in the preheated over for 20 - 25 minutes or until risen and a deep golden brown - when pressed, the centre of the cake should spring back and be just slightly firm.
- Remove from the oven and leave to cool completely in the tin. Cut the flapjack only when thoroughly cooled and serve. The flapjack ill keep exceptionally well in an airtight tin.