These are a favourite with the children and adults alike. They keep and travel really well, so they are great to take on holiday with you when you are out and about.
Ingredients
100g low fat polyunsaturated margarine
150g golden syrup
140g jumbo oats
100g porridge oats
75g dried apricots chopped
75g sultanas
A non-stick cake tin, 18 x 28cm
Makes 14
Preparation time: 10 minutes
Put the margarine and syrup in a saucepan and heat gently until the margarine is melted. Add the oats, apricots and sultanas and stir well to mix. Transfer the mixture to the cake tin and press down evenly with the back of a large spoon.
Bake in the middle of a preheated oven at 190 º C (375ºF) Gas 5 for 20 minutes, until golden brown. Remove from the oven and let the flapjacks cool in the tin. When cold, cut into squares. Store in an airtight container for up to 5 days.
Variation: replace the dried apricots with finely chopped dried fruit salad, dried cranberries or dried blueberries.