Flapjacks are one of the first things I learned to cook. We had a new microwave (back in the eighties when they cost the same as a small house!) and the recipe book that came with it had a recipe for flapjacks and my sister and I used to make them regularly. If I remember right back then you had to finish them off in the oven, the microwave simply melted the butter, sugar and syrup. Ever since then I have tried various versions and I think this one is great, not too sweet but chewy all the same. The addition of orange juice to soak the sultanas was inspired by Nicola’s Zesty Flapjacks in one of my favourite recipe books, The River Cottage Family Cookbook (you can tell it’s one of my favourites as I have only had it for three years and the spine is broken from over use).
2 tbsps golden syrup
Juice of 1 orange
50g sultanas or dried sour cherries
Lightly grease a baking dish. I use a rectangular dish that measures 22cm x 30cm.
Squeeze the orange juice into a small pan and add the sultanas/ cherries. Heat gently over a low heat, as soon as it begins to simmer take off the heat and put to one side so that the sultanas/ cherries can soak up the orange juice.
In a large pan, melt the butter, sugar and syrup together over a gentle heat. As soon as they are melted stir to combine and take off the heat. Add the oats and the sultanas/cherries and orange juice and stir to combine well.
Tip the mixture into the baking dish and press down well with the back of a spoon.
Bake in the oven at 180° c (350°f, Gas Mark 4) for 20-25 mins until golden brown. Mark into squares with a knife whilst the flapjack is still warm because if you don’t you won’t get your knife through later.