No 2 - Sarah's Flapjacks

Flapjacks

This recipe came from Sarah G.

What little yacht racing I still participate in these days is usually on a yacht called ‘Scarlet Jester’ as she campaigns Hamble or Warsash Winter and Spring series regattas on the Solent.  Enthusiastic crew are sometimes in short supply but we are never short of sustaining sandwiches and one of Sarah’s comforting cakes.  (The skipper knows where his best interests are.)  Sarah is a superb baker and a confirmed advocate of the Aga.  Her kitchen is always a welcoming place full of colour, warmth and excellent food.  She is generous with her recipes but I have never produced anything as good as what she pulls out of that Aga.  Maybe it’s the circumstances in which it is consumed but these are the best flapjacks I’ve ever eaten.

Flapjacks

8 oz butter

8 generous tablespoons of golden syrup

6 oz sugar  (make a couple of those ounces light muscavado or golden sugar)

16 oz rolled oats

4 oz mixed nuts

4 oz sultanas

½ level tsp salt

Set the oven at 175 ^o C (that might be a bit less for the fan oven people).  Grease a 7 ½"  x 15" tin or used a Teflon sheet (don’t use ordinary grease-proof paper).

In a large saucepan on low heat melt the butter and syrup.  Remove from heat and add sugar, oats, nuts and sultanas, and salt.

Turn it all into the tin, and cook for 30-40 minutes until golden brown. 

Leave it to cool in the tin for 5 minutes, then cut into squares.  (Cut them while they are in the tin and still warm or they will fall to bits.)  Put them on a wire rack to cool.


Flapjacks and photo by Maryan Schuringa