FlapJacks (and Toms)

Possibly the most popular of the elevenses snacks I’ve made in the last few weeks has been the flapjacks, particularly with the crew (Jack and Tom). Served on getting into port with a hot cup of tea after a rather wet and windy sail, they went down a storm (sorry). Here’s the recipe so that you’ve got something nice to snack on after a cold and blustery dog walk, or Sunday stroll to the pub.

Flap Jacks and Toms

Flap Jacks and Toms


350g rolled oats, 175g sugar, 175g butter, 175g golden syrup, two handfuls chopped, dried apricots

Heat the oven to 150 C, line and grease a baking tray. Melt the butter in a saucepan, add the sugar and the syrup and stir until dissolved. Turn off the heat and then stir in the oats and apricots (or other dried fruit, cranberries would be a nice Christmassy addition). Pour into the baking tin and squish it down well. Bake for 40 minutes, allow to cool for 15 minutes before turning it out and slicing, then a further ten minutes (if at all possible) before serving.

*So when I looked at the recipe for these I didn’t notice that you do in fact need twice as many oats as any other ingredient…so on pouring a very sloppy mix into tins, checking to see how long they needed and noticing my error, I had to pour it all out and start again….Note: Read recipes carefully

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