Ingredients - to fit 8½ inch (22cm) round sandwich tin
|8½ inch (22cm) round sandwich tin||6oz (175g) unsalted butter|
|3oz (75g) Pecan nuts, chopped||2oz (50g) Soft dark brown sugar|
|2oz (50g) Crystallised ginger, chopped||3½oz (90g) Golden syrup|
|3oz (75g) Maraschino cherries, quartered||8oz (225g) Rolled porridge oats|
- Pre-heat oven to 200°C/400°F/Gas Mark 6. Grease an 8½ inch (22cm) round sandwich tin and line base with baking parchment.
- Put butter, sugar and golden syrup into a large saucepan and stir over a moderate heat until melted. Add all the remaining ingredients and mix well. Spoon into prepared tin and spread evenly.
- Bake for 20 – 30 mins, or until golden brown and firm to touch.
- Allow the mixture to cool slightly, run a palette knife around the side to loosen and cut into twelve triangles. Leave until completely cold before removing from the tin, then cover and store in refrigerator.
I found that doubling the quantity was exactly the right amount to fit into a 12” x 8½” Swiss roll tin. Baking time remained the same. Ideal for party portions. You can freeze the cooked flapjacks.