Sultana & Lemon Flapjacks

prep 10 mins cook 20 mins
  • 175 g (6 oz) unsalted butter
  • 50 g (2 oz) caster sugar
  • 150 g (5 oz) golden syrup
  • finely grated rind of 2 lemons
  • 250 g (8 oz) porridge oats
  • 75 g (3 oz) sultanas

Put the butter, sugar, golden syrup and lemon rind in a saucepan and heat gently until the butter has melted. Remove from the heat and stir in the oats and sultanas. Mix well.

Spoon the mixture into a greased and parchment-lined 20 cm (8 inch) square shallow baking tin (see page 15) and level the surface with the back of a spoon.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for about 20 minutes until turning golden. Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Peel off the lining paper and cut into squares or fingers.

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