40 mins Calories: 196 Fat: 9.6g of which 5.3g is saturated
Butter 175g (6oz)
Soft light brown sugar 75g (3oz)
Golden syrup 4 tbsp
Fine cut Dundee/Scottish orange marmalade 5 tbsp
Rolled oats 350g (12oz)
Preheat oven to 180°C/160°fan/Gas 4. Line an 18 x 28cm (7 x 11in) traybake tin with baking paper.
Cut butter into chunks straight into a pan, add sugar and syrup. Stir over a low heat and when melted remove from heat. Stir in 2 tablespoons marmalade, then oats.
Tip into tin, level out and press down well. Bake for 25 minutes until golden. Mark into squares, cutting almost all the way through. Spread remaining marmalade over as a glaze and leave in tin to cool.
Lift out of tin, then break up flapjacks along the lines.
Pack cooled flapjacks in a freezer bag and freeze for up to a month. Marmalade with malt whisky can also be used. Add raisins or 1 teaspoon ground ginger if you like.
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