I love the holidays, I can play with recipes to my hearts content and send my husband to work with the results or take them as a gift when I go visiting.  I’ve been playing with my flapjack recipe recently.  I love crumbly flapjack that falls apart when you pick it up, but this isn’t all that practical when my husband takes it to work in his lunchbox.  I’ve adapted my previous recipe so that it’s a bit more firm when it’s cooked and, as a result, it travels better.

You will need:

200g unsalted butter,

200g demerara sugar,

50g honey,

150g golden syrup,

360g porridge oats,

100g dried apple,

50g raisins,

1tsp cinnamon.

To make the flapjack:

Preheat your over to 180°C/ 305°F and grease and line a 20cm x 30cm baking tray.  Put the butter, sugar, honey and golden syrup in a large saucepan and heat gently until the sugar has dissolved.  I have tried doing this in the microwave before but it never dissolves the sugar quite so well.  Take it off the heat and add the apples, raisins and cinnamon.  Stir in the porridge oats and mix until everything is well combined.  Pour the mixture into the baking tray and smooth the top with the back of a spoon.  Cook for 18-20 minutes or until the top is golden.  Let it cool completely in the tin and then cut into squares.   Makes about 20.