BAKE NUMBER 2 – Gluten free oat flapjacks
4½oz light brown unrefined sugar
4½oz golden syrup
12oz oats (for this recipe i used 5½ each of jumbo and rolled oats and 1oz rough ground oats)
2 small handfuls of small dried fruit (for this recipe I used blueberries and cranberries)
- Put the oven on at 170/160°C. Line and lightly butter a 8 x 12 inch oblong tin with baking paper.
- Put the butter and sugars in a pan and gently heat without stirring until the sugar has melted. Take off the heat and give it a stir. Add the oats and stir well so that all of it is coated in the syrup then add the fruit.
- Tip into the baking tray and squish it down firmly to fit the tin. Bake in the oven for approximately 20 minutes until it turns golden brown.
- Remove and carefully with a sharp knife cut into even finger slices (about 24). Leave in the tin until the biscuits are completely cold then remove and break into the biscuits.
You can leave out the fruit if you wish or even add some chopped nuts like hazel or almond.