Saturday, 1 September 2012



Mary Berry, is the queen of the kitchen, particularly loved and respected for her role as judge on the Great British Bake Off. Follow her foolproof recipe for Flapjacks, taken from her fabulous Mary Berry’s “Simple Cakes” (P.90)

Flapjacks keep well in an airtight container.

You will get different results depending on which type of oats you use-whole oats or jumbo oats don’t absorb as much as rolled oats do.

To weigh the syrup, first weigh the sugar, then spread the sugar over the scale pan and measure the syrup on top to make a total weight of 300g.

Tin needed: 2x20cm (8 in)

225g butter plus extra fro greasing
75g golden syrup
225g demerara sugar
250g rolled oats

1 Lighlty butter the roasting tin or cake tin.

2 Combine the butter, syrup, and sugar in a saucepan and heat gently until the ingredients have melted and dissolved. Stir in the oats and mix well.

3 Spoon into the prepared tin and smooth the surface with a palette knife. Bake in a preheated oven at 160C (160C fan, Gas 4) for about 30 minutes.

4 Leave to cool in the tin for about 5 minutes, then mark into 24 fingers. Leave to cool completely, then cut and remove from tin.

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