Recipe for Flapjack

Artistically displayed English flapjack!

Spring Break starts today so I have time to make real food for children 1, 2 and 3 AND to do something I LOVE!! I get to bake!! Baking runs in my family. My Great Grandfather was a baker in the trenches of France in the First World War. My Grandmother was an exceptional baker and my Mum is also a whizz in the kitchen.

I never said I was a great baker - but I really do like it and making family recipes and traditional English cakes and breads is one more link with the mother country.

I don't think I'm giving away any major family secrets by posting these recipes here!

Flapjack

4 oz rolled oats
2 oz butter or margarine
4 oz syrup*
2 oz soft brown sugar

* Syrup can be bought at a good grocery store (Here in Texas HEB has it!). It is in a squishy plastic bottle and its official name is Lyle's Golden Syrup. It can be found either with the baking stuff, the molasses/waffle syrup or the jellies!

1) Melt the fat in a pan
2) Add the sugar and syrup
3) Warm (but don't let it boil) 'til sugar melts
4) Stir in the oats
5) Press into a well greased tin forming a layer 1/4 " thick
6) Bake for 30 minutes on 350 degrees
7) Leave for 10 minutes to cool and then cut into squares or fingers while still warm. Leave until nearly cold before removing from the pan.

My kiddoes love flapjack when it is really chewy and hard around the edges - if that sounds good to you then let the flapjack cook for another 5-10 minutes in addition to the 30. The house smells soooo good while this is cooking!