This is my Mum’s recipe. It’s lovely at any time, but a particular favourite for walking days as it’s robust enough to withstand bouncing about in your rucsac a bit.
5oz golden syrup
5oz margarine, or butter if you’re feeling flash
3oz demerara sugar
8oz lovely oats
Put the syrup, margarine and sugar in a saucepan over a low heat and melt the margarine. Don’t let it bubble and go brown. When it’s melted, add the oats and mix everything well till it’s soft and sticky.
Tip everything into a well greased tray (about 20cm x 30cm) and spread it out till rustically even.
Bake in the oven at 170C (Mark 4) for 20 minutes until golden brown.
Cool for about 20 minutes before cutting, and cool for a further 30 minutes before lifting the slices out of the tray. Don’t rush or you will have flapjack crumble – which, incidently, is great on top of some stewed fruit.