Instructions

1. 1

   Preheat the oven to 190ºC, gas mark 5 and grease an 18 x 28cm oblong tin. Place the apples and lemon juice in a small pan and bring to the boil. Cover and simmer for 5-7 minutes, or until the apple is just soft. Use a fork to mash the apple to a soft puree and allow to cool slightly.

   
   

2. 2

   Place the butter, sugar, syrup and treacle in a pan and heat gently until the butter has melted. Remove from the heat and stir in the porridge oats until well combined.

   
   

3. 3

   Place half the mixture into the prepared tin and press down with the back of a spoon. Spread with the apple puree, then cover with the remaining flapjack mixture.

   
   

4. 4

   Bake in the oven for 25 minutes or until golden brown. Remove from the oven, cut into 18 squares and allow to cool completely in the tin.

   
   

5. 5

   While the flapjacks are cooling, unwrap the toffees and place in a small pan with the milk. Heat gently, stirring until melted and smooth. Remove the flapjacks from the tin and place on a baking tray. Drizzle the melted toffee mixture over the top of the flapjacks. Chill in the fridge for 10 minutes before serving.

   
   

Ingredients Buy ingredients

• 3 tbsp Golden Syrup
• 150g Toffees
• 3 Cox Apples, peeled, cored and cut into 1cm piece
• 1 Lemon, juice of 1/2 lemon
• 175g French Butter
• 50g Light Brown Muscovado Sugar
• 2 tbsp Black Treacle
• 350g Porridge Oats
• 2 tbsp Full Cream Milk

Makes 18 Squares

Total time required 32 mins

• Preparation time: 7 mins
• Cooking time: 25 mins
• Other time: 10