Apple and Cinnamon Flapjacks

Method:

1. Line a traybake tin or small roasting tin with a silicone baking sheet (or greaseproof paper). Place the butter and syrup into a saucepan. Take 1 tbsp. of the sugar and set aside for sprinkling on the top of the flapjack. Add the remaining sugar to the saucepan and heat gently on the simmering plate, stirring occasionally until melted and smooth. Do not boil.

2. In a large bowl, mix the oats with the cinnamon and salt (if using unsalted butter). Peel and core the apples and grate coarsely.

3. Pour the melted contents of the saucepan over the oats, add the grated apple and sultanas. Mix thoroughly with a wooden spoon until fully combined.

4. Scrape the mixture into the prepared tin and spread/press into the corners of the tray. Gently press down to level the top. I find a potato masher is the ideal implement for this job! Sprinkle the flapjack mixture with the demerara sugar that you set aside.

5. If you have a 3 or 4 oven AGA range cooker- slide the tin onto the bottom runners of the baking oven and bake for approximately 20-25 minutes. The flapjack is ready when very slightly bronzed at the edges and a little firm in the centre. The flapjack will continue to cook for a few minutes once out of the oven and will firm up as it cools.

If you have a 2 oven AGA range cooker – place the tin into a large ‘fits on runners’ roasting tin and hang from the bottom runners of the roasting oven. Slide the cold plain shelf onto the second runners. Bake for 15-20 minutes. The flapjack is ready when very slightly bronzed at the edges and a little firm in the centre. The flapjack will continue to cook for a few minutes once out of the oven and will firm up as it cools.

6. Cool for 10 minutes in the tin before carefully removing to cool on a wire rack. Wait until completely cool before cutting into squares with a sharp knife.