Flapjacks are popular with adults and children alike and they re so quick and easy to make. For alternative versions of the basic recipe, stir in 50g/2 oz/1/4 cup finely chopped ready-to eat dried apricots or sultanas (golden raisins). To make really decadent treat, you can dip the cooled flapjack fingers into melted non dairy chocolate, to half cover.
175g/6 oz/1/4 cup unsalted non dairy butter
50g/2oz/1/4 cup castor (superfine) sugar
150g/5oz/scant ¾ cup golden (light corn) syrup
250g/9oz/1 ½ cups rolled oats
1.Preheat the oven to 180°C/350°F/Gas 4. Line the base and sides of a 20cm/8in square cake tin (pan) with baking parchment.
2. Mix the butter, sugar and syrup in a pan and heat gently until the butter has melted. Add the oats and stir in all the ingredients are combined. Turn the mixture into the and level the surface.
3. Bake the flapjacks for 15-20 minutes, until just beginning to turn golden. Leave to cool slightly, then cut into fingers and remove from the tin. Store in an airtight container.