These are flapjacks that are actually wonderfully good for you. Full of iron, B vitamins and vitamin C, pop them in your lunchbox or enjoy them with some custard.
- 400g rolled oats
- 225g unsalted butter
- 200g raisins
- 150g marmalade
- 125g soft brown sugar
- 2 tbsp. black treacle
- Zest of one orange
Preheat the oven to 180C/gas mark 4.
Line and grease the insides of a 23cm square cake tin. Line with foil to make it even easier to take the flapjacks from their tin.
Cover the raisins with boiling water or a drop of orange liquor for ten minutes to swell and plump up, and then drain.
Melt the butter in a saucepan. Add the marmalade, sugar, treacle and orange zest and bring it to the boil. Remove this from the heat and stir in the oats and raisins.
Pack this into the cake tin and cook for 25 minutes.
Do not cook these for any longer as they will become crumbly and dry or rock hard – not the moist texture you want when you’re cooking flapjacks.
Cool down and then cut into squares.