6oz (175 g) dried, stoned dates
5 tablespoons orange juice
6 oz (75 g) margarine
2 tablespoons golden syrup or molasses
12 oz (350 g) rolled oats
1. Chop up the dates into little pieces and put them into a small pan with the orange juice.
2. Place the pan over a low heat and stir frequently until the mixture is soft and mushy.
3. Place the margarine and syrup in a larger pan and heat gently, stirring occasionally, until the margarine has just melted.
4. Tip the date mixture into the pan of melted margarine and syrup and stir well. Add the rolled oats to the pan and stir until the mixture is well blended.
5. Lightly grease a baking tray and spread the flapjack mixture on it. Flatten it with a knife so that it is the same thickness all over.
6. Using oven gloves, place the tray in the oven and cook at 190°C (Gas 5 , 375°F) for about 12 minutes or until the flapjack looks golden brown at the edges and is starting to come away from the sides of the tin.
7. Remove the baking tray from the oven and stand it on a wire tray to cool. After about 5 minutes mark out squares using a blunt knife on the surface of the flapjack.
8. Leave to cool in tray, then cut up the squares and store them in an airtight tin. The flapjack should keep fresh for up to 2 weeks.
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