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Flapjacks

175g / 6oz butter
125g / 4oz demerara sugar
50g/20z honey
225g/8oz rolled / porridge oats (not oatmeal)

Preheat the oven to Mark 5 / 109C/375F and line a 20.5cm/8in tin with Bakewell.
Put the butter, sugar, and honey into a heavy based pan and heat until sugar has dissolved and the butter has melted.

Remove the pan from the heat and add the oats, stirring until well coated. Spoon the mixture into the prepared tin and push down quite firmly with the back of the spoon.

Bake in the centre of the oven for 30 mins until golden brown. Remove from the oven, cut into 12 bars (whilst still warm) and leave to cool in the tin.

Stores in an airtight tin for 1 week, or wrap in greaseproof paper and freeze for 3 months.

More Flapjacks

This is a very light flapjack and quite crumbly
From http://forum.downsizer.net/

4oz demera sugar
4oz marg/butter
3 tsbp golden syrup
6oz oats
2oz coconut
1 tsp baking powder
1 egg

You need a small tin, about 10 by 15cm approx

Melt the sugar, butter and golden syrup together
Mix in the dry ingredients and then the egg

Bake for 15-20minutes in oven at about 180C

Leave to cool for 5 to 10 minutes then cut into pieces while still in the tin. Don't unmold until complete cool