There is nothing better than a buttery sweet flapjack, but it seems that they’re really not as popular any more  I think all the pretty iced cupcakes are taking over in the sweet treat department, but I’ll always have a soft spot for flapjacks. Years ago they used to be really popular, and that was probably to do with working with what ingredients existed back in the day, as us Irish seem to produce and eat quite an amount of oats.

My Mum made the most amazing flapjacks when we were young, so much so that our neighbours down in West Cork who used to holiday there from Canada would arrive every summer and the first thing they would ask my Mum is could she whip up a batch! They are really easy to make and only need a few ingredients, but you can add in whatever additional dried fruits, nuts and spices you like. I like to keep mine simple, the taste of the brown sugar, butter and oats is delicious so I don’t know why anyone would bother changing it! The two most important things are to use butter (never margarine… blurgh) and brown sugar, as it gives it the flavour that you expect from a good flapjack.

My Nana used to make these and add in Rice Krispies which you can try too, but I think the below is best. They are really easy and simple, and as far as sugary treats go, these are pretty natural!

Ingredients:

350g Jumbo Oats

100g flaked almonds (or other nuts)

50g cranberries (or raisins, chopped apricots etc)

180g butter (not margarine!)

100g golden syrup

100g brown sugar

1. Melt together the butter, golden syrup and brown sugar in a heavy bottomed tin on a low heat.

2. When melted stir in oats, cranberries and flaked almonds. When fully combined, pour into a greased and lined brownie tin. Make sure to press the oat mixture down into the tin with the back of a spoon.

3. Bake for 25 to 30 minutes in a oven preheated to 180C.

4. Let cool before slicing (otherwise they will fall apart). Enjoy with a nice mug of tea!