225g (8oz) margerine
225g (8oz) demerara sugar
75g (3oz) golden syrup
275g (10oz) rolled oats.
method
grease 2, 8 inch tins (20cm)
put margerine, sugar and golden syrup into a medium saucepan and heat gently untill the margerine is melted and the sugar is dissolved.
remove from the heat and stir in the oats.
press firmly into the greased tins. press down with a sppon to level the surface.
cook for 30 mins at 160 degrees/325 F/ gas mark 3.
cook untill just golden brown, do not over bake or they will be hard.
when cooked, loosen the edge of the flap jack around the tin and leave to cool for 10 mins. then cut and cool on wire racks.
have fun baking.
