Sticky Figgy Flapjacks
Recipe By Angie and Paul Boyer
Serves - Makes 16

    Ingredients

  • 6 fl.oz. Yorkshire Rapeseed Oil
  • 4 oz Light Brown Sugar
  • 3 oz Golden Syrup
  • 12 oz Porridge Oats
  • 8oz 'Ready to Eat' dried figs, any stalks removed, then chopped
  • Juice and zest of 1 Orange

Method

Pre heat the oven to 180C, 350F, Gas Mark 4

Line an 8" x 12" shallow baking tin with baking paper.

Warm the sugar, syrup and rapeseed oil together in a large saucepan. Add the oats and mix thoroughly.

Put the chopped figs with the orange juice and zest into a small pan and mix together over a low heat.

Spread half of the oat mixture in the base of the baking tin. Spread the fig and orange mixture on top of that. Cover with a layer of the remaining oat mixture. Mark into 16 pieces with a knife. Bake at for about 20-25 minutes, until golden on top. Mark the 16 pieces again with a knife, leave in the tin until cold then turn out and separate into flapjacks

Suitable for vegetarians.

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