Flapjacks with Black Treacle

This is an adaption of an old recipe I have used for years. If you don’t like black treacle you can leave plain or add raisins or chopped cherries etc. The black treacle version smells delicious and is moist and sticky.

8oz Porridge Oaks
6 oz margarine or butter
4 oz Sugar – preferably half demerara half golden granulated.
1 dessertspoons Black Treacle.
Pinch salt

Prepare oven 375-400°F (190-200°C) . Melt the margarine slowly in a saucepan. Place the oats, sugar and salt in a large mixing bowl. Spoon the black treacle into the melted margarine and stir to combine.  Pour into the oat mixture and stir until well coated. Press the ingredients into a greased sandwich tin or similar and place in middle of oven for about 15 mins.  The mixture does not look cooked but believe me, it is! If you leave it until it browns, it will become hard. Cut into slices whilst hot and leave to cool before removing from tin.

I always double up on the mixture and bake in a flat metal baking pan so it becomes a tray bake.

Recipe from Shirley Reeves