Treacle Flapjacks

Serves12-14

Prep15 mins

Cooking time50 mins

Total time1 hr

Skill levelEasy

You will need

250g butter

250g Ragus soft brown sugar

175g Ragus black treacle

500g Rolled oats

18 x 28cm (7 x 11in) tray bake tin, lined with baking parchment

method

1. Preheat the oven to 180°C/350°F/Fan 160°C/Gas Mark 4.

2. Cut the butter into cubes and place it in a saucepan along with the Ragus soft brown sugar and Ragus black treacle. Place the pan over a low heat and stir until all the butter and sugar have melted.

3. Pour the melted mixture into the oats and mix well. Tip the mixture into the lined tinand level it out and press it down well.

4. Bake the tray bake in the centre of the ovenfor 30 mins, until it’s starting to turn a darker colour around the edges.

5. Remove the tray bake from the oven and markit into 12-14 fingers, then leave the flapjack to cool in the tin.

6. When cold, use the lining paper to lift the flapjack out of the tin and then cut or break along the marked lines.