The humble biscuit. Not only does it brighten up teatime, but it’s also happily dunked in all manner of hot beverages. And of all the biscuits, this fabulously fruity flapjack biscuits recipe is surely one of the best.
This recipe featured in the 2013 edition of The Little Book of Treats. The Little Book of Treats is produced by Macmillan Cancer Support and 100% of the proceeds go towards helping people affected by cancer.
Method
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Preheat the oven to 180°C (160°C fan / gas mark 4). Grease and line two baking sheets.
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Place the flour, spice, sugar and oats in a bowl.
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Melt the butter in a small pan over gentle heat and, once melted, stir in the golden syrup. Remove from the heat.
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Dissolve the bicarbonate of soda with 2 tablespoons of water then stir in to the pan.
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Make a well in the centre of the dry ingredients and pour in the butter and golden syrup mixture. Stir together until thoroughly combined. Stir in the dried fruit.
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Place balls of the mixture, approx 3cm in size, on to the baking sheets. Space them well apart as they will flatten and spread on baking. Bake for 10 minutes until golden. Leave to cool slightly before enjoying.
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